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Salted Caramel Babka | Patisserie Makes Perfect

Salted Caramel Babka

Prep Time 14 hrs
Cook Time 40 mins
Servings 6


  • 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


  • Begin by making the dough using the instructions here. Continue until the point where the chocolate filling is added, instead spread the caramel in an even layer and then sprinkle the chocolate chips over the caramel.
  • 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.