Simply add a scoop of vanilla pareve ice cream to your Caramel Apple Babka and Shabbat dessert is ready!
Caramel Apple Babka
Servings
2 Servings
Ingredients
- 2 tablespoons yeast
- ⅓ cup brown sugar
- 1 cup warm water
- 4 cups flour
- ½ cup extra virgin olive oil
- 2 teaspoons kosher salt
- 3 egg yolks
- 2 whole eggs
- 4 tablespoons sugar
- 2 tablespoons cinnamon
- 1 21-ounce can of apple pie filling
- ⅓ cup brown sugar
- 4 tablespoons powdered sugar
- 1 tablespoons olive oil
- 2 teaspoons almond milk or soy milk
Instructions
- Preheat oven to 350°F. Grease two 8½- x 4½-inch loaf pans with cooking spray or oil.
- Dough:
- Mix yeast and sugar in a large bowl. Add warm water, cover with a towel or plastic wrap and rest in a warm place for 30 minutes, until the surface is spongy and the yeast bubbly.
- Add flour, oil, salt, yolks, and eggs to the dough sponge. Combine all ingredients and knead well. Transfer dough to a lightly greased bowl. Cover and rise for 2 hours.
- Filling:
- In a small bowl, mix sugar and cinnamon. Set aside.
- Shaping and Baking:
- Divide dough in half. With a rolling pin, roll one dough half into a 16-inch square. Drizzle evoo on dough, then sprinkle with sugar-cinnamon mixture. Spoon and spread half of the apple pie filling on dough.
- Roll the dough tightly into a rope, being sure to seal the ends. Slice the rope lengthwise and wrap the halves around each other at least 6 times. Fold the rope in half and place in greased loaf pan. Repeat with remaining dough. Let babkas rise for 45 minutes.
- Bake at 350°F for 30 minutes, until golden brown.
- Caramel Glaze:
- In a small bowl, combine both sugars, evoo, and almond or soy milk. Drizzle glaze on cooled babka, slice, and serve.
I don’t really like the taste of EVOO in baked pastries can I use canola
Can I use melted butter instead of olive oil for a diary version?
We have updated the recipe after testing and found it needed the eggs.
The topping is a caramel flavored glaze not a traditional caramel. Enjoy!
aren’t you suppose to heat the glaze on the stove? otherwise how does the sugar turn into caramel?
A large loaf pan should work.
Nope
But there are eggs. 3 egg yolks and 2 eggs. Odd. Are there supposed to be eggs in here? In what I assume was also published in Joy of Kosher, the recipe by the same author is a little different. Can you clarify? I’d like to make this soon!
What size of pan?
You can use Granny Smith or Honey crisp apples cut into large dice and sautéed lightly with extra virgin olive oil. Saute to soften a bit and then add a small amount of sugar, cinnamon and lemon juice.
Does this freeze well? I wanted to make it ahead of time, and add the sauce once it defrosts.
If one doesn’t use apple pie filling, how do you make this with fresh apples and what kind is best? I know I usually bake with Granny Smith apples, but perhaps another is best. The recipe looks yummy to be sure!
Thanks for the review. So glad it worked well.
Made it with my leftover challah dough as dessert for Shabbat, and it was out of this world!! Under cooked, even better…. Left it half hour in the oven. Didn’t follow the recipe quantities for the dough, just simply rolled out what I had, and came out pretty thick which made for the slight under cooked effect. The caramel glaze is also a great keeper for many other recipes.
no eggs?