Apple Cinnamon Babka

Discover Apple Cinnamon Babka. Review the available recipe details and open the credited original source for the complete preparation method.

• 2/3 cup (160ml) whole milk, warmed to about 110°F (43°C) ↔ Vervangen
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star (1 standard packet)* ↔ Vervangen
• 1/3 cup (62g) granulated sugar, divided ↔ Vervangen
• 5 Tablespoons (71g) unsalted butter, sliced into 1 Tbsp-size pieces and softened to room temperature ↔ Vervangen
• 2 large egg yolks (reserve 2 egg whites for filling and topping) ↔ Vervangen
• 1 teaspoon salt ↔ Vervangen
• 2 and 2/3 cups (334g) all-purpose flour (spooned & leveled), plus more as needed and extra for work surface and hands ↔ Vervangen
• 3 Tablespoons (43g) unsalted butter, divided ↔ Vervangen
• 2 large apples, peeled and thinly sliced into bite-size pieces (2–2.5 cups, or 250–313g)* ↔ Vervangen
• 1 teaspoon lemon juice ↔ Vervangen
• 1 cup (200g) packed light or dark brown sugar (or a mix of both) ↔ Vervangen
• 1/4 cup (31g) all-purpose flour ↔ Vervangen
• 2 and 1/2 teaspoons ground cinnamon ↔ Vervangen
• 1/4 teaspoon salt ↔ Vervangen
• 1 and 1/2 teaspoons pure vanilla extract ↔ Vervangen
• 1 large egg white (reserved from dough) ↔ Vervangen
• 2 Tablespoons (25g) packed light or dark brown sugar ↔ Vervangen
• 2 Tablespoons (15g) all-purpose flour ↔ Vervangen
• 1/4 teaspoon ground cinnamon ↔ Vervangen
• 2 Tablespoons (28g) unsalted butter, cold and cubed ↔ Vervangen
• 1 egg white (reserved from dough) ↔ Vervangen

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