Chocolate , cherry & pistachio babka
Anna Glover
SERVES 12-14
• 100ml whole milk
• 550g strong white bread flour , plus extra for dusting
• 100g caster sugar
• 7g sachet fast-action dried yeast
• 4 eggs , at room temperature
• 150g unsalted butter , at room temperature , cut into cubes
1 . Heat the milk in a small pan over a low heat until warm but not hot . Put the flour in the bowl of a stand mixer . Tip ½ tsp of salt into one side of the bowl , and the sugar and yeast into the other . Mix each side into the flour with your hands , then use the dough hook attachment to mix until completely combined . 2 . Pour in the warm milk then , with the mixer on medium , add the eggs , one at a time . Keep mixing the dough for 10 mins until smooth , then gradually add the butter , one or two cubes at a time , until fully incorporated – this will take 5-8 mins . Scrape the sides of the bowl – the dough will be very soft . 3 . Scrape the dough into a large bowl , cover with a clean tea towel and leave to rise for 1 hr 30 mins-2 hrs or until doubled in size . Once doubled , chill for 1 hr . 4 . For the filling , put the dried cherries in a bowl and pour over the kirsch . Leave to soak for 45 mins , then drain through a fine mesh sieve set over a bowl . Roughly chop half the cherries , reserving the rest . 5 . Line a large baking sheet with baking parchment and set aside . To make the filling , heat the sugar , cocoa powder , chocolate , butter and a large pinch of sea salt flakes in a small pan over a low-medium heat , stirring continuously until everything has melted together . Transfer to a bowl , leave to cool completely , then chill for 40 mins , stirring every 20 mins until the mixture is thick but still spreadable .
RECIPE
For the filling
• 150g dried cherries
• 100ml kirsch
• 50g soft light brown sugar
• 30g cocoa powder
• 125g dark chocolate , finely chopped
• 100g unsalted butter , chopped
• sea salt flakes
• 150g pistachios , shelled , ½ finely chopped , ½ thinly sliced
For the syrup
• 100g caster sugar
6 . Remove the dough from the fridge and roll out on a lightly floured worksurface to a roughly 70cm x 40cm rectangle . Spread the filling evenly over the dough using a spatula or palette knife , then evenly sprinkle over the chopped cherries and finely chopped pistachios . With the longest side closest to you , roll the dough up into a tight , long sausage . Transfer to a board , seam-side down , and cut in half lengthways so you have two long pieces . Lay the two pieces out in front of you , parallel to one another , and cross them over each other along the length in a plait-like pattern . Curl into a circle and join the ends to make a wreath , then carefully transfer to the lined baking sheet . 7 . Cover with a tea towel and leave to rise for 1 hr , or until doubled in size . Heat the oven to 180C / 160C fan / gas 4 and bake the babka for 35-40 mins or until golden . 8 . For the syrup , simmer the sugar and the reserved kirsch from soaking the cherries over a high heat for 5 mins until thickened . Brush the babka with the warm syrup . Scatter over the remaining cherries and the sliced pistachios . Serve warm or leave to cool completely . Once cool , the babka will keep wrapped at room temperature for up to three days .
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