175 ml milk
1 tbsp fast-action (instant) yeast
640 g strong flour
100 g golden caster sugar
1 tbsp vanilla extract
275 g butter, softened
2 egg yolks
100 g white chocolate, chopped
2 tbsp freeze dried raspberries crushed
50 g golden caster sugar
50 g butter
75 g dark chocolate
3 tbsp dried raspberries crushed
125 g golden caster sugar melted with 125ml water
- Put the milk, yeast and 160g flour in the bowl of a stand mixer and mix it to a sloppy dough. Cover and leave for several hours, somewhere warm, to activate the yeast and turn into a bowl full of bubbly dough. Add the remaining flour, sugar, 1 tsp salt, vanilla extract, butter and egg and mix with a dough hook until the mixture turns into a soft dough that leaves the side of the bowl. This can take up to 20 minutes, so you can leave it to mix and check it every few minutes.
- Tip the dough out onto a floured work surface and press it out into a long rectangle about 1cm thick. Scatter over half of the chocolate and raspberries, fold the dough in half widthways and scatter on the rest, fold the side of the dough over the filling and pinch the edges together. Put the dough into a buttered bowl and leave it to rise for 1-2 hours, until it has doubled in size.
- To make the filling, heat the sugar and butter together until the sugar has dissolved, then stir in the chocolate and keep it warm enough to stay spreadable. Make the syrup by dissolving the sugar in 125ml water and simmering it for 2 minutes. Leave it to cool.
- Tip the dough onto a floured work surface and press and roll it out to make a long rectangle about 1 cm thick, spread the filling over the dough leaving a 1cm border around the edge. Scatter on the raspberries and roll it up along the long edge, pinch the dough together around the edges. Lift the dough onto a baking sheet lined with baking paper. Cut down the centre of the log, leaving one end attached. Carefully plait the two lengths from the joined end along the length, stretching out and twisting the dough to expose the filling. Form the dough into a circle and pinch the join together. Leave to prove, covered in clingfilm, until doubled in size.
- Heat the oven to 180C/fan. Bake the babka for 45-50 minutes, or until it is dark golden brown, risen and cooked through, if the chocolate looks as if it is getting too dark, cover the loaf with a sheet of foil. Brush the babka with the sugar syrup and leave to cool completely.