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Cozy Caramelized Apple Cinnamon Sourdough Babka Loaf

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A warm, comforting sourdough babka loaf filled with caramelized apples and cinnamon swirls, perfect for cozy mornings and special occasions.

Ingredients

Scale
  • 250g (2 cups) all-purpose flour
  • 150g (⅔ cup) active sourdough starter, bubbly and fed (100% hydration)
  • 50g (¼ cup) granulated sugar
  • 5g (1 tsp) ground cinnamon
  • 5g (1 tsp) kosher salt
  • 120ml (½ cup) whole milk, warm (use dairy-free milk for lactose intolerance)
  • 50g (3.5 tbsp) unsalted butter, softened
  • 1 large egg, room temperature
  • 2 medium apples (about 300g), peeled, cored, and diced (Granny Smith or Honeycrisp)
  • 50g (¼ cup) brown sugar
  • 30g (2 tbsp) unsalted butter
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract
  • Pinch of salt
  • Egg wash: 1 large egg beaten with 1 tbsp water
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Activate and prepare sourdough starter: Ensure it is active and bubbly, feeding 4-6 hours before starting if needed.
  2. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, ground cinnamon, and kosher salt.
  3. Combine wet ingredients: In a separate bowl, mix sourdough starter, warm whole milk, softened butter, and egg until smooth.
  4. Form dough: Gradually add wet ingredients to dry mix, stir until shaggy dough forms. Knead on floured surface for 8-10 minutes until smooth and elastic.
  5. First proof: Place dough in lightly oiled bowl, cover, and let rise at room temperature until doubled in size (2-3 hours).
  6. Prepare caramelized apple filling: Melt butter in saucepan over medium heat. Add diced apples, brown sugar, cinnamon, vanilla extract, and salt. Cook 10-12 minutes until tender and syrupy. Cool completely.
  7. Roll and fill dough: Punch down dough, roll into 12×16 inch rectangle. Spread cooled apple filling evenly, leaving border.
  8. Shape babka: Roll dough tightly into a log from long side. Slice lengthwise down middle, twist halves around each other with cut sides up. Place in greased 9×5 inch loaf pan.
  9. Second proof: Cover loaf loosely and let rise until puffy and nearly doubled (1-1.5 hours).
  10. Bake: Preheat oven to 350°F (175°C). Brush babka with egg wash, sprinkle coarse sugar if desired. Bake 35-40 minutes until golden and skewer comes out clean. Tent with foil if browning too fast.
  11. Cool and serve: Cool in pan 15 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Keep sourdough starter active and bubbly for best rise. Avoid over-flouring dough to prevent dryness. Caramelize apples slowly over medium-low heat to avoid soggy or burnt filling. Let filling cool before spreading to prevent dough tearing. Be gentle when twisting babka to maintain visible swirls. Preheat oven well for best crust and rise. Proofing times may vary depending on starter strength and room temperature.

Nutrition

Keywords: sourdough babka, caramelized apple babka, cinnamon babka, homemade bread, sweet bread, sourdough bread, apple cinnamon bread, cozy bread recipe

Find it online: https://twirltaste.com/cozy-caramelized-apple-cinnamon-sourdough-babka-loaf-recipe-easy-homemade-delight/