Apple And Cardamom Babka Recipe

Nothing beats the aroma of homemade cardamom apple babka wafting through your kitchen—it’s like a little slice of cozy heaven that’s just waiting for you to dive in.

The fusion of sweet and fragrant flavors in my Apple and Cardamom Babka is what I love most. The combination of tart apples and warm spices (like cinnamon and cardamom) creates a delightful balance.

You’ll get a tender and delicious loaf that is just as suitable for breakfast as it is for dessert. It also uses a decently sized amount of sweet and rich unsalted butter, which only helps to make it more indulgent.

Ingredients

• All-purpose flour: Provides structure, contains carbohydrates.
• Granulated sugar: Adds sweetness, aids in yeast activation.
• Instant yeast: Leavening agent, helps dough rise.
• Whole milk: Enriches dough, adds tenderness and flavor.
• Unsalted butter: Adds richness, improves texture.
• Cardamom: Aromatic spice, adds warmth and complexity.
• Apples: Source of fiber, adds natural sweetness.
• Brown sugar: Deepens sweetness, adds moisture.

Ingredient Quantities

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 packet (2 1/4 teaspoons) instant yeast
• 1/3 cup whole milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 2 large apples, peeled, cored, and diced
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1/4 cup unsalted butter, softened
• Egg wash (1 egg beaten with 1 tablespoon of water)

How to Make this

1. In a big bowl, mix with a wire whisk the flour, sugar, salt, and instant yeast. Put this mixture to the side.

2. In a small saucepan, warm the milk (not boiling). Take off the heat and combine with the melted butter, eggs, and vanilla extract.

3. Combine the wet and dry ingredients and mix until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Cover it with a towel and let it rise in a warm place for about 1-2 hours or until it has doubled in size.

4. In another bowl, mix together the apples, brown sugar, cinnamon, lemon juice, and cardamom.
Combine the apples and the spiced brown sugar mixture in the same bowl and mix together well.

5. After the dough has gone up, hit it down and roll it out on a floured stretch of the earth into a large rectangle, close to 1/4 inch in thickness.

6. Evenly spread the softened butter over the dough, leaving a small border around the edges. The apple mixture is next, and it also gets an even application across the surface of the buttered dough.

7. Form the dough into a cylinder. While making the log, ensure that the dough is rolled tightly. Next, slice the log in half down the center to view the inside of the log.

8. Twist the two halves and place them facing upward into a spiral or oval shape. Put them in a greased pan or on a baking sheet that is lined with parchment paper.

9. Wrap in a towel and place in a warm spot. Let it rise exactly as it did before. Then, cover the bowl lightly with a towel. After the dough has risen, preheat the oven to 350º F (175º C).

10. Wash the babka with the egg and bake for 30-35 minutes, or until it is golden brown and cooked all the way through. Let it cool for a very short time before serving. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Wire whisk
3. Small saucepan
4. Wooden spoon or silicone spatula
5. Kitchen towel
6. Knife
7. Cutting board
8. Rolling pin
9. Baking sheet
10. Parchment paper
11. Pastry brush
12. Measuring cups
13. Measuring spoons
14. Greased pan
15. Oven

FAQ

• Can I use a different type of flour?Although all-purpose flour is best for its adaptability, you can try bread flour to give the babka a chewier texture. Do not use cake or pastry flour; that would definitely affect the structure of the babka.
• What type of apples work best for this recipe?Baking with Granny Smith, Honeycrisp, or Braeburn apples gives you more than a chance to share your dish with friends and family. It allows you to showcase the flavors of an apple that’s artfully balanced between tart and sweet. And don’t forget that the texture of these three varieties—crisp, not mushy—is one reason you should use them.
• How should I store the babka?Keep the babka at room temperature in a container that keeps air out for up to 3 days; for up to a week, store it in the refrigerator, tightly wrapped in plastic.
• Can I prepare the dough ahead of time?You can prepare the dough a day ahead of time. After the first rise, punch it down, cover it, and refrigerate. Then, let it warm up to room temperature the next day before shaping.
• What if I don’t have instant yeast?You can use the same amount of active dry yeast. Just let it bubble and come to life in the warm milk and a pinch of sugar before you add it to the dough. Allow for the additional time it may need to rise.
• Is there a substitute for cardamom?If you lack cardamom, you can substitute with an equal amount of ground nutmeg or leave it out for a more traditional apple cinnamon taste.
• Can I freeze the babka?Indeed, the babka can be stored. Once it has been baked and cooled, wrap it in plastic wrap and then in aluminum foil before putting it in the freezer. It will be perfectly fine for up to 3 months. To serve babka after frozen storage, thaw it overnight in the refrigerator and then enjoy.

Apple And Cardamom Babka Recipe Substitutions and Variations

All-purpose flour: If you substitute with whole wheat flour, you get a nuttier taste; however, the body of the baked good might be a little denser.
Whole milk: Substitute for almond milk or oat milk, for a dairy-free option.
Unsalted butter: Substitute with coconut oil for a lactose-free alternative.
Granulated sugar: Substitute natural sweeteners like coconut sugar or maple syrup.
Coconut sugar makes a perfect substitute because it has a similar flavor profile, and it also works coconut sugar can be used in equal proportions to dark brown sugar or light brown sugar. Brown sugar, by the way, is a mix of white sugar and molasses, with dark brown sugar having more molasses than light brown sugar.

Pro Tips

1. Proper Yeast Activation: To ensure the yeast activates properly, make sure the milk is lukewarm (around 100-110°F or 37-43°C) when mixing with the melted butter, eggs, and vanilla. If it’s too hot, it could kill the yeast. Use a thermometer for accuracy.