Caramel Babka
I discovered Babka on Instagram and I immediately felt in love this gorgeous brioche! It comes from Eastern Europe countries and it was so beautiful and seemend so tasty that I really wanted to make one too. So, when I received a large amount of salted caramel spread, I have decided to prepare a Caramel Babka…
Ingredients for the Babka:
- 200 g flour T55
- 150 g flour T45
- 2 eggs
- 80 g butter
- 40 g sugar
- 90 ml water
- 5.5 g express yeast
- 1/2 teaspoon salt
- 3-4 tablespoons salted caramel spread
Ingredients for the topping:
- 2 cl water
- 20 g sugar
Recipe:
In a bowl, combine the yeast with water. In another mixing bowl, combine the flour with salt and sugar. Using a pastry robot or kneading machine, add the eggs, then the butter. Finally, add the water and yeast and knead for 10 minutes at low speed. In the end, shape a ball with the dough and let it rest in the bowl for 1h30 covered by a tea towell. Then, place a cellophane on a plate, flour your hands and take the dough that you will place on the plate and cover with another cellophane. Place it in the fridge for 30 minutes. When the times passed, flour your kitchen countertop and form a rectangle 30×50 cm large and 3 or 5 mm high. Spread the salted caramel on top, then, roll it on itself (it will form kind of a baguette shape). Cut it in 2 parts from top to bottom, then, join the top together and braid (rignt border on the left up and down always). Close when you arrive in the end and place it delicately in a cake pan covered by a greaseproof paper. Let rest for 1 hour.
Pre-heat the oven at 180°C and bake for 20 minutes. During this time, prepare the topping by mixing the sugar and water in a sauce pan and make it boil. Remove from the burner as soos as it is boiling and when the Babka is ready, remove it from the oven and brush with the topping. Wait 30 minutes before removing from the cake pan and let cool down before serving.
