METHOD (Makes 2 loaves)
Place bread mix, melted butter, eggs, sugar, vanilla extract and milk into a bowl and mix to a soft dough.
Knead well for 5 minutes until a well developed dough is formed.
Cover loosely with polythene and allow the dough to rest for 5 minutes.
Meanwhile place the chocolate into a food processor and grind to a fine powder. Add the cinnamon and mix well.
Cut the butter into small pieces and add to the food processor. Pulse until the butter is evenly dispersed.
Divide the dough into two and roll each piece out into a square about 35x35cm (14×14 inches), using dusting flour as required.
Sprinkle over the chocolate mixture, breaking up any clumping and leaving a 1cm (1/2 inch) edge.
Roll each dough up into a fairly tight “ Swiss roll” from one side.
Roll this into a longer cylinder to about 50cm (20 inches) long.
Coil each roll into a snail shape and press each down into a greased loaf tin.
Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size.
Place all the ingredients under “Topping” apart from the egg into a food processor and pulse to combine until the mixture resembles large breadcrumbs.
Brush the two loaves with egg and sprinkle on the topping.
Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen.
“As a relatively new customer, discovering your bread mix early this year by chance as never made bread before, I have been hooked ever since. I have not found another mix that consistently comes out with such outstandingly tasty bread and texture. I make a loaf for guests and never fail to be complimented! My partner and I no longer buy ready-made bread, but I make it by hand within an hour and there's no going back once you've tasted Wright's! Thank you so much for such yummy and easy bread mixes."
Julia Hollier
Babka is a spongy, brioche-like yeast cake made mainly in Eastern Europe and traditionally baked for Easter, Christmas or New Year. Traditionally it does not have any filling and is glazed or iced before decorating with nuts or candied fruit – there is a rum version too. Another version is made from a double twisted length of yeasted dough and, this Babka is usually topped with streusel – at Wright’s we like to give you value for money – two recipes for the price of one!
See our Apple Streusel Recipe https://wrightsbaking.co.uk/recipe/apple-streusel-muffins/