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Prep

35 Mins

Bake

45 mins

Serves

8 to 10

Difficulty

Hard

About

This beautiful chocolate babka is a type of sweet bread made with super soft, enriched dough. The dough gets twisted and shaped into an eye-catching pattern and filled with chocolate and hazelnuts for a delicious treat. Perfect companion to your cup of coffee!

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Instructions
Ingredients
Reviews
Step 1

Lightly grease 2 litre loaf tin with butter and set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 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!

TOP 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.

This recipe was created by food photographer Anna. You can find more of her delicious recipes through her Instagram channel @anna_wierzbinska

Ingredients – 7 items

Serving

1

For the babka dough

Milk

Milk

150 ml
Butter

Butter

Room temperature

140 g
Flour

strong white bread flour

250 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

40 g
Salt-table

Salt

1/2 tsp

Fast-action dried yeast

7 g
Eggs

Large eggs

extra egg for eggwash

1-2

For the sugar syrup (optional)

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

100 g
Water

Water

100 ml

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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
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For the Kimchi Pancakes:
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-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
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-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
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See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
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