Brioche Babke

Working Method

Place all ingredients into mixing bowl.
Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
Scale heads of dough as indicated, mould round and rest.
Roll dough into a rectangular shape 1-2cm thick.
Mix the ingredients under filling together with a plastic spoon and spread 100g onto each rolled out dough.
Roll up as for Chelsea double the length of the pan.
Cut in half from one end to the other to have to lines.
Twist the two pieces together like a koeksister, fold in half and twist ones then place in half loaf tin.
Prove for ± 50 minutes.
Prepare the topping by mixing the flour and sugar together then add the margerine and mix on slow until it forms crumbles.
Spray with Sunset Glaze, then sprinkle 40g of crumble on top.
Bake at 180° C for ± 30 minutes.

Author: Chipkins Puratos

Complexity level: