Babka

Grease a loaf tin.

Fit the Dough Tool.

Add milk, plain flour, bread flour, sugar, yeast, eggs and salt into the appliance bowl.

Knead for about 2 minutes on speed Min until combined.

Add cubed butter gradually while the machine is running.

Knead for about 5 minutes on speed Min until a smooth dough has formed.

Tip: The dough should come together and look smooth with no lumps of butter.

Tip: Stop the machine and scrape the sides of the bowl and then resume mixing, if needed.

Remove the bowl from the machine and cover with a damp tea towel.

Prove for 1 hour until doubled in size.

Chill in the fridge for 30 minutes.

Add butter, sugar, dark chocolate and cinnamon into a saucepan.

Heat on a medium heat until melted.

Remove from the heat and let cool.

Transfer the dough to a lightly floured work surface and roll out into a large rectangle.

Spread the chocolate mixture over the surface of the dough.

Roll up the dough tightly along the longest edge.

Leave a gap about 2 cm at one end, then cut the dough lengthways down the centre.

Tip: The dough will stay connected at one end.

Turn the two cut edges to face upwards.

Twist the dough lengths around each other.

Transfer the shaped dough to the loaf tin and cover with a tea towel.

Preheat the oven to 180ºC.

Brush the dough with beaten egg.

Bake for 1 hour at 180ºC until golden brown, covering with foil, if the loaf begins to burn.

Remove from the oven and let cool in the tin for 10 minutes.

Transfer onto a cooling rack and let cool completely.

Serve.