Baking

Chai-Spiced Apple Babka

Name: Chai-Spiced Apple Babka
Prep time: 4 h 15 min
Cook time: 50 min
Total time: 5 h 5 min
Yield: 1 large loaf (10-12 servings)
Cuisine: American
Ingredients: 1 cup whole milk; 1/4 cup granulated sugar; 1/4 cup unsalted butter; 1 teaspoon salt; 1/4 cup warm water (110°F to 115°F); 2 (0.25-ounce) packages active dry yeast; 2 large eggs; 4 1/2 cups all-purpose flour; 8 tablespoons unsalted butter, softened, for filling; 4 medium apples, peeled, thinly sliced, and cut into bite-sized pieces (about 4 cups), for filling; 2 teaspoons lemon juice, for filling; 2 cups packed light brown sugar, for filling; 1/2 cup all-purpose flour, for filling; 2 teaspoons ground cinnamon, for filling; 1 teaspoon ground ginger, for filling; 1/2 teaspoon ground cardamom, for filling; 1/4 teaspoon ground cloves, for filling; 1/4 teaspoon ground nutmeg, for filling

This exquisite Chai-Spiced Apple Babka features a rich, buttery brioche-like dough swirled with a fragrant filling of tender apples, brown sugar, and warm chai spices, creating a comforting and aromatic treat perfect for any occasion.

Instructions

Warm the milk: In a small saucepan over medium heat, gently warm the whole milk, 1/4 cup granulated sugar, 1/4 cup butter, and salt until the butter is melted and the mixture is just warm (105°F-115°F/40°C-46°C). Remove from heat and let cool slightly.
Activate the yeast: In a large bowl or the bowl of a stand mixer, combine the warm water and yeast. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
Combine ingredients: Add the slightly cooled milk mixture and eggs to the yeast mixture. Gradually add the 4 1/2 cups flour, mixing on low speed with a dough hook until just combined. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be a soft, slightly sticky dough.
First rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size. Alternatively, for a deeper flavor and easier handling, refrigerate the dough overnight (8-12 hours) after the first rise.
Prepare the filling: While the dough is rising, melt 2 tablespoons of the 8 tablespoons butter in a large skillet over medium heat. Add the apple pieces and lemon juice. Cook for 5-7 minutes, stirring occasionally, until apples are slightly softened but still hold their shape. Remove from heat.
Finish filling: In a medium bowl, combine the remaining 6 tablespoons softened butter, brown sugar, 1/2 cup flour, ground cinnamon, ginger, cardamom, cloves, and nutmeg. Mix until well combined. Gently fold in the softened apples.
Roll and fill: Once the dough has completed its first rise (and chilling, if applicable), punch it down gently on a lightly floured surface. Roll the dough into a large rectangle, approximately 16x20 inches. Spread the apple filling evenly over the entire surface of the dough, leaving a 1/2-inch border along one long edge.
Shape the babka: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife, cut the log lengthwise down the middle, creating two halves with the filling exposed. Turn the cut sides up and gently twist the two halves together, keeping the cut sides facing outwards as much as possible. Pinch the ends together to seal.
Second rise: Carefully transfer the twisted dough into a lightly greased 9x5-inch loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until visibly puffy.
Preheat and bake: Preheat your oven to 375°F (190°C). Bake the babka for 45-55 minutes, or until deep golden brown on top and a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
Cool: Remove the babka from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Delight in the comforting embrace of a homemade Chai-Spiced Apple Babka, a masterpiece of flavor and texture. This recipe guides you through creating a tender, enriched dough that cradles a luscious filling of spiced apples, brown sugar, and butter. The warm notes of chai spices elevate this classic pastry, making it an irresistible centerpiece for brunch or a delightful afternoon indulgence.