You will need


Start by activating the yeast in the warm milk and letting it rest for about 5 minutes or until foamy. In a big bowl mix the white sugar, the vanilla extract and melted butter. Then add the yeast mixture and combine well. Add the salt and flour to the bowl and mix with a wooden spoon until everything comes together and a dough forms. Transfer the dough onto a floured surface and knead for about 10 minutes by hand or half of the time if you are using a stand mixer. Once the dough is nice and elastic, place it in a well greased bowl covered with a kitchen towel to rest for about 2 hours or overnight.

While the dough is rising, prepare the filling by melting the Food Thoughts Luxury Dark Chocolate Chips with the butter in the microwave at 30 seconds intervals, mixing it in between. Once smooth, add the icing sugar and the Food Thoughts Organic Cocoa Powder until it turns into a spreadable consistency.

Once the dough has doubled in size, place it on a floured surface and with a rolling pin, shape it into a rectangle. Spread on it the chocolate filling, leaving a margin at the edges. Roll the dough into a log shape, starting on the longer side of the rectangle and finishing by pinching the end and edges. Slice the log in the middle to create two long strands facing upward. You should be able to see the different layers. Braid the two strands together and place the braid on a greased loaf pan tucking the ends inwards. Cover with a kitchen towel and leave to rest and rise for an hour.

Preheat the oven to 180C. Mix the oat milk with the syrup and glaze the babka braid. Sprinkle with a handful of Roasted Cacao Nibs for an extra crunch (optional). Bake for 35-45 minutes or until it’s golden brown, then brush again with the glaze. Let it cool for 20 minutes, then remove from the mould, allowing it to cool completely. Enjoy warm with some butter, honey or your favourite jam. It's truly a treat!