Sour Cream Apple Cinnamon Babka

Directions

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.