(Ad) Butterscotch Apple Babka
For this recipe I've partnered with Nature's Charm to create a delicious babka that's perfect for fall. I used their salty and sweet butterscotch sauce in combination with cooked apples for a perfect warming babka filling, that is sure to have you feeling super cozy once you try it!
500g all purpose flour
2tsp dry yeast
300g unsweetened soy milk
50g dairy free butter
70g granulated sugar
1.5 tsp cardamom
0.5 tsp fine table salt
3 granny smith apples (670g whole, approximately 470g once sliced)
65g Nature's Charm Butterscotch sauce
+ a few tbsp Nature's Charm Butterscotch sauce for glazing
Start by mixing flour, yeast, sugar, cardamom and salt in a bow. Melt the dairy free butter in a saucepan and add the soy milk to the pan once melted. Bring it up to body temperature. Pour the wet mix into the dry mix and knead until you have a smooth dough. Leave to rest for about 1-2 hours until doubled in size.
Make the apple filling by peeling, coring and thinly slicing the apples. Add to a non stick pan or pot along with butter and cinnamon. Cook until the apple slices have softened and gone somewhat golden. Transfer to a bowl and add Butterscotch sauce. Stir until everything is combined.
Once the dough has risen, knock out the air and roll it out into a rectangle about 40x30cm on a lightly floured surface.
Spread the apple mixture evenly over the dough and roll it into a log lengthwise (so the log should be 40cm long). Using a sharp knife, slice down the middle of the log lengthwise. This will now leave you with two halves that you can braid together by alternating placing one over the other. (This might get a bit messy due to how sticky and juicy the apples are, but just do your best!) Tuck the ends under the braid and place the braid into a greased loaf pan. Cover the braided dough with cling film or a reusable alternative and let rest for another hour.
Preheat your oven. Brush a few tablespoons butterscotch sauce over the babka before placing in the oven and bake at 180C for about 1 hour - 1 hour 15 minutes, covering w tin foil once it gets browned on top (after about 35-40 minutes). Let it cool in the loaf pan until just slightly warm or at room temperature before slicing and serving. Enjoy!