Recipe Image
Vegetarian

Ingredients

For the Snack

6 g Dried Yeast

1 Pinch Sea Salt

1 Egg

1 Orange (Zested)

180 ml Full Fat Milk

190 g Strong White Bread Flour

1 Lemon (Zested)

140 g Spelt Flour

40 g Caster Sugar

40 g Unsalted Butter

½ tsp Ground Cardamom

For the Filling

60 g Unsalted Butter

½ tsp Ground Clove

60 g Light Brown Sugar

2 tsp Ground Cinnamon

30 g Cocoa Powder

100 g Dark Chocolate (Roughly Chopped)

For the Glaze

2 tbsp Water

1 tbsp Apricot Jam
* Always check the ingredient labels for allgergen information

To help activate the yeast you can warm the milk slightly and then mix the dried year together and leave for a couple of minutes before added to the mixture.

Babka

by Dan

Serves 15

Total 1 hour

Oven Temp 170 °C - 40 minutes

Difficulty Not too Tricky

Chef Jurgen Krauss

Recipe Tag
Bread

Method

  1. For the dough, put all the ingredients in a large bowl and mix the ingredients until evenly distributed. Then knead the dough until it is smooth and has a silky texture (more spelt flour may be needed if too sticky). Cover witha tea towel and leave to prove at room temperture for 1 hour.

  2. For the filling put the chocolate, butter and sugar into a pan and melt over a low heat. Once liquid, take the pan off the heat and add the cinnamon, ground cloves and cocoa powder and mix to combine.

  3. On a lightly floured surface roll out the dough into a large rectange (50cm x 30cm). Spead the chocolate filling over the dough and then roll up, starting at the near short edge and then seal the seam by pinching it.

  4. With the seam facing down and, with a sharp knife, cut the roll lenghwise into halves. Then twist/braid the halves together to form a rope. Then bring the ends to meet underneath and place in a greased loaf tin. Cover with a tea towel and leave to prove for 1 hour (until well risen).

  5. Bake for 40 minutes. To prepare the glaze add the apricot jam and water to a pan and heat, then once the babka is out of the oven brush all over the top.