DAILY DINNERS

Heat the milk in a small saucepan until just warm. In a large bowl ( or stand mixer with dough hook) mix flour, sugar, yeast & a pinch of salt. Add the milk, egg & butter and mix to bring together into a dough, adding another 1 tbsp milk if looking a little dry. Shape into a ball, then knead by hand for about 15 mins ( or 6 min in a stand mixer) until you have a soft dough that springs back when pressed. Return to the cleaned-out bowl and cover with oiled cling film. Leave to prove for 2h until about doubled in size ( or leave at room temperature for 1 h, then transfer to the fridge overnight & complete the recipe the following day.

 If the dough was kept in the fridge overnight, set aside at room temperature while you make the filling. Grease a 900g (2lb) loaf tin with butter and line base and sides with baking parchment, leaving an overhang to help get the bread out of the tin later.

 To make the filling, melt the butter in a small pan. Remove from the heat, stir in the chocolate, sugar, cocoa powder & cinnamon. Set aside to cool briefly.

 Place the dough onto a lightly floured surface and roll into a rectangle about 50 x 30.5cm. Spread the filling over the dough, covering it completely. Roll up tightly from one of the longer sides into a sausage shape. Carefully lift the dough onto a piece of baking parchment and chill in the fridge for 15 mins (to make it easier to cut).

When chilled, cut the dough in half lengthways so you have two long pieces with the inside exposed. Turn each piece so filling faces upwards. Starting from one end, lift one piece across the other, twisting together but keeping the filling exposed, to make one long twisted braid. Push ends of the twist together to make the length shorter, then squeeze the dough into the loaf tin (it will seem to big but it will fit!) Loosely cover with oiled cling film and leave to prove in a warm place for 1½ - 2h or until doubled in size.

Preheat the oven to 180C/160C Fan/ Gas 4. Bake loaf for about 50 min - 1h until deeply golden, loosely covering with foil towards the end of cooking time if it is getting too dark. When the babka is almost cooked, make the syrup. In a small pan, gently heat the sugar and 75ml water and stir until dissolved. Bring to the boil, then remove from the heat. Remove the loaf from the oven, brush the sugar syrup all over the top to soak in. Leave to cool completely in the tin before serving.