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.
Ingredients
Dough:
- 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
Instructions
Dough:
- 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.
