Sourdough Apple-Filled Babka
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This Sourdough Apple-Filled Babka is made with a soft, buttery sourdough brioche dough, filled with tender apples and a rich brown sugar cinnamon filling. The dough is naturally fermented overnight, then rolled, twisted, and baked until beautifully golden brown.
Finished with a simple sugar syrup to keep the bread moist and a sweet vanilla-style glaze, this homemade sourdough apple babka is perfect for fall baking, holiday gatherings, breakfast, brunch, or dessert.
We have been blessed with such a gorgeous fall this year, and it’s made trips to the apple orchard that much more enjoyable! This 100% sourdough apple-filled babka has all the delicious flavors of fall wrapped into a beautiful loaf of bread.
If you feel intimidated by babka, please don’t be. I walk you through all the steps below–it really is such a cinch as long as you don’t rush the process.
This recipe is a derivation of my sourdough chocolate babka and my sourdough carrot cake babka. If you haven’t tried these versions yet, be sure to add them to your list because they are so lovely!
Why You’ll Love This Sourdough Apple Babka
- Soft, Buttery Sourdough Brioche: Made with an enriched sourdough dough, this babka has a tender, fluffy texture and rich, buttery flavor. The overnight fermentation develops a delicious depth of flavor while making the dough easier to work with.
- The Perfect Fall Flavors: Tender, buttery apples are layered with a rich brown sugar cinnamon filling, creating beautiful swirls of warm, cozy flavors in every slice. A sweet simple syrup and drizzle of icing make this babka an irresistible fall treat.
- Perfect for Breakfast or Dessert: Whether you’re serving it alongside your morning coffee, bringing it to a holiday brunch, or enjoying a slice for dessert, this sourdough apple babka is a delicious homemade treat that’s sure to impress friends and family.
Check out these sourdough recipes!
- sourdough cheesy garlic bread
- sourdough apple streusel focaccia
- sourdough pumpkin donuts with maple glaze
Step-By-Step Instructions
Make the dough. Combine the sourdough starter, milk, flour, eggs, salt, brown sugar, cinnamon, ginger, and vanilla in a stand mixer.
Gradually add the softened butter and knead for 7–10 minutes until smooth and elastic.
Bulk ferment. Transfer the dough to a greased bowl, cover, and allow to rise for approximately 4–6 hours, or until nearly doubled. Refrigerate overnight for 8–12 hours.
Prepare the filling. Cook the peeled and diced apples in 1 tablespoon of butter and 1 teaspoon of ground cinnamon until just softened.
Allow to cool. In a separate bowl, combine the softened butter, brown sugar, cinnamon, ginger, and cornstarch until smooth.
Roll out the dough. On a lightly floured surface, roll the chilled brioche dough into a 10×13-inch rectangle.
Add the filling. Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges. Sprinkle the cooled, diced apples evenly over the filling.
Roll and chill. Starting from a long edge, tightly roll the dough into a log. Refrigerate for 20 minutes to firm up the filling and make slicing easier.
Slice and twist. Slice the chilled log lengthwise using a sharp serrated knife. Twist the two halves together with the cut sides facing upward.
Repeat until the dough is braided.
Transfer to a parchment-lined 9×5-inch loaf pan.
Second rise and bake. Cover and allow to rise for 1–2 hours, or until noticeably puffy. Bake at 350°F (175°C) for 40–50 minutes, or until the internal temperature reaches 200–205°F (93–96°C).
Finish and enjoy! Heat the sugar and water until dissolved, then brush the syrup over the freshly baked babka. Allow to cool completely before drizzling with the powdered sugar icing. Slice, serve, and enjoy!
Tips for the BEST Sourdough Apple-Filled Babka
- Use an active sourdough starter. For the best rise and texture, use a bubbly, active sourdough starter that has been recently fed and is at or near its peak activity.
- Allow the butter to soften. The butter should be soft and pliable, but not melted. This helps it incorporate evenly into the dough and creates a tender, buttery brioche.
- Choose the right apples. Firm baking apples, such as Granny Smith, Honeycrisp, or Pink Lady, work best because they hold their shape during cooking and baking.
- Avoid excess moisture in the filling. Cook the apples until just softened and allow them to cool completely. Drain any excess liquid before assembling the babka to prevent soggy layers.
- Don’t skip chilling the rolled dough. Refrigerating the filled log for 20 minutes helps firm up the butter and makes slicing and twisting the babka much easier.
- Expect some filling to escape. A small amount of cinnamon filling or diced apples may fall out while twisting the dough. Simply tuck the larger pieces back into the layers before baking.
- Watch the dough, not the clock. Sourdough fermentation varies depending on room temperature and starter activity. Look for a noticeably puffy dough rather than relying solely on the suggested rising times.
- Use a thermometer for accuracy. The apples and cinnamon filling can make it difficult to determine whether the babka is fully baked. Aim for an internal temperature of 200–205°F (93–96°C), checking a thick section of dough rather than the filling.
- Apply the simple syrup while the babka is hot. Brushing the syrup onto the freshly baked loaf helps it absorb into the bread, adding moisture and a beautiful glossy finish.
