Brioche Babke

Ingredients

• all ingredients into mixing bowl
• 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
• Prepare the topping by mixing the flour and sugar together then add the margerine and mix on slow until it forms crumbles