Warm Chocolate Babka with Salted Caramel

Ingredients

• 1400g strong bread flour
• 27g yeast
• 3200ml warm milk
• 480g sugar
• 53 eggs
• 6150g butter (softened)
• 71 tsp salt
• 8200g dark chocolate (70%)
• 9100g toasted walnuts
• 1080g butter (for filling)
• 1160g cocoa powder
• 12200g sugar (for caramel)
• 13100ml heavy cream
• 1450g butter
• 151 tsp sea salt flakes
• 16Vanilla ice cream to serve

Instructions

1. 1Mix flour, yeast, sugar, warm milk. Add eggs one by one, then butter gradually. Knead 10 minutes. Refrigerate overnight.
2. 2Make filling: melt chocolate and butter, stir in cocoa and roughly chopped walnuts.
3. 3Roll dough into rectangle. Spread filling. Roll up tightly. Cut lengthwise, twist strands together.
4. 4Place in loaf tin. Prove 2 hours. Bake 170°C for 35-40 minutes.
5. 5Make salted caramel: dry-melt sugar to amber, add warm cream carefully, stir in butter and sea salt.
6. 6Cool babka 20 minutes. Serve warm slices with salted caramel sauce drizzled over.
7. 7Add a scoop of premium vanilla ice cream alongside.