Whilst we’re at home, all of those jobs you’ve always meant to do but never got round to, are suddenly getting completed. The cupboard you’ve been meaning to sort through, the junk in the garage, even the dreaded shed has been decluttered. All of those unfinished projects or recipes you promised you’d make are beginning to look feasible.
Well, that is how this salted caramel babka came about. I made some salted caramel a while ago and I came across it when I was sorting out my kitchen cupboards. It really needed using up, because I was in danger of just eating it straight from the jar with a spoon.
A recipe by Now, Forager for chocolate babka appeared in my inbox and I thought, why not make a salted caramel version. I also had some dark chocolate chips from Guittard that needed using up, so a few handfuls of those found their way in as well.
The only tweak I made to the original recipe was to use a mix of bread flour and plain flour. This was partly because flour can be hard to get hold of at the moment and I wanted to preserve some of my plain four and also because I wanted this to be a bit more of a bread than completely cakelike.
The recipe posted below is purely for the ingredients that you will need, for a detailed method and photos to view the shaping of the salted caramel babka, take a look at Now, Forager’s blog.
Salted Caramel Babka
- Standard 1lb loaf tin (9 x 5 inch)
- 60 ml Milk
- 2 tbsp Water
- 1 tsp Dried Yeast
- 2 Medium Eggs
- 54 g Granulated Sugar
- 1/2 tsp Fleur de sel
- 155 g Strong White Bread Flour
- 160 g Plain Flour
- 150-200 g Salted Caramel Plus extra for glazing
- 50-75 g Chocolate Chips
- If the caramel is not very spreadable, warm it in the microwave a little, but you don't want it too runny so don't let it get too warm or it will make the bread difficult to roll.
- Continue with the recipe and shape, prove and cook according to the recipe.
- When the babka is cooked, remove it from the oven and using a pastry brush glaze the warm babka with the reserved salted caramel.
- Remove the babka from the tin and place on a rack to cool, enjoy whilst still warm or allow to cool and wrap in cling-film and store in an airtight container. This is best eaten within 24-48 hours, as it dries out very quickly.
Thanks for reading.