The Great British Bake Off: Perfect Cakes & Bakes To Make At Home by Linda Collister

Author:Linda Collister
Language: eng
Format: epub
ISBN: 9781473615458
Publisher: Hodder

CHOCOLATE, CARDAMOM AND HAZELNUT BABKA

A handsome, great-tasting loaf made in the traditional way by twisting together two cut-open ropes of sweet soft dough filled with dark and white chocolate and hazelnuts. The glossy finish is a result of two glazes – an egg wash applied before baking, and a sweet glaze brushed on after the loaf comes out of the oven.

makes a large loaf

FOR THE DOUGH

280g strong white bread flour, plus extra for dusting

½ teaspoon fine sea salt

50g caster sugar

seeds from 8 cardamom pods, finely ground

5g fast-action dried yeast (from a 7g sachet)

1 medium egg, at room temperature

125ml full-fat/whole milk, lukewarm

30g unsalted butter, softened, plus extra for the bowl

FOR THE FILLING

45g dark chocolate (about 70% cocoa solids)

15g white chocolate (about 30% cocoa solids)

30g blanched hazelnuts

30g unsalted butter, softened

FOR THE EGG GLAZE

1 medium egg yolk, mixed with 2 teaspoons water

FOR THE SWEET GLAZE

70g caster sugar

60ml water

you will need

1 x 900g loaf tin, about 26 x 12.5 x 7.5cm, greased with butter and lined with a long strip of baking paper*

1. Put the flour, salt, sugar and ground cardamom into a large mixing bowl and mix well together with your hand. Sprinkle the yeast into the bowl and mix in. Make a well in the centre. Beat the egg into the lukewarm milk, then pour the mixture into the well. Using your hand, mix everything together to make a very soft dough – if there are dry crumbs or the dough feels stiff, work in lukewarm water a tablespoon at a time.

2. Rub the worktop with about 10g of the soft butter so it is lightly greased, then turn out the dough on to it (the worktop is not dusted with flour at this stage). Knead* the dough thoroughly for about 10 minutes until it is smooth and pliable and feels slightly firmer. Cut the rest of the butter (20g) into pieces, add to the dough and continue kneading for a couple of minutes until thoroughly combined and the dough is streak-free. Gather into a ball and put into a mixing bowl that has been lightly greased with butter. Cover tightly with clingfilm and leave to rise on the worktop for about 1 hour until doubled in size.

3. Meanwhile, make the filling. Chop up the dark and white chocolate and put into the bowl of a food processor. Add the hazelnuts and run the machine to chop fairly finely (you can also chop the chocolate and nuts by hand using a large sharp knife). Set aside.

4. When the dough has risen, punch it down to deflate, then turn it out on to a lightly floured worktop. Lightly flour a rolling pin and roll out the dough to a neat 26 x 35cm rectangle. The dough should be lying horizontally, with the long sides top and bottom. Using an offset palette knife, spread the soft butter over the dough, then scatter the choc-nut filling over the top in an even layer. Starting from the long edge nearest to you, carefully roll up the dough (like a Swiss roll).

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