Brown Butter Babka

Instructions

1. 1

   Preheat oven to 190°C. Grease a 20x20cm baking dish and line with parchment paper.

   Tip: Optional: dust with flour for a crispy crust.

2. 2

   In a small saucepan, melt butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Stir constantly to prevent burning.

3. 3

   Remove from heat and let cool slightly. Whisk in confectioner's sugar and vanilla extract.

   Tip: Be careful, as the mixture will be hot.

4. 4

   In a large mixing bowl, whisk together flour, sugar, yeast, and salt.

   Tip: Use a stand mixer or whisk until well combined.

5. 5

   Add warm milk, eggs, and melted butter to the dry ingredients. Mix until a shaggy dough forms.

   Tip: Be careful not to overmix.

6. 6

   Knead the dough for 10 minutes until smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment or knead by hand.

7. 7

   Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

   Tip: Use a thermometer to maintain 25°C.

8. 8

   Punch down the dough and roll out into a rectangle.

   Tip: Use a rolling pin to achieve an even thickness.

9. 9

   Spread the brown butter mixture evenly over the dough, leaving a 1cm border around the edges.

   Tip: Use a spatula to spread evenly.

10. 10

    Sprinkle streusel topping over the filling.

    Tip: Use a spatula to spread evenly.

11. 11

    Roll the dough into a tight log and cut into 8 equal pieces.

    Tip: Use a sharp knife or pastry cutter.

12. 12

    Place the babkas in a greased baking dish, leaving space between each.

    Tip: Use a spatula to spread evenly.

13. 13

    Cover with parchment paper and let rise for another 30 minutes.

    Tip: Use a thermometer to maintain 25°C.

14. 14

    Bake for 20-25 minutes, or until golden brown.

    Tip: Use a thermometer to check internal temperature.