Apple Crumb Pie Babka Twist

Apple Crumb Pie Babka Twist

An enriched dough with a delicious apple cinnamon filling and a browned butter crumb topping. Traditionally babka is made in a loaf pan, but I decided to twist things up a bit. This recipe makes 2 babka twists which are baked on a sheet pan.



  • 270 grams of Bread Flour 2 ¼ Cups
  • 35 grams of Granulated Sugar About 3 Tablespoons
  • 1 ½ Teaspoons of Instant Yeast
  • ½ Teaspoon of Kosher Salt
  • 120 ml of Warm Whole Milk ½ Cup
  • 1 Large Whole Egg
  • 2 Egg Yolks
  • 84 grams of Room Temperature Unsalted Butter 6 Tablespoons

Apple Filling:

  • 70 grams of Unsalted Butter 5 Tablespoons
  • 4 Cups of Coarsely Grated Granny Smith Apples About 4 medium apples
  • 66 grams of Granulated Sugar ⅓ Cup
  • 66 grams of Light Brown Sugar ⅓ Cup
  • 1 Teaspoon of Ground Cinnamon
  • 1 Tablespoon of Corn Starch
  • ¼ Teaspoon of Kosher Salt

Browned Butter Crumb Topping

  • 57 grams of Unsalted Butter 4 Tablespoons
  • 80 grams of All Purpose Flour ⅔ Cup
  • 66 grams of Granulated Sugar ⅓ Cup
  • ½ Teaspoon of Ground Cinnamon
  • ¼ Teaspoon of Kosher Salt



  • Place the flour, sugar, yeast and salt in the bowl of an electric stand mixer.
  • Add the warm milk, whole egg and egg yolks and beat on low speed with the paddle attachment until the dough comes together, about 1-2 minutes.
  • With the mixer on medium speed, add the butter a piece at a time. After all the butter has been added to the bowl continue to beat until the butter is incorporated.
  • Switch to the dough hook and beat on medium speed (#4 on a Kitchen aid) for 9-12 minutes until the dough is smooth and the sides of the bowl are clean.
  • Place the dough in a lightly greased bowl, cover with plastic wrap. Place the dough in the refridgerator to proof overnight.

Apple Filling

  • In a small bowl whisk together the sugars, cinnamon, salt and corn starch.
  • Melt the butter in a large skillet over medium heat.
  • Add the grated apples and the sugar mixture. Stir with a spatula to combine.
  • Cook the mixture, stirring often. The apples will release some juice. Continue cooking until the juices evaporate and the mixture looks caramelized and thick.
  • Place in a bowl and cool to room temperature. This can be done a day ahead and stored in the refrigerator.

Browned Butter Crumb Topping

  • In a small bowl whisk together the flour, sugar, cinnamon and salt.
  • In a small saucepan place the butter over low heat. Slowly melt the butter.
  • After it has completely melted you will start to hear popping sounds. Swirl the pan.
  • The butter will foam and the milk solids will begin to caramelize.
  • Begin to stir the butter constantly until it turns golden brown.
  • Add the butter to the dry ingredients and stir together until crumbs form.
  • The crumb topping can also be done a day in advance and stored in the refrigerator.

Shaping the twists:

  • Roll out the dough to a rectangle measuring 18” x 10”.
  • Using an offset spatula spread the apple mixture over the dough, leaving about 1” without filling along one 18” side.
  • Tightly roll up the dough from the long side where the filling goes to the end. Pinch the dough to seal.
  • Cut the roll in half so you have 2 9” rolls.
  • Working with one roll at a time, cut each roll down the middle lengthwise.
  • Lay the 2 pieces side by side with the filling facing up. Twist the pieces together and place on a parchment lined baking sheet, approximately 12” x 16”.
  • Repeat with the second roll.
  • Preheat oven to 350 degrees Fahrenheit.
  • Cover the twist loosely with plastic wrap and then a dish towel. List it rise for about 45 minutes to 1 hour, or until the twists are puffed and spring back when pressed with your finger that has been dipped in flour.
  • After the second rising, brush the twists with the egg wash and cover with the crumb topping.
  • Bake for 30-35 minutes or until the interior temperature measures 190°. The twists should be golden brown.
  • Remove from the oven and place the baking sheet on a rack to cool.

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