Chilli Chocolate Babka

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 1kg babka tin and line the bottom with parchment paper.

   Tip: Use a tin with a non-stick coating for easy release.

2. 2

   In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

   Tip: Whisk until well combined.

3. 3

   In a separate bowl, whisk together the milk, eggs, and melted butter.

   Tip: Make sure there are no lumps.

4. 4

   Add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Be gentle to avoid overmixing.

5. 5

   Divide the dough in half and mix in the dark chocolate and chilli powder for each half.

   Tip: Use a spatula to mix until well combined.

6. 6

   Roll out each half of the dough into a rectangle and spread with the chocolate-chilli mixture.

   Tip: Leave a 2cm border around the edges.

7. 7

   Roll the dough into a log and place in the prepared tin.

   Tip: Tuck the ends under the dough to seal.

8. 8

   Bake for 40 minutes or until golden brown.

   Tip: Check after 30 minutes for doneness.

9. 9

   While the babka is baking, mix the confectioner's sugar and chilli flakes in a small bowl.

   Tip: Adjust the level of heat to your liking.

10. 10

    Remove the babka from the oven and sprinkle the chilli sugar crust over the top.

    Tip: Use a spatula to spread evenly.

11. 11

    Return the babka to the oven and bake for an additional 5 minutes.

    Tip: Watch carefully to avoid burning.

12. 12

    Remove from the oven and let cool for 10 minutes before slicing.

    Tip: Serve warm and enjoy!