This braided yeast cake with chocolate and halva is a favourite in the Jewish repertoire. I add halva crumbs, a popular Middle Eastern sweet, to give it a little added texture and flavour.
Makes: 2 loaves
Prep: 30 mins plus approx 45 mins rising time
Cook: 20 – 25 mins
INGREDIENTS
For the dough:
560 g all-purpose flour
1 tbsp dry yeast
100 g sugar
100 g butter, softened
2 eggs
180ml milk
1 tsp salt
1 tsp vanilla extract
For the filling:
Chocolate spread
Halva crumbs
1 egg, lightly beaten
METHOD
- Put all the dough ingredients in a large mixing bowl and knead by hand or in a stand mixer until a smooth and flexible dough forms. Make sure the salt doesn’t touch the yeast directly.
- Cover loosely with a dishtowel and allow to rise until doubled in volume.
- Roll out the dough on a lightly floured surface into a large rectangle about 1½cm (½ inch) thick.
- Cover the dough with the chocolate spread and sprinkle generously with halva crumbs.
- Roll up lengthwise into a tight log and press down slightly to seal. Cut the log in half.
- Slice one of the log halves in half lengthwise down the middle and loosely twist together to form a braid. Repeat with the remaining dough log.
- Transfer each braid to a parchment-lined loaf pan and brush with egg. Set aside and allow to rise for another 15 minutes.
- Meanwhile, preheat the oven to 170°C.
- Bake the babka for about 20-25 minutes until golden. Allow to cool slightly before slicing.
TIPS:
- Leave the dough in the refrigerator overnight to rise.
- For a richer flavour, make a syrup of 175g sugar, 240ml water and 1 tablespoon lemon juice. Pour over the babka and serve.
