I still have some Apple Butter leftover from when I made Apple Butter Cinnamon Rolls, and thought what better way to use it than to make a Babka. Yes, that twisted filled bread that is usually made with chocolate spread will be transformed into a Fall favourite with my Homemade Apple Butter.

Once the Fall season starts, there’s something magical about the scent of apples and cinnamon wafting through the kitchen. This small-batch Apple Babka is my ode to crisp mornings, warm mugs, and the joy of baking something beautiful and comforting. It’s tender, rich, and filled with homemade apple butter that tastes like fall in a spoonful. And the best part? It makes just one 7-inch loaf—perfect for sharing or savoring solo.

So Babka.. Sounds interesting or intimidating? Probably both if you haven’t tried making it. The good news is that it is not as difficult as it looks. It is a beautiful bread, (TRUE) which could be intimidating at times, but it is not really that hard. Time consuming, maybe a bit as with the same of most yeast bread.

Small Batch, Big Flavor

This recipe makes one 7-inch loaf—just enough to satisfy your craving without overwhelming your counter. It’s perfect for small households, weekend baking, or testing out babka for the first time. And if you fall in love with it (you will), it’s easy to double for a second loaf to freeze or share. If you make my Apple Butter, that portion is more than enough for a 9-inch loaf or 2 small 7-inch loaf.

What is Babka?

When I was browsing Pinterest, I came about a beautiful twisted chocolate bread called Babka. I thought, what is Babka? Is there something special about it aside from the name itself? I did a little bit of research and it turned out it is just a sweet bread with a filling inside, normally twisted and baked in a high loaf pan. So basically, it’s like cinnamon bread but shaped and filled with chocolate (most of the time). That made me feel comfortable and relax, and not intimidated anymore. More than intimidated, I got excited!

Why Babka and Why Apple?

Babka is traditionally a sweet braided bread filled with chocolate or cinnamon, but apples bring a fresh, fruity twist that’s both nostalgic and unexpected. I chose apple butter for the filling because it’s smooth, concentrated, and deeply flavorful—like apple pie filling, but silkier. It complements the rich, yeasted dough beautifully and gives each slice a gorgeous marbled look. It is a perfect complement to our coffee or tea on a rainy cold fall day.

We fear what we do not know ..

The funny thing is I’ve already made this a log time ago I just did not know it’s called Babka. I call it Chocolate Swirl Bread, and the other times I used my Purple Yam Jam as filling for it and called it Purple Yam Loaf Bread. It’s the same idea, just different filling and shape. So I excitedly tackled Babka on a Saturday morning, unplanned and excited. I’m going to fill my kitchen with the smell of freshly baked bread and decadent chocolate filling, that was the plan. After all, what is better in a weekend than a homemade fresh bread that is loaded with Apple Butter? Welcome Fall! Sign me in!

Different Ways to Make Babka

There are different ways to make Babka.

• the traditional way is using a high loaf pan. The bread is filled with chocolate
• You can also make Babka without a loaf pan, which is what we are doing today, a more free form style.
• Another option is to make it like a twisted ring, big or single serving.

Let’s Talk About the Dough

This isn’t your everyday quick bread. The dough is enriched with eggs and milk. Instead of adding butter, I opted for small amount of oil for a softer texture. Yes, it takes a little time to rise, but trust me—it’s worth every minute. The dough is easy to work with and rolls out like a dream, making it ideal for layering with that luscious apple butter.

Making Babka is a two process, that is making the sweet bread and making the filling. You can shortcut it by using a store-bought jam or chocolate spread for a sweet version ( like Nutella), but I decided to go on a different route, for a change. Besides, it is Fall season after all so let us embrace it and enjoy it. With this simple recipe, there’s no need to fear Babka, I’m going to make you love it, and you would want to make more and more if this.

Homemade Apple Butter: Simple, Pure and Packed with Flavor

Forget store-bought. This apple butter is made from fresh apples simmered with sugar and cinnamon until they’re soft and caramelized. Then it’s pureed into a silky spread that’s thick enough to hold its shape when rolled into the dough. It’s sweet, spiced, and just a little tangy—exactly what you want in a fall-inspired filling. The great thing about making your own homemade Apple Butter, you can adjust the amount of sugar to put or even use substitute sweetener.

Shaping the Babka is the highlight of the process

One thing that makes Babka attractive it its layers and layers and swirl of chocolate filling that alternate the bread dough. On top of that, it’s twisted form has a charm that naturally attracts people who see it. The shape and filling showing on top made more attractive than a regular loaf bread, but also sometimes the reason why people tend to shy away from it. But believe me when I tell you it’s not that difficult. In fact, it’s fun making this bread, rolling it and twisting.

Shaping the Babka is the highlight of the process, and what people think as intimidating, but again it’s not. It is like braiding a bread, or twisting a rope, that easy. For this one, we only need to portion of bread and we are making a twist not abraid. Braid will require 3 portions of bread to work on. You can also do that, it will not be a problem. Simply cut the dough vertically in 3 portions.

