Step 1

To make the dough: Place the yeast and ½ teaspoon sugar in a small bowl. Add the lukewarm water and stir gently to mix. Set aside until foamy, 5 to 10 minutes. In a stand mixer fitted with a dough hook, mix together the flour, ⅓ cup sugar and 2 teaspoons vanilla.

Step 2

In a medium saucepan, scald the milk (bring almost to a boil, until milk is just simmering). Allow to sit for 1 minute to cool slightly.

Step 3

With the mixer on low, add the water-yeast mixture, milk and melted butter. Add eggs one at a time.

Step 4

When the dough begins to come together, after 2 to 3 minutes, turn off mixer and scrape down the sides. Raise the speed to high and mix for another 5 to 10 minutes until the dough is shiny, elastic and smooth. It may seem like a long time to mix, but the result is worth the wait. (You can also knead vigorously by hand for 10 minutes if you don’t have a stand mixer.)

Step 5

Place dough in a greased bowl with a damp towel on top. Allow to rise 1 to 2 hours.

Step 6

To make the filling, place apples, dates, salt, cinnamon, water and honey in a medium saucepan and bring to a boil. Continue to simmer on medium heat until the mixture is reduced. Add the balsamic vinegar and simmer another 2-3 minutes. The mixture will cook around 10 to 15 minutes in total. Remove from the heat and allow to cool 5 minutes. Place mixture in a food processor fitted with a blade attachment and pulse until smooth.

Step 7

To make the topping: combine all ingredients in a bowl and mix until combined but there are still clumpy crumbs.

Step 8

Preheat oven to 350 degrees F. You can either grease three 8-inch loaf pans or make two round babka using 8-inch round cake tins (or just do it freeform on a parchment lined baking sheet).

Step 9

Divide dough into 2 or 3 even-sized pieces (depending on how many babka you are preparing).

Step 10

Roll out one part into a rectangle. Spread with even layer of apple-date filling or apple butter.

Step 11

Once the dough is formed into a swirled log, cut it straight down the middle so the filling is exposed. Cut ½ inch off each end. Layer each cut piece on top of one another and twist. Place in a greased loaf pan.

Step 12

Repeat with the other piece(s) of babka dough. Lightly drape a kitchen towel over the top of pans. Allow to rise another 30 minutes. Sprinkle crumb topping evenly over babka.

Step 13

Bake for 30 minutes.

Step 14

Allow to cool for 5 to 10 minutes. Using a butter knife, loosen sides of the babka from the pan and place on wire rack to cool.