Apple Walnut Spice Babka

Apple, walnut, brown sugar, and warming fall spices. All twisted inside a rich brioche dough and braided into this beautiful babka. This Apple Walnut Spice Babka is a pure indulgent loaf full of fall flavor! It’s impossible not to love this delicious babka. It’s a perfect treat to enjoy with your morning tea or coffee.

---

Jump to Recipe >

Raise your hand if making yeast bread scares you! Believe me, I was so intimidated by yeast bread, but it was much easier than I thought. My first yeast bread was a babka and it turned out perfect on the first try. So, if I can do it, you can too!
This Apple Walnut Spice Babka is seemingly super complex with all the filling and braided design, but it really is so easy to make! The key is to be patient, don’t rush the process, and read all the instructions before you start.

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THIS APPLE WALNUT SPICE BABKA

1. It’s perfect for your weekend baking project.
2. Easier to make than you might think!
3. Full of fall flavors! What could possibly be better for a lazy autumn day, right?
4. Pairs excellently with a cup of coffee or tea. Perfect for your morning sweet tooth or for dessert.
5. You can assemble this babka at night, refrigerate it overnight, and bake it in the morning.
6. This Apple Walnut Spice Babka is going to be your new favorite fall treat!

INGREDIENTS NEEDED & NOTES FOR THIS APPLE WALNUT SPICE BABKA RECIPE

Flour – This recipe uses 2 types of flour, all-purpose flour, and bread flour. If you only have all-purpose flour, you can replace the bread flour with all-purpose flour. If you are finding the dough will not pull away from the bowl, add 1 tablespoon up to 2 tablespoons of all-purpose flour until the dough pulls away from the mixer bowl and is smooth.

Yeast – This recipe uses active dry yeast, but you can also use instant yeast and skip the rehydration process.

Sugar – You’ll need brown sugar and granulated sugar. I use light brown sugar to make the filling, but dark brown sugar works too. Granulated sugar for the brioche dough and simple sugar syrup.

Milk – I recommend using whole milk or 2% milk. You can use any type of milk, but whole milk is the best option. It adds fat to the dough and creates a richer taste and softer crumbs.

Eggs – This helps to emulsify the dough. The dough rises better with egg, creating large soft crumbs.

Butter – You can use either salted or unsalted butter. I prefer unsalted butter because I don’t want my buns to taste too salty. If you use salted butter, I recommend skipping the salt.

Spices – This recipe uses ground cinnamon, cardamom, ginger, and nutmeg! If it is too much spice for you, you can just use cinnamon and it will taste like apple cinnamon rolls.

Salt – This helps to balance all the flavors.

Apple – I use honey crisp apple, but feel free to use your favorite apple! Gala and Granny Smith are my favorites too.

Walnut – You can use raw or toasted walnuts, but toasted walnuts give them better texture and crunch.

EQUIPMENT YOU’LL NEED

• Stand Mixer
• Rolling pin
• 9×5 inch loaf pan
• Large bowl and small bowl
• Knife
• Offset spatula
• Parchment Paper
• Plastic Wrap

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS APPLE WALNUT SPICE BABKA

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Make the Dough

Cut cold butter into cubes, and set aside. Heat the milk until just warm, not hot. In the bowl of your stand mixer, combine active dry yeast, 1 tablespoon sugar, and warm milk. Stir to combine and leave it for about 10 to 15 minutes until foamy. This is to activate the yeast and make sure it’s still alive.

Add the bread flour, all-purpose flour, salt, eggs, and the remaining sugar to the yeast mixture, then mix with the dough hook attachment on low speed until just combined and a shaggy dough forms. Then add the butter cubes one piece at a time, and wait until it’s incorporated until adding the next piece. After all of the butter has been added, turn the mixer speed to medium speed and mix the dough for another 8 to 10 minutes until the dough pulls away from the bowl, smooth, and elastic.

Flour your hands, remove the dough from the mixing bowl, and place it on your lightly floured work surface. Then, give it a little knead and form the dough into a ball. Lightly grease a large bowl with butter or cooking spray, and place the dough in it. Cover the bowl with plastic wrap and let it rise in a warm spot for about 1 hour or until it doubled in size.

You can also cover the bowl with plastic wrap and let it rise in a warm spot for about 20 minutes then put it in the fridge to rise slowly overnight. Continue the next step in the morning.

