Apple and Honey Babka

Published Sept. 16, 2025

Time

  • Total Time: ~6 hours (including 3.5 hours rising time)

  • Prep Time: 20 minutes

  • Cook Time: 2 hours (including 45–50 minutes baking, 10 minutes cooling)

Ingredients

  • ½ cup (118 ml) whole milk, heated to lukewarm (100–110°F/38–43°C)

  • 2¼ teaspoons (7 g) active dry yeast (1 packet)

  • 6 tablespoons (75 g) granulated sugar, divided

  • 7 tablespoons (99 g) unsalted butter, at room temperature, divided, plus extra for greasing

  • 1 large egg, lightly beaten, plus 1 egg for egg wash

  • 2¼ cups (288 g) all-purpose flour, plus extra for dusting

  • ¾ teaspoon fine salt

  • 4 cups (1½ lbs/680 g) peeled, diced apples (⅓-inch cubes; use Envy, GoldRush, Pippin, or Stayman; substitute Honeycrisp if unavailable)

  • 3 tablespoons honey

Preparation Instructions

Step 1: Activate Yeast

In the bowl of a stand mixer, combine lukewarm milk, yeast, and 2 tablespoons sugar. Let sit in a warm, draft-free area until foamy (10 minutes).

Step 2: Prepare Butter for Dough

Cut 5 tablespoons butter into small cubes; set aside.

Step 3: Knead the Dough

Add the lightly beaten egg to the yeast mixture. Attach the dough hook and add flour and salt. Mix on medium speed for 2 minutes, scraping down the bowl. With the mixer running, gradually incorporate the cold butter cubes, one at a time, until fully absorbed. Switch to low speed and knead until the dough is smooth, elastic, and pulls away from the bowl (10 minutes total).

Step 4: First Rise & Cold Fermentation

Transfer dough to a buttered bowl, cover with a damp cloth, and rise in a warm spot for 1 hour (until nearly doubled). Refrigerate (34–40°F/1–4°C) for 1.5 hours or up to overnight.

Step 5: Apple Filling

In a heavy-bottomed saucepan, melt 2 tablespoons butter over medium-high heat. Add 4 tablespoons sugar; stir until caramelized (2 minutes). Add apples and honey; cook 8–10 minutes over medium heat, stirring until apples are tender and liquid reduces. Cool, then refrigerate until chilled (several hours or overnight).

Step 6: Roll Dough & Assemble

Butter an 8½×4½-inch loaf pan. Roll chilled dough into a 12×16-inch rectangle. Drain excess liquid from apples (if any). Spread apples evenly over dough, leaving a 1-inch border. Gently press apples into dough, then roll into a tight log (seam-side down).

Step 7: Twist to Form X

Cut the log lengthwise into two halves. Arrange halves cut-side up to form an "X." Twist gently from the center to the ends, pinching ends to seal. Tuck ends under the loaf. Transfer to the pan, cover, and rise 45–60 minutes (or overnight in fridge).

Step 8: Bake

Preheat oven to 350°F (175°C). Brush risen babka with egg wash. Bake 45–50 minutes until golden. Tent with foil if browning too quickly.

Step 9: Cool & Serve

Cool in pan 10 minutes, then invert onto a rack. Slice and serve warm.

Notes & Variations

Apple Selection

Choose firm, flavorful apples (e.g., Envy, Honeycrisp) that retain shape when baked. Test flavor by biting into an apple piece first.

Freezing Instructions

Assemble unbaked babka, wrap tightly, and freeze for up to 1 month. Thaw at room temperature 1 hour before baking.

Overnight & Texture Tips

  • Cold fermenting (Step 4) creates a lighter crumb.

  • For a crunchy top, brush with heavy cream and sprinkle cinnamon-sugar instead of egg wash.

Reader Q&A

  • Q: How to warm a refrigerated babka?

A: Let the shaped, risen babka sit at room temperature 2–3 hours before baking.

Reader Feedback

  • "Brushing with heavy cream and cinnamon sugar adds a sweet crunch."

  • "Overnight dough and extended rise make for richer flavor and texture."

Shana Tova! Enjoy this traditional sweet bread, perfect for Rosh Hashanah or everyday indulgence.