Chocolate babka

Step 1

Grease two 11cm x 22cm (base measurements) loaf tins with extra butter. Line base with baking paper.

Step 2

Place flour, sugar, yeast and salt in a large bowl of electric mixer fitted with a hook. Stir to combine. Make a well in centre and add milk and egg. Knead for 1-2 minutes to gradually incorporate surrounding flour until a soft dough. Add butter and increase speed to medium. Knead for 10 minutes or until smooth and elastic. Stand, covered with a tea towel, in a warm, draught-free place for 1 hour or until dough has doubled in size.

Step 3

Meanwhile, make filling. Combine all ingredients in a medium bowl.

Step 4

Punch down dough with fist.

Step 5

Halve dough. On a lightly floured bench, spread dough until a 35cm x 25cm rectangle. Dot with filling and spread slightly with fingers. Starting at 1 long edge, roll dough into a log, gently pulling until about 45cm long. Shape into a horse shoe and plait. Place in prepared pan. Repeat with remaining dough and filling. Stand, covered with a tea towel, in a warm, draught-free place for 1 hour or until dough has doubled in size.

Step 6

Meanwhile, preheat oven to 180°C or 160°C fan-force. Make streusel topping: Combine all ingredients in a medium bowl. Rub in butter with fingers until clumps form. Sprinkle over proved dough. Bake for 50 minutes or until golden brown. Stand for 5 minutes before turning onto a wire rack to cool for at least 10 minutes. Serve warm or at room temperature.