Rituals and Recipes | May 13, 2020



Makes 2 cakes 



  • 530g Flour
  • 100g Sugar
  • 10g Instant Yeast
  • 175g water (32°C)
  • 3 Eggs beaten 
  • 150g Butter - diced at room temperature
  • 3g Salt
  • 1 spoon of olive oil



  • 180g Dark Chocolate
  • 120g Butter
  • 105g Powdered Sugar
  • 42g Powder Cacao 



  • 80g of Water
  • 72g of Sugar



Approx 16-17 hours

  • Prepare the dough 30 mins
  • Rest 12 hours
  • Prepare the chocolate 5 mins
  • Prepare the babka 30 mins
  • Rest 2 hours
  • Bake 25-30 mins



  1. In one medium bowl add the yeast to the water
  2. Let it rest for 8 mins
  3. In another medium bowl combine the flour + sugar and mix
  4. Add the eggs and mix
  5. Add the water (with yeast) and mix
  6. Combine all the ingredients with your hands to create the dough
  7. Add in the diced butter slowly and mix as you add
  8. Note: Make sure the butter is at room temperature otherwise it will not incorporate into the mixture properly - we suggest to leave the butter out of the fridge for about an hour before using
  9. The texture of the dough will start to evolve from grainy to smooth
  10. Tip the dough onto a floured surface and knead for 3-4 mins until you have a smooth dough
  11. Place dough in a large lightly greased bowl (with olive oil) and cover with cling film
  12. Let the dough rest for at least 12 hours in the fridge
  13. After resting, prepare the backing bases with a sprinkle of flour



  1. Add butter and chocolate to a pot
  2. Bring to low heat and melt slowly but don't let it boil 
  3. Once melted, add powdered sugar and powdered cocoa
  4. Stir consistently on low heat and keep the texture very smooth
  5. Remove from the heat and leave to cool until barely warm
  6. It may look a little grainy because of the sugar but that’s not a problem



  1. Divide the dough into 2 equal parts
  2. The dough is very soft, so flour your kitchen counter + your rolling pin 
  3. Roll 1 piece into a rectangle shape roughly 28cm x 60cm- around 1/2” thick
  4. Using a spatula, spread half of the chocolate mixture over the dough leaving a border of 1”
  5. With your fingers, lightly wet the borders to make it easy to roll
  6. Taking the long edge, slowly roll the dough shaping it into a tube
  7. Place the seam of the dough underneath
  8. Using a sharp knife, cut the dough lengthways down the centre
  9. Once cut, gently turn the rolls to have the cut side facing up
  10. Twist the two strands around each other creating the signature babka shape
  11. Place it on the baking tray
  12. You will need to use a scraper or spatula to help you transfer the twists into the tray
  13. Don't worry it doesn't have to be neat
  14. Repeat the process for the second babka
  15. Place it on the baking tray
  16. Cover loosely with cling film and let is rest for about 2 hours in a warm place in your kitchen to let it double in size



    1. Pre heat oven to 190°C
    2. Place Babka in the oven for 25 - 30mins
    3. Avoid opening the oven during baking as this could cause the loaf to collapse
    4. Whilst in the oven, prepare the glaze
    5. Heat 80g of water and 72g of sugar in a pot over the stove - do not boil 
    6. When Babka is cooked, remove from oven and brush the glaze onto the surface of the babka when hot
    7. Let it cool for 10 mins and then turn out onto a wire rack to cool completely 
    8. And enjoy!
    9. Babka is best enjoyed on the day it’s made, but it will keep for up to 24 hours wrapped in cling film