Method

• 1.
  For the base, combine all ingredients with 200ml water in a bowl, cover with plastic wrap and stand in a cool, dark place for 12 hours to double in size.
• 2.
  For the babka, grease the base and sides of an 11cm x 21cm loaf pan and line with baking paper, leaving 5cm overhanging. Place ultimate bun base in a stand mixer fitted with the dough hook.
• 3.
  Add flour, apple, 1 egg and half the butter, and knead for 8 minutes or until a tight ball forms. Transfer to a lightly floured work surface and divide into 4 equal pieces. Cover with a clean damp tea towel.
• 4.
  Combine sugar, cinnamon and remaining 100g butter in a bowl.
• 5.
  Working with 1 portion at a time, roll dough, using the palm of your hand, on a lightly floured work surface into a tight ball. Roll out to create a 30cm log. Repeat with remaining portions. Brush 2 with cinnamon butter to cover completely. Take 1 plain log and 1 cinnamon log, and tightly twist together. Repeat with remaining 2 logs, then tightly twist the 2 larger logs together. Transfer to prepared pan, cover with a damp tea towel and set aside for 1 hour to rise slightly.
• 6.
  Meanwhile, preheat the oven to 180°C.
• 7.
  Lightly beat milk and remaining egg. Brush over loaf. Splash a little water into oven to create steam (this helps loaf expand before forming a crust), then bake for 1 hour or until cooked through and golden (cover with foil if top is browning too quickly).
• 8.
  Remove from oven and stand for 30 minutes to cool. Meanwhile, heat honey in a saucepan over high heat for 4 minutes or until golden. Remove loaf by pulling on excess baking paper and transfer to a wire rack set over a baking tray. Pour over hot honey and stand for 10 minutes. Remove paper and serve sliced with extra butter.