Makes – 1 babka, enough for 8 thick slices
Recipe cost: £2.58 (32p per slice)
Prep time: 30 minutes (plus proofing time)
Cooking time: 35 minutes
Ingredients
1 JAZZ Apple, cored and finely diced
2 tbsp raspberry jam
For Babka Dough (alternatively use pre-made brioche dough)
100g white sugar
60g unsalted butter
1 tsp salt
285ml hot milk (heated to 85C)
1 tbsp active dry yeast
60ml warm water (43C)
2 large eggs
540g plain flour
Instructions
Stir the sugar, butter, and salt into hot milk in a small bowl until the butter is melted and mixture is lukewarm. In the bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water and stir to dissolve.
Stir the milk mixture into the yeast mixture. Add 2 eggs and 300g of the flour; beat on high until combined. With the mixer on low, add the remaining 240g flour in small increments.
Switch to the dough hook and mix for around 5 minutes, until the dough leaves the sides of bowl. Set the dough in a large, lightly greased bowl, turning the dough to coat top. Cover with a clean towel and let rise in a warm spot until doubled. This should take about 1 hour.
Punch dough the down then out onto a large, lightly floured surface. Cover with the bowl and let rest 10 minutes.
Line a loaf pan with baking paper.
Roll the dough out into a large, thin rectangle and spread with the raspberry jam. Top with the diced JAZZ Apple, then roll the rectangle into a long log. Cut in half, lengthways so you should have two long logs of dough. Loosely braid the two together, with the cut sides exposing the jam and apples facing up.
Transfer to a loaf pan and leave to rise for an hour or two until doubled in size.
