Steam Combi Recipe: Babka

Babka is a a sweet braided brioche style bread that originates from Eastern Europe. This loaf is a take on that but easier as it is cooked in a tin.
The twisting of the halves of the roll is optional but looks great when cooked as the chocolate is visible on the top and throughout the loaf.

This is quite decadent and very delicious. If you have some left over it also makes wonderful french toast or bread and butter pudding.

METHOD

1. Add the flour, softened butter, salt and sugar into the bowl of a stand mixer.
2. If you are using instant yeast ( with the very fine granules) you can add it directly to the mixer , otherwise retain a little of the milk and activate the yeast in that before adding.
3. In a separate bowl on a set of scales weigh the contents of 3 eggs and top up with milk to 280gms
4. Add eggs and milk and yeast if not already added
5. Knead for 8 minutes or until the dough is very smooth and elastic
6. Place in oiled bowl on proving function for 1 hour or until dough has doubled in size.
7. On a well floured board press out the dough into a rectangle approximately 1cm thick, the width of which should be more or less the length of your loaf tin.
8. Melt chocolate and butter together and spread the mixture all over the rectangle of dough 
9. Roll up dough into a tight spiral.
10. Using a dough cutter or a large knife slice through the spiral length wise, then turn each half so the cut side is up.
11. Carefully twist the two halves together into a braid and then carefully transfer to your baking paper lined loaf tin
12. Cover lightly with a teatowel and leave on the bench to rise until the dough is slightly higher than the top of the loaf tin.
13. Cook using Steam assist, Bottom heat with fan, Preheated oven at  180C for 20 -25 minutes or until loaf is golden brown .