Cocoa Tea Babke

5 from 1 vote

This is a sweet bread perfect to eat unadorned

Recipe Category: Baking, Bread

Makes enough for: babke

Place the boiling water and tea bag into a bowl and set aside to steep for 5 minutes
While the tea is brewing, sieve the flour, salt and fructose into the bowl of a stand mixer
Add the yeast and use a dough hook to mix for 1 minute
Remove the tea bag from the water, squeezing it firmly to release all the flavour into the water, before discarding
Add the butter to the water and leave to melt before adding the milk
Pour into the dry ingredients and turn the speed on low
Once the dough has completely come together set your timer for 10 minutes to allow the dough to knead properly
Remove from the bowl and lightly grease the bowl
Roll the dough into a ball and place back into the bowl, seam side down
Cover and set aside to prove until doubled in size
Tip the dough out onto a lightly floured surface and gently knock back
Use a rolling pin to roll the dough out into a rectangle, as wide as your loaf tin, until 2cm thick
Spread the preserve over the dough, leaving a 1 cm gap around the edges
Mix the sugar and vanilla together and then sprinkle on top of the preserve
Roll the dough into a tight sausage shape and then cut into 8 equal slices
Place each slice into a prepared loaf tin, dough side up
Cover and set aside to prove for 30 minutes
Preheat the oven to 180° Celsius
Brush the top of the dough with the egg and then place into the oven
Bake for 40 minutes then cover the top with tin foil
Bake for a further 30 minutes before removing from the oven
Turn out onto a wire rack to cool before slicing