Tips in Making Babka

• Use High-Quality Ingredients: Opt for high-quality chocolate and cocoa powder for a richer flavor. Fresh, quality butter, flour, and yeast are also essential.
• Activate Your Yeast: Ensure your yeast is fresh and active. Proof it in warm water with a pinch of sugar until it becomes foamy. If it doesn’t foam, your yeast might be inactive.
• Knead Properly: Knead the dough until it’s smooth and elastic. This can take about 20minutes by hand or 15 minutes with a stand mixer. Proper kneading helps develop gluten, giving your babka a good structure.
• Let It Rise: Allow the dough to rise in a warm, draft-free place until it doubles in size. This could take about 1-2 hours depending on the room temperature.
• Roll Out Evenly: When rolling out the dough, try to keep it as even as possible. This ensures that your apple filling will be distributed evenly throughout the loaf.
• Spread the Filling Generously: Don’t skimp on the filling! Spread it generously and evenly over the dough to ensure every bite has that delicious apple flavor. Generously but not too the point of spilling out the edges of the bread.

• Twisting and Shaping: When shaping the babka, twist the dough tightly to create those beautiful, swirled layers. If your dough is sticky, lightly flour your hands and work surface.
• Second Rise: After shaping, let the babka rise again in the loaf pan. This helps the bread become lighter and fluffier.
• Baking Temperature: Bake your babka at the recommended temperature (usually around 350°F/175°C) and keep an eye on it. If the top browns too quickly, cover it with aluminum foil.
• Cooling: Let the babka cool in the pan for a bit before transferring it to a wire rack. This helps it set and makes it easier to slice.
• Store Properly: Store your babka in an airtight container at room temperature for up to a few days, or freeze it for longer storage.

Ingredients:

• 1 teaspoon Active Dry Yeast
• 1/4 cup Milk (80F)
• 1 tablespoon + 1/2 teaspoon granulated Sugar, divided (1/2 tsp for yeast, remaining for flour mixture)
• 1 large Egg – room temperature
• 1 tablespoon flavorless Oil
• 1/2 teaspoon Salt
• 1 1/2 cup Bread Flour  + 1/4 cup on the side ONLY as needed
• 1 tablespoon beaten Egg + 1 teaspoon Milk (or water) – for brushing rolls
• 1/3 cup Apple Butter (Filling)

For the Egg Wash:

• 1 Egg – Beaten
• 1 teaspoon Water – you can use powdered milk diluted in water

Instructions:

• Activate the Yeast: Microwave the milk for 20- 25 seconds until lukewarm but NOT hot, aim for 110F. If you have a baking thermometer, use it as it is the best way to be sure of the temperature. Hot milk will kill the yeast and the bread will not rise properly. Transfer milk in bowl of stand mixer and add 1/2 tsp of the granulated sugar and stir. Add the yeast and let rest for 10 minutes until mixture is foamy. If the mixture did not become foamy, either the yeast is old or the milk is too hot. Do NOT proceed until corrected, otherwise you will end up with a tough dense bread
• Add Wet Ingredients: Add remaining sugar (1 tbsp) and egg to the yeast mixture.
• Add Dry Ingredients: Followed by the flour and salt.
• Knead the Dough (Speed 2) Using the paddle attachment, mix for about 30 seconds just to bring the mixture together. Replace with the dough/hook attachment and knead for 15 minutes (KitchenAid Speed 2). If the dough is too dry, add 1/2 teaspoon of milk until it reach a smooth, soft and elastic texture. The side of the bowl should be clean, while the dough is slightly sticking to the bottom of the bowl.
  • To Check: The dough should be smooth, soft, elastic and slightly sticking to the bottom of the bowl

• Rest 15 minutes: Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap and rest 15 minutes before shaping. The rest period will make the shaping easier.

• Shape and Arrange: 
  • Lightly push the dough down with the heel of the palm of your hands roll the dough. Using a rolling pin, flatten the dough.
  • Spread the Apple Butter filling on top and make sure to cover most of the top. Leave at least 1/2 inch on the side without a filling. This is to avoid spilling when you roll it.
  • Starting from the end closer to you, start rolling into a log shape. Gently push the dough and roll till the end.
  • Using a sharp knife, cut the dough into 3, leaving 1/2 at the top un-cut.
  • Braid as shown in the photos/video.

• Transfer in a parchment lined 7-inch loaf pan pan and let rest for 60 minutes or until the bread puff-up. This could take 60 – 90 minutes depending on the temperature in where you leave it to rest.
• To help the dough rise better,Pre-heat the oven to 110F then turn it off. Let rest inside the pre-heated ove.
  • DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
• Prepare the egg wash by mixing 1 egg + 1 tsp water then brush the bread .
• Bake at 350F in the lower rack for 20 – 25 minutes or until the top is golden brown and the center no longer wet.

Homemade Bread From Scratch Video:

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