
A stunning holiday twist on a classic Jewish bread, this babka is swirled with rich mincemeat, fresh apple, and ground almonds. Finished with a zesty lemon syrup, it's the ultimate festive treat for brunch or afternoon tea.
Gently warm the milk in a small saucepan until lukewarm. In a small bowl, combine half of the warm milk with the yeast and 1 teaspoon of caster sugar. Stir well and set aside for about 10 minutes until the mixture becomes foamy.
In a large mixing bowl or a stand mixer fitted with a dough hook, combine the bread flour, the remaining caster sugar, a pinch of salt, and the ground cinnamon. Once the yeast is ready, pour in the remaining milk, the beaten egg, and the softened butter. Mix until a dough forms. If the dough feels too dry, add a splash of milk; if too wet, add a little extra flour. The consistency should be tacky but not sticky.
Knead the dough by hand for 15 minutes or in the stand mixer for 6 minutes until it is smooth, elastic, and springs back when pressed. Shape into a ball, place in a bowl, cover, and leave to prove in a warm place for 2 hours until doubled in size. Alternatively, let it rise at room temperature for 1 hour, then chill in the fridge overnight for better flavor.
If the dough was chilled, let it sit at room temperature while you prepare the filling. In a small bowl, mix the vegetarian mincemeat with the grated apple and ground almonds. If the mixture seems too loose, stir in an extra tablespoon of ground almonds.
Grease a 900g (2lb) loaf tin with butter and line it with baking parchment, ensuring there is some overhang on the sides to help you lift the bread out later.
On a lightly floured surface, roll the dough into a large rectangle (approximately 50 x 30cm) with the long side facing you. Evenly spread the mincemeat filling over the dough, leaving a 1cm border around the edges.
Roll the dough up tightly from the long side into a sausage shape. Using a sharp knife, cut the roll in half lengthways, leaving the top 5cm attached. Turn the halves so the filling is facing upwards and plait them together by crossing one over the other. Gently press the ends together and tuck them under. Place the braided dough into the prepared tin, cover, and let it prove in a warm place for 1.5 to 2 hours until doubled in size.
Preheat your oven to 190°C (170°C fan/gas 4). Bake the babka for 30 minutes until deep golden brown. Turn the tin halfway through for an even bake. If the fruit in the filling starts to darken too quickly, cover the top loosely with foil.
While the babka is baking, prepare the syrup by heating the golden caster sugar, 100ml water, lemon zest, and lemon juice in a small pan. Stir until the sugar dissolves, bring to a boil, and simmer for 3-4 minutes. Once the babka is out of the oven, immediately brush the hot syrup over the top. Allow it to cool completely in the tin before lifting it out and serving.
For the best results, use room temperature ingredients for the dough to ensure a consistent rise. If you find the dough difficult to handle after rolling, chill it for 15 minutes before cutting and braiding. This recipe keeps well in an airtight container for up to 3 days.





