We made a chocolate and citrus babka

This chocolate and ClemenGold® babka falls under the ‘slightly more ambitious’ category of baking projects, but trust us when we say it is 100% worth it.

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Ingredients:

For the dough:

  • ½ cup full cream milk, plus 2 T
  • Butter 140 g, room temperature
  • Flour 250 g
  • Salt, generous pinch
  • Castor sugar 40 g
  • Sachet yeast, 1 x 10 g pack
  • 2 free range eggs, lightly beaten
  • Zest of 2 ClemenGolds®

For the filling:

  • Butter 60 g
  • Castor sugar 80 g
  • Woolworths Chocolate Pretzel Bites or dark chocolate 100 g
  • 2 T cocoa powder

For assembling:

  • Roasted and salted almonds, 100 g chopped

Method:

  1. Preheat the oven to 180° C. Warm the milk and 40 g of the butter together until the butter has melted, be sure not to boil.
  2. In a mixer, combine the dry ingredients for the dough. Turn on the machine and slowly add the warm milk and butter mixture, and then add the beaten egg a little at a time.
  3. When the mixture comes together to make a dough, knead with a dough hook until smooth for about 15 minutes, then add the remaining butter a tablespoon at a time until incorporated, and mix for a further 5 minutes. The mixture will still be slightly wet. Cover with cling wrap and leave for an hour or more if the weather is cold, until doubled in size.
  4. For the filling: combine the butter and sugar in a saucepan until melted, add remaining ingredients and melt into a sauce, it might not dissolve completely but no need to worry. Keep aside.
  5. Roll out the dough into a large rectangle, spread the filling over the dough and sprinkle with 80 g chopped nuts. Roll up the longer side like a Swiss roll. 4cm from the top of the roll, cut the roll in half lengthways then twist the two halves together to intertwine. Arrange in a zig zag shape in a greased 25cm x 13cm loaf tin. Wrap with cling wrap and leave to rest for 45 minutes.
  6. Remove cling wrap, brush with egg wash, stud with extra chocolate if you like and sprinkle over remaining chopped nuts. Bake for 1 hour, covering loosely with foil after 30 minutes to keep the top from burning. Cool in the tin before turning out and serving.

Makes: 1 loaf

Preparation time: 1 hour 30 minutes, plus resting time

Cooking time: 1 hour 10 minutes

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