Recipe: Christopher Thé's native babka - Melbourne Food and Wine Festival

Ingredients

• Egg wash
• 350g (121⁄2 oz/21⁄3 cups) bread flour
• 66g (21⁄4 oz) caster (superfine) sugar
• 33g (11⁄4 oz) fresh yeast
• 110g (4 oz/approx. 2) whole eggs
• 3.5g (1⁄10 oz/3⁄4 teaspoon) fine salt
• 3.5g (1⁄10 oz/3⁄4 teaspoon) bread improver
• 100g (31⁄2 oz) butter, softened
• 250g (9 oz) bittersweet chocolate, roughly chopped
• 50g (13⁄4 oz) caster (superfine) sugar
• Pinch of fine salt
• 10g (1⁄4 oz) ground wattleseed
• 2g (1⁄16 oz/1⁄4 teaspoon) ground pepperberry
• 40g (11⁄2 oz) butter
• 75 g (23⁄4 oz) cold butter, diced
• 100 g (31⁄2 oz/2⁄3 cup) plain (all-purpose) flour
• 130 g (41⁄2 oz) granulated sugar
• 150 g (51⁄2 oz) brown sugar
• 3g (1⁄10 oz/1 teaspoon) ground cinnamon
• 3g (1⁄10 oz/1 teaspoon) ground cinnamon myrtle