By 
Salted Caramel Babka (Dairy-Free)
This is a gorgeous array of sweet, aromatic bread filled with salted caramel goodness. Enjoy it with a cup of tea or smothered in biscoff!
Ingredients
Babka Dough
- 1 1/2 tsp active dry yeast
- 2/3 cup lukewarm plant milk
- 3 tbsp granulated sugar
- 3 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 2 cups All-purpose or bread flour
- 3 tbsp bread flour (extra)
- 2 tsp salt
- 5 tbsp plant butter Room temperature
- 1/4 cup bread flour Extra bread flour for kneading
- 1 tbsp Extra-virgin olive oil Grease the bowl and your hands to handle the dough
Caramen for the inside
- 10 Pitted dates
- 1 tsp Salt
- 1/2 cup Coconut sugar
- 1/4 tsp Cinnamon
- 5 tbsp Plant butter Room temperature
Egg wash on top (when the babka has cooked and cooled)
- 1 egg
- 2 tbsp water
Syrup
- 3 tbsp Sugar (I used caster sugar)
- 3 tbsp Water
- Add a flavouring if you wish (I didn't)
Instructions
What you need to do
- In a medium bowl, combine the yeast and lukewarm milk. Add the sugar, yolks, vanilla, cinnamon and whisk until combined.
- Add 2 cups and three tablespoons of flour to the liquids. Add the salt and gently stir the salt in the flour to evenly distribute. Roughly mix everything using a wooden spoon or Dutch whisk until a shaggy dough is formed
- Dump the dough on your counter or work surface using a bench scraper. Lightly oil your hands and give the dough a rough stir to bring it together—it will be very sticky, and a bench scraper will make your job much easier.
- Once you have an evenly mixed but still sticky dough, add the room-temperature butter on top. Squeeze the dough and butter together to incorporate the butter into the dough. Again, it’s going to be sticky.
- Once the butter has been incorporated into the dough, sprinkle the remaining 30g (1/4 cup flour) on top of the sticky dough. Lightly oil your hands and start kneading. At first, the dough will feel sticky, but it will slowly become less sticky as you knead.
- Knead for 5 to 7 minutes until the dough looks smooth, feels easy to handle, and can easily be shaped into a ball. Initially, lift the dough off the work surface using a bench scraper. Shape the dough into a ball.
- Lightly oil the mixing bowl. Add the dough, cover it with plastic wrap, and proof it for 1 1/2 to 2 hours in a warm spot until the dough is visibly larger in size, almost doubled. This will take more or less time, depending on the temperature of your kitchen.
For the caramel
- Add the dates to a medium bowl. Cover the dates with boiling hot water and set aside for 10 to 15 minutes.
- Drain the dates and squeeze them to remove any excess liquid. Blend the dates into a smooth paste using a food processor or immersion blender.
- Add the date paste back to the bowl, add the salt, sugar, and cinnamon and mix until combined. Add the butter and vigorously mix until combined. Set aside while the dough is still proofing.
To assemble your masterpiece!
- Lightly flour your work surface, kitchen counter, table, etc., dump the dough onto the surface, and roughly shape it into a rectangle.
- Using a spatula, evenly spread the date caramel all over the surface of the dough. Going lengthwise, tightly roll the dough to form a log.
- If the dough feels greasy and soft at this point, chill it on a plate or baking sheet lined with parchment in the fridge for 10 to 15 minutes. It will be easier to handle.
- Lightly grease with oil and line with parchment.
- Using a sharp knife or bench scraper, slice the dough in half, lengthwise, forming two strips of stuffed swirly dough.
- Twist the two strips of dough together 2 or 3 times to form a chunky loaf of dough.
- Place the dough in the loaf pan and cover with plastic wrap. Proof for 1 1/2 to 2 hours, until puffed up and visibly larger in size, almost doubled.
- Place the loaf in the fridge for 5 to 10 minutes, or until the caramel is solid to the touch, this will make it easier to egg wash.
- Place an oven rack in the centre of the oven and heat to 375°F (190°C).
For the egg wash
- Crack the egg in a small bowl. Add the water and whisk until combined. Using a pastry brush or your fingers, brush the egg wash all over the babka surface.
- Crack the egg in a small bowl. Add the water and whisk until combined. Using a pastry brush or your fingers, brush the egg wash all over the babka surface.
- Make the syrup:
- In a small pot, heat the sugar and water together. Simmer until the sugar has dissolved. Brush the syrup over the warm babka.
- Allow the babka to cool to room temperature, then serve.
Video
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