A traditional Eastern European bread-cake hybrid that makes an excellent dessert for the festive season
| Created by | Spinneys |
| Prep time | 180 minutes |
| Proofing Time | 2+ hours |
| Cook time | 35 minutes |
| Serves | 8-10 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Hard |
| Calories | 391 |
| Fat | 13.3g |
| Saturates | 6.5g |
| Protein | 8.6g |
| Carbs | 62.3g |
| Sugars | 23.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large mixing bowl, combine the flour, salt and 50g of sugar. Heat the milk until warm then pour into a medium-sized bowl. Add the yeast and eggs and whisk together. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Mix until a dough forms. Add the softened butter and knead the dough for approx. 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and set aside to rise in a warm place for approx. 1-2 hours, or until doubled in size.
Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Punch down the risen dough and roll it out into a large rectangle on a floured surface.
Finely chop the chocolate. Pit and halve the cherries. Sprinkle the chocolate, fresh and dried cherries and pistachios evenly over the dough.
Roll the dough up tightly from the long side, creating a long log. Using a sharp knife, slice the log in half lengthways, exposing the layers. Twist the two halves around each other, creating a braided effect. Form the twisted dough into a wreath shape and place it on the tray with a bowl in the centre of the wreath. Cover the wreath with greased cling film and allow it to rise for an additional 30-45 minutes.
Bake the dough for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
While the babka is baking, prepare the sugar glaze by heating the remaining 50g of sugar and water in a small saucepan until the sugar is dissolved. Set aside.
Once the babka is ready, immediately brush the sugar glaze over the top to give it a shiny finish. Allow it to cool slightly before slicing and serving.
