1 DOUGH, 7 RECIPES – Tahini, Orange, Walnut Babka Braid

by Leah Halmagyi

Ingredients

  • 1 quantity Basic Rich Babka Dough
  • 80g unsalted butter, melted
  • 150g brown sugar
  • 75g honey
  • 1 tsp natural vanilla extract
  • finely-grated zest and juice of 3 oranges
  • 150g unhulled tahini
  • 125g halva, crumbled
  • 85g walnuts, chopped
  • 1 egg, beaten
  • 110g caster sugar

Instructions

Preparation time: 20 minutes + rising time
Cooking time: 40 minutes
Makes: 1 loaf

1 Preheat oven to 200°C. Roll out the dough to make a rectangle 45cm x 25cm. Whisk the butter, brown sugar, honey, vanilla, zest and tahini to make a smooth paste, then spread on top of the dough. Scatter with halva and walnuts.
2 Use a sharp knife to divide into three strips lengthways, then roll each up, starting at the long end, to form three logs. Lay the logs facing towards you, with the far ends joined and the near ends separated, then use a sharp knife to make a shallow incision into each. Braid gently. Transfer to a lined oven tray and cover loosely with cling film. Set aside for 1 hour to rise.
3 Brush with beaten egg, then bake for 10 minutes, misting with a little water. Reduce the heat to 180°C and bake for a further 30 minutes. Meanwhile, combine the orange juice and caster sugar and boil rapidly in a small saucepan until syrupy. Brush onto the braid as soon as it comes out of the oven then allow to cool on a wire rack.