Butterscotch Babka
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Rich, velvety butterscotch pastry wrapped in a soft, fluffy babka dough.
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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