250 g strong white bread flour
6 g fine sea salt
7 g runny honey
4 g dried yeast
3 medium-size eggs (e.g. Burford Browns)
125 g unsalted butter, at room temperature
Chocolate nut spread (e.g. Nutella)
Cherry Tree Preserves Morello cherry jam (https://www.cherrytreepreserves.co.uk/collections/jams)
Handful of blackberries
30 g sugar
30 g water
1 teaspoon vanilla paste
- Put the flour, salt, honey and yeast in a bowl of a food mixer and combine. Add the beaten eggs, mix on speed 2 for 2 minutes, then speed 6 for 6 minutes (the dough is quite dry). Slowly add the butter, a tablespoon at a time, allowing it to be incorporated before adding more. Continue until all of the butter has been incorporated. The dough should be shiny and elastic.
- Cover and leave at room temperature for 2 hours or until the dough has doubled in size.
- Knock back the dough, and shape into a ball, then place in an oiled bowl, cover and leave overnight in the fridge.
- The next day, roll out the dough into a rectangle (1 rolling pin in width; ¾ rolling pin in height), teasing out the corners using your fingers.
- Spread a layer of chocolate nut spread over the dough, followed by a layer of jam and add some blackberries. Roll up tightly into a sausage and pinch together the ends. Cut down the length of dough, leaving two thin pieces, and turn so the cut sides face upwards. ‘Plait’ the two lengths together, pinching together the ends, then place in a baking tin lined with parchment paper. Leave to rise for about 3 hours.
- Sugar glaze: Put the sugar and water in a small saucepan and place on a medium heat until the sugar has melted, and the syrup is boiling. Add the vanilla paste and set aside to cool slightly.
- Preheat the oven to 180°C/fan 160°C/gas mark 4.
- Place the brioche in the oven and lightly spritz the oven using a water spray. Bake for 25 minutes. As soon as the babka is removed from the oven brush with the sugar syrup. Put on a rack to cool.