Amazing Cookie Butter, Cinnamon Apple, and Streusel Topped Babka

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Amazing Cookie Butter, Cinnamon Apple, and Streusel Topped Babka

Babka is an amazing brioche swirl bread. It is almost like a cinnamon roll in bread form. It is easy to make, and it has such a stunning result that others will think you are a true genius in the kitchen. I was inspired to bake babka after seeing babka all over Instagram. The deeply swirled layers of rich brioche bread and filling were intimidating to me. I admit it. I decide that I wanted to give it a try. The basic brioche recipe I got from the amazing baker Sally’s Baking Addiction her recipes are always on point and I highly recommend you check out her site. Her babka has Nutella and streusel.

However, with all recipes we aim to try new things and make rifts on the delicious successes of our fellow bakers and that is what I have done here.

What Is Cookie Butter Cinnamon Apple Streusel Babka Exactly?

This delicious combination of flavors leads to pure perfection. If you’d ever had cookie butter, you know that is a delicious, buttery spread that tastes like spicy-sweet Biscoff cookies. This combined with the crunchy, cinnamon-y taste of apple pie strudel is heaven in a Babka.

When Can I Serve This?

Anytime, anywhere. Everyone from your grandparents to your kids will love this delicious, nostalgic recipe. Although I must say, it is especially good in the fall.

Look how yummy this is ….

Amazing Cookie Butter, Cinnamon Apple, and Streusel Topped Babka

Brioche bread, biscoff Cookie butter, and sauteed apples with cinamon and sugar, all the fall flavors in each and every bite.
Print Recipe Pin Recipe
Prep Time 3 hours 30 minutes
Servings: 8
Course: Breakfast, Snack
Cuisine: American, French
Ingredients Method

Ingredients
  

Brioche Bread
  • 1 cup +2 Tbs Milk
  • 2 1/4 Tsp Yeast
  • 1/2 cup sugar
  • 1/2 cup Butter cup up into peices
  • 2 eggs Eggs (Large) (1 whole one separated)
  • 1/2 tsp salt
  • 4 1/4 cups AP Flour
  • 2 cups Cookie Butter I like the crunchy kind
Cinnamon and Sugar apples
  • 1 cup Apples (peeled and chopped into 1/4 inch peices
  • 1/3 cup Brown Sugar
  • 2 Tbs Butter
  • 1 1/2 Tsp cinnamon
Streusel Top
  • 1/2 cup Flour
  • 1/2 cup Sugar
  • 1/2 cup Butter Softened
  • 1/2 tsp salt

Method
 

Apples with Cinnamon and sugar
  1. Peel two crisp tart apples, I like granny smith.
  2. I use an apple corer to cut the apple into 8 peices I slice those into 3 smaller slices then dice those into 1/4th inch pieces.
  3. Add butter to a saute pan and turn up the heat to medium.
  4. Add the apples, sugar, and cinnamon.
  5. Saute apples on medium while stiring for about 5 minutes. Set aside to cool or store in the refigerator until you need them.
Streusel
  1. In a mixing medium bowl add flour, sugar, cinnamon, salt, and butter.
  2. Use a fork or a pastry mixer to mash together the flour sugar and butter until it resembles sandy pebbles of soft sand.
  3. Set a aside until you are ready to use.
Brioche Bread
  1. In a heat proof glass heat up 1/2 cup of milk for about 30 seconds until the temp ature is about 100 degrees f.
  2. Open your yeast package and pour the yeast into the warm but NOT hot milk (if its too hot it will kill the yeast)
  3. Stir the yeast into the milk and set aside for about 5-10 minutes.
  4. While you are waiting add the butter and the sugar to the stand mixer and mix on low until fluffy and combined.
  5. Now add salt and egg and the egg yolk.
  6. Pour the (now frothy) yeast milk into the butter and sugar and beat on the lowest setting for about 30 seconds. The butter will not combine at this point.
  7. Add in 1 cup of flour at a time and beat until just combined then add an additonal cup until all the flour has been added into the dough.
  8. Beat the dough on medium for about 45 seconds, then switch to your dough hook if you have one and bead for an additional 5 minutes or until the dough is pulling away from the sides.
  9. If you dont have a stand mixer you can knead the dough on a clean surface.
  10. Once you the dough is ready place the dough in a greased bowl that will allow it to double in size.
  11. I usually allow my dough to rise overnight in the refrigerator.
  12. But you can place it a warm location for about an hour and a half to two hours to allow it to double in size.
  13. Once the dough is ready punch it down and split it in half with a bench scraper.
  14. Work with one half of the dough at a time on a clean lightly floured surface.
  15. Roll 1/2 the dough into a 9×14 inch rectangle about 1/2 inch thick.
  16. Slather Cookie buttter on this rectangle leaving about 1/2 and inch around the edges which you leave empty of the cookie butter.
  17. 1/2 Sprinkle sauted apples on top of the cookie butter so that they are evenly distributed.
  18. Carefully roll the dough up tightly along the long edge.
  19. Repeat this step for the second half of the dough.
  20. Using a sharp knife cut the dough roll in half. Make an X shape then twist both ends carefully. The cookie butter and apples will want to come out.
  21. Place in a parchment lined 8×13 bread pan.
  22. Sprikle each loaf with 1/2 the streusel.
  23. Cover with foil and bake in a 350 degree oven for 45 to 50 minutes.
  24. Take foil off about 35 minutes in
  25. When the bread is done it will feel empty when you tap on it.