Butterscotch Babka
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You know how sometimes you crave that perfect swirl of butterscotch in every bite? This babka is exactly that, and honestly, it's become my go to when I want something impressive without spending hours in the kitchen. The whole thing comes together in just 45 minutes, which means you can have warm, gooey babka on the table faster than you'd think. Plus, the eggs provide excellent protein to keep you satisfied, and the simplicity of the ingredient list means you probably have everything at home already. It's that rare recipe that feels fancy but is actually super straightforward to make.
Ella x
Ingredients
- 250all-purpose flour
- 200 gsugar
- 150 gunsalted butter, softened
- 2 eggeggs
- 100 gbutterscotch chips
- 1 mLvanilla extract
- 120 mLmilk
- 2 gbaking powder
- 1 gsalt
- 50 ggranulated sugar (for topping)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection oven for even baking.
- 2
Whisk together flour, sugar, baking powder, and salt in a bowl.
Tip: Sift dry ingredients for a lighter pastry.
- 3
In a separate bowl, cream the butter and sugar until pale and fluffy.
Tip: Use electric mixer for best results.
- 4
Add eggs one by one, beating well after each addition.
Tip: Don't overbeat, as this can lead to a dense babka.
- 5
Mix in butterscotch chips and vanilla extract.
Tip: Don't overmix, as this can cause the pastry to become tough.
- 6
Pour in milk, and mix until a smooth batter forms.
Tip: Don't overmix, as this can cause the pastry to become tough.
- 7
Pour half the dough into a greased 20x20cm baking dish.
Tip: Smooth the top for an even bake.
- 8
Pour the butterscotch mixture on top.
Tip: Use a spatula to spread evenly.
- 9
Fold the remaining dough over the filling, pressing edges to seal.
Tip: Use a fork to crimp edges for a decorative touch.
- 10
Sprinkle granulated sugar on top of the babka.
Tip: Use a spatula to spread evenly.
- 11
Bake for 25-30 minutes, or until golden brown.
Tip: Check for doneness by inserting a toothpick into the center.
- 12
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Don't slice until cooled, as this can cause the filling to ooze out.
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