- 1/2 cup (80g) sultanas
- 1/3 cup (80ml) coffee-flavoured liqueur
- 3/4 cup (180ml) lukewarm milk
- 4 teaspoon (14g) dried yeast
- 1/2 cup (110g) caster (superfine) sugar
- 2 eggs, beaten lightly
- 1 egg yolk
- 3 cup (450g) `00' flour, bread flour or plain (all-purpose) flour
- 3 teaspoon sea salt flakes
- 150 gram butter, softened, cubed
- 40 gram butter, extra, softened
- 200 gram dark (semi-sweet) chocolate, chopped
- 1/2 cup pouring cream
- 1/4 cup (70g) walnuts, roasted lightly, chopped
- 2 teaspoon ground cinnamon
- 150 gram dark (semi-sweet) chocolate, chopped coarsely
- 1Combine sultanas and liqueur in a small bowl and set aside.
- 2Combine milk, yeast and 1 tablespoon of the sugar in a small bowl, cover with plastic wrap. Stand bowl in a warm place for 10 minutes or until frothy. Stir in eggs and yolk.
- 3Place flour, salt and remaining sugar and yeast mixture in a large bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed until just combined, then medium speed for 5 minutes or until soft and elastic.
- 4With motor operating, gradually add cubed butter, a piece at a time, making sure the butter is incorporated before adding the next piece. Mix until dough is very smooth and elastic. Place dough in a large oiled bowl and cover with plastic wrap. Stand in a warm place for 1 hour or until dough doubles in size (the temperature should not be too warm or the butter will melt and the dough will be greasy).
- 5Meanwhile, combine filling ingredients in a small bowl.
- 6Preheat oven to 200°C/400°F. Grease a non-stick 21cm (8½-inch) kugelhopf pan well with some butter. Drain sultanas, reserve 2 tablespoons of the liqueur.
- 7Punch down dough with your fist. Knead lightly until smooth. Roll dough out on a piece of floured baking paper into a 30cm x 45cm (12-inch x 18-inch) rectangle until 1cm thick.
- 8Spread dough with extra butter. Sprinkle evenly with liqueur soaked sultanas and filling mixture. Using paper as an aide, roll up firmly from one long side. Using a lightly oiled knife, cut the dough into 12 equal pieces (reshape pieces into rounds) place seven pieces cut-side out, around the outer side of the pan (use the middle pieces of the log for this).
- 9Place remaining end pieces of the log around the ring of the pan, overlapping slightly; cover with plastic wrap. Stand pan in a warm place for 45 minutes or until dough has almost doubled.
- 10Bake babka on the lowest oven shelf for 40 minutes or until dough is cooked through. Stand for 5 minutes before, turning top-side down, onto a wire rack to cool slightly.
- 11Place dark chocolate, cream and reserved liqueur in a medium microwave-safe bowl; microwave on HIGH for 1 minute or until melted and smooth. Cool 10 minutes.
- 12Serve warm babka drizzled with warm sauce.
Both `00' and bread flour have a higher protein content (12.514%) than regular plain (all-purpose) flour (1012%), and it is this extra gluten protein which gives bread and yeasted cakes their structure. Both flours are sold alongside regular flour in supermarkets. To make dough by hand: in step 3, combine ingredients in alarge bowl with a wooden spoon to form a soft dough. Turn out onto a well-floured surface and knead for 5 minutes or until soft and elastic. Knead butter, piece by piece, into dough kneading well after each addition until all butter is incorporated and dough is smooth and elastic. Continue with instructions in step 3.
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