Apple Cinnamon Babka

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Ingredients

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)

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