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.
300g strong white flour
5g fine salt
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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