Babka with Chestnut Filling

This delicious seasonal version of a fluffy babka brings autumn right to your kitchen. A soft and fluffy Babka, filled with chestnut jam and cinnamon - incredibly delicious!

Ingredients

500g flour

21g fresh yeast

225ml warm milk

1 tsp. vanilla extract

90g butter

1 egg

90g sugar

300g chestnut jam

some cinnamon

Method

Crumble fresh yeast with your fingers into lukewarm milk and stir until yeast dissolves. Mix flour and sugar in a large bowl. Add milk-mix, egg and butter and work into a smooth dough. Cover the bowl and let the dough rest for about 1 hour - it should double in size.

On a flour dusted surface kneat the dough again untitl smooth and roll out square-shaped.

Mix chestnut jam with cinnamon and stir well. Spread jam on the dough evenly.

Starting at the long edge nearest you, tightly roll up the dough into a tight log. Cut the log lengthwise using a sharp knife. Lay both halves on top of each other and twist. Transfer babka to a greased loaf pan, cover and let rest for another 30 minutes. Heat oven to 180°C. Bake in preheated oven for about 45 minutes, until golden brown - cover with a piece of tin foil, to avoid the babka turning too dark.