I’m working with the guys at Bad Brownie to create something wonderful with their rather fabulous salted caramel sauce. This salted caramel sauce and almond turron chocolate babka is what I’ve created. It is inspired by my recent trip to Mallorca. One of the specialities of the region is the most wonderful roasted almond turron which is a kind of sweet nougat-type confection. Anyone who’s been through a Spanish airport in the last 50 years will have seen this stuff. I adore it and it works amazingly well with the stunning salted caramel sauce from the Bad Brownie company.
Bad Brownie
What could be more wonderful than a box of gloriously gooey brownies delivered direct to your door? Well that’s exactly what the guys at Bad Brownie do. They have a lovely selection of different boxes to choose from as well as brownie kits, sauces and hot drinks. A genius idea for Christmas gifts too!
for the babka
- 500g strong white flour, plus extra for dusting
- 75g caster sugar
- 1 tsp ground cinnamon
- a lemon, finely grated zest only
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- one teaspoon / pack fast-action dried yeast
- 40g butter
- 300ml milk
- 1 free-range egg, beaten
- oil, for greasing
for the filling
- 1 jar of Bad Brownie salted caramel sauce
- 1 bar of El Almendro Turron – I used Turron Blando one which is easier to crumble
Warm the milk in a pan, then remove from the heat and add the butter so it melts. Set aside to cool slightly – you don’t want hot milk killing the yeast. It should be just warm.
Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast.
Add the buttery milk to the dry ingredients, followed by the eggs and bring it all together incorporating the flour from the edges of the bowl as you go. The dough will be very wet. Which is right for an enriched dough. It probably won’t come together into a tight ball of dough like a regular loaf. Mine was more of a doughy mass.
Once all the ingredients are well combined knead for 10 minutes. I use my stand mixer with a dough hook but it can be done by hand on a floured surface.
Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
Roll out the dough on a well-floured surface to a large rectangle – roughly 20cm x 25cm. Pour the salted caramel sauce all over the dough, then crumble the turron over the sauce.
Roll up the dough into a tight log-shape and then slice it all the way through down its entire length. Carefully twist the two lengths together ensuring the wonderful layers cut side twists to the outside. Place it into a well-buttered and lined bread tin.
Pre-heat the oven to 180C (fan)
Allow the babka to rest for 30 mins.
Brush the top of the babka with an egg/milk wash and then bake for 45 – 50 mins until it’s golden brown. Turn it out onto a wire rack to cool before slicing.
For more sweet bread recipes check them out on Dom in the Kitchen
Eat and of course, enjoy@
