Friday, April 1, 2011

Caramel Apple Babka

Notice the caramel oozing out the side

     I've been on a babka kick for a while. My mom even suggested I make a "babka blog." I'm not sure if I will go that far, but I have another post for you....and I plan to make another babka this weekend for company.
     For this babka, I decided to use apples and the caramel bits I found in the chocolate chip aisle.The caramel oozed out the side of the babka during baking. I couldn't wait to cut into it, but I made myself wait until J got home from work, since I made it in celebration of his first day at the new job.
     The time  finally came to taste this masterpiece, and it was well worth the wait. The caramel and apples were a perfect compliment for the dough. We had a piece that night, and more the next morning for breakfast. It was great with coffee.
     Here are some other babka recipes I've made: Apple Cinnamon and Chocolate Cinnamon. Stayed tuned for more.

start 4 hours ahead!
4 oz warm milk
1-1/2 tsp yeast
1/4 c sugar
1 egg, plus 1 yolk
2-1/4 c flour (I part whole wheat)
1/4 tsp salt
5 Tbl butter, cut into pieces, room temp
2 apples, peeled, cored, and chopped
1 cup caramel bits 
Streusal Topping
1/4 c butter
1/2 c flour
1/2 c brown sugar
2 tsp cinnamon

  • Dissolve yeast in warm milk. Let stand until creamy.
  • Whisk eggs, sugar, and yeast mixture until combined. 
  • In bowl of stand mixer, combine flour and salt. Add egg mixture and beat until flour is incorporated. 
  • Add butter and knead 10 minutes until a smooth dough forms.
  • Cover and let rise until doubled, about an hour 

  • Butter a 9x5 loaf pan. Add parchment paper. Butter the parchment paper.
  • Punch down the dough and let rest 5 minutes. 
  • Roll dough into a 16inch square. Brush edges of the dough with egg wash.
  • Spread apples and caramel bits over dough leaving about a half inch around edges. 
  • Roll dough up, pinching sides to seal as you go. 
  • Twist  the rolled dough 5-6 times to make it longer, then fold into a horseshoe shape.
  • Cross the ends to form a figure eight and twist a couple more times. Fit the twisted dough into the prepared pan. 
  • Let rise 45 minutes.

  • Preheat oven to 350*
  • To make streusel, combine butter, flour, brown sugar, and cinnamon. Using fork (or pastry cutter), cut into butter until mixture is about the texture of coarse bread crumbs. 
  • Sprinkle on top of loaf. 
  • Bake 50 minutes, rotating pan after 25 minutes.
  • Turn temperature down to 325* and bake 20-30 more minutes, until golden and knife comes out clean.
  • Don't underbake. Cool on wire rack.
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1 comment:

  1. this looks seriously great! thanks for sharing, lots of love happening for this and all your posts :)


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