RUSSIAN PLAIT

This is a version of the babka, a luxurious loaf that originated in Jewish communities across Eastern Europe.

MAKES 2 LOAVES

✣ 250ml (8fl oz) full-fat milk

✣ 1 medium egg

✣ 60g (2oz) honey

✣ 50ml (2fl oz) extra virgin olive oil

✣ 500g (1lb 2oz) strong white bread flour, plus extra for dusting

✣ 30g (1oz) fresh yeast

✣ 1¾tsp fine sea salt

✣ 50g (1¾oz) unsalted butter

✣ Handful of sultanas (optional)

For the chocolate crème pâtissière:

✣ 3 egg yolks

✣ 60g (2oz) caster sugar

✣ 40g (1½oz) plain flour

✣ 250ml (8fl oz) full-fat milk

✣ 1 vanilla pod

✣ 100g (3½oz) good-quality dark chocolate chips

For the glaze:

✣ 2 eggs

✣ Pinch of fine sea salt

For the rum glaze:

✣ 100g (3½oz) caster sugar

✣ 2 tablespoons rum

✣ 100ml (3½fl oz) water

1 For the chocolate crème pâtissière, put the egg yolks and sugar into a bowl and whisk until pale and creamy. Add the flour and mix until smooth.

2 Pour the milk into a heavy-bottomed pan.

Slice the vanilla pod along its length using a sharp knife. Open out and scrape the seeds into the milk, then put the halved pods in too.

3 Place the pan over a medium heat and bring the milk to just under the boil, then take off the heat. Slowly pour half the hot flavoured milk into the egg mixture, whisking well. Add the remainder of the milk and whisk in well, then pour the mixture back into the pan.

4 Bring to the boil, continuing to whisk. Keep boiling and whisking continuously for 1 min, then take off the heat, add the chocolate chips and pour into a clean bowl.

5 Scoop out the vanilla pod halves and cover the surface of the bowl with greaseproof paper immediately – this will help to prevent a skin from forming as the custard cools.

6 To make the dough, put the milk, egg, honey and olive oil into the bowl of a food mixer, then add the flour. Break up the fresh yeast and add to one side of the bowl. Have the salt on the other side of the bowl to the yeast. Break up the butter on top. Mix on slow speed for 4 mins, then turn up the speed to medium for about 10-12 mins until the dough comes cleanly away from the sides of the bowl.

7 Lightly flour the work surface and also a clean bowl. Use your scraper to turn out the dough onto the work surface.

8 Form the dough into a ball following steps 3 and 4 of the White Sourdough recipe and leave to rest in a covered bowl for about 45 mins until just under double in size.

9 Lightly flour the work surface again, turn out the dough and re-form into a ball as before. Place back in the bowl, cover again and rest for a further 30 mins.

10 Re-flour your work surface and roll out the dough into a rectangle about 40 x 30cm. Spread the cooled chocolate crème pâtissière over the top and add the sultanas, if using.

Roll up the dough tightly lengthways like a Swiss roll, then cut in half crossways so that you have 2 rolls of equal size.

11 Cut the first roll in half lengthways so that you expose the chocolate filling and twist the two lengths together. Repeat with the second roll.

12 Place on a baking tray lined with baking parchment, cover with a large freezer bag and allow to prove for 45 mins-1 hr until it has risen to just under double in size.

13 Preheat the oven to 190C/Gas 5 and beat the eggs with the salt in a small bowl for the glaze.

14 Glaze the top of each loaf with the egg glaze, transfer the tray to the preheated oven and turn the temperature down to 180C/ Gas 4. Bake for 20–25 mins until the crème pâtissière has set and the dough is shiny.

15 Meanwhile make the rum glaze. Put the sugar, rum and water in a pan and bring to the boil, then turn down to a simmer until you have a light syrup.

16 Remove the tray from the oven, turn out the loaves onto a wire rack and, while still warm, brush the tops with the rum glaze.