Salted Caramel Babka

For the Dough

1

For the dough: In a large bowl, mix flour, yeast, and salt. Make a well in the center.

2

Warm the milk and dissolve the sugar in it. Add to the flour mixture along with eggs and butter.

3

Knead for 10-15 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1-2 hours until doubled.

4

For the caramel: Heat sugar and water in a saucepan until sugar dissolves. Cook without stirring until deep amber.

5

Carefully add cream (it will bubble vigorously) and stir until smooth. Add butter, salt, and vanilla.

6

Cool caramel completely before using. It should be thick but spreadable.

7

Roll out the risen dough into a large rectangle (about 40x30cm).

8

Spread the cooled caramel evenly over the dough, leaving a small border around the edges.

9

Roll up the dough tightly from the long edge, like a Swiss roll.

10

Cut the roll in half lengthwise, exposing the caramel layers.

11

Twist the two halves together, keeping the cut sides facing up.

12

Place in a greased loaf tin and let rise for 30-45 minutes.

13

Preheat oven to 180°C (160°C fan) and bake for 35-40 minutes until golden brown.

14

For the glaze: Mix icing sugar with milk and vanilla until smooth. Drizzle over cooled babka.