Salted Malted Cookie Dough Babka

I don't know about you, but I am a bit of an ice cream purist. I like the simple flavors: strawberry, cookie dough, cookies and cream. Here in California one of the most popular ice cream chains is known for doing wild and inventive flavors.

Whenever we go to this ice cream shop with friends, I always order the same flavor, salted malted cookie dough. As I was sitting outside eating this flavor of ice cream, I realized that it would make a fantastic babka flavor and thus, this delicious creation was born!

Babka Dough

1 Tablespoon instant yeast

1/2 Cup milk (or milk alternative)

1 Egg

1 Egg yolk

1/4 Cup granulated sugar

1 Teaspoon kosher salt

2 Cups all purpose flour

3 Tablespoons malted milk powder

7 Tablespoons butter, room temperature

Whisk egg, egg yolk, sugar, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk and yeast until combined.

Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour and malted milk powder until almost fully mixed. Add butter about 1 tablespoon at a time (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.

Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.

Babka Filling

10Tablespoons butter, softened

2/3 Cup granulated sugar

2 Teaspoons sea salt

2 Teaspoon vanilla extract

6 Tablespoons malted milk powder

6 Tablespoons all purpose flour

2 Tablespoon milk or milk alternative

1 Cup chocolate chips

Make the cookie dough filling by creaming together the butter (or margarine), salt, and the sugar until fluffy. Mix in the vanilla extract and milk. Add in the flour and malted milk powder and mix until combined. Stir in chocolate chips.

Roll the dough out into a rectangle so that the dough is as thin as possible. Spread the filling mixture over the dough evenly.

Starting with side further from you, roll the rectangle tightly into a log. Cut the log down the middle using a serrated knife. twist together to form one log. Place in an angel food cake pan and allow to rise for another 30 minutes.

Bake for 50-55 minutes. Allow to cool completely before slicing.