Babkas might be breads that are most especially associated with Easter; this version, however, is adapted to be served with tea, coffee or even mulled wine at Christmas time.
Prep time: 90 minutes/Cook time 40 minutes/Makes: 1 loaf
Ingredients:
For the dough
120ml (1/2 cup) full-fat milk
50g (1¾oz) caster sugar
1½ tsp fast-action yeast
1 large egg
275g (10oz) strong white flour, plus extra for dusting
½ tsp salt
1 tsp ground green cardamom seeds
60g (2¼oz) unsalted butter, softened, plus extra for greasing
60g (2¼oz) dark chocolate, chopped into small pieces
15g (½oz) white chocolate, chopped into small pieces
25g (1oz) hazelnuts, chopped into small pieces
1 large egg yolk
For the glaze
130g (4⅔oz) caster sugar
Method:
For the dough, combine the milk, half the sugar and the yeast in a jug. Add the egg and lightly beat to combine.
In a large bowl, mix together the flour, salt, cardamom and the remaining sugar until well combined. Add the milk mixture and combine. Knead in the bowl until you have a smooth dough.
Rub about 10g (¼oz) of the butter onto a clean work surface. Tip the dough out and knead in another 20g (¾oz) butter until well combined and the dough forms a smooth ball. Transfer the dough to a lightly buttered bowl and cover with cling film. Prove in a warm place until doubled in size.
For the glaze, heat the caster sugar and 115ml (1/2 cup less 2 tbsp) water in a saucepan. When the sugar has dissolved, set it aside to cool.
Tip the dough out onto the work surface and roll out into a rectangle approximately 26x35cm/10½x14in.
Spread the remaining butter on the dough and sprinkle over the chocolate and hazelnuts. Roll it up like a sausage and pinch the edges together to seal. Using a sharp knife, cut the dough lengthways to make two strands. Pinch the two pieces together at one end and then tightly braid together. Transfer to a loaf tin, cover with a proving bag and put in a warm place to prove until doubled in size.
Pre-heat your oven to 190C (170C Fan/375F/Gas Mark 5).
Whisk the egg yolk with 2 tsp water then brush onto the proved loaf to galze.
Transfer to the centre of your pre-heated oven and bake for 30 minutes, or until golden-brown. Leave to cool a little in the tin, then brush the sugar syrup onto the loaf. Remove from the tin and leave to cool completely on a wire rack.
