Thursday, November 17, 2011

Apple Butterscotch Babka


     I love babka. It takes a long time, but it's totally worth it. This particular babka was melt in your mouth good. Apples and butterscotch. The yeasty-ness of a bread, the sweetness of a coffeecake, to struesal of an apple muffin, and the richness of butterscotch all in one. I don't know how else to describe it. It's just good.
     Other good babka's include: Easter Babka, Nutella Babka, Caramel Apple Babka, Chocolate Cinnamon Babka, and Apple Cinnamon Babka

Dough
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
Filling
2 apples, peeled, cored, and chopped
1 cup butterscotch chips
Streusal Topping
1/4 c butter
1/2 c flour
1/2 c brown sugar
  • 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 butterscotch chips 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, and brown sugar. 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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