A rich dough is cut through with blood orange for a flavour combination that’s sure to impress in this ube babka recipe.
Ingredients
Method
For ube halaya, heat ube in a saucepan over medium-high heat. Cook, stirring occasionally, until excess water has evaporated and starts to deepen in colour (5-7 minutes). Add sugar and coconut milk; stir to combine. Bring to the boil. Reduce heat to low; cook, stirring occasionally, until thick and jammy (20 minutes). Stir in butter; cook until glossy (4-5 minutes). Stir in ¼ tsp sea salt flakes. Transfer to a bowl to cool slightly (keep at room temperature for ease of spreading).
For dough, combine milk, yeast and sugar in a small bowl. Stand for 10 minutes until frothy. Mix flour and 1 tsp salt flakes in an electric mixer fitted with a dough hook attachment; add eggs and yeast mixture and knead until a dough forms (3 minutes). With the motor running, add butter, a little at a time, kneading until incorporated between additions. Continue to knead until a smooth, glossy dough forms (5 minutes). Cover with a clean tea towel and stand in a warm place until doubled in size (30 minutes).
Turn dough out onto a lightly floured surface, knock back, then halve dough. Roll one dough portion to a 30cm x 25cm rectangle. Spread half ube halaya mixture over dough, leaving a 1cm border. Starting with one rectangle of dough, roll up tightly from the short side to form a cylinder, then half the cylinder lengthways. Twist pieces over one another to form a braid. Repeat with remaining portion of dough. Twist two braids of dough together to make 1 braid of dough and place in a 20cm x 11cm loaf tin lined with baking paper. Cover with a clean tea towel and stand in a warm place until risen by half (30-40 minutes).
Preheat oven to 180°C fan-forced. Bake babka until golden brown and skewer inserted withdraws clean (40-45 minutes). Brush with maple syrup while still hot. Cool in tin for 10 minutes, then turn out onto a wire rack.
Combine blood orange glaze ingredients in a bowl and drizzle over loaf. Serve warm.
This recipe also calls for proving (see method).
Ube, a purple yam native to Southeast Asia, is available in the frozen section of select Asian grocers. Babka will keep in an airtight container for 3 days.
Note