Sweet cinnamon swirl babka with homemade spiced caramel sauce for dipping.
Cinnamon Swirl Babka
500g White Bread Mix
150ml Lukewarm Water
1 tsp Vanilla Extract
85g Butter, melted
For the filling
85g butter, melted
3 tsp Ground Cinnamon
For the spiced caramel sauce
350ml Double Cream
1tsp Ground cinnamon
25g Unsalted Butter
Using a stand mixer fitted with a dough hook, combine the bread mix, sugar and vanilla extract together.
Heat the milk in a saucepan until it reaches scalding point.
Leave to cool for 2 minutes.
With the mixer running on its lowest setting add the lukewarm water, milk, melted butter and egg.
Increase the speed to medium and leave the mixer running for 5 minutes.
Remove the bowl from the mixer and cover with clingfilm or a damp tea towel, then allow to rise for 90 minutes.
Pre-heat the oven to 180°C/Fan 160°C/Gas Mark 4.
Place the dough on a lightly floured worktop and roll into a large rectangle.
Mix all the filling ingredients together, then 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 2 layers around each other before pulling into a wreath.
Cover and leave to rise for a further 30 minutes.
Bake in the oven for 30-35 minutes until the top is crisp and golden.
Make the sauce by warming the sugar in a pan until melted.
Stir in half the cream and bring to the boil.
Add the cinnamon, butter and the remaining cream, stirring continuously until the sauce has thickened.
Pour the sauce into a ramekin and place in the centre of the babka.
Enjoy warm or leave to cool completely before storing in an airtight container.