Apple Cinnamon Hazelnuts Sourdough Babka: A Rollercoaster of Emotions

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

hazelnuts

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds provide similar crunch with lower cost.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories without sacrificing moisture.

Make a stiff starter by combining 100g wheat flour, 50g water, and 10g sourdough starter the evening before baking.

The next day, make the main dough by mixing 800g wheat flour, 250g milk, 160g stiff sourdough starter, and 80g sugar.

After 5 minutes, add 4 eggs.

After another 5 minutes, start adding 250g butter, beginning with half and waiting 2-3 minutes before adding the rest.

Add 7g salt.

Take the dough out of the mixer, perform slap and folds, make a ball, and place it in a greased plastic container.

After 30 minutes, do a coil fold and repeat if needed after another 30 minutes.

After 2 hours of fermentation, prepare the filling by roasting 100g of hazelnuts, then chop or mix them for a few seconds.

Cut 4 apples into slices, cook them in a pan with butter, optionally add rum, then add 80g of sugar and 10g of cinnamon.

Spread out the dough, place the filling on top, roll it up, and cut it in half to create two sausages. Cut and twist as shown in the video before placing in a loaf pan.

Let the dough ferment in a warm place for 4-6 hours until it is about 2-3 cm below the top of the loaf pan.

Bake with steam at 250°C / 482°F for 15 minutes, then at 180°C / 356°F for another 50 minutes.

Let it cool for an hour before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens