Toffee Babka

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a thermometer to ensure accuracy.

2. 2

   In a small bowl, combine the warm milk, sugar, and yeast. Stir to dissolve the yeast, then let sit for 5-7 minutes until frothy.

   Tip: Don't skip this step, as it helps the yeast activate.

3. 3

   In a large mixing bowl, whisk together the flour, salt, and baking powder.

   Tip: Make sure to get rid of any lumps.

4. 4

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

   Tip: Don't overmix at this stage.

5. 5

   Knead the dough for 10-12 minutes until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment if needed.

6. 6

   Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.

   Tip: Don't worry if it takes longer, as this is just a resting period.

7. 7

   Preheat the oven to 180°C (350°F).

   Tip: Use a thermometer to ensure accuracy.

8. 8

   Roll out the dough to a thickness of 1cm (0.4in).

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

9. 9

   Spread the toffee bits evenly over the dough, leaving a 1cm border around the edges.

   Tip: Make sure to cover the entire surface.

10. 10

    Roll the dough into a log, starting from one of the long edges.

    Tip: Use a sharp knife to cut the log in half, then shape into a babka.

11. 11

    Place the babka in a greased 23x13cm baking dish.

    Tip: Make sure to grease the dish well to prevent sticking.

12. 12

    Mix the streusel topping ingredients and sprinkle over the babka.

    Tip: Use your fingers or a spatula to create a crumbly texture.