u003cstrongu003eu003ca href=u0022https://en.wikipedia.org/wiki/Babkau0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eBabkau003c/au003eu003c/strongu003e is a Jewish yeast bread that is enriched with eggs, milk and butter. It’s essentially a brioche bread that is usually filled with cinnamon or chocolate and then braided into loaves.

Cinnamon Apple Babka With Vanilla Glaze

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Cinnamon Apple Babka - An irresistibly soft and fluffy brioche bread featuring swirls of cinnamon and spiced apples, and drizzled with a simple vanilla glaze! A beautiful and delicious dessert that will surely impress!

Yeast doughs, such as Babka and cinnamon rolls are my FAVORITE things to bake. They always impress, they’re so easy to make and so versatile! You can make them sweet or savory, fill them with nearly anything and top with a variety of glazes.

Looking for more yeast bread recipes? Be sure to check out my Savory Mediterranean Babka, Pumpkin Butter Cinnamon Rolls or Strawberry Cinnamon Rolls.

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Ingredient Notes
Step-By-Step Instructions
Substitutions
Variations
Equipment
Storage
Expert Tips
FAQ
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Ingredient Notes

Babka Dough

Buttermilk - Adds a bit of tanginess and makes the bread so tender. Warm buttermilk will be used to activate the yeast.
Yeast - If you are using active dry yeast, combine with milk and sugar and allow to sit for 10 minutes. If you are using instant yeast, you do not need to activate it.
Sugar - White sugar will feed the yeast and slightly sweeten the dough.
Egg + Yolk - For best results, make sure your eggs are at room temperature. Yeast likes a warm environment.
Bread Flour - Bread flour gives the rolls structure and that chewy texture. I like to use a high quality bread flour, such as King Arthur.
Dry Milk Powder - Milk powder (not an affiliate link) is a secret ingredient for making the babka super soft. It also improves the texture and structure of the bread.
Nutmeg - Adds subtle fragrance to the dough.
Salt - Rounds out the flavors.
Vanilla Paste or Vanilla Extract – Adds flavor

Ingredients for sauteed apples and cinnamon butter filling

Sautéed Apples

Unsalted Butter - We'll be cooking the apples with a bit of butter.
Apples - I'm using gala apples, but granny smith, fiji and honey crisps apples will work.
Spices - We'll be using a combination of cinnamon, cardamom and nutmeg to flavor the apples.

Cinnamon Sugar Filling

Unsalted Butter – Softened butter will be used to bind the filling.
Brown Sugar - Brown Sugar – You can use dark brown sugar or light brown sugar.
All-Purpose Flour - Helps bind the filling.
Cinnamon - Use a good quality cinnamon. My favorite is Vietnamese cinnamon.

Vanilla Glaze

Powdered Sugar - Also known as icing sugar or confectioners' sugar.
Vanilla - For flavor.
Milk - Any milk will work. I used almond milk because I ran out of regular milk.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make this Cinnamon Apple Babka! Please find detailed instructions in the recipe card at the end of this post.

Buttermilk, sugar and yeast have been activated

Step 1: For Active Dry Yeast; In the bowl of a stand mixer, add warm buttermilk (105ºF), yeast and 1 teaspoon white sugar and stir to combine. Allow the yeast to bloom for 10 minutes.

Activated yeast, buttermilk, sugar, bread flour, vanilla, softened butter, milk powder, nutmeg, salt in a glass bowl of a stand mixer.

Step 2: To the yeast mixture, add softened butter, sugar, 1 egg, 1 yolk, vanilla, bread flour, milk powder, nutmeg and salt.

Hint: For Instant Yeast; Combine all the dough ingredients into the bowl of your stand mixer and continue to step 3. Just make sure the salt and yeast are not touching.

Step 3: Fit your stand mixer with the hook attachment and knead the dough on medium speed for 15 to 20 minutes. The dough should be elastic and is ready when it passes the window pane test.

Step 4: Form dough into a ball, then place into a well oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until it doubles in size.

Hint: Window Pane Test - To perform the window pane test, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

Step 5: Make Sautéed Apples - Cook diced apples, butter, cinnamon, cardamom and nutmeg until tender. About 4 to 5 minutes.

Transfer to a small bowl and place in the fridge until needed.

Step 6: Make Cinnamon Sugar Filling - In a medium bowl, combine softened butter, brown sugar, all-purpose flour and cinnamon. Set aside on the counter until needed.

