Cinnamon Apple Babka

bromabakery.com

Chelsea FH

subheading: for the babka dough:

½ teaspoon vanilla extract

½ cup ( 120 grams) whole milk, room temperature

2 teaspoons ( 6 grams) active dry yeast*

2 ¼ cups ( 280 grams) all-purpose flour, sifted

2 cups plus 2 tablespoons (220 grams) pastry or cake flour, sifted 220 grams

2 large eggs, room temperature

½ cup ( 75 grams) granulated sugar

1 large pinch fine salt

5 tablespoons plus 1 teaspoon ( 80 grams) unsalted butter, room temperature

subheading: for the cinnamon apple filling:

3 tablespoons unsalted butter ( 45 grams), room temperature

½ cup ( 100 grams) granulated sugar

4 golden apples, peeled and cut into ⅛ inch thick slices

½ vanilla bean, halved lengthwise to expose the seeds

1 ½ teaspoons cinnamon

zest of 1 lemon

juice of 1 lemon

subheading: for the egg wash and topping:

1 large egg

1 tablespoon water

1 pinch salt

2 ¾ cups ( 275 grams) sliced almonds

subheading: for the simple syrup:

¾ cup + 1 tablespoon ( 160 grams) granulated sugar

½ cup ( 120 grams) water

Directions at bromabakery.com

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