Brownie babka

For the Babka:

In the bowl of an electric mixer, fitted with a dough hook, combine the water, sugar and yeast and set aside for 5-10 minutes until frothy.

To the mixture, add the eggs, oil, vanilla and honey and mix until combined.

Now add the flour and on medium speed for approximately 10 minutes, knead the dough until it is soft and smooth.

Transfer the dough to a bowl brushed with oil and cover with clingwrap, allowing to rise until double in size – approximately 2 hours.

For the Brownie:

Melt the butter and chocolate in a heatproof bowl over simmering water or a bain marie, stirring occasionally to combine. Once melted, set aside to cool slightly.

Sieve the flour and cocoa powder into a separate bowl.

With an electric mixer on medium speed for approximately 5 minutes, beat the eggs and sugar until thick and creamy.

Pour the cooled chocolate over the egg mixture and gently fold using a spatula. Add the flour and cocoa and fold gently using a metal spoon.

Assemble:

Prepare a loaf pan, by spraying with a non-stick spray or lightly greasing with oil then finally place baking paper in the loaf pan. On a floured surface, roll out the babka dough into a rectangle.

Evenly spread the prepared brownie batter, leaving a 1.2cm border along all edges.

From the shorter side, carefully roll the dough into a log then using a sharp knife, slit the dough in two by cutting it down the middle, lengthwise. Taking the two pieces, twist them around each other to form the desired Babka twist.

Place the babka into the prepared pan and place it in a warm spot, free from draft and allow to rise for another 45 minutes. In the interim, preheat the oven to 190C.

Egg wash the babka (not the brownie sections) and lightly cover with foil, baking for 25 minutes. Remove the foil and bake for a further 5-15 minutes. This will prevent the babka from overbrowning.

Reprinted with permission from Sadie’s Bubble or Yum, follow on Instagram