Step 7: Shape Your Loaf - Gently punch down the dough and transfer to a lightly floured work surface.

Step 8: With a floured rolling pin, roll dough into a 15x18 inch rectangle.

Evenly spread cinnamon sugar filling onto the dough and then evenly distribute the apple filling.

Step 9: Tightly roll the dough into a 15 inch log.

Pinch the seam, then rotate the log lengthwise and place seam side down.

With a sharp knife, cut the log down the middle, exposing the layers.

Place 1 piece on top of the other on a diagonal.

Then twist the pieces of dough onto itself.

Pinch the ends to keep it in place.

Assembled Babka in loaf pan before proofing

Step 10: Transfer bread to a parchment-lined 9x5 inch loaf pan.

Cover with a tea towel and allow to proof for about 45 minutes. Do not overproof! You can read my tips regarding proofing below.

Assembled Babka in loaf pan after it has finished proofing

Step 11: Bake at 350ºF (176ºC) for 50 to 55 minutes or until the internal temperature reaches 190ºF (88ºC).

Allow to cool completely on a wire rack.

Whisking glaze together in small glass bowl

Step: 12 Make Vanilla Glaze - Combine powdered sugar, vanilla and milk. Pour glaze over you babka and enjoy!

Substitutions

Yeast – I almost always only use Active Dry Yeast, but you can also use instant yeast in this recipe. If using instant yeast, there is no need to bloom or activate it in buttermilk. Just combine all of the ingredients into the bowl of your stand mixer and proceed as written.
Milk Powder – You can substitute for malted milk powder. Although it’s not the same thing as dry milk powder, I’ve had great results in the past. You can also omit it completely, however, the texture won’t be as soft.
Apples - You can use a variety of apples. I recommend granny smiths, honeycrisps, or galas.

Variations

Without Apples - You can easily make it a cinnamon babka, by omitting the apples.
Other Fillings - Nutella, cookie butter and fruit jams are all great flavors.
Different Glazes - Try a maple glaze, brown butter cream cheese glaze, or top with a homemade Salted Caramel Sauce!
Simple Syrup - Traditionally, a simple syrup is poured over the babka as soon as it comes out of the oven. You can skip the glaze and make a simple syrup instead.

Equipment

Stand Mixer – While having a stand mixer is helpful, you can also make by hand. Please see directions in the FAQ section.

Thermometer - Although it's not required, it's very helpful. I use it make sure the buttermilk is at the correct temperature and to know when the babka is properly cooked.

Kitchen Scale - It's helpful to have when measuring ingredients.

Storage

Babka is best eaten freshly baked. However, transfer leftovers into an airtight container and store on the counter for up to 2 days or 1 week in the refrigerator.

Close up of Apple cinnamon babka with vanilla glaze

Expert Tips

Use a stand mixer if you can. The dough can be quite sticky. Having the machine do all the heavy lifting will make it easier to knead.

Measure your ingredients correctly, especially your flour. I always recommend using a kitchen scale. However, if you do not own one, aerate and fluff up your flour, then spoon into your measuring cup and then level off with the back of a knife.

Follow the recipe exactly. I know it can be tempting to stray from a recipe (I’m guilty of that), but making adjustments, whether big or small can change the final result.

Do not overproof your dough – Over-proofed doughs end up collapsing due to a weakened gluten structure and excessive gas production. Read below regarding properly proofed dough.

After 30 minutes of baking, loosely tent your babka with foil – This is to prevent the top from getting too browned.

FAQ

What is Babka?

Babka is a Jewish yeast bread that is enriched with eggs, milk and butter. It’s essentially a brioche bread that is usually filled with cinnamon or chocolate and then braided into loaves.

I don’t have a stand mixer. Can I make this by hand?

Yes, you can! Believe it or not, I used to make all bread recipes by hand. You will just need to knead the dough by hand for up to 15 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the window pane test to know that it has been properly kneaded.

What is bread flour?

Bread flour (aka strong flour) has a higher protein percentage than all-purpose flour, making it ideal for yeasted bread recipes. The higher protein means that it has more gluten in it, which makes the dough more elastic and light, resulting in a chewy and airy texture.

How do you know when your dough is done proofing?

Proofing refers to the final rise right before baking. You'll know when your loaf is ready for the oven, when you are able to make an indentation in the dough with your finger and it does not bounce back. If your indentation bounces back immediately, then it’s not ready yet.

Slices of Apple cinnamon babka with vanilla glaze

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