Chocolate & Cumin Babka | Candice Brown | Gozney Dome

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

Warm the whole milk to blood temperature, ensuring it doesn't boil.

Pour the warm milk into a bowl and sprinkle yeast over the top to activate it, setting it aside for a few minutes.

In a mixing bowl, add strong bread flour, golden caster sugar on one side, and salt on the other side.

Crack an egg into the center of the flour mixture.

Pour the milk and yeast mixture into the flour mixture in a steady stream, mixing gently.

Once combined into a lump of dough, add softened butter bit by bit until fully incorporated.

Mix the dough for about 4-5 minutes, ensuring not to overwork it in the mixer.

Finish kneading the dough by hand until smooth and elastic, avoiding adding extra flour.

Lightly grease a bowl with oil, place the dough inside, cover with cling film, and leave to rise in a warm place for 1.5 to 2 hours until doubled in size.

Prepare the filling by melting butter and soft brown sugar in a pan, then stir in dark chocolate and cocoa powder, followed by cinnamon, and let cool to thicken.

Toast about a teaspoon of cumin seeds in a pan until fragrant, being careful not to burn them.

Once the dough has risen, knock the air out and roll it out to approximately 45 by 35 cm.

Spread the cooled chocolate mixture over the rolled-out dough, then sprinkle toasted cumin seeds on top.

Roll the dough tightly into a log and slice it in half lengthwise.

Twist the two halves together and shape into a loaf in a greased baking pan.

Cover and let rise again for about 30-45 minutes.

Preheat the Gozney Dome oven.

Bake the babka until golden brown and cooked through, checking for doneness visually.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens