Chocolate berry babka

Instructions

• For the compote, place all the ingredients into a saucepan over medium heat and bring to the boil. Once boiling, cook for a further 5 minutes while continuously stirring.
• Transfer the compote into a bowl and cover with plastic wrap touching the surface of the compote. Allow to cool in the refrigerator.
• For the brioche dough, Place the milk and sugar (A) into a microwave-safe bowl and heat to 40°C, stirring to dissolve the sugar.
• Add the yeast to the milk and whisk to combine. Set aside at room temperature for 5-10 minutes, until it begins to froth.
• In the bowl of a stand mixer fitted with a dough hook, place the plain and baker’s flour, sugar (B), salt, milk and yeast mixture, egg yolks, vanilla and soft butter. Mix on low speed for 3 minutes until the dough comes together.
• Increase to medium speed and continue to mix for 10-12 minutes, until the dough begins to pull away from the sides of the bowl and looks shiny.
• Transfer the dough onto your workbench, fold the edges into the centre and flip the dough over so that the seams are underneath. Roll the dough to create a smooth ball and transfer into a large, lightly greased bowl.
• Cover the bowl with plastic wrap or a damp tea towel and allow to proof at room temperature for 1-2 hours, until the dough has doubled in size.
• Once doubled in size, knock back the dough, form it into a ball, cover with plastic wrap and place into the refrigerator for a minimum of 2 hours, or overnight, to firm.
• To assemble, grease and line a 9.5 cm high, 20 cm x 10 cm loaf tin. Set aside until required.
• Place the chilled dough onto your workbench and gently knock back the dough to release some of the gas. Roll the dough to a rectangle, approximately 330mm x 250mm in size.
• Reserve 100 g of the berry compote for the finishing, then spread the remaining compote over the dough. Scatter the milk chocolate chips over the compote.
• Roll the dough, lengthways, into a semi-tight log. Transfer onto a lined tray and cover with plastic wrap. Place into the refrigerator to chill for 30 minutes.
• Cut the log in half, lengthways.
• Ensuring the cut side is facing outwards, intertwine the 2 halves to create a braid. Transfer the braided dough into the prepared loaf tin.
• Cover the tin with plastic wrap and allow to proof at room temperature for 1-2 hours, or until it increases by 50% in size.
• Heat the oven to 185°C (165°C fan forced).
• Once the babka has increased in size and slowly bounces back when gently pressed, bake in the pre-heated oven for 45 minutes. Check the babka halfway through baking, if the dough looks like it is browning too much, cover the tin with foil and continue baking.
• While the babka is baking, prepare the sugar syrup. Place the water and sugar into a saucepan and bring to the boil. Once the sugar has completely dissolved, remove from the heat. Set aside until required.
• Once the babka has finished baking, remove from the oven and immediately brush the surface generously with the prepared sugar syrup.
• Allow the babka to cool slightly before removing it from the tin and place onto a cooling rack.
• Prior to serving, top with the reserved berry compote.