MASTERCLASS
Spiced babka With rich ingredients and old-world charm, this easy, pull-apar t loaf cake is meant to be shared C I N N A M O N , C A RDA M O M & HAZELNUT BABK A Serves 10 Takes 2 hrs 15 mins plus 6Ω hrs proving Cost per serve 48p 125ml whole milk 7g sachet fast-action dried yeast £ Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ £ Ûã É£ ô¨«ã Éè ãÛÔ £ É蠫 ÁÉ £ Ûã Ûè£ Ω tsp salt 64
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1 Heat the milk in a small saucepan until warm, but not hot or steaming. Pour into a large bowl, sprinkle over the yeast and leave for 5 mins until foamy. /Â Û Ô ã Éô» ÉÁ «Â 㨠Éè Û cinnamon, sugar and salt. Add the egg and dry ingredients to the milk; stir until just combined. Scrape down the sides of the bowl, then knead the dough using a stand mixer with a hook attachment, or an electric whisk with a dough hook, for 10 mins until smooth and elastic. 2 Add the cubed butter and mix for 5 mins until you have a smooth but
