Chocolate Cherry Babka by Jane Dunn

113_JP_ChocCherryBabka

Babka has always fascinated me as it’s just so beautiful to look at – just look at the swirls and patterns in the bake! It’s deceptively easy to make, and always has absolutely winning results. This one is Black Forestinspired with the chocolate filling and cherries, but you can easily chop and change it. It’s 100 per cent worth the proving time – so much so that you’ll want to experiment and make it over and over again!

Makes: 8
Prep: 3–4 hours
Prove: 1½ hours
Bake: 50–60 minutes
Cool: 1 hour
Lasts: 2–3 days, at room temperature
150g strong white bread flour,
plus extra for dusting
150g plain flour
25g caster sugar
7g dried yeast
75g chilled unsalted butter, cubed
125ml full-fat milk
1 egg

FILLING:
40g unsalted butter, plus extra
for greasing
40g soft light brown sugar
75g dark chocolate, chopped
25g cocoa powder
200g pitted cherries, halved

GLAZE:
50g caster sugar
50ml water

Sift both flours into a large bowl, add the caster sugar and dried yeast and mix together. Rub the butter into the mixture until it resembles breadcrumbs. Gently heat the milk in a small pan until warm but not piping hot – it should just be starting to steam. Mix the warm milk and egg into the dry ingredients. Knead the dough together for 7 minutes; it will be sticky at first, but it will soon come together. Once kneaded, it should be springy to touch, and not sticky. Transfer the dough to a clean, lightly oiled bowl, cover the top of the bowl with clingfilm and let the dough rise
for 1 hour, or until doubled in size.

Meanwhile, prepare the filling. Heat the butter and soft light brown sugar in a pan and stir until melted. Reduce the heat to low and add the chopped dark chocolate and cocoa powder. Stir until the chocolate has melted and mixture is combined – it might look grainy, but that is fine.

Once the dough has risen, transfer to a lightly floured work surface, and roll out to a rectangle about 40 x 30cm. Gently brush the surface with the chocolate filling, then sprinkle over the cherries.

Roll the dough up quite tightly from long side to long side until it is a long sausage shape. Carefully cut the dough lengthways down the middle. Twist the two halves around each other until fully twisted into a sort of two-strand plait. Place the twisted dough into a lightly buttered 900g loaf tin, making sure the dough is level and not sticking up at the sides. Cover the tin loosely with clingfilm and leave the babka to rise for another 30 minutes or so. Towards the end of this second prove, preheat the oven to 180°C/160°C fan.

Bake for 50–60 minutes until golden brown. Cool the babka
in the tin for at least 10 minutes, and then carefully remove and cool fully on a wire rack while you make the glaze. Heat the caster sugar and water in a small pan until the sugar has dissolved. Leave the mixture to cool slightly and brush over the babka.

CUSTOMISE:
The cherries can be left out for a chocolate babka – or you can flavour the filling with the zest of 1 large orange, 1 tsp peppermint extract or 1 tsp coffee extract. You can also flavour the dough with the flavourings above. If you want an extra kick, you can
swap the fresh cherries for cherries soaked in kirsch out of a jar!

Cook more from this book
Salted caramel-stuffed NYC cookies by Jane Dunn
Banana, chocolate and hazelnut muffins by Jane Dunn

Buy this book
Jane’s Patisserie: Deliciously customisable cakes, bakes and treats
£20, Ebury Press