Apple Cinnamon Babka

Mix 120 g of milk warmed to 30°C (86°F) with 1 tsp of dry yeast (or 8 g of fresh yeast), ½ tsp of sugar and 100 g of sifted flour in a deep bowl. Cover with cling film and leave in a warm place for 40 minutes.

Add 40 g of sugar, 40 g of softened butter and the egg yolk to the risen sponge. Mix thoroughly, then sift in 120 g of flour. If the dough is still too sticky, add a little more flour.

Knead the dough for 10–15 minutes, then cover it and let it rise in a warm place for 2 hours.

While the dough is rising, prepare the filling. Peel one medium apple (150 g) and cut it into small pieces. Add ½ tsp of cinnamon and 100 g of sugar. Cook over medium heat, stirring, until the mixture thickens. Then let it cool completely.

Roll out the risen dough into a rectangle. Spread the filling evenly, leaving a small gap around the edges. Roll the dough into a log and pinch the edges closed.

Cut the log in half lengthwise, leaving one end uncut, and twist the two halves together. Shape the twist into a circle and place it in a well-greased 20 cm (8 in) springform pan. Cover with cling film and leave for 1 hour.

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes. Let it cool completely.

Mix 100 g of powdered sugar with the juice of half a lemon. You may need slightly more or less juice to get a thick but runny consistency. Spread the icing evenly over the babka.