Looking for a great bake to try this Easter weekend? Then Sophie’s Easter Egg Babka might be the perfect bake for you!
This recipe is absolutely perfect for using up a glut of chocolate that is sometimes left after Easter. If you’re thinking "what leftover chocolate?" Then don't worry - you're not alone! It’s also a great recipe for making use of discounted Easter chocolate still left in the shops - or just a great way to celebrate chocolate any time of year!
- Baker: Sophie Carey
- Makes: 1 Babka
- Prep time: 40 Minutes
- Bake time: 45-50 Minutes
- Flours used: Matthews Regenerative All Purpose Flour
Easter Egg Babka Method:
- To make the dough start by heating the milk, water, and sugar in a small saucepan or in the microwave until it’s just steaming and the sugar has dissolved. Remove it from the heat and once cooled slightly add the yeast and stir to dissolve it. Set aside while you weigh the rest of the ingredients.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt before adding the wet ingredients and the egg. Set the mixer on a slow speed for 5 minutes, before adding the butter. Turn the mixer up to a medium speed and knead for a further 7 minutes.
- Turn the dough out onto a clean counter and smooth it into a ball. Pop this back into the bowl and cover, then leave to prove for 1 hour or until it has doubled in size.
- Make up the chocolate mix while the dough proves - start by chopping all your chocolate finely. Get the cream and butter in a saucepan to heat up, just until simmering. Remove from the heat and add the chocolate, then leave it to sit undisturbed for 2 minutes.
- After 2 minutes, give the chocolate mixture a stir until it’s smooth and glossy. Add in the cocoa powder and icing sugar as well as a big pinch of fine salt. Leave to cool while the dough proves.
- Once the dough is finished proving, turn it out onto a clean floured counter and gently shape it into a rectangle. Use a rolling pin to roll it into a rectangle of about 30cm by 40cm - making sure to flour as you go (check as you go that the underside isn’t sticking).
- Carefully spread the chocolate mixture onto the rectangle (you won’t need all of it, but it makes a really nice spread for dipping the babka in once baked!). If spreading it is a little tricky then just heat the chocolate mixture up very gently to make it runnier. At this point you could also add chocolate chips or crushed mini eggs!
- Starting at the top of the rectangle, roll it down like you would roll a Swiss roll. Once you have reached the bottom, use a sharp knife to cut the roll lengthways in two - exposing the layers of chocolate and dough.
- Carefully twist the split halves of roll together, then place them into a greased loaf tin - do this by snaking them round in circles. Cover and prove for 45 minutes while the oven preheats to 180 degrees Celsius.
- Glaze the top carefully with egg wash for a shiny finish, then bake for 45-50 minutes. If you see the top getting too dark you can cover it with tin foil - but as the loaf has so much of that filling it’s very important that it bakes for the full time.
- Leave to cool in the tin before turning it out onto a wire rack - slice and enjoy!
