The bumper Christmas issue of FOOD&WINE Magazine will be available with the Business Post this Sunday, December 6th, and it is stunning!
Jam-packed with gift guides, festive cocktails, edible gifts and much, much more, this issue might just be our best yet. Of course, Jess Murphy, our resident chef from Kai in Galway, has shared some Christmas recipes with us - if you're looking for something a little unusual on the big day, these recipes are perfect for you.
Here, we have a sneak peek for you to enjoy before the magazine is released: Jess Murphy's gorgeous spiced chocolate babka recipe with no-churn cream cheese ice cream. Perfect for an indulgent breakfast - we won't tell anyone you had ice cream for breakfast if you don't! - or a delicious dessert, this babka is chock full of festive flavours.
Try it out below and don't forget to pick up the bumper issue of FOOD&WINE Magazine free with the Business Post this Sunday, December 6th! You can also subscribe to The Business Post here to read FOOD&WINE Magazine online.
Spiced chocolate babka with no-churn cream cheese ice cream
"Babka is a sweet braided bread that originated in the Jewish communities of eastern Europe. Here, I’ve used a chocolate and cinnamon filling inside the dough, but you could also use chocolate spread, peanut butter, fruit or whatever filling takes your fancy."
For the cream cheese ice cream:
- 500ml cream
- 1x397g condensed milk
- 1 tbsp vanilla extract
- 360g cream cheese
- 3 lemons, zest only
For the babka dough:
- 100ml whole milk
- 350g plain flour
- 50g caster sugar
- 7g yeast
- 1 large egg
- 100g butter, cubed
For the babka filling:
- 75g dark chocolate
- 75g butter
- 150g caster sugar
- 1 tsp cinnamon
- 25g cocoa
- To make the ice cream, whip the cream to soft peaks in the bowl of a stand mixer fitted with a whisk attachment. Slowly whisk in the condensed milk, vanilla and lemon zest and mix until light and fluffy. Line a loaf tin with parchment paper and pour in the ice cream mixture. Wrap the tin with clingfilm and place in a freezer overnight. Take out of the freezer ten minutes before serving to soften slightly, then slice or scoop as desired.
- To make the babka, slightly warm the milk to just above room temperature. Put the flour, yeast and sugar into the bowl of a stand mixer fitted with a dough hook. Add the milk and egg until it forms a dough, then slowly incorporate the butter. Wrap the bowl with clingfilm and leave in a cool place overnight.
- To make the sugared cranberries, combine 100g sugar and water together in a pot, then cook until a syrupy consistency. Poach the cranberries until tender, then pour into a bowl, weigh down with a pot to submerge the fruit and rest in a fridge overnight.
- The next morning, remove the cranberries from the syrup, dry off and roll in caster sugar. Leave until set. Make the filling by melting the butter and chocolate together. In a separate bowl, mix together the sugar, cinnamon and cocoa. Preheat an oven to 170C and line a loaf tin.
- Roll out the babka dough into a large square shape and spread over the chocolate and butter mixture, as if you were buttering a sandwich. Sprinkle over the flavoured sugar, then roll up like a scroll. Slice down the middle of the dough and twist both sides underneath each other. Place the dough into the lined tin and leave to prove until doubled in size.
- Bake in the oven for 40 minutes until golden brown on top. Serve with the cream cheese ice cream. Top with your favourite chocolate, if desired.
Don't forget to pick up the bumper Christmas issue of FOOD&WINE Magazine free with the Business Post this Sunday, December 6th! You can also subscribe to The Business Post here to read FOOD&WINE Magazine online.