The unmistakable salted butter caramel babka from Babka Zana

Babka Zana, the star of Levantine brioches in Paris, never ceases to be talked about. And for good reason, his gourmet babkas are irresistible: with pistachio, chocolate, orange blossom… On the occasion of the publication of the book Babka Zana Bakery (Hachette) and the opening of its new canteen place des Vosges, we trust the Babkadamia recipe with runny salted butter caramel and macadamia nuts. For the bikini body, we’ll go back. Sorry, but it’s too good…




DOUGH (550g)

250g T45 flour

12 g fresh baker’s yeast

50g caster sugar

100g whole milk

1 egg

80 g of butter + 20 g for the mold

3g salt

THE TRIM (200g)


100g caster sugar

50g butter

50 g liquid cream

0.5 g fleur de sel

75g macadamia nuts

flower of salt


40 g of water (4 tbsp.)

40 g caster sugar (3 to 4 tbsp)

Preheat the oven at 180°C (th. 6).

Distribute the macadamia nuts on a baking sheet to lightly roast them for 10 min. You can also do this in a dry skillet (without fat) over medium heat. They must be just blond. Then roughly chop them.

In a saucepan, melt the dry sugar (without water), when it begins to take on a caramel color, loosen it with the butter, then add the cream (watch out for splashes!), salt and mix well.

Spread very finely 100 g of this caramel on the Babka dough. Add 50 g of roasted and crushed macadamia nuts and a pinch of fleur de sel.

Shape: roll, cut and wrap. Make a small pressure in the heart of the roll by pushing the dough a little. After the growth, a hollow will have formed in the center like a nest which will retain the caramel.

Cover with a clean tea towel and let rise for 1 hour.

Preheat the oven at 180°C (th. 6).

Sprinkle remaining macadamia nuts on top, cook 15-20 min, then sip the Babka.

Wait As the rolls cool, pour the remaining caramel into a pastry bag and fill the small hollow in the center of the roll. Sprinkle with fleur de sel.

Also discover Akrame Benallal’s oriental black hummus and heading to make a homemade pavlova?

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