{"id":5507,"date":"2018-09-26T15:12:49","date_gmt":"2018-09-26T14:12:49","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=5507"},"modified":"2022-10-06T10:18:36","modified_gmt":"2022-10-06T09:18:36","slug":"babka-recipe","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/babka-recipe\/","title":{"rendered":"Apple Cinnamon Babka Bread Recipe [Step By Step]"},"content":{"rendered":"\n
Jump to recipe<\/a><\/div>\n\n\n\n

While I'm writing this cinnamon babka post, a crispy air hits my exposed ankles. If I look out of my living room's window, I can see trees with both green and brownish leaves, they're about to fall. Yesterday I went for a walk, here in the small town where my boyfriend lives, and a lively breeze was stirring the already-fallen leaves on the ground. It was magical. I felt like I was in this scene<\/strong><\/a> of Mary Poppins.
It's so fascinating how the word Fall <\/em><\/strong>perfectly matches the season's mood.<\/p>\n\n\n\n

There is a harmony in autumn, and a luster in its sky, which through the summer is not heard or seen, as if it could not be, as if it had not been! - P.B. Shelley<\/em><\/strong><\/p><\/blockquote>\n\n\n\n

Oh, you guys, let's welcome the very first Fall recipe...<\/p>\n\n\n\n

\"Apple
This babka has a delicious apple cinnamon filling! Plus, it's so easy to make!<\/figcaption><\/figure>\n\n\n\n

Fall and crispy weather always calls for comfort food. My favorite activity during this season is baking<\/strong> - duh<\/em> - and as the temperature drops, I can't help making all sorts of 'lievitati' <\/em>(in Italian. Singular, 'lievitato'<\/em>).
I've spent the last ten minutes looking for a translation of this word, 'lievitato', <\/em>but I can't find it. Anyway, it refers to all those leavened pastries like brioche, panettone etc.<\/p>\n\n\n\n

Oh, and I've always<\/strong> loved baking, if you follow me you already know that. When I say always<\/em>, I mean ALWAYS<\/strong>, since I was a little kid. At the time, if I didn't know what to do on Sunday afternoon, I asked my mother if I could bake something.
I think (wait, I'm sure<\/span>) I've inherited this passion from her. She loves baking and one of her favorite recipes is 'fugassa',<\/em> a typical venetian Easter leavened cake, very similar to Easter Dove.
I love leavened pastries mainly for one reason: they teach you patience<\/strong>.<\/p>\n\n\n\n

\"Homemade
Top with almonds, hazelnuts or other nuts!<\/figcaption><\/figure>\n\n\n\n

What is babka?<\/h2>\n\n\n\n

Babka. Gift of patisserie<\/em> Gods lol<\/em>
Joking aside, babka<\/strong> is a sweet treat that, according to this<\/a> post, comes from Poland and Ukraine.
But what does babka mean? \"The word babka\" they say \"comes from the Slavic word babcia<\/strong><\/em> = grandmother. It is believed that it was named after grandmas, because they are known for making lots of goodies and desserts.\"
Isn't this the sweetest thing? Couldn't agree more!<\/p>\n\n\n\n

When I first tried babka, more than one year ago (or two?), I fell in love with it at first bite. It's soft, like a pillow. It's sweet but not sickening-sweet (you got it). The filling? You can experiment and try with different flavors: chocolate babka (with hazelnuts, delish), with pumpkin, with cinnamon, with something savory like basil pesto. It'll be delicious <\/p>\n\n\n\n

\"Slices
Babka is a gift from Patisserie Gods!<\/figcaption><\/figure>\n\n\n\n

How to make this cinnamon babka bread? [step by step]<\/h2>\n\n\n\n

The recipe I'll share today is very similar to the one I've used to make brioche col tuppo<\/em> (here<\/strong><\/a>) a while ago.
I've only changed a couple of ingredients: I've switched white sugar with brown sugar (slightly more wet) and I didn't use orange zest to flavor the dough.
Everything else is the same, because I wanted to make sure of its fluffiness. And believe me: it's SO FLUFFY.<\/strong>
Regarding the filling, it's extremely simple: apples, cinnamon, a pinch of cardamom and a teeny tiny sugar to sweeten. Let them soften into a pan, blend and your filling is ready.<\/p>\n\n\n\n

NOTE: I've also tried using brown butter instead of oil + water. It gives a nice nutty touch (try it!)<\/p><\/blockquote>\n\n\n\n

Ok, now let me tell you how to make this cinnamon babka bread in a few easy steps:<\/p>\n\n\n\n

\"Step-by-step
How to make apple cinnamon babka step-by-step<\/figcaption><\/figure>\n\n\n\n
  1. First knead the dough using your hands or a stand mixer. Let it rise for 1.5\/2 hours.<\/li>
  2. Next, roll out the dough (see photo above) and spread the filling.<\/li>
  3. Start rolling it into a tight log then let chill in the fridge for 30 minutes.<\/li>
  4. Cut the dough lengthwise using a bread knife, then braid it (see photo).<\/li>
  5. Let it rise for 2 hours then bake.<\/li>
  6. Brush with brown sugar syrup and milk.<\/li><\/ol>\n\n\n\n

    Can you freeze babka?<\/h2>\n\n\n\n

    A question I'm sure you have. Happy to say that the answer is YES.
    Here chez moi<\/em>, it's me and my boyfriend. So we cannot eat a whole babka in \u2154 days. That's why, when I bake, I usually let the sweet cool down then wrap it in aluminum foil and freeze it!<\/p>\n\n\n\n

    When you want a piece of babka, just let it defrost, heat it up using the oven or your microwave and enjoy your breakfast!<\/p>\n\n\n\n

    \"Inside
    Look at the inside!<\/figcaption><\/figure>\n\n\n\n
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    If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!<\/strong>  \ud83d\ude42 <\/p>\n\n\n\n

    \"\"<\/a><\/figure><\/div>\n\n\n\n

    Remember: if you try one of my recipes, tag me on Instagram<\/a> or DM me the photos!<\/em> <\/p>\n\n\n\n

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    <\/div>
    \"Homemade<\/a><\/div>\n\n\n
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    APPLE CINNAMON BABKA<\/h2>\n