Bread Week Bake Off Babka
In yet another tense week in the baking tent, there were a few soggy bottoms, and the majority of the bakers' skills turned to breadcrumbs under the pressure...😂
You can imagine our delight 🎇  when the signature challenge was choc bread 😱  so we delved into the choc archives to find the D&D take.
This recipe was lovingly created by our very own baking guru, Anna. We salute you Anna, for your services providing the D&D office with top-quality baked goods! 😜

For the dough:
• 2 teaspoons of active dry yeast or 20g equivalent of the fresh stuff
• 100g of milk, slightly warmed
• 1 teaspoon of sugar
• 90g of unsalted butter
• 1 large egg
• A large pinch of salt
• 280g of plain flour

For the filling:
• 100g of unsalted butter
• 150g of sugar – We used light muscovado for depth but any will do
• 80g of Doisy & Dam chopped dark choc
• 40g of cocoa powder
• 1 teaspoon of ground cinnamon
• 65g of toasted nuts or any sprinkley thing of your choice

For the syrup:
• 100g of sugar
• 125ml of water
• 1 tablespoon of honey


Chocolate Babka flat lay D&D does GBBO

1. In a large bowl, mix the yeast with the milk, sugar and 40g of the flour. Give it a stir and then let to sit for around 10-15 mins until bubbles have appeared
2. Mix in the butter, and then the egg and salt. Gradually add the flour and knead for around 5-10 minutes. You may need to add a little more flour until it loses its tackiness
3. Cover the bowl with a tea towel and leave to rest in the fridge for 6 hours or overnight.
4. Butter a 23cm loaf tin and line with greaseproof paper.
5. Make the filling by melting the butter in a small saucepan, and then add the sugar until it feels like it has mainly dissolved. Remove from the heat and add the chocolate. Let it melt and stir. Finally add the cinnamon and cocoa powder and a sprinkle of flaky sea salt if that takes your fancy. Let it cool slightly before starting the next step.
6. On a floured surface, roll the dough to a rectangle measuring 30 x 50cm. Spread the chocolate mix all over the surface of the dough and then sprinkle the toasted nuts.
7. Roll the dough up tightly on the long side, so you end up with a 50cm log. Using a sharp knife, cut all the way down the length of the log, and position so you have the cut sides facing up.
8. Make a twisted rope by folding the two halves around each other, always making sure that the chocolate is facing upwards. Lift into the loaf tin, tucking the ends so that it fits nicely.
9. Let the loaf sit in a very warm place, by a radiator or in a very, very low oven for around 2 hours until it’s puffy and almost doubled in size.
10. To make the syrup, bring the water, sugar and honey to boil in a small saucepan for about 4 minutes and remove from heat.
11. Preheat the oven to 190C, and then bake the babka for 30 minutes until a skewer comes out clean of dough.
12. Remove the babka from the oven and spoon over the syrup. Leave in the tin until it has completely cooled.

13. Eat and repeat until finished 😉