Apple babka from Breaking Breads: A New World of Israeli Baking (page 97) by Uri Scheft and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • TinyCitiKitchen on September 17, 2023

    Just made this for Rosh Hashanah. Since time was an issue, I used the “basic” dough. Overall, I was pretty pleased for a first shot. The taste was very nice, rich and not too sweet. I have only 2 notes for next time. The instructions say to halve and slice the apples. I quartered and sliced, and still think cubes would have made for better distribution. And I would definitely bake longer. As it was, I ended up baking for half an hour to achieve “golden” status and, once cut and tasted, think it could have used another 5 or 6 min.

  • anya_sf on May 12, 2020

    I used half the basic babka dough to make one loaf. I didn't have trouble rolling the dough or filling, but when twisting the 2 logs together, I could only get maybe 3 twists - half of what the photo showed - but in the end it still looked nice. The babka took 35 minutes to bake, tented with foil after 20 minutes (the 20 minute baking time may be for the smaller version made with advanced dough). There was lots of extra syrup left over. The babka tasted wonderful served the morning after baking - plenty of apple, tender bread, not overly sweet.

  • chawkins on September 18, 2019

    Fantastic tasting babka. The filling looked to be too runny after the addition of the lemon juice, but it worked out fine after refrigeration. But unfortunately, I did not have enough flour on the work surface when I tried to stretch the rolled dough and the surface tore open on couple of spots, so I stopped stretching and the cut lengths were not long enough for proper shaping. The resulting babkas were not pretty, but they tasted great and I was not serving them to guests, so that's okay. I did not make the syrup, it was sweet enough for our taste.

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