Cath Muscat
Ingredients
Method
Sift flour into a large bowl. Add sugar and dry yeast, then stir until combined. Add eggs and water, then stir until mixture forms a dough. Knead dough on a floured surface for 3 minutes or until smooth.
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Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:””; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Calibri”,sans-serif; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:”Times New Roman”; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} To make chocolate filling, put chocolate and butter in a medium glass heatproof bowl and stand over a medium saucepan of simmering water, making sure bottom of bowl doesn’t touch water. Stir until melted. Remove from heat. Stir in icing sugar, cinnamon and zest until combined. Set aside.
Punch down dough. Knead on a floured surface until just smooth. Roll out to 40cm x 28cm. Spread chocolate mixture over dough, leaving a 2cm border at 1 short end. Moisten that end with water. Sprinkle over pecans. Roll up from the short side, ending at moist end. Press edges together to seal.
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To make glaze, put sugar and water in a small saucepan over a medium-high heat. Stir to dissolve, then simmer for 5 minutes. Remove from heat. Pour and brush glaze on top of hot babka. Cool. Serve with extra butter.
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