These individual babka bites feature layers of buttery dough swirled with spiced apple filling and cinnamon sugar, creating mini versions of the classic Jewish sweet bread perfect for sharing.
Recipe Details
Ingredients
- 240ml whole milk, warmed to 38°C (100°F)
- 7g active dry yeast
- 100g granulated sugar, divided
- 560g bread flour
- 7.5ml salt
- 3 large eggs, room temperature
- 10ml vanilla extract
- 115g unsalted butter, room temperature
- 3 medium Granny Smith apples, peeled and finely diced
- 150g brown sugar, packed
- 15ml ground cinnamon
- 2.5ml ground nutmeg
- 60g butter (for filling)
- 15ml lemon juice
- 15ml cornstarch
- 1 large egg, beaten with 1 tbsp water
- 60g pearl sugar or coarse sugar
- 125g powdered sugar
- 30-45ml apple cider or juice
Instructions
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In small bowl, combine 240ml whole milk, 7g active dry yeast, and 15ml (1 tbsp) 100g granulated sugar. Let stand 10 minutes until foamy.
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In stand mixer bowl, combine 560g bread flour, remaining sugar, and 7.5ml salt. Make well in center.
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Add yeast mixture, 3 large eggs, and 10ml vanilla extract. Using dough hook, mix until combined.
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Add 115g unsalted butter gradually, mixing until smooth and elastic, about 8-10 minutes.
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Place in greased bowl, cover, and rise 1.5 hours until doubled.
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Meanwhile, cook 3 medium Granny Smith apples with 60g butter (for filling), 150g brown sugar, 15ml ground cinnamon, 2.5ml ground nutmeg, and 15ml lemon juice over medium heat 8-10 minutes until softened.
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Mix 15ml cornstarch with 15ml (1 tbsp) water, add to apples, and cook 1 minute until thickened. Cool completely.
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Punch down dough and divide in half. Roll each portion into 40x30cm (16x12-inch) rectangle.
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Spread half the apple filling over each rectangle, leaving 2.5cm (1-inch) border.
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Roll each rectangle tightly from long edge. Cut each log into 12 equal pieces.
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Take each piece and stretch gently, then tie into a knot, tucking ends under.
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Place knots in greased muffin tins. Cover and rise 45 minutes until puffy.
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Preheat oven to 180°C (350°F). Brush with 1 large egg and sprinkle with 60g pearl sugar or coarse sugar.
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Bake 22-25 minutes until golden brown.
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For glaze, whisk 125g powdered sugar with 30-45ml apple cider or juice until smooth. Drizzle over warm babka bites.
Tips
Dough Consistency: Dough should be soft and slightly sticky. Add flour sparingly if too wet.
Apple Filling: Cool completely before using or it will make dough too soft to work with.
Shaping Options: Can also shape as traditional twists or place in mini loaf pans.
Make-Ahead: Shape bites and refrigerate overnight. Let come to room temperature before final rise.
Freezing: Freeze baked bites up to 2 months. Thaw and warm before serving.
Flavor Variations: Add raisins or chopped walnuts to filling, or use pear instead of apple.
Storage: Keep in airtight container 3 days. Best enjoyed slightly warmed.
Individual Presentation: Serve in paper liners for easy handling at brunches or bake sales.