Czelli recipe · Brioche
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Apple cinnamon babka
No ratings yet — be the first!Soft, pull-apart brioche dough, cinnamon apples cooked in butter and a glossy sugar syrup – the perfect babka for autumn afternoons. With the Czelli Pull-Apart Brioche flour mix you can make a special, yet easy homemade treat.
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- Serves
- 1 loaf
- Baking
- 165 °C (fan)
- Baking time
- 35–40 min
Method
10 steps- Cut the apples into small cubes.
- Heat the butter in a frying pan, add the apples, sprinkle with the sugar and cinnamon, then squeeze lemon juice over them. Cook for about 10 minutes until soft and syrupy.
- While the filling cools, make the dough. weigh the ingredients into a bowl and knead into a dough. Cover and rest for 30 minutes.
- Roll out the dough on a floured surface into a rectangle of approx. 40×30 cm, spoon the apple filling on top and spread it evenly.
- Roll up along the longer side (it's worth pinching the edge closed), then cut in half lengthwise and twist the two strands together.
- Place in a loaf tin, cover and leave to rise for about 1 hour, or until doubled in size.
- Preheat the oven to 180 °C (fan), put in the risen dough and reduce the temperature to 165 °C.
- Bake for 35–40 minutes; it's worth covering it halfway through so the top doesn't burn.
- While it bakes, boil the water and sugar into a syrup and brush it over the top of the babka while still hot.
- Let it cool until lukewarm before slicing.
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