|200 g||castor sugar|
|230 ml||cream — slightly warmed|
|1 cup||Cherry Time cherries — pitted and halved|
|1/2 cup||water — warm|
|1 tsp||castor sugar|
|1||instant yeast — (packet)|
|2 tsp||vanilla essence|
|260 g||bread flour|
|1/2 tsp||ground nutmeg|
|1||eggs — mixed with 1 tsp water|
|1/4 cup||pistachio nuts — roasted|
|75 g||butter — melted|
|250 g||icing sugar|
|1 tsp||vanilla extract|
|1/4 cup||Cherry Time cherries — pitted and halved|
For the caramel, place the sugar in a saucepan on medium heat and allow it to melt, stirring occasionally to distribute the heat evenly.
Once the sugar is liquid and amber in colour, remove from the stove and add the butter, whisking to combine.
Add the slightly warmed cream and whisk until completely combined, then pour into a container and allow to cool completely.
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.
Add the salt, flour and nutmeg and knead the dough on medium speed for approximately 10 minutes, until it is soft and smooth.
Transfer the dough to a bowl brushed with oil and cover with clingwrap, allowing to rise until doubled in size (approximately 2 hours).
For the glaze, melt the butter in a saucepan, add the remaining ingredients except the cherries, and whisk to combine.
Adjust to your desired consistency with more or less milk and icing sugar.
Add ¼ cup cherries and allow to infuse for 10 minutes, before straining to remove the fruit. Prepare a loaf pan by spraying with non-stick spray or lightly greasing with oil, then lining with baking paper.
On a floured surface, roll the babka dough out into a rectangle.
Evenly spread the caramel and 1 cup cherries across the dough, leaving a 1.2cm border along all edges.
From the shorter side, carefully roll the dough into a log.
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 babka twist.
Place the babka into the prepared pan and place it in a warm spot, free from drafts, and allow to rise for another 45 minutes.
In the meantime, preheat the oven to 190°C.
Brush with egg wash (avoiding the caramel and cherry swirls) and lightly cover with foil to prevent overbrowning in the oven.
Bake for 25 minutes, remove the foil, and bake for a further 5–15 minutes.
Once removed from the oven, allow the loaf to cool for 10 minutes before transferring to a wire rack to cool completely.
While on the rack, pour over the cherry-infused glaze and top with roasted pistachios.
Slice and serve with chantilly cream.