From the Anchor Yeast Kitchen
Chocolate Marmalade Babka
Prep 1 hr 30 mins
Baking Time
25–30 mins
Total 2 hr
Makes 2 Chocolate-Marmalade babka
easy
Jump to Recipe
Save
Share
By
Anchor Yeast Kitchen
Indulge in the ultimate sweet-savoury fusion with Marmite Choc Marmalade Babka! A rich, twisted loaf featuring dark chocolate, tangy marmalade, and a hint of Marmite for a bold, unforgettable bake. Perfect for adventurous foodies.
New to baking with yeast? Start with Dough Fundamentals in Learn.
Learn
Ingredients
500
g
Cake flour
( 800 ml / 3 ½ cups )
5
ml
Salt
( 1 tsp )
60
ml
Sugar
( 4 Tbsp )
60
g
Margarine
10
g
Anchor Instant Yeast
( 1 packet )
220
ml
Lukewarm water
1
Large egg, beaten
Filling
80
ml
Soft margarine
( 6 Tbsp )
40
ml
Sugar
( 2 Tbsp + 2 tsp )
40
ml
Unsweetened cocoa
( 2 Tbsp + 2 tsp )
40
ml
Marmite
( 2 Tbsp + 2 tsp )
40
ml
Orange marmalade
( 2 Tbsp + 2 tsp )
Syrup
80
ml
Sugar
( 6 Tbsp )
40
ml
Water
( 2 Tbsp + 2 tsp )
Method
In a large bowl, mix flour, salt, and sugar. Rub in the margarine using your fingertips. Add Anchor Instant Yeast and mix well.
Combine lukewarm water and beaten egg, then add to the dry ingredients to form a soft dough. Knead for about 10 minutes until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic wrap, and let rest for 10 minutes.
Filling: In a bowl, cream together the margarine, sugar, and cocoa powder until smooth. Set aside and divide in half for each loaf.
Knock down the dough and divide into 2 equal portions. Roll each into 30 x 25 cm rectangle.
Spread half the cocoa mixture over each rectangle, followed by a thin layer of Marmite, then marmalade.
Roll tightly from the long side into a Swiss roll. Seal the edge and slice lengthwise. Twist the two halves together, keeping the cut sides facing up. Repeat for the second loaf.
Place each twist into a greased loaf pan. Cover with greased plastic and let rise in a warm place until doubled in size (about 1 hour).
Preheat oven to 160 °C / 320 °F. Bake for 25-30 minutes or until golden brown. If browning too quickly, cover loosely with foil.
To make the syrup, combine sugar and water in a small saucepan. Bring to a boil, then simmer until sugar dissolves.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
Shop Now
Reviews
There are no reviews yet. Be the first one to write one.
Leave a Review
Loved this recipe?
Join the baking club
New tested recipes and baking skills in your inbox - free.