Ingredients

Step by step

1. To make the dough, melt the butter in a small pan, then allow to cool slightly. Meanwhile, pour the milk into a saucepan, add the tea bags and set over a medium-low heat. Heat until the milk is just steaming with a few bubbles around the edges. Remove from the heat and gently squeeze the tea bags with the back of a spoon, before discarding. Allow the infused milk to cool until just warm to the touch.

2. Put the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low until just combined. Add the eggs, one at a time, while still mixing on a low speed, before adding the melted butter, vanilla and warm milk. Mix on a medium-low speed for 8-10 minutes or until the dough is elastic and smooth. Scrape down the sides of the bowl as necessary. Since this is a brioche-style dough, it will be softer than normal and may not pull away from the sides of the bowl.

3. Use lightly oiled hands to transfer the dough to a large, greased bowl. Cover with clingfilm and chill in the fridge overnight. The next day, remove the bowl from the fridge and leave at room temperature for 1 hour to 1 hour 30 minutes or until softer and slightly puffed.

4. Meanwhile, make the filling. Put the chocolate, cocoa powder, brown sugar, butter and a generous pinch of salt in a heatproof bowl. Set over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water) and stir continuously until the chocolate has melted and the sugar has mostly dissolved (about 3-5 minutes). Set aside and cool to room temperature or until it becomes a thick, spreadable paste. Grease a 900g loaf tin and line with baking paper.

5. Punch down the dough, then transfer to a lightly floured surface. Roll into a large rectangle (25cm x 35cm), with the longer side nearest to you. Spread the chocolate filling all over, leaving a 3cm border. Use both hands to roll up the rectangle away from you. Use your hands to gently even out the roll if needed. Using a serrated knife, cut the roll in half lengthways. With the cut sides facing up, gently press together the two top ends, then lift the right piece up and over the left. Repeat until the dough is braided, then press together the bottom ends. Carefully transfer to the prepared loaf tin. Cover and leave to rise at room temperature for 1 hour or until nicely puffed.

6. Preheat the oven to 180°C, fan 160°C, gas 4. Bake the babka for 35 minutes or until deep golden brown. Cover with foil part way through if it’s getting too dark.

7. For the syrup, put 50ml water and the tea bag in a small pan and set over a low heat. Leave to infuse for 2-3 minutes, then squeeze out and discard the tea bag. Add the sugar and bring to the boil. Once the sugar has dissolved, remove from the heat. Brush the syrup all over the warm babka. Cool for 30 minutes in the tin, then remove onto a wire rack. Leave to cool, then slice and serve.