Makes: 2 Chocolate-Marmalade babka Oven: 160 °C / 320 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes
Ingredients
| 500 |
g |
Cake flour (800 ml / 3 ½ cups) |
| 5 |
ml |
Salt (1 tsp) |
| 60 |
ml |
Sugar (4 Tbsp) |
| 60 |
g |
Margarine |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 220 |
ml |
Lukewarm water |
| 1 |
|
Large egg, beaten |
Filling:
| 80 |
ml |
Soft margarine (6 Tbsp) |
| 40 |
ml |
Sugar (2 Tbsp + 2 tsp) |
| 40 |
ml |
Unsweetened cocoa (2 Tbsp + 2 tsp) |
| 40 |
ml |
Marmite (2 Tbsp + 2 tsp) |
| 40 |
ml |
Orange marmalade (2 Tbsp + 2 tsp) |
Syrup:
| 80 |
ml |
Sugar (6 Tbsp) |
| 40 |
ml |
Water (2 Tbsp + 2 tsp) |
Method
- In a large bowl, mix flour, salt, and sugar. Rub in the margarine using your fingertips. Add Anchor Instant Yeast and mix well.
- Combine lukewarm water and beaten egg, then add to the dry ingredients to form a soft dough. Knead for about 10 minutes until smooth and elastic.
- Place the dough on a lightly floured surface, cover with greased plastic wrap, and let rest for 10 minutes.
- Filling: In a bowl, cream together the margarine, sugar, and cocoa powder until smooth. Set aside and divide in half for each loaf.
- Knock down the dough and divide into 2 equal portions. Roll each into 30 x 25 cm rectangle.
- Spread half the cocoa mixture over each rectangle, followed by a thin layer of Marmite, then marmalade.
- Roll tightly from the long side into a Swiss roll. Seal the edge and slice lengthwise. Twist the two halves together, keeping the cut sides facing up. Repeat for the second loaf.
- Place each twist into a greased loaf pan. Cover with greased plastic and let rise in a warm place until doubled in size (about 1 hour).
- Preheat oven to 160 °C / 320 °F. Bake for 25-30 minutes or until golden brown. If browning too quickly, cover loosely with foil.
- To make the syrup, combine sugar and water in a small saucepan. Bring to a boil, then simmer until sugar dissolves.
- Brush hot babkas with syrup. Allow to cool before serving.
