Babka

Ingredients

Instructions

1. 1

   Warm the oven very briefly, then switch it off so it is just mildly warm for proofing. Grease and line one 23 x 13 cm loaf tin. In the bowl of a stand mixer, combine the strong white bread flour, instant yeast, caster sugar, and fine salt. Add the lukewarm whole milk and 1 large egg, then mix with the dough hook on low speed until a rough dough forms, about 2 minutes.

2. 2

   Increase to medium-low speed and knead for 5 minutes. Add the softened unsalted butter a little at a time, waiting until each addition is incorporated before adding more. Continue kneading for 6-8 minutes until the dough is smooth, elastic, and slightly tacky; it should pull from the bowl sides but still feel soft. Shape into a ball.

3. 3

   Cover the bowl and let the dough proof in the slightly warm place until noticeably puffy, about 20 minutes. For a 60-minute total schedule, this is a quick proof rather than a full double; the loaf will still bake up well but slightly less lofty than a longer-fermented babka.

4. 4

   While the dough proofs, make the filling. Melt the unsalted butter gently, then stir in the dark chocolate until mostly melted. Mix in the caster sugar, unsweetened cocoa powder, and ground cinnamon to form a thick, spreadable paste. Let it cool for a few minutes so it thickens; if it is too fluid, swirling will be messy.

5. 5

   Heat the oven to 190°C fan. Turn the dough onto a very lightly floured surface and roll it into a rectangle about 30 x 40 cm. Spread the chocolate-cinnamon filling evenly over the surface, leaving a 1 cm border on one long side. Roll up tightly from the opposite long side into a log, sealing at the border.

6. 6

   Using a sharp knife, split the log lengthwise into 2 long strands, exposing the layers. Twist the strands together with the cut sides facing up so the filling stays visible. Lift carefully into the lined loaf tin. This shaping creates the classic babka marbling; work quickly if the filling softens.

7. 7

   Brush the top lightly with some of the beaten egg mixed with the water. Let the shaped loaf rest for 5 minutes while the oven finishes heating and the dough relaxes slightly.

8. 8

   Bake for 28-32 minutes until deeply browned and the centre reads about 93-95°C on an instant-read thermometer, or a skewer inserted into the doughy part comes out without raw dough. If the top darkens too fast, tent loosely with foil after 20 minutes.

9. 9

   Cool in the tin for 10 minutes, then lift out and cool enough to slice cleanly. Serve slightly warm or at room temperature, using the remaining egg wash only if you reserved it before raw-egg contact; otherwise discard it.

Nutrition per serving

Notes

• •For the best structure, use bread flour rather than plain flour.
• •Chilling the rolled log for 5 minutes before splitting can make shaping neater, but this would push the recipe beyond the 60-minute target.
• •A traditional syrup glaze is often used on babka, but it is omitted here to keep the timing tight and the sweetness balanced.
• •This fast version is designed to fit the requested time; for a more open, feathery crumb, extend the first proof to 60-90 minutes and the shaped proof to 30 minutes.

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