Servings

For the babka dough

  • 150ml milk 150ml milk
  • 140g room temperature butter, plus extra for the tin 140g room temperature butter, plus extra for the tin
  • 250g strong white bread flour 250g strong white bread flour
  • 40g Tate & Lyle Pure Cane Caster Sugar 40g Tate & Lyle Pure Cane Caster Sugar
  • ½ tsp salt ½ tsp salt
  • 7g fast-action dried yeast 7g fast-action dried yeast
  • 1 large egg (plus an extra egg for eggwash) 1 large egg (plus an extra egg for eggwash)
  • 60g butter 60g butter
  • 60g Tate & Lyle Pure Cane Caster Sugar 60g Tate & Lyle Pure Cane Caster Sugar
  • 100g Fairtrade dark chocolate (70 % cocoa solids), chopped 100g Fairtrade dark chocolate (70 % cocoa solids), chopped
  • 2tbsp Fairtrade cocoa powder 2tbsp Fairtrade cocoa powder
  • 40g hazelnuts, finely chopped (optional) 40g hazelnuts, finely chopped (optional)

For the sugar syrup (optional)

  • 100g Tate & Lyle Pure Cane Caster Sugar 100g Tate & Lyle Pure Cane Caster Sugar
  • 100ml water 100ml water

Instructions

HOW TO MAKE THIS RECIPE

  1. Lightly grease 2 litre loaf tin with butter and set aside.
  2. Place the milk and 40 g of butter into a small saucepan over a small heat and warm it up gently, allowing the butter to melt. Do not let the milk boil. Remove from the heat and set aside.
  3. Place the flour, sugar, salt and yeast into the bowl of a freestanding mixer fitted with the hook attachment and stir to combine. Create a well in the middle, then pour the milk and butter mixture into it, followed by an egg. Use a wooden spoon to briefly mix the ingredients together, then turn the mixer on and continue to mix the dough on medium-high speed for about 10 minutes until smooth.
  4. Gradually, start adding the butter, about a tablespoon at a time, making sure that each addition is well combined and incorporated, before adding some more. Mix for a couple more minutes, until you have very smooth and elastic dough. Cover the bowl with the clingfilm and leave to rise somewhere warm for about an hour, or until double in size. Transfer the dough into the fridge for another 30 minutes.
  5. Prepare the chocolate filling. Place the butter and the sugar in a small saucepan over a small heat and allow to melt. Add the chocolate and cocoa powder and stir to combine. Set aside and allow to cool.
  6. Flour the work surface and transfer the dough into it. Using the rolling pin, roll the dough into a rectangle, roughly about 30 x 50 cm (keep moving the dough and dusting it with an extra flour if necessary). Spread the chocolate filling over the dough and sprinkle with chopped hazelnuts. Starting with the long edge, roll the dough into a tight log.
  7. Keeping the seam underneath, slice the dough lengthways through the centre, leaving the halves attached at one end. Twist the two strands around each other, then place into the loaf tin. Cover with clingfilm and allow to prove for 30 minutes. Heat the oven to 180C (160C fan).
  8. Brush the top of the dough with an eggwash and bake for 1 hour, covering the babka loosely with some kitchen foil after 30 minutes. Meanwhile, prepare the sugar syrup by placing the sugar and water in a saucepan over a medium heat. Allow the sugar to melt completely, then cook for another 5 minutes, or until reduced by half.
  9. Remove babka from the oven and brush it generously with the sugar syrup, while it is still warm. Transfer into a cooling rack and allow to cool completely before slicing and enjoying it!

Chef's Tip


Chilled dough is much easier to work with and much easier to shape. You can roll the dough into a log, then transfer the log into the fridge for another 30 minutes. This will also allow the chocolate filling to set some more. Twisting and shaping babka will be much easier.