Description
A tender, sweet yeast bread layered with spiced apples and sticky honey, perfect for Rosh Hashanah or any festive occasion. This forgiving recipe yields a beautiful golden spiral loaf that is surprisingly approachable for beginners.
Ingredients
Scale
- 4 cups (500g) bread flour
- 2 packets (2 ¼ tsp) active dry yeast
- 1 cup (240ml) whole milk, warmed to 110°F
- ½ cup (170g) honey, divided
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, plus 1 for egg wash
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 medium apples (Granny Smith and Honeycrisp mix), peeled and diced
- ¼ cup (57g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ cup (85g) honey (for glaze)
- 2 tablespoons water (for glaze)
- 1 teaspoon lemon juice (for glaze)
Instructions
- Proof the yeast: Warm milk to 110°F. In a small bowl, combine milk, yeast, and 1 teaspoon of honey. Let sit for 5-10 minutes until foamy.
- Mix the dough: In a stand mixer with a dough hook, combine flour, salt, remaining honey, vanilla, and softened butter. Add the yeast mixture and 2 eggs. Mix on low for 2 minutes, then knead on medium for 8-10 minutes until smooth and elastic.
- First Rise: Transfer dough to an oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
- Prepare filling: While dough rises, dice apples and toss with a little lemon juice. Mix sugar, cinnamon, and nutmeg in a small bowl.
- Assemble: Punch down dough and divide in half. Roll each half into a 12×16 inch rectangle. Brush with melted butter, sprinkle with cinnamon-sugar mixture, and scatter diced apples over the top. Roll tightly into a log and pinch seam to seal.
- Braid: Cut each log in half lengthwise. Twist the two strands together, fold in half, and tuck ends under. Place into prepared 9×5 inch loaf pans, seam-side down.
- Second Rise: Cover pans and let rise for 45 minutes until puffed and about an inch above the rim.
- Bake: Preheat oven to 350°F (175°C). Brush tops with beaten egg. Bake for 35-40 minutes until deep golden brown and internal temperature reaches 190°F.
- Glaze and Cool: While baking, heat honey and water until dissolved, then stir in lemon juice. Brush glaze over hot babka immediately after removing from oven. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure milk is not too hot (110°F) to avoid killing the yeast. Measure flour by spooning into the cup and leveling off to prevent dry dough. The babka can be assembled and risen overnight in the fridge for make-ahead convenience. Store in an airtight container at room temperature for 2 days or freeze for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: Rosh Hashanah, babka, apple honey bread, holiday baking, yeast bread, sweet bread, Jewish holiday recipes