Apple Cake

Apple Babka: a delight that combines tradition with the fresh aroma of apples and the sweetness of cinnamon. This wonderful dessert is perfect for holidays but can be enjoyed at any time of the year. By making this babka, you will not only provide family and friends with a delicious snack, but also create unforgettable memories around the table.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 30-40 minutes
Number of servings: 8

Ingredients:

For the dough:
- 300 g flour (preferably type 000 for a fine dough)
- 1 cube of fresh yeast (or 7 g dry yeast)
- 2 egg yolks (for a more intense yellow, choose free-range eggs)
- 100 g butter (at room temperature for a creamy texture)
- 200 g sugar (you can adjust according to your preferences)
- 100 ml warm milk (not hot, to avoid killing the yeast)
- 4 packets of vanilla sugar (or 1-2 tablespoons of vanilla extract)

For the filling:
- 1.5 kg apples (choose sweet apples, such as Golden or Fuji)
- 6 tablespoons of sugar (adjustable depending on the sweetness of the apples)
- 3 packets of vanilla sugar
- 2 tablespoons of oil (for sautéing the apples)
- 1 teaspoon of cinnamon (for an extra flavor)

Step by step:

1. Preparing the filling:

1. Wash the apples: Start by washing the apples well under cold running water. It is important to remove any impurities from the skin.
2. Grate them: Use a large grater to grate the apples. This step will not only help with even cooking but will also release the natural juice from the apples.
3. Drain the juice: Place the grated apples in a strainer and let them drain for a few minutes. This will prevent the filling from being too wet.
4. Sauté the apples: In a pan, heat the oil and add the apples along with the sugar and vanilla sugar. Sauté the mixture for 5-10 minutes until the apples become soft and lightly caramelized.
5. Add the cinnamon: Once the apples are ready, remove the pan from the heat and add the cinnamon. Mix well and let the filling cool.

2. Preparing the dough:

1. Make the yeast mixture: In a small bowl, dissolve the cube of yeast in the warm milk along with 2 tablespoons of sugar. Let the yeast mixture sit for 10-15 minutes until it becomes frothy.
2. Prepare the butter: In another bowl, cream the softened butter with the remaining sugar and vanilla sugar until you achieve a creamy and homogeneous mixture.
3. Add the yolks: Incorporate the yolks into the butter mixture and mix well.
4. Mix the dry ingredients: In a large bowl, place the flour and make a well in the center. Pour in the activated yeast and mix gently.
5. Add the butter: Gradually add the butter mixture with yolks to the flour mixture. Use a spatula or wooden spoon to combine the ingredients until the dough becomes elastic and starts to pull away from the sides of the bowl.
6. Let the dough rise: Cover the bowl with a clean towel and let it rise in a warm place, away from drafts, for about 20 minutes, or until it doubles in size.

3. Assembling the babka:

1. Roll out the dough: Once the dough has risen, sprinkle some flour on a work surface and roll it out into a rectangular sheet about 1 cm thick.
2. Add the filling: Evenly distribute the sautéed apples over the entire surface of the dough, leaving a small margin of 1-2 cm at the edges.
3. Roll it up: Start rolling the dough from one edge, making sure it is tight. Ensure that the filling does not spill out during this process.
4. Place in the pan: Put the rolled dough into a greased baking pan or lined with parchment paper.
5. Glaze: Beat an egg with a tablespoon of sugar and brush the surface of the babka. This will give it a golden and shiny crust.
6. Let it rise again: Cover the babka with a towel and let it rise for another 30 minutes.

4. Baking:

1. Preheat the oven: While the babka is rising, preheat the oven to a medium temperature (180°C).
2. Bake: Place the babka in the preheated oven and bake for 30-40 minutes, or until it turns golden and easily pulls away from the edges of the pan.
3. Cooling: Once the babka is done, remove it from the pan and let it cool on a wire rack.

Practical tips:

- Use seasonal apples: Seasonal apples will provide a more intense flavor. Depending on your preferences, you can mix different types of apples for a more complex filling.
- Experiment with fillings: You can add chopped nuts, raisins, or even chocolate for a sweet twist. Additionally, a teaspoon of rum in the filling will add a sophisticated touch.
- Storing the babka: The babka keeps well wrapped in plastic wrap or in an airtight container for 3-4 days. I recommend reheating it slightly before serving to regain its freshness.

Calories and nutritional benefits:

Each serving of apple babka contains approximately 300-350 calories, depending on the ingredients used. Apples are an excellent source of fiber, vitamin C, and antioxidants, thus contributing to a healthy diet.

Frequently asked questions:

1. Can I use dry yeast? Yes, you can replace fresh yeast with 7 g of dry yeast. Mix the yeast with the flour before adding the other ingredients.
2. What is the best way to check if the babka is baked? You can do the toothpick test: insert a toothpick in the center; if it comes out clean, the babka is done.
3. Can I freeze the babka? Yes, it’s a great idea! It is recommended to wrap it well in plastic wrap and then in a freezer bag. You can thaw it at room temperature or reheat it directly in the oven.

Serving ideas:

Apple babka pairs perfectly with a cup of tea or flavored coffee. You can also add a serving of sour cream or vanilla ice cream to turn it into a refined dessert.

I conclude this recipe with the thought that every babka made with love brings priceless joy. Enjoy!

 Ingredients: For the dough: 300 g flour, 1 cube yeast, 2 egg yolks, 100 g butter, 200 g sugar, 100 ml milk, 4 packets vanilla sugar. For the filling: 1 kg apples, 6 tablespoons sugar, 3 packets vanilla sugar, 2 tablespoons oil, 1 teaspoon cinnamon.

 Tags:  sweet bread apples cinnamon