CHOCOLATE BABKA LOAF
SERVES 6
1 x quantity basic sticky bun dough (see recipe on page 40)
100g dark chocolate
100g unsalted butter, chopped 55g icing sugar, sifted
25g cocoa powder, sifted plain flour, for dusting
1 egg, lightly beaten
FOR THE GLAZE
55g caster sugar
2 tbsp water
Follow the basic sticky bun dough recipe. While the dough is proving, place the chocolate and butter in a small saucepan over low heat. Cook for 2-3 minutes or until melted. Remove from heat, add the icing sugar and cocoa and whisk until smooth. Set aside.
Roll out the dough on a lightly floured surface to a 50cm x 30cm rectangle. Spread with the
HHchocolate mixture. Starting at one long side, roll up the dough into a log and cut it in half lengthways. Braid the dough pieces and pinch the ends to seal. Place in a lightly greased 20cm x 10cm x 10cm loaf tin lined with nonstick baking paper. Cover and set aside in a warm place for 30-40 minutes or until risen. Preheat oven to 180C/ 160C fan/gas 4.
Brush the loaf with egg and bake for 35-40 minutes or until golden brown and cooked through. Set aside to cool in the tin for 10 minutes before turning out.
To make the glaze, place the sugar and water in a small saucepan over low heat. Cook, without stirring, for 4-5 minutes or until the sugar has dissolved and the mixture is syrupy. Spoon over the loaf to serve.
HHFollow the basic sticky bun dough recipe. While the dough is proving, place the sugar and cinnamon in a small bowl and mix to combine.
Roll out the dough on a lightly floured surface to a 60cm x 25cm rectangle. Brush with the butter.
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