Recipe: Decadent Salted Caramel, Almond & Chocolate Babka
A perfect idea for a homemade Christmas present or even just a delicious treat for yourself, this chocolatey, bready babka is made with Spanish almond turron – a kind of sweet nougat – with Bad Brownie salted caramel sauce swirled through. Bon appétit…
Photo: Dom In The Kitchen
Print Dom In The Kitchen x Bad Brownie’s Salted Caramel Sauce & Almond Turron Chocolate Babka
From Dom In The Kitchen and Bad Brownie comes this chocolate babka, made with Mallorcan roasted almond turron and Bad Brownie"s decadent salted caramel sauce.
Prep Time 30 minutes + 1.5 hours proofing time Cook Time 50 minutes Total Time 3.10 hours Serves 6-8 Yields 1 loaf
For the babka
500g strong white flour, plus extra for dusting
75g caster sugar
1 tsp ground cinnamon
a lemon, finely grated zest only
1 tsp salt
1 tbsp cocoa powder
1 tsp/pack fast-action dried yeast
1 free-range egg, beaten
oil, for greasing
For the filling
1 jar of Bad Brownie salted caramel sauce
1 bar of El Almendro Turron Warm the milk in a pan and remove from heat. Add the butter so it melts. Set aside to cool slightly, as you don’t want hot milk killing the yeast - it should be just warm.
Mix the flour, sugar, spices and lemon zest into a large bowl, and add the salt and yeast.
Add the buttery milk to the dry ingredients and then the eggs. Bring it all together, scraping the flour from the edges of the bowl as you go.
The dough should be very wet and more like a doughy mass rather than coming together as a tight ball of dough like a regular loaf.
Once all the ingredients are well combined knead for 10 minutes either with a dough hook and stand mixer or by hand on a floured surface.
Oil a bowl and place the dough in a bowl. Cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
Roll out the dough on a well-floured surface to a large rectangle – roughly 20cm x 25cm.
Pour the salted caramel sauce all over the dough, then crumble the turron over the sauce.
Roll up the dough into a tight log-shape and then slice it in half lengthways. Carefully plait the two lengths together ensuring the cut sides twist to the outside. Place the plaited loaf into a well-buttered and lined bread tin.
Pre-heat the oven to 180C (fan) and allow the babka to rest for 30 minutes.
Brush the top of the babka with an egg/milk wash and then bake for 45 – 50 mins until it is golden brown.
Turn it out onto a wire rack to cool before slicing.
For more recipes by Dom In The Kitchen, visit his website dominthekitchen.com
For more gift and treat ideas from Bad Brownie, visit badbrownie.co.uk