Sweet cinnamon swirl babka with homemade spiced caramel sauce for dipping.
1 tsp Dried Yeast mixed with ½ tsp Sugar
35g Granulated Sugar
55ml Lukewarm Water
290g Plain Flour
1 tsp Vanilla Extract
85g Butter, melted
For the filling:
3 tsp Cinnamon
In a small bowl, combine the yeast and sugar mixture with the 55ml water. Leave to stand for 5 minutes.
Using a stand mixer fitted with a dough hook, mix the flour, sugar, and vanilla extract together.
Heat the milk in a saucepan until it reaches scalding point. Leave to cool for two minutes.
With the mixer running on its lowest setting, add the yeast and sugar mix, milk, melted butter, and egg. Increase the speed to medium and leave the mixer running for five minutes.
Remove the bowl from the mixer and cover with a sheet of clingfilm or a damp tea towel.
Leave to rise for 90 minutes.
Preheat the oven to 180C/160C (fan)/gas mark 4.
Turn the dough out onto a lightly floured worktop and roll into a large rectangle.
Mix the ingredients for the filling and spread across the dough in an even layer.
Starting from the short side of the rectangle, roll the dough into a log.
Cut straight down the length of the log to expose the filling.
Twist the two layers around each other before pulling into a circle.
Cover and leave to rise for a further 30 minutes.
Bake the babka in the oven for 30-35 minutes, or until the top is crisp and golden.
Enjoy warm or leave to cool completely before storing in an airtight container.