Apple Pie Babka

• portions: 12
• temps actif: 45 min
• temps total: 5 hr

Ingrédients

3 cups (360g) King Arthur Unbleached All-Purpose Flour

2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk

2 teaspoons instant yeast [product-link]SAF Gold instant yeast[/product-link] preferred

1/4 cup (50g) granulated sugar

1 1/4 teaspoons (8g) table salt

1/2 to 2/3 cup (113g to 149g) water lukewarm

1 large egg

5 tablespoons (71g) unsalted butter room temperature

1 tablespoon boiled cider

1/2 cup (106g) light brown sugar or dark brown sugar packed

1 tablespoon King Arthur Apple Pie Spice

1 tablespoon Instant ClearJel

4 tablespoons (57g) unsalted butter melted

1 tablespoon boiled cider

3/4 cup (85g) apples grated

1/2 cup (57g) diced pecans or walnuts toasted

1 large egg beaten with a pinch of salt (egg wash)

coarse sparkling sugar for sprinkling

Instructions

To make the dough: Stir together the dough ingredients, starting with the lesser amount of water; mix until combined, adding more water if the dough feels dry. , Cover the bowl and let rest for 20 minutes. Then mix and knead until it's soft and smooth, about 5 minutes. Cover, and let rise for about 1 1/2 to 2 hours, until puffy. , To make the filling: While the dough is rising, combine the sugar, cinnamon, and ClearJel. Stir in the butter, boiled cider, and apples. , To shape the loaf: On a lightly floured sheet of parchment, roll the dough out to a 11" x 17" rectangle. Spread the filling over the dough, leaving a 1” border bare on all sides. Scatter the nuts evenly over the filling. , Starting with a short end, roll the dough gently into a log, then pinch the seam and ends to seal. , Cut the dough in half lengthwise. Keep the cut sides facing up while you twist the two pieces together, then tuck the ends underneath. Place the loaf in a greased tea loaf pan or a 9" x 5" pan. , Cover and let rise until the loaf is 1" above the rim of the pan, 1 1/2 to 2 1/2 hours. , Toward the end of the rise, preheat the oven to 350°F. When ready to bake, uncover, brush lightly with the egg wash, and sprinkle with sparkling sugar. , Bake the tea loaf for 40 to 50 minutes or for a 9" x 5" pan, bake for 50 to 60 minutes, tenting with foil for the final 15 to 20 minutes. Remove from the oven and loosen the edges with a heatproof spatula. Cool for 10 minutes, then turn out of the pan onto a rack to cool completely. , Storage information: Store well wrapped at room temperature for up to 3 days; freeze for longer storage.