Babka is a spongy yeast cake that is traditionally baked for Easter Sunday in Poland, Belarus, Ukraine and Western Russia.
- 500g Carrs Breadmaker Strong White Flour
- 320ml Milk
- 1 tsp Fast action dried yeast
- 50g Butter, plus extra for greasing
- 30g Sugar
- 1 tsp Salt
- 200g Milk chocolate chips
- 100g Walnut pieces
Method: Bread Machine
- Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the dough/pizza setting.
- Generously grease the bottom, middle, and sides of a cake ring.
- Place the chocolate chips and walnut pieces into a food processor or blender and grind until the mixture resembles coarse meal.
- Evenly sprinkle about ⅓ of the mixture into the bottom of the prepared cake ring.
- When the dough cycle is complete, turn the dough out and quickly knead on a floured surface.
- Use a rolling pin roll the dough into a large 25cm x 40cm rectangle pressing the dough down as you roll.
- Sprinkle the rest of the chocolate filling as evenly as possible over the dough, leaving a 1cm rim around the outer edge. Roll it up tightly along the long edge, pinching the edges to seal them.
- Lift the babka carefully and ease it into the pan, making as even a circle as possible. Press firmly into place and pinch the two ends together with a little water. Cover with a clean tea towel and leave to rise at room temperature about an hour.
- Preheat oven to 190°C, 375F, gas mark 5. Bake for 45 minutes. Remove the babka from the cake ring and invert onto a wire cooling rack.