Cranberry, pecan and clementine Babka

If you want to get your GBBO game on, then give this festive babka a go!

It’s surprisingly easy to make and tastes of pure Christmas.

Sweet enough to nibble on its own and not so sweet that you couldn’t enjoy with a hunk of salty cheese.


Here's how..........



Ingredients

300g strong white flour

7g yeast

5g fine salt

30g sugar

70ml whole milk

2 eggs beaten

90g butter cubed and softened

5 tbsp cranberry sauce

Good handful roughly chopped pecans

Zest of 2 clementine’s

1 tsp mixed spice.


Use a stand mixer fitted with a dough hook, but you can use your hands if you don't mind a good kneading and a bit of mess!


Add flour, yeast, salt and sugar to the bowl, make a well in the centre.


Pour in the eggs and milk and set to medium for 5 mins until fully incorporated.


Add butter one soft chunk at a time until its fully incorporated and continue to mix for a further 5-7 minutes.


Scrape out dough onto a floured work top and form into a 30cm sausage.

Lay a tea towel over and allow to rest for 10 mins.


Now roll out to 30 x 40cm


Spread liberally with cranberry sauce, scatter zest and pecans and roll up tightly away from you. You should have a 30cm fat sausage now.


Lay it out vertically in front of you and using a large sharp knife cut all the way through it lengthways. Turn the 2 pieces up so the filling is pointing upwards.


Now pinch the top ends together and do a 2 strand plait by lifting the right over left strand then left over right. Keep repeating until you get to the end.

Join the end together and place carefully in a lined loaf tin.


Prove for 2 ½ hours in a warm place.


Pre heat the oven to 190c / 170c fan/ gas3 and bake for 40 minutes or until golden and risen. A skewer should come out clean and the base should sound hollow when tapped.


You can glaze with some warm honey if you wish but I prefer it less sticky!



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