CASHEW CARAMEL BABKA

Well if you follow my instagram, you will know that I have been trying to perfect my Cashew Caramel Babka recipe for a while.

I made this Cashew Caramel Babka 3 times in the past few weeks.

The first time I made it, it came out great, but it just wasn’t perfect. The bread wasn’t as fluffy as I would have liked, I think I had added too much butter to the dough. Excess fat can make your dough a bit heavy.

This is what the first attempt looked like.

Ingredients

• Babka Dough
• 3/4 cup milk 170 grams, 6 oz
• 1/2 cup granulated sugar 100 grams, 3.5 oz
• 3 teaspoons instant yeast
• 4 1/4 cups all-purpose flour 538 grams, 19 oz
• 3 eggs
• 1 teaspoon salt
• 1 teaspoons vanilla extract
• 1/2 cup unsalted butter at room temperature (113 grams, 4 oz)
• Cashew Caramel Filling
• 2 cups cashew nuts 300 grams, 10.6 oz
• 1/2 cup unsalted butter at room temperature (113 grams, 4 oz)
• 1 cup brown sugar 200 grams, 7 oz
• 1/4 teaspoon freshly ground nutmeg
• Syrup
• 1/4 cup water 56 grams, 2 oz
• 6 tablespoons sugar 75 grams, 2.6 oz

Instructions
Day 1

1. Babka Dough
2. Start by making the Babka dough the night before you are going to bake your bread.
3. In the bowl of a stand mixer, add the milk, sugar, yeast, flour, eggs, salt, and vanilla. Mix with a spoon or with the paddle attachment until incorporated.
4. Switch to the dough hook.
5. .....................................

for full recipes please see : www.piesandtacos.com

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