Apple Cinnamon Babka

Apple cinnamon babka bread loaf jewish cake

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Soft, buttery bread with an apple cinnamon filling. My take on the classic Jewish bread/cake with a warm spiced filling.



Babka Dough

  • 530 g Plain flour (3 3/4 cups)
  • 100 g Granulated sugar (1/2 cups)
  • 1 tbsp Instant yeast
  • 3 Large eggs
  • 120 g Water (1/2 cup)
  • 1 tsp Salt
  • 150 g Unsalted butter, cubed and room temperature (2/3 cup)

Apple Cinnamon Filling

  • 2 Small apples, finely diced, a sweeter variety like fuji is a good option
  • 130 g Unsalted butter, softened  (1/3 cup 1 tbsp)
  • 130 g Brown sugar, plus a little more for sprinkling (2/3 cup)
  • 1 tbsp Cinnamon

Sugar Syrup

  • 100g Sugar (1/2 cup)
  • 80g Water (1/3 cup)


  • Butter to grease the tins



  1. Combine the flour, sugar and yeast in the bowl of a stand mixer fixed with a dough hook and combine
  2. Add the eggs and water and mix on medium until the dough comes together
  3. Continue to mix for 5 minutes until the dough is smooth
  4. Add salt, then the butter one cube at a time until fully incorporated and dough is smooth and elastic (see tips above for further guidance)
  5. Oil a medium sized bowl and place the dough in it, cover with cling wrap and let rest in the fridge overnight or for at least 8 hours

Apple Cinnamon Filling

  1. Combine the unsalted butter, brown sugar and cinnamon together in the bowl of a stand mixer and beat on medium-high until light and fluffy

Sugar Syrup

  1. Combine water and sugar in a small saucepan over high heat and bring to a boil
  2. Boil, stirring occasionally until all the sugar has dissolved
  3. Remove and cool


  1. Grease your muffin tins with butter
  2. Remove dough from the fridge and divide the dough in half (leave one half in the fridge while working with the other)
  3. Roll the dough into a rectangle (approx. 28 x 38 cm, with the long side facing you) and spread the cinnamon sugar evenly across the dough
  4. Sprinkle the finely diced apples over the cinnamon sugar 
  5. Tightly roll the dough from the bottom up to form a roll
  6. Cut the roll down the middle lengthwise
  7. Cross the two strands across each other, and twist the two strands loosely on both sides of the intersection 
  8. Carefully place in a loaf tin and cover with cling wrap or a damp cloth
  9. Repeat with the other half of the dough
  10. Leave in a warm place (like a turned off oven) and allow to proof for 1-1 ½ hours
  11. The dough should have doubled in size, and become soft and slightly jiggly
  12. Place in an oven preheated at 180 °C (356°C) and bake for 35-40 minutes (if the colour darkens too much cover with foil)
  13. Remove when golden brown and a skewer inserted comes out free from raw dough
  14. Immediately brush generously with sugar syrup
  15. Store in an airtight container for up to 2 days*



* To keep this for longer you can store it in the fridge for up to a week, simply reheat it in the oven or microwave before you eat it. This dough also freezes really well, so you can make two loaves and save one for later! When you want to eat it allow it to defrost and then reheat it in the oven or microwave.

Keywords: babka, bread, apple cinnamon, brown sugar, loaf

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