Mince pie babka | Recipe | Natalie Penny

Name: Mince pie babka | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Combine all the dough ingredients, using either an electric mixer or a wooden spoon, until you have a sticky dough.; Lightly grease a 3lb loaf tin, and line it with a with a strip of baking paper long enough to overhang the long edges of the pan.; Once the dough is ready, remove it from the bowl and place it on a lightly dusted surface. Roll it into a large rectangle about 0.5 cm thick.; Spread 1 cup of mincemeat evenly over the dough, then roll it up lengthways into a fairly tight sausage.; Using a sharp knife, cut the sausage in half lengthways, and twist the two pieces over one another like a rope. Pinch the ends and place the babka into the loaf tin – it should fit quite snugly.; Cover with a tea towel and leave in a warm place or proving drawer for a further hour. 15 mins before it's ready, preheat the oven to 180°C/fan 160°C/Gas 4.; Once the dough has had its final prove, place the babka in the preheated oven and bake for about 15-20 mins, until golden.; While it's cooking, mix together the maple syrup and vanilla, and set aside.; Combine the icing sugar with the maple syrup for the frosting, carefully adding the syrup until you reach your desired consistency. You want to be able to drizzle it, without it being too thin.; Remove the cooked babka from the oven and liberally brush over the maple syrup and vanilla glaze.; Allow the babka to cool in the tin for 30 mins before turning it out and drizzling with the maple syrup frosting.; Slice, or tear and share, and enjoy with a cup of tea or mulled wine.

www.nataliepenny.com

Be careful not to allow the dough to over-prove, especially on your second proving, as this will leave you with a dry, airy bread.

View Original

Share this recipe:

Ingredients

Ingredients
Instructions
Combine all the dough ingredients, using either an electric mixer or a wooden spoon, until you have a sticky dough.
Lightly grease a 3lb loaf tin, and line it with a with a strip of baking paper long enough to overhang the long edges of the pan.
Once the dough is ready, remove it from the bowl and place it on a lightly dusted surface. Roll it into a large rectangle about 0.5 cm thick.
Spread 1 cup of mincemeat evenly over the dough, then roll it up lengthways into a fairly tight sausage.
Using a sharp knife, cut the sausage in half lengthways, and twist the two pieces over one another like a rope. Pinch the ends and place the babka into the loaf tin – it should fit quite snugly.
Cover with a tea towel and leave in a warm place or proving drawer for a further hour. 15 mins before it's ready, preheat the oven to 180°C/fan 160°C/Gas 4.
Once the dough has had its final prove, place the babka in the preheated oven and bake for about 15-20 mins, until golden.
While it's cooking, mix together the maple syrup and vanilla, and set aside.
Combine the icing sugar with the maple syrup for the frosting, carefully adding the syrup until you reach your desired consistency. You want to be able to drizzle it, without it being too thin.
Remove the cooked babka from the oven and liberally brush over the maple syrup and vanilla glaze.
Allow the babka to cool in the tin for 30 mins before turning it out and drizzling with the maple syrup frosting.
Slice, or tear and share, and enjoy with a cup of tea or mulled wine.