Servings: 8
Prep time: 10 minutes
Total time: 5 hours
Ingredients
for the dough:
½ cup|100 ml whole milk heated to 115°F
2 ¼ teaspoons|7 grams active dry yeast
2 large eggs
¼ cup|30 grams superfine sugar
2 tablespoons honey
3 cups|450 grams bread flour, plus more for dusting
1 ¼ teaspoons|5 grams table salt
5 ½ ounces|160 grams unsalted butter, cubed
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for the filling:
8 tablespoons|120 grams unsalted butter, at room temperature
6 tablespoons|50 grams superfine sugar
2 teaspoons|5 grams mixed spice
2 ½ teaspoons|8 grams ground cinnamon
1 teaspoon|2 grams ground ginger
1 teaspoon|2 grams nutmeg
1 ounce|30 grams candied peel
½ ounce|20 grams dried sugared ginger
3 tablespoons|30 grams sultanas
for the simple syrup:
1 ½ ounces|40 grams superfine sugar
Directions
- Make the dough: Dissolve the yeast in the milk in the bowl of a stand mixer fitted with a dough hook. Let stand until frothy, about 10 minutes.
- Add, in this order: the eggs, sugar, honey, and flour. Knead on low speed for 3 minutes, then add the salt. Knead 5 minutes more. The dough should be firm and not sticky.
- While the mixer is still kneading, gradually add the butter, one small cube at a time, until all the butter has been incorporated into the dough. At this point the dough will be shiny and stretchy. Cover the bowl in cling film and prove in the fridge for 2 to 4 hours.
- Make the filling: Beat the butter, sugar, and spices until light and fluffy. This will take about 5 minutes, and will require to stop every few minutes and scrape the sides of the bowl down.
- When the dough has proofed and the filling is ready, take the dough out and on a surface lightly dusted with flour and roll out to a rectangle about 40 by 60 cm, about ½ cm thick. Using a palette knife, spread the filling all over. Scatter the fruit over the top.
- Roll the babka, starting from the longer side, to a roulade. Cut the roulade lengthwise. Pinch two ends together, and braid the two halves. Place in a loaf tin to prove, until it increases 50% in volume, about 1 hour.
- Heat the oven to 300°F|150°C. Bake the babka for 70 minutes, until the top is golden brown.
- Meanwhile, make the simple syrup. Heat the sugar and .17 cups|40 ml water in a small saucepan over medium-high until the sugar has dissolved. As soon as the babka comes out of the oven, brush it with the simple syrup.
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