Babka à la Strudel

INSTRUCTIONS

• 1
  For the dough, mix 200 g of flour, salt, sugar, yeast, spices, and zest in a stand mixer bowl.
• 2
  In a saucepan, mix milk, water, and butter and heat to approx. 50 degrees (it must be warm enough to melt the butter, but should not boil). Add to the flour mixture and mix until smooth (use the paddle attachment in the stand mixer).
• 3
  Stir in the egg and egg yolk and start adding the rest of the flour. After a while, switch the attachment to a dough hook and knead for approx. 8-10 minutes. If necessary, add a little more flour to achieve the right consistency (the dough will be sticky, but should not be too gooey).
• 4
  Form into a ball and place in an oiled bowl, covered, to rise in a warm place for approx. an hour.
• 5
  For the filling, mix everything except the apples in a bowl.
• 6
  On a work surface, roll out the dough into a rectangle about 0.5 - 1 cm thick. Spread with the filling and add the apples. Roll up tightly along the longer side into a log and press the seam (join the dough). Cut lengthwise into two equally thick parts, leaving one end connected (leave about 5 cm of the end uncut). Slowly and carefully (so you don't spill the apples) twist one end over the other from left to right (form a two-strand braid) and join the strands at the end.
• 7
  Place into a loaf pan lined with baking paper, cover loosely with foil, and let rise in a warm place for approx. 30 - 40 minutes.
• 8
  Brush with egg, sprinkle with nuts, and bake for approx. 50 – 60 minutes (top and bottom heat) in an oven at 180 degrees. Watch the color and, if necessary, cover with aluminum foil towards the end of baking.
• 9
  Immediately after baking, generously brush with a mixture of butter, rum, and sugar and let cool in the pan on a wire rack.