Cinnamon Apple Babka

Name: Cinnamon Apple Babka
Prep time: 12 h
Cook time: 40 min
Total time: 12 h 40 min
Yield: 10 slices
Cuisine: European
Ingredients: 3 cups (400 g) all-purpose flour (start with 2 ¾ cups, adding up to ¼ cup if needed); ¼ cup (50 g) sugar; 1 tsp salt; 1 packet (2 ¼ tsp) instant yeast; ½ cup (120 ml) warm milk; 2 large eggs; 1 stick (115 g) unsalted butter, softened; 2 medium apples, peeled, cored, and finely diced; 2 tbsp butter; 3 tbsp sugar; 1 ½ tsp ground cinnamon; 1 egg, beaten; 1 tbsp milk

AI Kitchen
Nov 10, 2024
7 min read

Updated: Mar 28

Soft, pillowy babka filled with spiced caramelized apples and cinnamon, baked to perfection with stunning swirls that make every slice a showstopper. Perfect for breakfast, a cozy dessert, or a sweet treat with coffee.

Golden-brown cinnamon rolls in a loaf pan on a purple background, evoking a warm, inviting mood.

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I was having friends over the next day and wanted an easy yet delicious cake. Babka it is! Asked ChatGPT:

I want a recipe for babka with cinnamon and apple filling. Rolled and "snail" shapes

It responded:

Here's a recipe for cinnamon and apple babka, with instructions for both rolled and "snail" shapes:

Cinnamon Apple Babka

Prep Time: 30 minutes (plus rising time)Cook Time: 35-40 minutesServings: 1 large babka loaf or 12 "snail" buns

Ingredients

For the Dough:

2 ¾ cups (350 g) all-purpose flour
¼ cup (50 g) sugar
1 tsp salt
1 packet (2 ¼ tsp) instant yeast
½ cup (120 ml) warm milk
2 large eggs
1 stick (115 g) unsalted butter, softened

For the Filling:

2 medium apples, peeled, cored, and finely diced
2 tbsp butter
3 tbsp sugar
1 ½ tsp ground cinnamon

For the Egg Wash:

1 egg, beaten
1 tbsp milk

Instructions

1. Make the Dough:

In a large bowl, combine flour, sugar, salt, and yeast.
Add warm milk and eggs, mixing until a shaggy dough forms.
Gradually knead in the softened butter until smooth and elastic (8-10 minutes).
Cover and let rise for 1-1½ hours, until doubled in size.

2. Prepare the Filling:

Heat butter in a skillet over medium heat. Add apples, sugar, and cinnamon. Cook until softened and slightly caramelized, about 5-7 minutes. Let cool.

3. Assemble the Babka:

For Rolled Shape:
1. Roll out the dough into a 12x16-inch rectangle on a floured surface.
2. Spread the apple mixture evenly over the dough, leaving a ½-inch border.
3. Roll tightly from the long edge to form a log. Cut the log lengthwise into two strips.
4. Twist the strips around each other, keeping the filling side up. Place in a greased loaf pan.
For Snail Shape:
1. Roll out the dough into a 12x16-inch rectangle. Spread filling as above.
2. Roll tightly from the long edge to form a log. Cut into 1½-inch slices.
3. Arrange slices cut side up in a greased muffin tin or baking dish.

4. Final Rise:

Cover the shaped dough and let rise for 30-45 minutes.

5. Bake:

Preheat oven to 350°F (175°C). Brush the dough with egg wash.
Bake loaf for 35-40 minutes, or buns for 20-25 minutes, until golden brown and cooked through.

6. Cool and Serve:

Let cool for 15-20 minutes before slicing or serving.

Let me know how it turns out! Would you like tips for glazing or storing?

I then refined:

I want it to rise in the fridge overnight

And so did ChatGPT:

Here’s an updated recipe for your cinnamon and apple babka with an overnight rise:

Cinnamon Apple Babka (Overnight Rise)

Prep Time: 30 minutes (plus overnight rising time)Cook Time: 35-40 minutesServings: 1 large babka loaf or 12 "snail" buns

Ingredients

For the Dough:

2 ¾ cups (350 g) all-purpose flour
¼ cup (50 g) sugar
1 tsp salt
1 packet (2 ¼ tsp) instant yeast
½ cup (120 ml) warm milk
2 large eggs
1 stick (115 g) unsalted butter, softened

For the Filling:

2 medium apples, peeled, cored, and finely diced
2 tbsp butter
3 tbsp sugar
1 ½ tsp ground cinnamon

For the Egg Wash:

1 egg, beaten
1 tbsp milk

Instructions

1. Prepare the Dough:

In a large bowl, combine flour, sugar, salt, and yeast.
Add warm milk and eggs, mixing until a shaggy dough forms.
Gradually knead in softened butter until the dough is smooth and elastic (8-10 minutes).
Cover the bowl with plastic wrap and refrigerate overnight (8-12 hours).

2. Prepare the Filling:

Heat butter in a skillet over medium heat. Add apples, sugar, and cinnamon. Cook until softened and slightly caramelized, about 5-7 minutes. Let cool and refrigerate until ready to use.

