GLOBAL GOODIES
“ In this Canadian favourite you can substitute the raisins with pecans or omit them altogether”
Chocolate Babka
Although the twists on this Jewish brioche loaf may look intimidating, it is surprisingly easy to create them.
DOUGH
250ml milk
50 grams caster sugar
1½ teaspoons dried yeast
2 large eggs, size 7
125 grams butter, melted
500 grams high-grade flour
¼ teaspoon sea salt
CHOCOLATE FILLING
180 grams butter, cubed
200 grams chocolate, 100 per cent Dutch processed, broken into pieces
180 grams butter, cut into cubes
80 grams icing sugar
50 grams cocoa powder
140 grams pecans, chopped
GLAZE
200 grams white sugar
120ml water
Line two 23cm x 13cm loaf tins with baking paper, letting the paper hang over the sides. This will make it easier to pull the loaves out once cooked.
Heat the milk in a small saucepan until warm but not yet simmering. Remove from the heat and mix in the caster sugar and yeast. Set aside for 10-15 minutes until the yeast has activated and foamed on the surface. In a small
