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Apple babka

  • Intermediate
  • 2h
  • 35 min
  • 8 Servings

Ingredients

  • FOR THE BRIOCHE DOUGH
    • 2 eggs
    • 1 tsp of salt
    • 80 g of butter
    • 80 g of sugar
    • 200 ml of milk
    • 500 g of cake flour
    • 25 g of fresh baker's yeast
  • FOR THE FILLING
    • 6 Pink Lady® apples
    • 1 egg
    • 1 tbsp of sugar
    • 1 tbsp of milk

Steps

Step 1/2 : FOR THE BRIOCHE DOUGH

  • In a bowl, crumble the yeast. Add the warm milk to dissolve the yeast. Stir in 2 of the 3 eggs.
  • In a second bowl, combine the dry ingredients: the flour, sugar and salt. Make a well in the centre and pour in the first mixture. Mix with a wooden spoon until the flour is completely incorporated.
  • Once the dough is ready, knead for 15-20 minutes. When the dough is elastic but still sticky, add the soft butter and knead again. Stop kneading when the butter is well incorporated.
  • Place the dough in a floured salad bowl and cover with cling film. Allow to rise for approximately 1h-1h30 at room temperature.
  • Meanwhile, prepare the filling.

Step 2/2 : FOR THE FILLING

  • Peel the Pink Lady® apples and cut them into 2 cm pieces. Place the pieces in a saucepan with 1 tablespoon sugar. Cook for 20 minutes, stirring regularly, until the pieces are tender. Set aside.
  • Once the resting time has elapsed, knock back the dough by pressing a fist into it and stretching it without breaking it. Place the dough back in a bowl, wrap it in cling film and chill overnight (or for a minimum of 2 hours).
  • After chilling, remove the dough and roll it out using a rolling pin into a rectangle measuring approx. 40×50 cm. Cover with the filling using a spatula. Roll up the dough like a roll cake and place in the freezer for 30 minutes.
  • Cut the roll lengthwise into 2 pieces and braid the 2 strands.
  • Place the babka in a rectangular mould lined with baking paper. Cover and leave to set for 45 minutes.
  • Preheat the oven to 180°C. Once the rising time has elapsed, beat the remaining egg with 1 tablespoon of milk and brush over the babka to brown it.
  • Bake for 35 minutes at 180°C.
  • Enjoy while still warm for an extra touch of deliciousness.
  • FOR THE BRIOCHE DOUGH
    • 2 eggs
    • 1 tsp of salt
    • 80 g of butter
    • 80 g of sugar
    • 200 ml of milk
    • 500 g of cake flour
    • 25 g of fresh baker's yeast
  • FOR THE FILLING
    • 6 Pink Lady® apples
    • 1 egg
    • 1 tbsp of sugar
    • 1 tbsp of milk
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