- Allow the babka to cool before slicing. Letting the bread cool completely helps preserve the beautiful layers and prevents the soft brioche from becoming compressed when sliced.
Equipment
- Stand mixer with dough hook attachment
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale
- Rolling pin
- Medium skillet
- Mixing bowls
- Rubber spatula
- Offset spatula
- Sharp serrated knife
- Cutting board
- 9×5-inch loaf pan
- Parchment paper
- Plastic wrap or reusable bowl cover
- Small saucepan
- Pastry brush
- Instant-read thermometer
- Wire cooling rack
Storage
Room Temperature: Store leftover sourdough apple babka in an airtight container at room temperature for up to 2 days. Allow the babka to cool completely before storing to prevent excess moisture from accumulating inside the container.
Refrigerator: Because this babka contains a cooked apple filling, I recommend refrigerating it for longer storage. Wrap the loaf tightly in plastic wrap or place individual slices in an airtight container and refrigerate for up to 4–5 days.
Freezer: Sourdough apple babka freezes beautifully! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, followed by aluminum foil, or place them in a freezer-safe container. Freeze for up to 3 months for the best quality.
Thawing: Allow frozen babka to thaw overnight in the refrigerator or at room temperature for a few hours. Keep it wrapped while thawing to help prevent the bread from drying out.
Reheating: For that freshly baked taste, warm individual slices in the microwave for approximately 10–15 seconds or in a 300°F (150°C) oven until warmed through. Reheating helps restore the soft, buttery texture of the sourdough brioche.
More apple recipes!
- caramel apple cheesecake bars
- apple streusel quick bread
- sourdough caramel apple kolaches
- sourdough apple carrot muffins
Sourdough Apple-Filled Babka
Ingredients
Sourdough Brioche Dough
- 100 g active sourdough starter about ½ cup
- 120 g whole milk ½ cup
- 390 g bread flour about 3¼ cups
- 2 large eggs room temperature
- 10 g fine sea salt about 1¾ teaspoons
- 50 g brown sugar ¼ cup, packed
- 3 g ground cinnamon about 1 teaspoon
- 1 g ground ginger about ½ teaspoon
- 1 teaspoon vanilla extract 5 mL
- 113 g salted butter softened to room temperature (½ cup or 8 tablespoons)
Apple Filling
- 1-2 medium apples peeled and diced (about 1½ cups)
- 14 g salted butter 1 tablespoon, for cooking the apples
- 1 teaspoon ground cinnamon
Brown Sugar Cinnamon Filling
- 71 g salted butter softened to room temperature (5 tablespoons)
- 133 g brown sugar ⅔ cup, packed
- 8 g ground cinnamon about 1 tablespoon
- 1 teaspoon ground ginger about 2 g
- 8 g cornstarch 1 tablespoon
Simple Syrup
- 80 mL water ⅓ cup
- 67 g granulated sugar ⅓ cup
Sweet Icing
- 60 g powdered sugar ½ cup
- 15 mL milk 1 tablespoon
Instructions
Prepare the Sourdough Brioche Dough
- Combine the dough ingredients. Add the active sourdough starter, milk, bread flour, eggs, salt, brown sugar, cinnamon, ginger, and vanilla extract to the bowl of a stand mixer fitted with the dough hook attachment.
- Mix the dough. Mix on low to medium speed until the ingredients are combined and a shaggy dough begins to form. Scrape down the sides of the bowl as needed to ensure all the flour is incorporated.
- Incorporate the butter. With the mixer running on low speed, gradually add the softened salted butter, approximately one tablespoon at a time. Allow each addition to become mostly incorporated before adding the next. The dough may initially look slippery or separated as the butter is added, but it will become smoother as you continue mixing.
- Knead the dough. Increase the mixer speed to medium-high and knead for approximately 7–10 minutes, or until the dough becomes smooth, soft, and elastic. The dough should begin pulling away from the sides of the mixing bowl and cling to the dough hook. Because this is an enriched brioche dough, it will feel softer and slightly tackier than traditional sourdough bread dough. Avoid adding unnecessary flour, as this can result in a dry babka.
- First rise (bulk fermentation). Transfer the dough to a lightly greased bowl and cover with plastic wrap or a reusable bowl cover. Allow the dough to rise in a warm location for approximately 4–6 hours, or until noticeably puffy and nearly doubled in size. Watch the dough, not the clock. Fermentation times will vary depending on the temperature of your kitchen, the strength of your sourdough starter, and the temperature of your ingredients. Enriched doughs containing butter, eggs, and sugar generally ferment more slowly than lean sourdough bread doughs.
- Cold overnight fermentation. Once the dough has completed its first rise, transfer the covered bowl to the refrigerator for 8–12 hours, or overnight. The dough can be refrigerated for up to 24 hours if needed. This cold fermentation develops the flavor of the dough and makes the buttery brioche much easier to roll and shape.
