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Sour Cream Apple Cinnamon Babka

  • Servings


For the dough:
  • 6 oz (1 ½ sticks) unsalted butter, softened
  • 3 ¾–4 cups of all-purpose flour, plus more for dusting
  • 1 tsp cinnamon
  • 1 pkt dry yeast
  • ¼ cup sugar
  • 1 ½ tsp salt
  • ¼ cup water, lukewarm
  • 2 tsp vanilla
  • ¼ cup milk, room temperature
  • ½ cup Friendship Dairies® sour cream, room temperature
  • 1 egg, plus 1 egg yolk, room temperature
For the filling:
  • 1 cup apple butter, prepared
  • ¼ cup brown sugar
  • 1 Tbsp cinnamon
For the glaze:
  • 2 Tbsp apple jelly
  • 1 Tbsp water


  1. Combine 3 ½ cups of flour, cinnamon, sugar, and salt in a mixing bowl.
  2. Rub the softened butter into the dry mixture using your hands or the paddle attachment of a standing mixer.
  3. In another bowl, combine the yeast and water. Let it sit until foamy, about 3-5 minutes.
  4. Pour yeast mixture into dry mixture. Add vanilla, milk, sour cream, egg, and yolk. Mix on low speed until a soft dough forms. If the dough is wet and sticky, add more flour 1 tablespoon at a time.
  5. Increase the speed to medium and knead the dough for 6-8 minutes. Dough should be smooth, elastic, and it should pull away from the bowl.
  6. Lightly oil the dough and transfer to a clean bowl; cover with plastic wrap. Let dough proof for 4-6 hours.
  7. Once the dough has proofed, punch it down and transfer the dough to a floured surface.
  8. Roll the dough into a 16 x 20 inch rectangle and evenly spread on the apple butter. Combine the brown sugar and cinnamon and sprinkle on top.
  9. Tightly roll the dough into a 20 inch log. Place the seam side down and cut the log in half lengthwise.
  10. Make a twist by tightly crossing one half of the dough over the other. Tuck the ends under and carefully transfer the dough to a greased loaf pan. Cover with plastic wrap and proof again for 45-60 minutes.
  11. While proofing, preheat the oven to 350 degrees and make the glaze by heating the apple jelly and water in a small bowl until syrupy. Let cool.
  12. Bake the babka for 60-65 minutes. Glaze immediately and let cool before serving.

You may want a bigger spoon.

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