Chocolate, Cardamom and Hazelnut Babka

Ingredients

For the dough

• 120ml (3¾ fl oz) full-fat milk
• 50g (1¾ oz) caster sugar
• 1½ tsp fast-action yeast
• 1 large free-range egg
• 280g (10 oz) strong white flour, plus extra for dusting
• ½ tsp salt
• 1 tsp ground green cardamom seeds
• 60g (2¼ oz) unsalted butter, softened, plus extra for greasing
• 60g (2 oz) dark chocolate, chopped into small pieces
• 15g (½ oz) white chocolate, chopped into small pieces
• 25g (1 oz) hazelnuts, chopped into small pieces
• 1 large free-range egg yolk

For the glaze

• 130g (4⅔ oz) caster sugar

Instructions

1. 1
   For the dough, combine the milk, half the sugar and the yeast in a jug. Add the egg and lightly beat to combine.
2. 2
   In a large bowl, mix the flour, salt, cardamom and the remaining sugar until well combined. Add the milk mixture and combine. Knead in the bowl until you have a smooth dough.
3. 3
   Rub about 10g (¼oz) of the butter onto a clean work surface. Tip the dough out and knead in another 20g (¾oz) butter until well combined and the dough forms a smooth ball. Transfer the dough to a lightly buttered bowl and cover with cling film. Prove in a warm place until doubled in size.
4. 4
   For the glaze, heat the caster sugar and 112ml (3¾fl oz) water in a saucepan. When the sugar has dissolved, set it aside to cool.
5. 5
   Tip the dough out onto the work surface and roll out into a rectangle approximately 10½x14in.
6. 6
   Spread the remaining butter on the dough and sprinkle over the chocolate and hazelnuts. Roll it up like a sausage and pinch the edges together to seal. Using a sharp knife, cut the dough lengthways to make two strands. Pinch the two pieces together at one end and then tightly braid together. Transfer to a loaf tin, cover with a proving bag and put in a warm place to prove until doubled in size.
7. 7
   Preheat the oven to 375F.
8. 8
   Whisk the egg yolk with 2 teaspoons water then brush onto the proved loaf.
9. 9
   Bake for 27 minutes, or until golden-brown. Leave to cool a little in the tin, then brush the sugar syrup onto the loaf. Remove from the tin and leave to cool completely on a wire rack.