- Baker: Gabriella Morelli
- Serves: 8-10
- Prep time: 10 mins, plus 3 hours for proving
- Bake time: 35 mins
- Flour used: Heritage Fifield Light
Method:
- Place the flour into the bowl of a stand mixer, fitted with a dough hook.
- Add the yeast and the sugar to one side of the bowl and the salt to the other.
- Make a well in the centre and pour in the milk, eggs and butter.
- Start kneading on a low speed for 1 minute, until everything is well combined, then carry on kneading on a medium-high speed for 3-4 mins. 5. Cover with cling film and leave to prove for 2-3 hours until the dough has doubled its size.
- Lightly flour a work surface and roll out the dough to a rectangle 0.5 cm thick.
- Spread the chocolate over, keeping it 1 cm from the edges.
- Sprinkle it with some cinnamon.
- Starting from the longest edge, roll up the dough to a spiral. Cut the roll in half, longitudinally. Twist the 2 halves to make a plait.
- Gently transfer the dough to an 8 inches cake tin, lined with greaseproof baking paper.
- Cover with a tea towel and leave to prove for 30 mins more.
- Brush the babka with some milk and bake it in a preheated oven to 200°C / 180°C fan / gas mark 6 for about 35 mins.
- Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.
