CHOCOLATE BABKA (MAKES 2 9-INCH BABKAS)

450g plain flour 90g unrefined golden caster sugar 2 teaspoons fine sea salt 240ml whole milk, lukewarm 7g dry active yeast 1 large free-range egg 1 large free-range egg yolk 140g butter, diced and softened Scrape the dough out onto the parchment paper and cut in half. Pat each piece into a neat square. Cover the tray with lightly-oiled clingfilm and refrigerate overnight. The next day, start by making the filling; in a large heatproof bowl set over a saucepan of barely simmering water, melt both chocolates along with the butter, stirring occasionally, until completely smooth. Remove from the heat and allow the mixture to cool to room temperature, then stir in the smashed biscuit crumbs and the honey. Keep in a warm place. Lightly brush the loaf tins with melted butter and line with baking parchment both widthways and lengthways, allowing a good amount of overhang on each of the long sides to assist loaf removal once baked. Roll out each square of dough to a 16-inch square. Using a small spatula, spread all but a couple of tablespoons of the filling in an even layer over the dough squares to within half an inch of the edges. Starting at the edge nearest you, tightly roll up each square into a tight log, like a Swiss Roll. Using a sharp knife, cut the logs in half crosswise. Using the spatula, spread the reserved filling on the top and sides of just 2 of the halves. Set the other halves on top in the opposite direction to form a cross. Twist to form loose spirals and transfer to the prepared tins. Cover the loaves with lightly-oiled clingfilm and place in a warm spot until they have doubled in bulk, which should take about 2 hours. Preheat the oven to 190°C / Gas 5. Remove the clingfilm and bake the loaves in the middle of the oven for about 45 minutes, until nicely risen and well browned. Allow them to cool slightly, then use the extra parchment to lift the babkas out of the tins and onto a cooling rack. Discard the parchment. Now, make the glaze; in a heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter and stir until smooth. Whisk in the golden syrup. Brush or spread this glaze over the top of the still-warm babkas and cool until set, which should take about 30 minutes. Slice thickly and serve with good coffee.