Preparation Time: 20 minutes
Baking Time: 30 minutes
Serves: 3

Ingredients:

• 2 tsp. SPRIG Japanese Yuzu Extract
• 400 g All Purpose Flour
• 40 g Melted Butter + 10 g additional (for brushing the Babka)
• 200 ml Milk
• 50 g Cashews
• 80 g Sugar
• 1 egg
• 7 g Instant Yeast
• 1 tsp. Salt
• 100 g Dark Chocolate (Melted)

Yuzu Flavoured Sugar Syrup

• ½ cup Sugar
• 1 ½ cup Water
• 1 tsp SPRIG Japanese Yuzu Extract

Instructions:

• Warm up the milk and add sugar and yeast and let it rest till the yeast bubbles (3-5 mins)
• Sift flour with salt, add melted butter, whipped egg, SPRIG Japanese Yuzu Extract and milk + yeast mixture. Combine well to make a pliable dough. Let this rest in a warm, dark spot for about an hour
• After an hour, knead the dough for a few minutes, roll it out into a square, spread melted chocolate and cashew bits. Roll this into a cylinder and cut it through the centre into 2 halves (lengthwise). Pleat both together and make a wreath. Add some cashews on top of the chocolate layers and let it rest for another hour
• Brush the babka dough with butter and bake in a preheated oven at 180 C for about 30 minutes
• Once the babka is baked, brush it with Yuzu flavoured sugar syrup for a nice glaze and enjoy it with a hot cuppa coffee

Recipe and Images Courtesy: Sameerra Anandhan (Instagram: @Spoonfulsofhappyness)