Chai-spiced Apple Babka recipe

Make the dough: Heat the milk, sugar, butter and salt in a small saucepan and stir until it was warm until it is warm (110 degrees f to 115 degrees 1: 43 degrees C to 46 degrees C) and butter is almost melted. Pour 1/4 cup of warm water into the bowl of a blender with a paddle attachment. Sprinkle yeast over warm water. Stiring to dissolve. Stir the remaining milk mixture in yeast mixture.

Add eggs and 2 1/2 cups of flour to the mixer shell. Beat together at low speed. Beat at high speed for 15 seconds. Switch to the dough hook attachment. Add the remaining 2 cups of flour, 1/2 cup at once. Mix the sides of the bowl on the leaves of the bowl leaves, for about 5 minutes. Put the dough in a large, slightly greased bowl and turn the dough to the mocke. Cover; Let yourself be climbed in a warm place until the size is doubled for about 1 hour.

Make filling: Melt 2 tablespoons of butter in a large pan over medium heat. Add apples; Boil frequently until it only gifted for 4 minutes. Take off the stove. Stir in the lemon juice.

Melt 4 tablespoons of butter. Put in a bowl. Stir in brown sugar, flour, chai spice and vanilla (the mixture is crumbly). Stir in the protein.

Form babka: Keep down the dough. Turn the dough onto a large, slightly floured surface, cover with a bowl and let it rest for 10 minutes. Line 3 (4×8-inch) Laib pans with parchment paper and a 2-inch overhang on long sides.

Share the dough into thirds. Roll out every third into a 12-inch square on a slightly made surface. Put a third of the brown sugar filling (approx. 2/3 cup) on each dough and spread it on 1/2 inches from edges. Sprinkle a third of the apple filling (approx. 1 frequency) evenly over every square of the dough. Roll each square to form a protocol. Clamp the seam to seal. Roll the protocol back and forth with your palms to make evenly cylindrical.

Cut a protocol in half of the length with a sharp knife or dough scraper and expose striped interior. Place half over the other, stripped out of the sides, turning over two or three times in one X.. Repeat with the ends across the cross and turn in the opposite direction to form a spiral. Insert into the prepared pan, loose fillings and reduction lower. (It may look like a chaos now, but it comes out of it!) Repeat with the remaining protocols and pans. Pans with a kitchen towel and let it climb in a warm place until the size doubles for about 1 hour.

Bake Babka: Preheat the oven to 175 degrees C to 350 degrees F. Melt 2 tablespoons of butter; Clean over Laib -Tops. Bake bread until they were blown up, well burned and an immediate thermometer was embedded in centers. Let it cool in the pans for 10 minutes and then transmit with parchment LaWeen from pans to wire grilles.

Complete completely 1 hour on wire carriers before cutting and serving. (To freeze Babka, wrap them down and freeze up to 2 months. Turn them up at room temperature.)