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Apple Cinnamon Babka

Apple Cinnamon Babka

Prep Time 4 hours 30 minutes

Ingredients
  

Dough

  • ½ cup warm water
  • ½ oz active yeast (2 packets)
  • ½Â  cup, plus 1 tsp  sugar
  • 5 cups all-purpose flour, plus extra for sprinkling
  • 2 sticks margarine,, softened
  • 2 large eggs
  • 1 egg white save the yolk for egg wash

Apple Cinnamon Filling

  • cup cinnamon
  • 4 large Granny Smith apples, finely chopped
  • 2 cups sugar
  • 4 sticks margarine

Instructions
 

  • In a large bowl, gently combine ½ cup of warm water with 1 teaspoon of sugar and the yeast. Let the mixture sit for 10 minutes until the mixture starts to form small bubbles. Add ½ cup sugar, the flour, 2 sticks of the margarine, egg, and egg white in the bowl. Mix with a dough hook or a wooden spoon until the ingredients are combined.
  • Cover the bowl with plastic and let rise for 2-4 hours. The dough should double in size.
  • While the dough is rising, make the filling. In a small bowl combine the remaining sugar with the cinnamon and 4 sticks of margarine. Mix with a mixer or by hand. Keep the filling out and at room temperature. This will make it easy to spread.
  • Peel, core, and chop the apples into very small pieces. Let sit out at room temperature.
  • Once the dough is complete with the rise, preheat the oven to 375. Grease 2 12-inch loaf pans and preheat the oven to 375.
  • Divide the dough into 4 equal pieces. Take 1 piece and set the rest aside. On a well-floured surface, roll the dough into a 10x7 inch rectangle. Spread ¼ of the filling onto the dough. Scatter the ¼ of the apples on top of the filling. Roll up the dough beginning with the horizontal side of the rectangle. Repeat the steps with the remaining dough.
  • When the rolls are filled, twist them around each other, trying to keep the seam on the bottom. Tuck the ends of the loaf underneath and place it into the prepared pans. Repeat for the remaining loaf.
  • Once in the pan, brush the loaves with the reserved egg yolk and a bit of water. Sprinkle the top with cinnamon and sugar.
  • Bake the babka for 45-55 minutes, until the top has a golden-brown crust. Allow to cool in the pan for 20 minutes. After 20 minutes, run a knife around the babka and remove from the pan to fully cool.
  • Store the babka in an airtight container. The babka should last about a week. The babka freezes very well and should last 1 month in the freezer.

Notes

This recipe yields 2 babkas.Â