An enriched sweet dough is filled with banana chips, and a rich chocolate filling before being twisted into a pretty-as-picture babka. Freeze the second loaf if you like, but it’s so good, there may not be much left once they’ve cooled! Toast and drizzle with nut butter for the day after.
500g Organic Strong White flour
50g + 60g soft unsalted butter
7g sachet fast action dried yeast
7g fine sea salt
270ml warm milk
50g + 85g light brown soft sugar
1 medium egg + 1 beaten egg to glaze
100g dark chocolate
1 tbsp cocoa powder
50g + 20g banana chips, lightly crushed
Damp tea towel, 2 x 2 lb loaf tins, pastry brush, rolling pin.
Makes 2 babkas.
1. Whisk 50g butter, and milk in a jug until the butter has melted. Tip the flour, yeast and 50g sugar into a large mixing bowl and make a well in the middle. Pour in the milk mixture along with 1 whisked egg. Knead briefly in the bowl to bring the dough together, then tip onto a lightly floured work surface and knead until very smooth and shiny, about 10 mins. Alternatively use a stand mixer with a dough hook and knead for 6-8 mins. Transfer to an oiled bowl, cover with a damp tea towel, and leave to rise for 1 hour until doubled in size.
2. Put 60g butter, 85g sugar, the dark chocolate and cocoa into a small pan, and warm gently until melted and smooth. Leave to cool and thicken. Line 2 x 2lb loaf tins with a strip of parchment.
3. Knock the dough back into the bowl, then roll out on the floured worksurface to a 50cm x 40cm rectangle, about 1cm thick. Spread the filling over the dough, smoothing it out to the edges. Scatter over 50g banana chips. Roll up the dough to form a log.
4. Cut the log in half, so you have two shorter lengths, then cut these in half up the middle to create four strips with the layers of filling exposed. Twist two pieces of dough together so you have two separate spirals. Tuck in the edges of both spirals and transfer to the loaf tins. Cover (as before) and leave to rise again for 45 mins.
5. Heat the oven to 180C/fan 160C/gas 4. Brush each babka with the egg wash, then scatter over 20g banana chips. Bake for 45-50 mins, until golden, well risen and crisp. Cool for 15 mins in the tins before transferring to a wire rack to cool completely.
RECIPE TIP To make individual babka swirls, cut the rolled log of dough into 5cm sections and transfer cut side up to an oiled muffin tin and leave to rise until doubled in size. Add the egg wash and banana chips, and bake for 20-25 mins until golden and crisp.
Organic Strong White Bread Flour
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