Ingredients
14 total- 125 g of mixed dried fruit
- 45 g of mixed peel
- 3 tbsp of assam tea leaves, ground with a pestle and mortar
- 140 g of unsalted butter, plus extra for the tin
- 95 g of light soft brown sugar
- 1 lemon, zested
- 1 orange, zested
- 130 g of plain flour, plus extra for dusting
- 140 g of strong white bread flour
- 7 g of dried yeast
- 0.5 tsp of fine salt
- 2 medium eggs, beaten
- 100 ml of semi-skimmed milk
- 2 drizzles of flavourless oil, for the mixing bowl and wrap
Method
7 stepsStep 1
For the filling, place the dried fruit, mixed peel and 1 tbsp of the ground tea in a small pan, cover with 120ml boiling water and cook over a low heat, until most of the liquid is absorbed. Set aside to cool.
Step 2
Put half the cooled soaked fruit in a stand mixer (or mixing bowl) with 80g of the butter, 65g of the sugar, the lemon and orange zest and a pinch of salt; beat with the whisk attachment (or an electric whisk) for 5 mins, or until soft and spreadable. Stir in the rest of the soaked fruit, then transfer to another bowl and set aside. Grease a 900g (2lb) loaf tin with butter.
Step 3
For the dough, clean out the stand mixer (or mixing bowl) then place the flours, remaining 2 tbsp ground tea, the yeast, remaining 30g sugar and the ½ tsp fine salt inside. Make a well in the centre, then add the eggs and milk. Beat slowly using the dough hook (or with a wooden spoon), until it all comes together to make a wet dough. Increase the speed to medium and mix for 15 mins, or until smooth and elastic (or knead by hand). Add the remaining 60g butter, a little at a time, mixing well after each addition, until completely smooth.
Step 4
Transfer the dough to a large, lightly oiled bowl, cover with a clean, damp tea towel or some lightly oiled wrap, and leave to prove for 1-1½ hrs, until almost doubled in size. Chill for 30 mins.
Step 5
Knock back the chilled dough, then tip out onto a lightly floured surface and roll out to about 30cm x 35cm. Spread the fruit mixture evenly over the surface, leaving a small border, then roll it up tightly from the long edge into a sausage.
Step 6
Using a sharp knife, slice the dough in half most of the way along its length, leaving a piece at one end still attached. With the inside faces turned upwards, fold the two pieces over each other to make an ‘X’, then repeat a few more times to make a plaited dough. Pinch the ends together to seal, then tuck them under the plait to neaten. Carefully but swiftly lift the dough into the greased tin, then cover again with a clean, damp tea towel, or oiled wrap, and leave to prove for 45 mins, or until increased in size by about a third; when you prod it gently, the indentation should disappear slowly.
Step 7
Preheat the oven to 180°C/160°C fan/gas 4. Bake the babka for 50 mins-1 hr, covering with foil after 30 mins, until deeply golden. Leave to cool in the tin for 10 mins, then lift out onto a wire rack, until ready to serve. It’s best eaten on the day, but leftovers will keep in an airtight container for 2-3 days.