3. Assemble the Babka (Next Day):

For Rolled Shape:
1. Roll out the chilled dough into a 12x16-inch rectangle on a floured surface.
2. Spread the apple mixture evenly over the dough, leaving a ½-inch border.
3. Roll tightly from the long edge to form a log. Cut the log lengthwise into two strips.
4. Twist the strips around each other, keeping the filling side up. Place in a greased loaf pan.
For Snail Shape:
1. Roll out the dough into a 12x16-inch rectangle. Spread the filling as above.
2. Roll tightly from the long edge to form a log. Cut into 1½-inch slices.
3. Arrange slices cut side up in a greased muffin tin or baking dish.

4. Final Rise:

Cover and let the shaped dough rise at room temperature for 1½-2 hours, until puffy.

5. Bake:

Preheat oven to 350°F (175°C). Brush the dough with egg wash.
Bake loaf for 35-40 minutes or buns for 20-25 minutes, until golden brown and cooked through.

6. Cool and Serve:

Let cool for 15-20 minutes before slicing or serving.

As I was making the dough, I noticed it was really really wet and sticky so I said:

After adding the butter the dough is not smooth and elastic it's actually very very wet and sticky. It doesn't seem right. Should I add more flour now?

And it replied:

t's normal for enriched doughs (like babka dough) to be soft and sticky at first due to the butter and eggs. However, if it's too wet and not coming together into a manageable consistency, here's how to adjust:

Add Flour Gradually
- Sprinkle 1 tablespoon of flour at a time over the dough and knead it in thoroughly. Repeat until the dough is just tacky but not overly sticky. Avoid adding too much flour, as this can make the babka dense.
Knead Thoroughly
- Sticky dough often smooths out with continued kneading (especially if you're using a stand mixer). The dough should eventually pull away from the sides of the bowl but still stick slightly to the bottom.
Use the Fridge
- If it's still difficult to handle, wrap the sticky dough in plastic wrap and refrigerate for 20-30 minutes. Chilling will firm it up, making it easier to work with.

Would you like more tips for handling sticky dough?

I already know what the right babka consistency should be, so after I added the right amount of flour, I said:

I added about a quarter of a cup of flour

It conversed:

Adding about ¼ cup of flour to adjust the dough sounds reasonable if it was overly wet. Enriched doughs can sometimes behave unpredictably based on factors like humidity, egg size, or how soft the butter is. Here's what to expect next:

Texture Check: After incorporating the extra flour, the dough should feel soft and slightly tacky but not excessively sticky. If it’s still clinging to your hands, a light dusting of flour during handling should help.
Kneading Progress: With the additional flour, the dough should start to become smoother and more elastic as you knead. This process helps develop the gluten structure needed for a good rise.

If it looks like it's back on track, you should be good to continue with the recipe! Let me know how it's shaping up.

I then completed the making of the dough and asked:

The quarter of a cup of flour solved and made it the right consistency. I made 6 slices out of the log and put it in one bread loaf pan, next to each other with the cut side facing up. Please update the entire recipe thank you

And here's the result:

Servings: 10 slices

Calories per Serving: ~230 calories

Total Time: ~12 hours (includes overnight rise and preparation)

Cinnamon Apple Babka

Ingredients

For the Dough:

3 cups (400 g) all-purpose flour (start with 2 ¾ cups, adding up to ¼ cup if needed)
¼ cup (50 g) sugar
1 tsp salt
1 packet (2 ¼ tsp) instant yeast
½ cup (120 ml) warm milk
2 large eggs
1 stick (115 g) unsalted butter, softened

For the Filling:

2 medium apples, peeled, cored, and finely diced
2 tbsp butter
3 tbsp sugar
1 ½ tsp ground cinnamon

For the Egg Wash:

1 egg, beaten
1 tbsp milk

Instructions

1. Prepare the Dough:

In a large bowl, combine 2 ¾ cups of flour, sugar, salt, and yeast.
Add warm milk and eggs, mixing until a shaggy dough forms.
Gradually knead in softened butter, a few tablespoons at a time, until fully incorporated. The dough will be sticky.
If the dough is too wet, sprinkle in additional flour (up to ¼ cup), one tablespoon at a time, until soft, slightly tacky, and smooth.
Knead for 8-10 minutes. Cover and refrigerate overnight (8-12 hours).

2. Prepare the Filling:

Heat butter in a skillet over medium heat. Add apples, sugar, and cinnamon. Cook until softened and slightly caramelized, about 5-7 minutes. Let cool.

3. Assemble the Babka (Next Day):

Roll out the chilled dough into a 12x16-inch rectangle on a floured surface.
Spread the apple mixture evenly over the dough, leaving a ½-inch border.
Roll tightly from the long edge to form a log.
Slice the log into 6 equal pieces.
Arrange the pieces in a greased loaf pan, cut side facing up, side by side.

4. Final Rise:

Cover and let the dough rise at room temperature for 1½-2 hours, until puffy.

5. Bake:

Preheat oven to 350°F (175°C). Brush the dough with egg wash.
Bake for 35-40 minutes, until golden brown.

6. Cool and Serve:

Let cool for 15-20 minutes before slicing.

Nutritional Information (Per Serving)

Calories: ~230
Carbohydrates: ~34 g
Protein: ~5 g
Fat: ~8 g
Fiber: ~1 g
Sugar: ~12 g

Optional Sugar Syrup:

Combine equal parts sugar and water (¼ cup each) in a microwave-safe bowl. Heat until boiling, about 1-2 minutes. Brush the syrup over the babka immediately after it comes out of the oven for a glossy, sweet finish. This babka is a delightful way to enjoy fall flavors year-round!