Festive Mince Pie Babka with Lemon Glaze

Name: Festive Mince Pie Babka with Lemon Glaze
Prep time: 60 min
Cook time: 37 min
Total time: 97 min
Yield: 10
Ingredients: 350 g strong white bread flour; 300 g vegetarian mincemeat; 85 g milk; 75 g butter; 50 g golden caster sugar; 40 g caster sugar; 40 g ground almonds; 7 g fast-action dried yeast; 1 large egg; 1 small lemon; 0.5 small apple; 0.5 tsp ground cinnamon

A stunning holiday twist on a classic Jewish bread, this babka is swirled with rich mincemeat, fresh apple, and ground almonds. Finished with a zesty lemon syrup, it's the ultimate festive treat for brunch or afternoon tea.

Servings10 Portions

Prep Time60 Mins

Cook Time37 Mins

Difficulty

Intermediate

Ingredients

strong white bread flour
350 g
vegetarian mincemeat
300 g
milk
85 g
butter
75 g
golden caster sugar
50 g
caster sugar
40 g
ground almonds
40 g
fast-action dried yeast
7 g
large egg
1
small lemon
1
small apple
0.5
ground cinnamon
0.5 tsp

Step-by-Step Instructions

Gently warm the milk in a small saucepan until lukewarm. In a small bowl, combine half of the warm milk with the yeast and 1 teaspoon of caster sugar. Stir well and set aside for about 10 minutes until the mixture becomes foamy.

In a large mixing bowl or a stand mixer fitted with a dough hook, combine the bread flour, the remaining caster sugar, a pinch of salt, and the ground cinnamon. Once the yeast is ready, pour in the remaining milk, the beaten egg, and the softened butter. Mix until a dough forms. If the dough feels too dry, add a splash of milk; if too wet, add a little extra flour. The consistency should be tacky but not sticky.

Knead the dough by hand for 15 minutes or in the stand mixer for 6 minutes until it is smooth, elastic, and springs back when pressed. Shape into a ball, place in a bowl, cover, and leave to prove in a warm place for 2 hours until doubled in size. Alternatively, let it rise at room temperature for 1 hour, then chill in the fridge overnight for better flavor.

If the dough was chilled, let it sit at room temperature while you prepare the filling. In a small bowl, mix the vegetarian mincemeat with the grated apple and ground almonds. If the mixture seems too loose, stir in an extra tablespoon of ground almonds.