Apple Cinnamon Babka

Bahan-bahan (1 porsi)

• 2/3 cup (160ml) whole milk, warmed to about 110°F (43°C)
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star (1 standard packet)*
• 1/3 cup (62g) granulated sugar, divided
• 5 Tablespoons (71g) unsalted butter, sliced into 1 Tbsp-size pieces and softened to room temperature
• 2 large egg yolks (reserve 2 egg whites for filling and topping)
• 1 teaspoon salt
• 2 and 2/3 cups (334g) all-purpose flour (spooned & leveled), plus more as needed and extra for work surface and hands
• 3 Tablespoons (43g) unsalted butter, divided
• 2 large apples, peeled and thinly sliced into bite-size pieces (2–2.5 cups, or 250–313g)*
• 1 teaspoon lemon juice
• 1 cup (200g) packed light or dark brown sugar (or a mix of both)
• 1/4 cup (31g) all-purpose flour
• 2 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons pure vanilla extract
• 1 large egg white (reserved from dough)
• 2 Tablespoons (25g) packed light or dark brown sugar
• 2 Tablespoons (15g) all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 Tablespoons (28g) unsalted butter, cold and cubed
• 1 egg white (reserved from dough)