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Apricot and Almond Babka

Apricot and Almond Babka When it comes to sweet yeast breads, some would argue, “You can’t beat a babka.” What’s not to love about this decadent treat, characteristic for its crisp crust, gooey interior and high filling-to-dough ratio? Simply put, it takes the cake.

While babkas are often flavored with chocolate or cinnamon, for a change of pace, consider this colorful and refreshing twist on tradition. The recipe is a bit tedious but worth the effort – I promise.

Apricot and Almond Babka_top It starts with making a standard enriched dough and then the process takes a bit of a turn. While it rises, you must prepare a crumb topping and not one but two fillings, which give the babka a Danish flair. It’s all downhill from here – just shape and bake the loaf as usual.

Apricot and Almond Babka_sliced_top My apricot and almond babka may be unorthodox, but that’s exactly why I like it. The bread is tart, nutty, and apropos for breakfast or dessert.

Apricot and Almond Babka_sliced Next time you’re in the mood for babka and have some time on your hands, skip the line at the bakery and treat yourself to this version instead! I think you’ll really enjoy it.

4.5 from 2 reviews
Apricot and Almond Babka
 
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Makes 1 9"x5" loaf
Ingredients
Dough:
  • ½ cup milk
  • 1 teaspoon active dry yeast
  • ¼ cup granulated sugar, divided
  • 1 egg
  • 6 tablespoons unsalted butter, room temperature
  • 2¼ cups all-purpose flour
  • ½ teaspoon sea salt
Crumb topping:
  • 3½ tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1½ tablespoons light brown sugar
  • ¼ teaspoon sea salt
  • ¾ cup all-purpose flour
Apricot filling:
  • 1½ cups dried apricots
  • ½ cup freshly squeezed orange juice (see notes)
  • ⅓ cup freshly squeezed lemon juice
  • 2 tablespoons granulated sugar
Almond filling:
  • ¾ cup blanched almonds
  • 6 tablespoons granulated sugar
  • 1 egg white
  • 1½ tablespoons unsalted butter, room temperature
  • ¾ teaspoon almond extract
Finish:
  • 1 egg beaten with a pinch of salt
Instructions
Make the dough:
  1. In a large bowl, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon granulated sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the remaining granulated sugar and the rest of the dough ingredients (egg through salt) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Make the crumb topping:
  1. Melt the butter in a small bowl. Add the remaining ingredients and stir until well combined. Cover and refrigerate until ready to use.
Make the apricot filling:
  1. In a small sauce pan, combine all the ingredients and bring to a boil. Then reduce heat to medium-low and simmer, stirring occasionally, until the apricots have softened and the liquid has reduced by half, 10-15 minutes.
  2. Remove from heat and allow mixture to cool completely. Then transfer to a food processor and purée until smooth. Set aside.
Make the almond filling:
  1. In a food processor, pulse the almonds and granulated sugar until finely ground.
  2. Add the remaining ingredients and process until the mixture forms a ball. Set aside.
Shape and bake the babka:
  1. Grease a 9"x5" loaf pan.
  2. After the dough has risen, turn it out onto a lightly floured work surface. Roll out dough to a 20"x12" rectangle.
  3. Spread the apricot filling over the dough in an even layer, leaving a 1" border around the edges. Sprinkle the orange zest over the apricot filling, if using.
  4. Spread the almond filling over the apricot filling in an even layer, leaving a 1" border around the edges.
  5. Roll the dough up lengthwise into a long log and pinch seam to seal. Bring the ends together, forming a teardrop-shaped loop, and gently twist a few times. Carefully transfer the twisted dough to the prepared pan.
  6. Cover loaf with a clean kitchen towel and let rise until doubled in size, 1-2 hours.
  7. About 15 minutes before dough has finished rising, preheat oven to 375 degrees.
  8. Brush top of loaf with egg wash and sprinkle crumb topping over the dough, pressing gently so crumbs adhere.
  9. Bake for 50-55 minutes until golden brown.
  10. Remove pan from the oven and let cool for 25 minutes. Then turn out bread onto a wire rack to finish cooling.
Notes
For extra flavor, use a microplane or fine grater to remove the zest from the orange before you juice it. Set aside until ready to shape the babka.

Comments

  2. I found this and made it for Thanksgiving. I had an issue with the yeast and not sure if it was me or the recipe. One tsp of yeast for such a rich dough seemed like way too little. It wouldn’t rise, so I ended up adding two more tsp’s of yeast to get it to rise. Made a few changes, but overall it was a hit and I’ll be putting it in the mix for future bakes.

  3. Any suggestions for what/where to get the yeast for a novice baker. I prefer organic ingredients when available, not sure if applicable to yeast. Thanks!

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