2 loaves/6 serves per loaf
1 hour 30 minutes
500g Bakers Flour
1 tsp salt
75g caster sugar
7g dry yeast
3 tbsp Gewürzhaus Hot Cross Bun Spice
70g unsalted butter
½ tsp orange peel or zest
200g dried currants/fruit mix
30g Gewürzhaus Double Dutch Cocoa Powder
140g dark chocolate
130g unsalted butter
1 tsp Gewürzhaus Hot Cross Bun Spice
½ tsp orange zest
Pinch of salt
1 tbsp plain flour
2 tbsp Gewürzhaus Vanilla Bean Sugar
2 slithers of orange peel (remove any white pith from the peel)
Pinch of Gewürzhaus Hot Cross Bun Spice
Combine the flour, salt, sugar, yeast, and Hot Cross Bun spice into a large bowl and set aside.
Heat the milk, butter, and orange peel or zest together over low heat, stirring occasionally until the butter melts, then take off the heat and let cool slightly.
Combine this mixture with the dry ingredients. Gradually bring both together and form a dough, then add the egg and currants/fruit mix.
Knead the dough on a lightly dusted work surface for 8 -10 mins until soft. You will know it’s ready when you can stretch the dough to the point that you can see through it without it breaking.
If you are using a stand mixer fitted with a dough hook, set it onto LOW speed and slowly add the mixture to the bowl, along with the egg and currants, until combined.
Place your dough into a lightly oiled bowl, cover with a tea towel and place in a warm area to rise for 1 hour, or until it has doubled in size.
Turn out dough onto a lightly dusted surface and roll out to approximately the size of an A3 page (29.7 x 42cm).
In a saucepan, melt the dark chocolate, honey and butter over low to medium heat, then add the Hot Cross Bun Spice, Double Dutch Cocoa Powder, flour and salt. Preheat your oven to 200°C.
Spread your chocolate mixture evenly onto your rolled-out dough. Tightly roll up the dough from the long edge, like a swiss roll.
Gently cut the log in half lengthwise and lay the two parts next to each other on the counter, cut sides up. Pinch the two top ends gently together. Fold both lengths over each other, twisting and braiding. Try to keep the cut sides facing up. Once completed cut in half across the middle so you end up with two braids, roughly the size of your loaf tin.
Grease your tin with butter and a light dusting of cocoa, carefully transfer your babka into your tin so that the ends nestle in nicely.
Place in the oven and bake for 15-20 mins.
While the babka is baking, make the glaze by adding the ingredients to a small pot. Bring to the boil and simmer until the syrup thickens (110 +/- °C if you are using a candy thermometer). Lightly brush this over the babkas while still piping hot, to give them their sheen.
Leave to cool in the tin for about 15 minutes. Shake out of tin onto a cooling rack.
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