Chai-Spiced Apple Babka Recipe

Ingredients

This recipe makes 18 servings. Ingredient amounts are scaled automatically, but cooking steps remain the same.

Dough:

• 1 cup whole milk
• 1/4 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 1/4 cup warm water (110F to 115F / 43C to 46C)
• 2 (0.25-ounce) packages active dry yeast
• 2 large eggs
• 4 1/2 cups flour

Filling:

• 8 tablespoons butter
• 4 medium apples, peeled, thinly sliced, cut into bite-sized pieces (about 4 cups)
• 2 teaspoons lemon juice
• 2 cups packed brown sugar
• 1/2 cup flour
• 1 tablespoon DIY Chai Spice (or store-bought chai spice)
• 1 tablespoon vanilla extract
• 2 large egg whites, lightly beaten

DIY Chai Spice:

• 2 teaspoons ground cardamom
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground fennel seeds
• 1/4 teaspoon ground cloves
• Dash of black pepper

Mix and store in an airtight up to 6 months.

Directions

Make the Dough:

1. In a small saucepan, gently heat milk, sugar, butter, and salt until warm and the butter is nearly melted.
2. Pour warm water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle yeast over the water and stir to dissolve.
3. Add the remaining milk mixture to the yeast mixture, then add eggs and 2 1/2 cups flour. Beat on low speed until combined, then briefly beat on high for 15 seconds.
4. Switch to the dough hook attachment and gradually add the remaining 2 cups flour, 1/2 cup at a time, mixing until the dough pulls away from the bowl, about 5 minutes.
5. Transfer the dough to a large greased bowl, turn to coat, cover, and let rise in a warm spot until doubled, approximately 1 hour.

Prepare the Filling:

1. Melt 2 tablespoons butter in a large skillet over medium heat. Add apples and cook, stirring often, until just starting to soften, about 4 minutes. Remove from heat and stir in lemon juice.
2. Melt the remaining 4 tablespoons butter, transfer to a bowl, and mix with brown sugar, flour, chai spice, and vanilla to form a crumbly mixture. Stir in egg whites until combined.

Shape the Babka:

1. Punch down the dough and place on a lightly floured surface. Cover and rest for 10 minutes.
2. Line three 4x8-inch loaf pans with parchment paper, leaving 2-inch overhang on long sides. Divide dough into thirds and roll each into a 12-inch square.
3. Spread one-third of the brown sugar mixture over each square, leaving a 1/2-inch border, then evenly distribute one-third of the apple filling.
4. Roll each square tightly into a log and pinch the seam closed. Roll logs gently to shape evenly.
5. Cut each log in half lengthwise to expose layers. Cross the halves with layers facing out, twist ends below and above the cross to form a spiral, and place in prepared pans, tucking ends underneath.
6. Cover and let rise in a warm place until doubled, about 1 hour.

Bake the Babka:

1. Preheat oven to 350F (175C). Melt remaining 2 tablespoons butter and brush over loaf tops.
2. Bake until golden, puffed, and an instant-read thermometer reads 200F (93C), about 45 minutes, tenting with foil if necessary.
3. Cool in pans for 10 minutes, then lift with parchment onto wire racks. Cool completely before slicing, approximately 1 hour.
4. To freeze, wrap tightly and store up to 2 months. Thaw at room temperature before serving.

Nutrition Facts (per serving)

• Calories: 326
• Fat: 9g (12% DV)
• Saturated Fat: 5g (27% DV)
• Cholesterol: 42mg (14% DV)
• Sodium: 206mg (9% DV)
• Carbohydrates: 56g (20% DV)
• Dietary Fiber: 2g (8% DV)
• Sugars: 28g
• Protein: 6g (11% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 46mg (4% DV)
• Iron: 2mg (11% DV)
• Potassium: 151mg (3% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Values may vary based on your dietary needs.