STEP 2 – Prepare the Filling

Apple – Clean, peel, and cut the apple in half from the stalk down, then remove the apple core using an apple core remover or small knives and cut it into small chunks. You can soak the apples in lemon water if needed and dry the apples with a kitchen paper towel. This helps to stop the apples from browning. 1 cup water + 2 tablespoons fresh lemon juice.

Walnut – Chopped the walnut into small chunks. Smaller than the apple chunks

Spices – In a medium bowl, combine unsalted butter, brown sugar, and all the spices. Mix until well combined and set aside.

STEP 3 – Assemble the Apple Walnut Spice Babka

Lightly grease 9 x 5 inch loaf pan with butter and line with parchment paper. Let the excess hang over the sides to form a sling so you can easily lift the babka from the pan. Set aside.

On a lightly floured surface, roll the brioche dough to a 12″ x 18″ rectangle, then evenly spread the spices mixture, and sprinkle the apple and walnut chunks over the spices mixture. Starting with the long side, roll it up into a log, then wrap it with layers of plastic wrap and freeze for about 30 minutes. This will help to cut through the babka and help to shape the babka easily.

Once chilled, cut the log in half so that you have two 18″ pieces and the filling is exposed. Cross the pieces over each other, then carefully cross over two more times creating a long twist. Tuck the twist ends under and place it into the loaf pan. Loosely cover the loaf pan with plastic wrap, and place in a warm place to rise for about an hour, or until the dough springs back lightly when pressed. While the babka is proofing, preheat the oven to 350F

STEP 4 – Bake and Serve

Bake your babka for about 35 minutes until the top is golden brown. If you happen to have an instant-read thermometer, you can check the thickest center part of your babka. When it’s done, the center should be between 185F – 200F.

Prepare the sugar syrup when the babka is in the oven. Combine all the ingredients in a small saucepan, and boil for 1-2 minutes until all the sugars dissolve.

Remove the baked babka from the oven and immediately brush it with the sugar syrup. Allow to cool in pans for about 20 minutes then remove and transfer to a wire rack and allow to cool before slicing.

TIPS FOR MAKING THE BEST APPLE WALNUT SPICED BABKA

1. Make sure your yeast is still active.
2. If the dough is too soft and sticking to the bowl after kneading, add 1 tablespoon of flour at a time until the dough pulls away from the mixer bowl and smooth.
3. Rise the dough overnight in the fridge, It makes the dough so much easier to roll and bend into shape.
4. If your babka browning too fast, you can loosely cover the top with aluminum foil.
5. Use an instant-read thermometer to check if your babka is done baking. When it’s done, the center should be between 185F – 200F.
6. When measuring the flour, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry.

HOW TO SERVE AND STORE THIS APPLE WALNUT SPICE BABKA

I highly recommend enjoying this Blueberry Lavender Babka warm, fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the first day.

If you want to keep it for later, place the babka in an airtight container at room temperature for about 2 days or longer if refrigerated.
You can also freeze the babka. Wrap the leftover babka in a layer of plastic wrap and then place it in a freezer-safe container or a zip-top bag . It will last for up to 2 months in the freezer.

FAQ (Frequently Asked Questions)

Can I substitute bread flour for all-purpose flour?

Yes, all-purpose flour can also make great bread. For this recipe, if your dough is still too soft you can add 1 tablespoon up to 2 tablespoons of all-purpose flour until the dough pulls away from the mixer bowl and is smooth.

Can I make this Apple Walnut Spice Babka all in one day?

You can make this babka all in one day if you like, the dough needs to rise for about 1 hour at room temperature until it has doubled in size. But I recommend giving the dough a fridge rise overnight. It’s so much easier to roll it up into a tight log when the dough is cold.

How to tell when the dough is well-kneaded?

Take a small ball of the dough and stretch it into a thin sheet between your fingers. The dough will stretch into a thin film without breaking, and it must be thin enough to pass light through it.
If the dough quickly tears – you guessed it, keep kneading!

How do I know my babka is ready to go in the oven?

Apply a little oil or butter to your finger, and gently poke the dough. It should rise back slowly, if it quickly pops back leaving no mark at all it means it’s not ready. Give it a bit more time.

How to re-heat my babka?

To reheat the babka, preheat the oven to 350F, transfer to a baking sheet, and place it in the middle rack of your oven. Reheat for about 10 minutes.

Instant Yeast and Active Dry Yeast, What Is The Difference?

These two types of yeast can generally be used interchangeably, but Active Dry Yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, while active dry yeast must first be dissolved and rehydrated in warm water or milk until foamy.

♡♡♡
If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!