Prepare the Apple and Cinnamon Filling
- Cook the apples. Peel, core, and dice the apples into small, uniform pieces, approximately ¼ inch in size. Melt 1 tablespoon of salted butter in a skillet over medium heat. Add the diced apples and cinnamon, and cook for approximately 4–6 minutes, stirring occasionally, until they are just softened but still hold their shape. Avoid cooking them until mushy, as they will continue to soften while the babka bakes.
- Cool the apples. Remove the skillet from the heat and allow the apples to cool completely before assembling the babka. If the apples release excess liquid during cooking, drain it off before using. Adding warm or overly wet apples to the dough can make the filling difficult to work with and may create soggy layers.
- Prepare the cinnamon filling. In a medium mixing bowl, combine the softened salted butter, brown sugar, ground cinnamon, ground ginger, and cornstarch. Mix until a thick, smooth, spreadable paste forms. The mixture should be soft enough to spread over the chilled dough without tearing it. Set aside until ready to assemble.
Assemble the Sourdough Apple Babka
- Prepare the loaf pan. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang along the longer sides to make removing the baked babka easier. Lightly grease any exposed areas of the pan if necessary.
- Roll out the dough. Remove the chilled sourdough brioche dough from the refrigerator and transfer it to a lightly floured work surface. Using a rolling pin, roll the dough into a rectangle measuring approximately 10×13 inches. Aim for an even thickness throughout so the babka bakes uniformly.
- Add the cinnamon filling. Spread the prepared brown sugar cinnamon filling evenly across the surface of the dough, leaving approximately a ½-inch border along the edges. Use an offset spatula or the back of a spoon to distribute the filling without pressing too firmly into the dough.
- Add the apples. Evenly distribute the cooled, diced apples over the cinnamon filling. Gently press the apples into the filling to help them stay in place when rolling the dough. Avoid piling the apples too thickly in any one area.
- Roll into a log. Starting from one of the longer edges of the rectangle, carefully roll the dough into a tight log, keeping the apples and cinnamon filling tucked inside as you go. Pinch the seam gently to seal the dough.
- Chill the log. Transfer the rolled dough to a parchment-lined baking sheet or cutting board and place it in the refrigerator for approximately 20 minutes. This important step allows the butter in the cinnamon filling to firm up, making it easier to slice and twist the babka without the filling spilling out.
- Slice the dough. Remove the chilled log from the refrigerator and place it seam-side down on a cutting board. Using a sharp serrated knife, carefully slice the log in half lengthwise, creating two long pieces with the layers of apple and cinnamon filling exposed.
- Twist the babka. Position the two halves next to each other with the cut sides facing upward. Carefully twist the two pieces together, crossing one over the other to create the signature braided babka appearance. Keep the cut sides facing upward as much as possible to showcase the beautiful layers of dough and filling. Gently pinch the ends together to help secure the twist.
- Second rise. Loosely cover the loaf pan with plastic wrap or a clean kitchen towel and allow the dough to rise in a warm location for approximately 1–3 hours, or until noticeably puffy and risen toward the top of the pan, ideally within about an inch of the rim. Depending on the temperature of your kitchen, this rise may take longer. Again, focus on the appearance of the dough rather than following the clock exactly.
Bake the Apple Babka
- Preheat the oven. Toward the end of the second rise, preheat your oven to 350°F (175°C). Position an oven rack in the center of the oven to allow the babka to bake evenly.
- Bake the babka. Place the loaf pan in the preheated oven and bake for approximately 40–50 minutes, or until the top is golden brown and the dough is fully baked. For the most accurate results, insert an instant-read thermometer into a thick section of the bread, avoiding the apple filling. The internal temperature should reach approximately 200–205°F (93–96°C). If the top begins browning too quickly before the center is finished baking, loosely tent the loaf with aluminum foil for the remaining baking time.
Prepare the Simple Syrup
- Make the simple syrup. While the babka is baking, combine the water and granulated sugar in a small saucepan over medium heat. Stir occasionally until the sugar has completely dissolved and the mixture comes to a gentle simmer. Remove from the heat and set aside until the babka is finished baking.
- Brush with simple syrup. Immediately after removing the freshly baked babka from the oven, use a pastry brush to generously brush the simple syrup over the top of the hot loaf. Work slowly, allowing the syrup to absorb into the bread between applications. The syrup adds moisture, enhances the sweetness, and creates a beautiful glossy finish.
- Cool the babka. Allow the babka to cool in the loaf pan for approximately 20–30 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire cooling rack and allow it to cool completely before adding the icing. Cooling helps the soft brioche crumb set and makes the babka easier to slice without crushing the delicate layers.
Prepare the Sweet Icing
- Mix the icing. In a small bowl, whisk together the powdered sugar and milk until smooth and creamy. The icing should be thick enough to create visible ribbons over the babka but thin enough to drizzle easily. If necessary, add a few additional drops of milk to reach your desired consistency.
- Drizzle and serve. Once the babka has cooled completely, drizzle the prepared icing over the top using a spoon or piping bag. Allow the icing to set slightly before slicing. Serve and enjoy!
This is such a classic fall-flavored bread recipe! The twist makes it look beautiful without much extra work. Sure hope you love it! Let me know what you think if you make it!