for 1 bread

Dough

500 g	white flour
1 ½ tsp	salt
1 ½ tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
3 dl	milk
60 g	butter, cut into pieces, soft
100 g	dark chocolate, coarsely chopped

Strawberry jam

125 g	strawberries, cut into slices approx. 1 cm wide
1 tbsp	lemon juice
60 g	preserving sugar (Coop)

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk and butter, mix, knead to form a soft, smooth dough. Knead the chocolate into the dough, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Strawberry jam

Place the strawberries, lemon juice and half of the preserving sugar in a pan, bring to the boil while stirring, boil rapidly for approx. 1 min. Add the remainder of the preserving sugar while stirring, then boil for a further 4 mins. Remove the pan from the heat, leave to cool.

To shape

On a lightly floured surface, roll the dough into a rectangle (approx. 25 x 40 cm). Spread the jam over the dough, leaving a border of approx. 6 cm along one of the short sides. Roll up the dough tightly, starting from the jam-covered short end. Cut the dough roll in half lengthwise, twist the strands together so that the cut sides are facing up, place in the prepared tin. Cover the babka and leave to rise for a further 30 mins.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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