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Recipe: Dangerous Brownie Salted Caramel Chocolate Babka

Dom In The Kitchen x Dangerous Brownie’s Salted Caramel Sauce & Almond Turron Chocolate Babka

From Dom In The Kitchen and Dangerous Brownie comes this chocolate babka, made with Mallorcan roasted almond turron and Dangerous Brownie’s decadent salted caramel sauce.

Elements

For the babka
500g sturdy white flour, plus additional for dusting
75g caster sugar
1 tsp floor cinnamon
a lemon, finely grated zest solely
1 tsp salt
1 tbsp cocoa powder
1 tsp/pack fast-action dried yeast
40g butter
300ml milk
1 free-range egg, overwhelmed
oil, for greasing

For the filling

1 jar of Dangerous Brownie salted caramel sauce

1 bar of El Almendro Turron

Heat the milk in a pan and take away from warmth. Add the butter so it melts. Put aside to chill barely, as you don’t need scorching milk killing the yeast – it needs to be simply heat.

Combine the flour, sugar, spices and lemon zest into a big bowl, and add the salt and yeast.

Add the buttery milk to the dry substances after which the eggs. Carry all of it collectively, scraping the flour from the perimeters of the bowl as you go.

The dough needs to be very moist and extra like a doughy mass somewhat than coming collectively as a good ball of dough like a daily loaf.

As soon as all of the substances are effectively mixed knead for 10 minutes both with a dough hook and stand mixer or by hand on a floured floor.

Oil a bowl and place the dough in a bowl. Cowl with cling movie and depart to relaxation in a heat place for about 1½ hours or till doubled in dimension.

Roll out the dough on a well-floured floor to a big rectangle – roughly 20cm x 25cm.

Pour the salted caramel sauce all around the dough, then crumble the turron over the sauce.

Roll up the dough into a good log-shape after which slice it in half lengthways. Fastidiously plait the 2 lengths collectively making certain the minimize sides twist to the surface. Place the plaited loaf right into a well-buttered and lined bread tin.

Pre-heat the oven to 180C (fan) and permit the babka to relaxation for half-hour.

Brush the highest of the babka with an egg/milk wash after which bake for 45 – 50 minutes till it’s golden brown.

Flip it out onto a wire rack to chill earlier than slicing.

By Dom In The Kitchen x Dangerous Brownie

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