Babka Three Ways

Place the milk and butter for the dough in a small saucepan and heat through until the butter has melted. Remove from the heat and allow to cool slightly. In a separate bowl mix together the flour, yeast, salt and sugar. Add the milk and butter liquid plus the egg to the dry ingredients and mix thoroughly with a wooden spoon.

Tip the dough onto a floured surface and knead for 10 minutes or use a stand mixer with the dough hook attachment.

Lightly oil a large bowl and place the dough inside. Cover with oiled cling film or a tea towel and leave to rise until doubled in size (around 2 hours).

Once the dough has risen, knock back and knead a few times. Roll the dough into a large rectangle, approximately 30 x 45 cm. Spread the chosen fillings evenly over the dough. Roll the dough tightly length ways.

With the short end of the dough closest to you, slice all the way down the centre of the length using a sharp knife, so you have two long pieces. Face the cut edge upwards and seal the top end by pressing the two slices together. Lift the right half and place it over the left. 

Continue creating a two-stranded plait/twist by repeating all the way down the dough, sealing the bottom ends again by pressing them together. Gently lift the plait and place it into a greased and lined 2lb loaf tin, tucking the ends underneath.

Cover the babka with a tea towel or oiled cling film and leave to prove for 10 minutes. Preheat the oven to 180 degrees C (160 degrees C fan assisted).

Bake the babka for approximately 25-30 minutes until golden. Serve warm or cold.