CHOCOLATE CHERRY BABKA

Preparation time 3-4 hours (1½ hours proving) Cooking time 50-60 minutes, plus cooling

“Babka has always fascinated me as it’s so beautiful to look at – just look at the swirls and patterns in the bake. It’s deceptively easy to make and always has winning results.”

INGREDIENTS

• 150g/5oz strong white bread flour, plus extra for dusting

• 150g/5oz plain flour

• 25g/1oz caster sugar

• 1 x 7g sachet dried yeast

• 75g/3oz chilled unsalted butter, cubed

• 125ml/4½fl oz full-fat milk

• 1 egg

For the filling

• 40g/1½oz unsalted butter, plus

extra for greasing

• 40g/1½oz soft light brown sugar

• 75g/3oz dark chocolate, chopped

• 25g/1oz cocoa powder

• 200g/7oz pitted cherries, halved For the glaze

• 50g/2oz caster sugar

• 50ml/2fl oz water

1. Sift both flours into a large bowl, add the caster sugar and dried yeast and mix together. Rub the butter into the mixture until it resembles breadcrumbs.

2. Gently heat the milk in a small pan until warm but not piping hot – it should just be starting to steam. Mix the warm milk and egg into

the dry ingredients. Knead the dough together for 7 minutes; it will be sticky at first, but it will soon come together. Once kneaded, it should be springy to touch, and not sticky.

3. Transfer the dough to a clean, lightly oiled bowl, cover with clingfilm and let rise for 1 hour, or until doubled in size.

4. Meanwhile, prepare the filling. Heat the butter and soft light brown sugar in a pan and stir until melted. Reduce the heat to low and add the chopped dark chocolate and cocoa powder. Stir until the chocolate has melted and mixture is combined – it might look grainy, but that is fine.

5. Once the dough has risen, transfer to a lightly floured work surface, and roll out to a rectangle about 40x30cm/16x12in. Gently brush the surface with the chocolate filling, then sprinkle over the cherries.

6. Roll the dough up quite tightly from long side to long side until it is a long sausage shape. Carefully cut the dough lengthways down the middle. Twist the two halves around each other until fully twisted into a sort of two-strand plait. Place the twisted dough into a lightly buttered 900g/2lb loaf tin, making sure the dough is level and not sticking up at the sides. Cover the tin loosely with clingfilm and leave the babka to rise for another 30 minutes or so. Towards the end of this second prove, preheat the oven to 180°C, 350°F, Gas 4.

7. Bake for 50-60 minutes until golden brown. Cool the babka in the tin for at least 10 minutes, then carefully remove and cool fully on a wire rack while you make the glaze.

8. Heat the caster sugar and water in a small pan until the sugar has dissolved. Leave the mixture to cool slightly and brush over the babka. This will last for 2-3 days, at room temperature.

To customise:

• The cherries can be left out for a chocolate babka – or you can flavour the filling with the zest of 1 large orange, 1 tsp peppermint extract or 1 tsp coffee extract.

• You can also flavour the dough with the flavourings above.

• If you want an extra kick, you can swap the fresh cherries for cherries soaked in kirsch out of a jar.