Cooking Instructions
1.
Tip the
bun mix (1 pack)
into a free-standing mixer fitted with a dough hook. Make a well and add the
egg (1)
,
butter (50 g)
and
milk (150 mL)
. Mix on a low speed for 5 minutes, until the dough is smooth and shiny. Cover and set aside for 1 hour, until doubled in size.
2.
Put the diced
butter (75 g)
into a saucepan, add the cinnamon sugar and
cocoa powder (10 g)
and melt over a low heat until combined. Leave to cool. In a bowl, combine the
chocolate (50 g)
,
walnuts (50 g)
and
dates (100 g)
. Grease and line the base and sides of a 23cm springform tin with baking parchment.
3.
Dust a work surface with
flour (as needed)
and roll out the dough to a 30 x 40cm rectangle. Spread the melted butter mix over the dough and scatter with the chocolate, walnuts and dates.
4.
Tightly roll up the dough, starting with the long side nearest to you. Cut the roll in half down the length to make two long pieces and turn both cut-side-up. Pinch the two pieces together at one end, then plait one piece over the other down the length (keeping the cut sides uppermost). Shape into a circle and put into the tin, tucking the ends underneath to seal. Cover and leave to rise for 45 minutes.
5.
Preheat the oven to 180°C/160°C fan. Bake for 25 minutes, until well risen and golden, then leave it to cool in the tin.
6.
Tip the icing sugar into a small bowl and add enough cold water, 1 tsp at a time, to make a drizzly icing. Remove the babka from the tin and drizzle over the icing. Serve cut into slices.