Spicy chili chutney babka

Heat the milk (175 ml) to lukewarm. Combine the flour (450 g), yeast (7 g) and sugar (1 pinch) with 1 tsp salt and a grinding of black pepper in the bowl of a stand mixer fitted with a dough hook. Add the milk and eggs (2) and mix on a low medium speed to just combine. Gradually add the butter (100 g) and knead for a further 5 minutes until silky-smooth and stretchy. Tip the dough out of the bowl, shape into a neat ball and lightly oil the bowl. Return to the bowl, cover and leave at room temperature for 1 hour, or until the dough has doubled in size.

Turn the dough out of the bowl and knead lightly for 10 seconds. Weigh the dough and divide in half. Roll the first piece out to a neat 30 x 35cm rectangle with one of the long sides closest to you. Spread the dough with half the chutney (4 tbsp) and scatter with half the grated cheese (200 g). Roll into a tight spiral, starting at the long edge closest to you and rolling away from you. Place the roll on a baking sheet while you repeat with the second portion of dough. Chill for 10 minutes.

Place one roll on the work surface and with a long, sharp knife, cut the roll neatly in half down the length to make two long pieces. Turn each piece so that the cut side is facing up. Pinch the two pieces together at one end, then lift one piece over the other to make a neat twist, keeping the cut sides facing up. Pinch the other end together, then carefully lift into the prepared loaf tin. Repeat with the second roll.

Loosely cover the loaf tins and leave to rest at room temperature for 1 hour, or until the dough has nearly doubled in size. Preheat the oven to 190°C/170° fan.

Brush the top of each loaf with the milk and scatter with the sesame seeds (2 tsp). Bake the loaves on the middle shelf of the oven for about 30 minutes until risen and golden brown.