This Cinnamon Apple Babka features sweet apples and cinnamon filling twisted inside the rich and buttery yeasted dough.
The sugar syrup gives the perfect shine while keeping the Babka extra moist and soft, you must try it! Let first the syrup sink in, then let the Babka slightly cool before removing it from the tin.
Cinnamon Apple babka is basically a sweet kind of bread, its ingredients include yeast as well.
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Do not change this Cinnamon Apple babka recipe and add a little bit of this and a little bit of that. I promise the dough will come together in the process of kneading and does not require more flour or milk etc.
You can rise the dough in a warm spot for 1 hour but the overnight rise in the fridge not just makes the Babka texture fluffier and softer, but also makes shaping and twisting the dough easier.
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Prepare the thick apple cinnamon sugar filling, but make sure to use it cold for a neat cut and shaping process. Chill the rolled dough before and after filling to be able to work neatly with the dough.
Cut the Babka into half lengthwise. Place the two log over each other with filling facing up and twist the dough with your hands on both sides. Gently squeeze together the ends and carefully lift Babka into a prepared loaf pan for second proofing before baking
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Once Babka dough nicely risen place it into the preheated oven, and bake at 180C / 356F (no fan) for about 40 minutes. Pour some hot syrup over the Cinnamon Apple Babka immediately after it is out of the oven.
This extra moist, crazy delicious Cinnamon babka is my favorite comfort food during fall and winter but can be a wonderful dessert or breakfast all year round.