Pink Lady® apple babka

@pastry_and_co

Ingredients

Stages

In a bowl, crumble the yeast. Add the warm milk to dissolve the yeast. Stir in 2 of the 3 eggs.
In a second bowl, combine the dry ingredients: the flour, sugar and salt. Make a well in the centre and pour in the first mixture. Mix with a wooden spoon until the flour is completely incorporated.
Once the dough is ready, knead for 15-20 minutes. When the dough is elastic but still sticky, add the soft butter and knead again. Stop kneading when the butter is well incorporated.
Place the dough in a floured salad bowl and cover with cling film. Allow to rise for approximately 1h-1h30 at room temperature.
Meanwhile, prepare the filling.

Peel the Pink Lady® apples and cut them into 2 cm pieces. Place the pieces in a saucepan with 1 tablespoon sugar. Cook for 20 minutes, stirring regularly, until the pieces are tender. Set aside.
Once the resting time has elapsed, knock back the dough by pressing a fist into it and stretching it without breaking it. Place the dough back in a bowl, wrap it in cling film and chill overnight (or for a minimum of 2 hours).
After chilling, remove the dough and roll it out using a rolling pin into a rectangle measuring approx. 40×50 cm. Cover with the filling using a spatula. Roll up the dough like a roll cake and place in the freezer for 30 minutes.
Cut the roll lengthwise into 2 pieces and braid the 2 strands.
Place the babka in a rectangular mould lined with baking paper. Cover and leave to set for 45 minutes.
Preheat the oven to 180°C. Once the rising time has elapsed, beat the remaining egg with 1 tablespoon of milk and brush over the babka to brown it.
Bake for 35 minutes at 180°C.
Enjoy while still warm for an extra touch of deliciousness.

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