INGREDIENTS
Berry compote
50 g fresh blackberries
100 g fresh raspberries
40 g fresh blueberries
½ tsp vanilla bean paste
40 g caster sugar
Brioche dough
135 g full cream milk
1 tsp caster sugar (A)
8 g instant dry yeast
180 g plain flour
180 g baker’s flour
60 g caster sugar (B)
½ tsp salt
4 egg yolks
1 tsp vanilla bean paste
115 g unsalted butter, soft and pliable
Assembly
Prepared berry compote
80 g good quality milk couverture chocolate 33%
Sugar syrup
100 ml water
130 g caster sugar
Finishing
Prepared sugar syrup
Reserved berry compote
METHOD
Berry compote
- Place all the ingredients into a saucepan on medium heat, induction setting 5, and bring to the boil.
- Once boiling, cook for a further 5 minutes while continuously stirring.
- Transfer the compote into a bowl and cover with cling wrap touching the surface of the compote.
- Allow to cool in the refrigerator.
Brioche dough
- Place the milk and sugar (A) into a microwave-safe bowl and heat to 40°C, stirring to dissolve the sugar.
- Add the yeast to the milk and whisk to combine. Set aside at room temperature for 5-10 minutes, until it begins to froth.
- Place the plain and baker’s flour, sugar (B), salt, milk and yeast mixture, egg yolks, vanilla and soft butter in the bowl of a freestanding mixer with a dough hook attachmen Mix on low speed for 3 minutes until the dough comes together.
- Increase to medium speed and continue to mix for 10-12 minutes, until the dough begins to form a ball and looks shiny.
- Transfer the dough onto your workbench, fold the edges into the centre and flip the dough over so that the seams are underneath. Roll the dough to create a smooth ball and transfer into a large, lightly greased bowl.
- Cover the bowl with cling wrap or a damp tea towel and allow to proof at room temperature for 1-2 hours, until the dough has doubled in size. Alternatively place the dough into the oven on Prove yeast dough and prove for 45 minutes, or until doubled in size.
- Once doubled in size, knock back the dough, form it into a ball, cover with cling wrap and place into the refrigerator for a minimum of 2 hours, or overnight, to firm.
Assembly
- Grease and line a loaf tin, 200 mm x 100 mm x 95 mm height. Set aside until required.
- Place the chilled dough onto your workbench and gently knock back the dough to release some of the gas.
- Roll the dough to a rectangle, approximately 330 mm x 250 mm in size.
- Reserve 100 g of the berry compote for the finishing, then spread the remaining compote over the dough.
- Scatter the milk chocolate chips over the compote.
- Roll the dough, lengthways, into a semi-tight log.
- Transfer onto a lined tray and cover with cling wrap. Place into the refrigerator to chill for 30 minutes.
- Cut the log in half, lengthways.
- Ensuring the cut side is facing outwards, intertwine the 2 halves to create a braid.
- Transfer the braided dough into the prepared loaf tin.
- Cover the tin with cling wrap and allow to proof at room temperature for 1-2 hours, or until it increases by 50% in size. Alternatively place the dough into the oven on Prove yeast dough and prove for 45 minutes.
- Preheat the oven on Fan Plus at 165°C.
- Once the babka has increased in size and slowly bounces back when gently pressed, bake in the preheated oven on shelf level 2 for 45 minutes.
Sugar syrup
- Place the water and sugar into a saucepan on medium-high heat, induction setting 7, and bring to the boil.
- Once the sugar has completely dissolved, remove from the heat.
- Set aside until required.
Finishing
- Once the babka has finished baking, remove from the oven and immediately brush the surface generously with the prepared sugar syrup.
- Allow the babka to cool slightly before removing it from the tin and place onto a cooling rack.
- Prior to serving, top with the reserved berry compote.
Hints and tips
- The berry compote and sugar syrup can be prepared a day in advance.
- While the babka is baking, prepare the sugar syrup.
- Check the babka halfway through baking, if the dough looks like it is browning too much, cover the tin with foil and continue baking.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
