Apple Fritter Babkalicious by Mandylicious

(makes 2 babkas)

INGREDIENTS

Babka Dough:

  • ¾ cup water (may need additional water if dough appears too dry)
  • 1 ¼  teaspoon salt
  • 1 large egg 
  • 1 egg yolk
  • ¾ cup margarine or butter, melted
  • 1 tablespoons vanilla
  • 1/3 cup sugar
  • 3.5  cups bread flour
  • 2 tablespoons instant yeast

Apple Pie Filling:

  • 4 tablespoons softened 
  • 2 medium granny smith apples, peeled and medium diced
  • 1/3 cup sugar
  • 2 tablespoons cinnamon

Topping:

  • 1 egg yolk
  • 1 teaspoon water

Brown Sugar Crumble:

  • 4 tablespoons chilled margarine or butter
  • ¾ cup brown sugar
  • ½ cup flour
  • 1 tablespoon cinnamon
  • Pinch of salt

Sweet Glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoons water
  • Pinch of salt

DIRECTIONS

Add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle.

If not using a bread machine, combine all the ingredients in a large bowl, turn out on to a floured board and knead well for 5-7 minutes. Allow to rise in a large bowl in a dark place, covered with a towel for 1 ½ hours.

Be sure to check that the dough is the right consistency adding flour or water, one tablespoon at a time as necessary.

When the dough cycle is complete, remove dough from the bread machine and divide into 4 equal portions. On a floured surface, roll two of the portions into a rope, and using a rolling pin, roll each piece into a rectangle approximately 10 inches long and 4 inches wide. 

For the filling pat the apples dry with a paper towel, cover in cinnamon and sugar and mix to combine.

Spread one tablespoon of the soften margarine over each flattened strand. Top with ¼ of the apple mixture, being sure to leave around ½ an inch border all around the edge. From the long edge of the dough, gently bring both sides of the dough over the apples and pinch together. Twist the strands together and place into a greased 9×5 loaf pan.

Repeat with the other half of the dough.

Cover each babka with a towel and let rise for 20-30 minutes in a draft-free place.

Preheat oven to 350 degrees. 

Beat egg yolk with water and brush over the babka. 

Mix crumble ingredients together and sprinkle half on top of each babka.

Bake babkas for approximately 35-40 minutes or until set. 

Cool completely.

Combine glaze ingredients until smooth and pour on top of the cooled babkas.

Enjoy!

Mandylicious Challah

Mandy Silverman grew up in St. Louis, went to college in Ann Arbor (Go Blue!), stuffed her first challah in Pennsylvania, and created Mandylicious in 2013 in Sharon, MA. She is eternally grateful for the every day inspiration and support from her husband and two children. Check out what crazy challah innovations she will come up with next at www.mandyliciouschallah.com or follow her @Mandyliciouschallah on Facebook and Instagram.

FOODS of JUDAISM