Cinnamon-Apple Babka

Soft buttery pastry dough wrapped around apples seasoned with butter, brown sugar, cinnamon, ginger, and brown sugar for this autumn dessert. Please make sure you slice the apples thinly. The thinner their slices are, the simpler to roll the Babka. However, it is possible to move the Babka and be messy. Refrain from being concerned when the filling spills over your workspace and the Dough when cutting, twisting, or shaping the Babka. You will be left with a gorgeous sweet, golden babka. If the Dough you have turned is too soft to move, you can use an appliance for cake moving or a baking sheet with a rim to roll the Dough into the skillet. The Dough can be repositioned within the skillet as you need to by tucking the ends underneath to hold them. The glaze on top is optional, but it’s worth it. Serve this Babka for a late lunchtime snack, dessert, or as a brunch option.



  • 1 cup warm water (110degF)
  • Two tablespoons of granulated sugar
  • 1 (1/4-ounce) envelope of active dry yeast
  • 1 1/2 teaspoons kosher salt
  • 3 to 3 1/2 cups (about 12 3/4 ounces to 14 7/8 ounces) all-purpose flour, divided, plus more for work surface
  • Four tablespoons unsalted butter melted
  • Cooking spray


  • One large (8-ounce) Honeycrisp apple, cored and cut into slices of 1/16-inch thickness (about 1.5 cups)
  • 1 1/2 cups dark brown sugar
  • Four tablespoons unsalted butter melted
  • One tablespoon cornstarch
  • One tablespoon of ground cinnamon
  • One teaspoon of ground ginger
  • Cooking Spray

Additional Ingredients

  • 1 1/2 cups (about 6 ounces) powdered sugar
  • Two tablespoons whole milk


Prepare the Dough:

  1. Mix warm sugar, water, and yeast in a large bowl; let it stand until the mixture is foamy, around 5 minutes. Put salt and 3 cups of flour in a bowl of an electric mixer with a paddle attachment. When the mixer is on low, add the yeast mixture and the melted butter, beating until the mixture is well combined, around 30 minutes. Remove the mixer from the mix; remove the paddle attachment, then attach the dough hook attachment. Beat the mixture at medium-low speeds until Dough is elastic and smooth, 7 to 12 mins, mixing in the remaining 1/2 cup of flour, 1/2 – one teaspoon at a moment, if required to reach the desired consistency. Cover a large bowl with cooking spray. Transfer dough to bowl, rotating it to grease the top. Cover and let it rise in an encircling warm (75oF) free of drafts until it has doubled in size, approximately 1 hour and 30 minutes.

Prepare the Filling:

  1. Mix apples, brown sugar, brown sugar butter, cornstarch, cinnamon, and ginger in a bowl of medium size until it is all combined. Prepare a 10-inch cast iron pan with cooking spray. Set aside.
  2. Gently press down Dough into a bowl. Make Dough roll out lightly sprayed with flour on an area to form a 22-x 14-inch rectangle. Sprinkle and evenly spread the Filling over Dough and gently press to adhere, leaving a 1-inch border along the long sides. Beginning at the 1st length, wrap the Dough in jelly-roll fashion into a log, and then lift the Dough if needed to keep liquid from sliding out. Utilizing a serrated knife, cut the record into two lengthwise. Place dough pieces in a row with cut sides facing up on the work surface. Take care to gently twist dough pieces with cutting sides facing upwards. (This process could be messy when the Filling spills on the work surface and Dough.) Form twisted Dough into a 9-inch circle, then fold ends in. Place in a skillet that you’ve prepared (see the tip). Cover ends a second time, and then tuck any apple slices back inside if needed. Cover with plastic wrap and allow to sit in a cool, draft-free area until nearly the size of a football, approximately 45 minutes. Preheat oven to 350°F.
  3. Remove the plastic wrap from the skillet and place on a rimmed baking sheet. Bake in an oven preheated until Babka has a golden brown and an instant-read thermometer placed into the bread’s thickest part registers between 190oF and 205oF. If necessary, 30 to 35 mins, loosely wrapping with aluminum foil during the last 8 to 10 minutes of baking time to avoid burning. Transfer skillet to wire rack and allow to cool for 15 minutes. Mix liquid sugar powder and water in a large bowl until smooth. Pour the syrup over the Babka. Serve immediately. Babka can be wrapped in aluminum foil or in an airtight container. Then, it can be kept at room temperature for up to 3 days.


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