Scrub Your Easter Baking Schedule - Bake THIS instead, It Deserves Some Serious Attention

Intense hot cross bun flavours from the spices and citrus, cross that with the Nutella babka braids and you’ve got and absolute winner! Yes, I know… there’s no cross. But that plumped up fruit…..

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Bread tins (Dimension: 21.3 x 12.2 x 11.5cm):
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My baking schedule:

My kitchen was 17c / 63f and the first and second proofs took 1.5 hours. Note that you may need to adjust your times depending on the room temperature.

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Recipe:

This recipe is enough to make one loaf tin (Dimension: 21.3 x 12.2 x 11.5cm) - they come with lids for baking square pullman loaves. A link to the specific tins I use are listed above.

Ingredients:

For the spice mix:

Makes a small spice jar

8cm piece of cinnamon
2 tbsp coriander seeds
1 tbsp all spice (whole)
1 tbsp caraway
2 tsp grated nutmeg
2 tsp ground ginger
1 tsp cloves (whole)
4 mace blades

Blend everything together in a spice grinder. Or, for the more adventurous, use a pestle and mortar

For the dough:

350g strong bread flour
225g of full fat milk (3.5% fat)
45g Sugar (I use caster sugar but standard granulated sugar that goes in your tea will be fine!)
40g butter
7g salt (or a good pinch)
1 egg
1 tsp of mixed spice
3rd of a lemon, zested
3rd of an orange, zested
Vanilla essence
5g of dried yeast
140g of mixed dried fruit (I used cranberries, currants and sultanas)
6-8 big spoons of Nutella

In a pan combine; 100g of the milk, the sugar, the salt, the butter, the mixed spice, the vanilla essence, and the zest of the lemon and orange.

Heat gently until the butter has melted and the sugar and salt has dissolved. Remove from the heat and add the remaining 125g of the milk (cold from the fridge). Then whisk in the egg.

Combine the flour and the yeast, mix and add the wet ingredients. Stir and mix for a couple of minutes until everything is well incorporated. Leave covered on the work surface at room temperature for 20 minutes to allow the flour to hydrate.

Turn the dough out on to the work surface and knead for about five minutes until the dough comes together. The dough is going to be quite wet but that’s what we need. The dried fruit will absorb some of the liquid and balance the hydration.

Once kneaded form into a rough ball, cover and leave to relax for five minutes. Then you can incorporate the dried fruit into the dough. Shape into a ball and leave covered in a bowl to rise (see schedule above).

Once risen turnout on to a floured surface and roll out into a rough rectangle that’s slightly wider than the length of your tin. Dab the Nutella onto the dough and spread out with a spatula.

Pull the dough out into a rectangle again and roll up. Using a bench scraper or a knife cut straight down though the roll and lay each piece next to each other with the outside facing up.

Plat the pieces and seal the ends together. Place in the tin, you can squeeze the plated babka together if needed to get it in the tin. Cover and leave to rise (see schedule above).

Bake in a preheated oven at 170c for 45 - 50 minutes. You can use a skewer to test to see if it’s cooked but using a digital probe is easier. I let mine go to an internal temp of 90c.

Turn the hot cross babka out onto a wire rack and coat with honey that’s been slightly diluted with boiling water.

This needs to be pulled apart! Don’t use a knife!

Cheers
Philip

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