Apple Almond Babka with Cinnamon

Prep 30 min·Cook 35 min·Total 185 min·1 loaf (12 slices)·VEGETARIAN·330 kcal

Apple almond babka on a board from above, sliced, with apples and a knife beside it

Ingredients

For the dough

450 gr (15.9 oz.) flour
50 gr (1.8 oz.) ground almonds
5 gr (0.2 oz.) dry yeast
4 Tbsp sugar
1 pinch salt
250 ml (1 cup) milk (lukewarm)
80 gr (2.8 oz.) softened butter
1 tsp cinnamon

For the filling

2-3 apples
75 gr (2.6 oz.) ground almonds
3 Tbsp sugar
2 tsp cinnamon
1-2 tsp lemon juice
2-3 Tbsp raisins (optional)

For the topping

2 Tbsp slivered almonds (or chopped almonds)
2 Tbsp honey (for brushing)

Equipment: Large bowl, Stand mixer with dough hook or hand mixer, Rolling pin, Grater, Sharp knife, Loaf pan, about 30 cm (12 inches), lined with parchment, Pastry brush

Instructions

Make the dough

1.Mix the flour, ground almonds, dry yeast, sugar and salt in a large bowl. Pour in the lukewarm milk and knead everything together.
2.Add the softened butter and cinnamon and keep kneading for 8 to 10 minutes until the dough is smooth, supple and elastic.
3.Cover the dough and let it rise in a warm place for 1 to 2 hours until it has doubled in volume.

Make the filling

1.Meanwhile, peel and coarsely grate the apples. Mix them in a bowl with the ground almonds, sugar, cinnamon, lemon juice and the raisins if using.

Shape the babka

1.Roll out the risen dough on a lightly floured surface into a rectangle of about 40 x 30 cm (16 x 12 inches).
2.Spread the apple almond filling evenly over it, leaving a narrow border all around.
3.Roll the dough up tightly from the long side. Halve the roll lengthwise with a sharp knife so that the filling is exposed.
4.Twist the two strands together with the cut sides facing up and place the babka in the lined loaf pan.
5.Sprinkle with slivered or chopped almonds, press them lightly into the dough, cover and let the babka rise for another 30 minutes.

Bake and glaze

1.Preheat the oven to 180°C (355°F) conventional heat. Bake the babka for 30 to 35 minutes until golden brown and it sounds hollow when you tap the underside.
2.Take it out of the oven, brush it with honey while still hot and let it cool a little in the pan. Serve sliced.

Notes

Tip from my kitchen: the milk should really only be lukewarm, hand-warm is enough, otherwise the yeast suffers. Grate the apples only once the dough has almost finished rising, then they don't turn brown and release less juice. When twisting, it is fine if some filling falls out, just sprinkle it back over the top, that gives the lovely caramelized crust. If you don't like raisins, use chopped dried apricots or leave them out. On a Sunday morning the babka tastes best lukewarm with a little butter, and leftovers are a dream toasted on day two.

Nutrition per serving: 330 kcal · 7 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook