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    Home » Recipes » Breads » Babka and Brioche Knots » Apple and Cardamom Babka

    Apple and Cardamom Babka

    11 Comments
    By Erin Clarkson on Dec 2, 2018 (updated Aug 17, 2021) This post may contain affiliate links.

    Jump to Recipe·Print Recipe

    Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
    Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
    Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
    Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
    Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
    Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
    Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche

    Hiii! I’ve written and re-written this little top bit a bunch of times now, and I can’t think of anything clever, or witty, or funny to say, or any context that goes along with this recipe other than it’s yum and I think that you should make it. It’s been a bit of a long week. I’ve seen on a few different places people complaining about having to scroll past this part of food blogs to get to the recipe, and how they think it’s bullshit. It keeps rolling round in my mind. That we have gotten to a place where we expect instant gratification. That everything should be served up on a platter for us. That all recipes should be free and available on the internet without having to spend an extra 2 seconds of precious life scrolling past the part where the person who puts hours into developing recipes gets to express themselves for a little bit I think it’s always interesting how people find literally ANYTHING to complain about, including having to do two extra finger scrolls to get down to the recipe they are getting for free. Anyway. That’s what is swimming round in my wee brain!

    I’m coming at you today with a giant dose of autumn. Last year a friend shared her Mum’s Swedish cinnamon roll recipe with me. They are super cute little knots, loaded up with cardamom and cinnamon, and finished with pearl sugar. I’ve been meaning to turn them into a babka for a while now, so finally here we are.

    I took my go-to brioche recipe, laced it with some warming spices, filled it with a similar filling to the Swedish rolls, but scattered some chopped apple over the filling before rolling it up nice and tight. I love how the apple and the spices play together, and I just can’t go past the swirls of a babka. When making babka I generally freeze the dough for an hour or so before rolling out to help the dough stay chilled and keep its shape better when cut, however this time I tried a slightly different method, and rolled out the dough, filled it and rolled it into a sausage, then chilled the rolled sausage for an hour or so to firm it up before cutting. This resulted in a super clean cut when it came to splitting the dough lengthwise, and made the shaping process much easier in my opinion. Definitely going to be my go-to babka method from now on!

    A few wee tips:

    • This dough can be made the night before and proofed in the fridge for the first rise. If you do this you can skip the chilling step!
    • These would also make epic cinnamon rolls. After you have rolled the dough into a log, cut into 10-12 rolls, arrange in a greased baking pan, and follow the rising and baking directions - you may need to reduce baking time slightly so just keep a close eye!
    • The swedish sugar isn't necessary, but if you can get your hands on it, it's hugely worthwhile!
    • If you don’t have an apple on hand, you can omit it if you like!

    Made this recipe and love it?

    If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

    A note on salt and oven temperature

    It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

    All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

    Using the double / triple function in the recipe card

    You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

    Tools and equipment

    For a list of my go-to tools and equipment, I have a post you can refer to here.

    Why is this recipe in grams?

    I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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    Apple and Cardamom Babka

    • Author: Erin Clarkson
    • Yield: Makes two loaves 1x
    Print Recipe
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    Description

    Apple and Cardamom Babka


    Ingredients

    Scale

    Bread Dough

    • 1 envelope (2 ¼ tsp) active dry yeast
    • 200g (¾ cup plus 1 Tbsp) whole milk, lukewarm
    • 4 Tbsp (50g) sugar
    • 565g (3 ¾ cups) all-purpose flour
    • 1 tsp salt
    • 2 tsp ground cardamom
    • 1 tsp ground cinnamon
    • 2 eggs, at room temperature
    • 1 tsp vanilla bean paste
    • 115g (8 tbsp) unsalted butter, at room temperature

    Filling

    • 115g (1 stick) unsalted butter, at room temperature
    • 150g (¾ cup) dark brown sugar
    • 3 tsp ground cardamom
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • One medium apple, peeled, cored and finely diced

    Egg wash

    • 1 egg whisked with 1 Tbsp water
    • Swedish pearl sugar to finish (optional)

    Instructions

    BREAD DOUGH

    1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
    2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cardamom, cinnamon, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 
    3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 
    4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 ½ hours. 

    FILLING AND ASSEMBLY

    1. Line a baking sheet with parchment paper. Place all of the filling ingredients except for the apple in a small bowl, and mix well to combine.
    2. Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the filling mixture over the surface of the dough, then sprinkle with the chopped apple.
    3. Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour.
    4. Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video also explains well). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.
    5. Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c. 
    6. Brush the loaves lightly with egg wash, and sprinkle with Swedish pearl sugar if desired. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚c. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

    Did you make this recipe?

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    Key Ingredients

    • Apple
    • Cardamom
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    Reader Interactions

      Leave a comment & rating, or ask a question Cancel reply

      If you made this recipe then I would love for you to leave me a review below to let me know how you liked it! If you have recipe questions please feel free to leave them below too!

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      Comments

    1. Meh

      December 16, 2020 at 4:01 pm

      The dough is way too dry I had to knead by hand plus more milk to get it together otherwise my mixer was gonna break.

      Reply
      • Erin

        December 16, 2020 at 4:20 pm

        Hi! Sorry to hear that! I've made this a bunch and it's been totally fine. Did you make the recipe by weight?

        Reply
        • Meh

          December 17, 2020 at 6:12 pm

          Yes I made by weight, my poor old mixer was straining to mix it and the pin holding the neck together was coming out. I knead it by hand for a while, then added some butter to mixer hoping it would slide the dough around better. Basically I went back and forth from mixer to hand kneading to get the dough together. Also the top of my loaf was burned when I baked at 350F for 30 mins and I'm looking at the temp on my oven thermometer inside the oven.

          Reply
      • Confused

        December 31, 2020 at 1:21 pm

        3 3/4 cups of flour doesn’t equal 565g, it equals about 4 1/2 cups.

        Reply
        • Erin

          December 31, 2020 at 3:53 pm

          It depends on how much the cup of flour weighs - mine weighs 150g per cup, so 3 3/4 cup is accurate. But this shows why we shouldn't measure in cups as they aren't accurate. I will update this recipe and remove the cup measure to prevent any confusion.

          Reply
    2. A C

      April 03, 2021 at 1:08 am

      Made this today, 3 3/4 cups of flour. Not dry at all! Yes my mixer had to work a bit, but the dough took form eventually, just as described in the instructions. Soft and moist once it came out of the oven.
      I skimped on the apples because I wasn't sure if I'd like the babka with them...next time will add more apples for sure!
      Ended up with quite a long twist. One half went into a loaf pan and the other I shaped into a ring.

      Reply
      • Erin

        April 03, 2021 at 6:56 pm

        So happy you loved them! Thank you so much!

        Reply
    3. Ryan

      October 03, 2021 at 4:54 pm

      Hi! Making the recipe as we speak! I was curious: why chill the dough for an hour?

      Reply
      • Erin

        October 03, 2021 at 5:12 pm

        hi! It makes the babka way tidier and neater to cut 🙂 you could freeze for 20 instead if you wanted!

        Reply
    4. Andrew Begel

      October 07, 2021 at 2:34 pm

      The recipe ingredients should say “kosher salt”, not just salt. If we didn’t read the prose, we would think it was table salt instead.

      Reply
      • Erin

        October 07, 2021 at 3:40 pm

        My apologies - this is a very old recipe and I am still getting around to standardising. This is why I recommend reading the whole blog post before starting 🙂

        Reply

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    Erin Clarkson Cloudy Kitchen

    HI, I'M ERIN

    My recipes range from quick & easy all the way to complex & impressive. I love the science and process of recipe development almost as much as baking itself. I specialize in rigorously tested recipes that are fun, reliable, and accurate.

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