Sourdough Apple-Filled Babka

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.
Transfer to the loaf pan. Carefully lift the twisted babka and place it into the prepared loaf pan. Gently tuck the ends underneath if necessary to help the dough fit inside the pan. It is normal for some of the cinnamon filling or apple pieces to shift slightly during this process.
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!

Sourdough Apple-Filled Babka

Ingredients

Sourdough Brioche Dough

Apple Filling

Brown Sugar Cinnamon Filling

Simple Syrup

Sweet Icing

Instructions

Prepare the Sourdough Brioche Dough

Prepare the Apple and Cinnamon Filling

Assemble the Sourdough Apple Babka

Bake the Apple Babka

Prepare the Simple Syrup

Prepare the Sweet Icing

Nutrition