September 24, 2024
Gluten Free Apple Butter Babka Bread
Prep time:
15 min
Cook time:
30 - 40 min
Total time:
2 hours + rest time
Gluten Free Apple Butter Babka Bread
Get ready to indulge in the ultimate fall treat with this Gluten-Free Apple Butter Babka, made with Hand & Heart Gluten Free Sweet Dough Mix! This delicious babka is filled with our easy homemade Instant Pot Apple Butter, making it both simple and bursting with rich apple flavor. It’s the perfect way to use up those fresh apples from your recent apple orchard adventure, creating a tender, sweet bread that’s ideal for fall baking.
For an extra indulgent twist, we pour heavy cream into the pan before baking, which creates a sticky, caramelized bottom and results in an incredibly soft, moist bread. Whether you’re baking with family or making a cozy treat for yourself, this gluten-free Apple Butter Babka will quickly become a favorite during apple season. The recipe is simple, satisfying, and the perfect way to enjoy the flavors of fall!
Gluten Free Apple Butter Babka Bread
Prep time:
15 min
Cook time:
30 - 40 min
Total time:
2 hours + rest time
Yield:
2 loaves
Author:
made by hand, from the heart
Ingredients
Make the Dough:
1 package of Hand + Heart Gluten Free Sweet Dough Mix
1 1/4 cups warm milk (110ºF)
3/4 cup unsalted butter, melted
2 large eggs, room temperature
yeast packets (included with mix)
1 to 1 ½ cup Apple Butter
Apple Cider Glaze:
2 cups powdered sugar
3 – 4 tablespoons apple cider
DAIRY FREE OPTION: Use dairy free milk and butter and omit heavy cream.
EGG FREE OPTION:
Mix ½ cup ground flaxseed with ½ cup warm water OR
Mix 2 TBSP psyllium husk powder with 1/2 cup water
Let the mixture sit for 5 minutes before adding to the dough mix.
Instructions
Make the Sweet Dough:
- In a bowl of a stand mixer fitted with a paddle attachment, add entire packet of H+H Gluten Free Sweet Dough mix and yeast packets. Whisk to combine.
- Add warmed milk, melted butter and eggs in the bowl and mix with a spatula until the dry and wet ingredients are well incorporated.
- Beat on medium speed for 5 minutes, stopping mid-way to scrape sides and bottom of the bowl. Dough will be sticky but smooth.
- Transfer dough into a lightly oiled medium bowl and cover with a plastic wrap. Place in the refrigerator for at least 4 hours or overnight so dough stiffens and it is easier to handle.
Shape & Proof the Bread:
- Preheat oven to 350ºF 30 minutes before baking.
- On a floured silicone rolling mat using gluten-free flour, gently knead the dough into a smooth ball.
- DIVIDE THE DOUGH IN HALF. With half of the dough, roll out to 10-inch by about 15-inch rectangle (about 1/4 to 1/2 inch thick). It doesn’t need to be perfect.
- Spread half of apple butter on top of the dough. Roll the dough tightly starting from the long side. Pinch to secure.
To make braided dough:
- We did our bread with 4 round buns placed on the baking pan rolled like cinnamon rolls. You can also braid the bread like a traditional babka. To make braided bread, cut the rolled dough lengthwise in half.
- With the cut side facing up, pinch the 2 ends and braid the 2 halves. Repeat process for the other half of dough or use it to make fried donuts, cinnamon buns or beignets.
- Pinch the ends to secure. Place onto the buttered 9×5 prepared loaf pan and cover with plastic wrap.
- Let rise in a warm, draft-free area until fluffy and almost doubled in size. About 45 minutes to 1 hour. Be careful not to overproof as the bread will deflate after baking.
Bake the Bread:
- Pour 1/4 cup heavy cream on top of dough before baking.
- Bake on the middle rack of the oven for 30 – 40 minutes until golden brown.
- While bread is cooling, whisk the glaze ingredients in a bowl and set aside.and pour over bread.
Gluten Free Apple Butter Babka are best eaten the same day. Heat leftover buns a few seconds in the microwave for best texture.
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