A Test Recipe Recipe
Ready to eat: 40 min
Nia Bennett | Sep, 16 2018
- 300g strong white bread ﬂour, plus extra for dusting
- 1 packet of (7g) sachet of yeast
- 1 tsp ﬁne salt
- 50g caster sugar
- 100ml milk
- 1 egg
- 75g butter, plus extra for greasing
- Oil for greasing
- 100g butter
- 150g soft light brown sugar
- 75g dark chopped chocolate
- 2 tbsp cocoa powder
- 75g soft light brown sugar
Prep: 10 min > Cook: 30 min > Ready to eat: 40 min
- Place the ﬂour in a large bowl, or a bread mixer (if you have one). Now add it to a bowl, add the yeast to one side of the bowl and the salt and sugar to the other. If you end up adding salt directly to the yeast it may kill it, which will stop your dough from rising.
- Add egg and milk in a container, whisk it and then gradually throw the mixture into the bowl with the ﬂour, mixing all the time using your hands or the mixer, until a stiff dough forms. Melt the butter, pour it into the dough and combine till the dough is soft and stiff.
- It’s time to knead the dough for a couple of minutes, you can do this by adding some flour to the countertop and form it into a ball. Grease a bowl with oil and add the dough ball and cover it and let is rise for three to four hours at room temperature. You can leave this to rise overnight and wo
- After the dough has risen, start working on the silky chocolate sauce. To this add butter and brown sugar in a small saucepan over a medium heat, store until the butter has melted, the sugar has dissolved and the mixture is smooth and silky with no lumps. Now turn off the heat and add dark chocolate
- Throw the risen dough to a lightly ﬂoured worktop and roll it out into a large rectangle about 45-50cm long and as wide as you can make it. Generously splatter the chocolate mixture over the surface of the dough, right to the edges. Rollup the dough tightly into a log shape, beginning the spiral
- With a sharp knife cut the dough in half and twist and merge the two pieces of dough like a plait with the ﬁlling pointing outwards and tuck the edges together to seal the dough.
- Butter the loaf tin or lay parchment paper and place the babka into the tinby squishing the dough to fit it into the tin. Again, cover the babka with a cloth or cling film and leave it to rise at room temperature for two hours, until the dough looks risen.
- When the babka is rising, in the last 30 minutes, start preheating your oven to 180 degrees, bake it for fifteen minutes and then lower the temperature to 160 degrees for twenty minutes. If you think the top of the babka and the chocolate is burning, add a tin foil or cloth.
- When you are almost ready to bake the babka, preheat the oven to 180°C fan/gas mark 6. Bake the babka for 15 minutes, then reduce the oven temperature to 180°C/160°C fan/gas 4 and bake for a further 15–20 minutes. If the loaf is baking unevenly, rotate it once halfway through the baking time. If the filling on the top is starting to burn, cover the loaf with a cloth or tin foil.
- Start making the sugar syrup with adding sugar to boiled water. Once the babka is ready and completely cooled, brush the babka with sugar syrup to make it moist and yummy. The babka is ready to be sliced once it’s completely cooled down.