About the Recipe
Starting the week on a cozy note with a little nod to my Swiss roots — meet my Apple Marzipan Babka. Babka has become a favorite in my kitchen, not just because it looks beautiful, but because it's endlessly versatile. Once you’ve got a good dough recipe, the flavor possibilities are wide open.
This version was inspired by the way Swiss baking often highlights simple, high-quality ingredients — nothing too fussy, just great flavor. Here, soft diced apples are paired with marzipan for a rich, nutty twist that’s both comforting and a little indulgent. If you’ve made my Pumpkin Spice Babka, you’ll love this one too — it's got that same tender crumb and sweet swirl, but with a whole new seasonal personality.
Scroll down for the step-by-step — I promise, once you’ve made it once, it’s the kind of bake you’ll come back to again and again.
A cozy twist on classic babka – Instead of the usual chocolate or cinnamon filling, this version features juicy apples and rich, nutty marzipan — a flavor combo that feels both nostalgic and a little unexpected.
Soft, pillowy dough – Thanks to the enriched base (milk, eggs, and butter), the dough bakes up tender with just the right amount of structure to hold all that filling.
Perfect for weekend baking or gifting – It’s a little bit of a project, but totally worth it. Plus, it looks gorgeous sliced — swirled layers and a glossy finish from the simple syrup.
Naturally sweet, no need for icing – The syrup glaze gives it that beautiful shine and just enough sweetness without needing a frosting.
Versatile and freezer-friendly – Leftovers freeze beautifully, and the filling can be customized with pears, almonds, or a hint of cardamom if you want to switch things up.
What You'll Love
Can I use instant yeast instead of active dry yeast? Yes, you can substitute the same amount (7 g) of instant yeast and skip the blooming step — just mix it directly into the flour.
What kind of apples work best? Cortland apples are great because they hold their shape without becoming mushy, but you can also use Honeycrisp, Gala, or Granny Smith if you prefer a bit of tartness.
Is there a substitute for marzipan? You can try almond paste for a similar nutty flavor, though it’s a bit less sweet and slightly grainier. If you’re avoiding nuts, you could skip it and increase the apples slightly, but it will change the richness of the filling.
How do I know how much flour to use? Start with 455 g (3½ cups) and add more only as needed while kneading — the dough should be soft, slightly tacky, but not sticking to your hands. The final amount often depends on humidity and your flour.
Why use a sugar syrup instead of a glaze or icing? The sugar syrup helps lock in moisture and gives the loaf a beautiful sheen without overpowering the filling. It also keeps the babka soft for days.
Can I make this ahead of time? Yes! You can make the dough the day before and let it rise overnight in the fridge. Let it come to room temperature before shaping and baking. Baked and cooled babka also freezes really well — just wrap tightly and defrost at room temp.
Do I need a stand mixer to make this? Nope — you can knead the dough by hand. It’ll take a bit longer, but it’s totally doable and pretty satisfying too.
Frequently asked Questions
Ingredients
For the Dough:
240 g warm milk (1 cup)
7 g active dry yeast (2¼ tsp or 1 packet)
100 g granulated sugar (½ cup)
455–520 g all-purpose flour (3½ to 4 cups)
3 g salt (½ tsp)
115 g unsalted butter, softened (½ cup)
100 g eggs (2 large eggs)
For the Filling:
300–350 g apples, peeled, cored, and diced (about 2–3 medium apples, e.g., Cortland)
100 g granulated sugar (½ cup)
2.5 g ground cinnamon (1 tsp)
100 g marzipan, grated (1 cup loosely packed)
For the Syrup:
120 g water (½ cup)
100 g granulated sugar (½ cup)
Preparation
Creating an Apple and Marzipan Babka involves a few steps, including making the dough, preparing the filling, and assembling the babka. I have broken this recipe up into easy to follow steps to make it less intimidating.
1. Prepare the Dough:
In a bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the yeast mixture, sugar, 3 1/2 cups of flour, salt, butter, and eggs. Mix until it forms a dough.
Knead the dough on a floured surface for about 5-7 minutes, adding more flour as needed, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
2. Prepare the Filling:
In a bowl, mix the diced apples, sugar, and cinnamon. Set aside.
Grate the marzipan and set it aside.
3. Assemble the Babka:
Roll out the dough on a floured surface into a large rectangle.
Spread the grated marzipan evenly over the dough, leaving a border around the edges.
Evenly distribute the apple mixture over the marzipan.
Roll the dough tightly from one of the longer edges, creating a log.
Using a sharp knife, cut the log in half lengthwise, exposing the layers.
Twist the two halves together, creating a braided effect.
Place the twisted dough into a greased loaf pan.
4. Bake:
Preheat the oven to 350°F (175°C).
Bake the babka for 40-50 minutes or until it's golden brown and sounds hollow when tapped on the bottom.
While the babka is baking, prepare the syrup. In a small saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer until the sugar dissolves.
When the babka is done baking, brush the syrup over the top while it's still warm.
5. Cool and Serve:
Allow the babka to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Enjoy your delicious Apple and Marzipan Babka!
*tip, try it with vanilla icecream when still slightly warm, it'll make you reconsider apple pie.