Salted Caramel Babka

Instructions

1. 1

   Preheat the oven to 190°C (375ºfF).

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a small bowl, combine warm milk and active dry yeast. Let it sit for 5 minutes until frothy.

   Tip: Use a gentle stir to avoid yeast activation.

3. 3

   In a large mixing bowl, combine flour, granulated sugar, and salt. Whisk until combined.

   Tip: Use a rubber spatula for even mixing.

4. 4

   Add yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a sticky dough forms.

   Tip: Don't overmix, as this can lead to a dense babka.

5. 5

   Knead the dough for 10 minutes until smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for ease.

6. 6

   Roll out the dough into a rectangle, approximately 20cm x 30cm.

   Tip: Use a ruler to ensure even thickness.

7. 7

   Spread the caramel sauce evenly over the dough, leaving a 1cm border around the edges.

   Tip: Use a spatula for smooth application.

8. 8

   Fold the edges over the filling to create a seal, then roll into a log shape.

   Tip: Use a gentle touch to avoid compressing the filling.

9. 9

   Place the babka on a baking sheet lined with parchment paper, seam-side down.

   Tip: Use a sharp knife to create a decorative edge.

10. 10

    Bake for 25-30 minutes until golden brown.

    Tip: Use a thermometer to check internal temperature (190°C or 375¿F).

11. 11

    While the babka is baking, prepare the streusel topping by mixing breadcrumbs, brown sugar, and chopped almonds.

    Tip: Use a wooden spoon for gentle mixing.

12. 12

    Remove the babka from the oven and let it cool for 10 minutes.

    Tip: Use a wire rack to cool the babka evenly.

13. 13

    Sprinkle the streusel topping over the babka, then drizzle with melted butter.

    Tip: Use a spatula for smooth application.

14. 14

    Slice the babka into 8 equal pieces and serve warm.

    Tip: Use a sharp knife to create clean slices.