Wet weather Easter baking

The Food Union - Vanilla Pannacotta with Blackcurrant Jelly

Well Easter is here and so is a cyclone or two. Currently Cyclone Cook is battering my house with torrential rain and high winds - so I'm guessing gardening is out today.

I saw this recipe online a few weeks ago and thought it would make a yum treat over Easter. Yes you will probably go into a chocolate coma with the filling, but hey Easter only comes once a year so a little over indulgence is allowed. Hope you enjoy it!

The Food Union - Vanilla Pannacotta with Blackcurrant Jelly



Recipe by Daisy & The Fox


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165g cup whole milk
10g active dry yeast
600g all-purpose flour - sifted
2 eggs (100 grams)
115g granulated sugar
1 tsp vanilla
½ tsp salt
115g stick unsalted butter - room temperature

85g dark cooking chocolate
70g butter
45g icing sugar
15g cocoa
4 tbsp desiccated coconut
4 tbsp raspberry jam

⅓ cup water
75g  granulated sugar

Makes 2 loaves 


Pour the milk and yeast into a bowl. Add the flour, eggs, sugar, vanilla, salt, and half of the butter in the order listed. Mix the dough for 3 to 4 minutes, then slowly add the remaining butter and keep mixing/kneading until combined, approx. another 4 minutes. Form the dough into a flattened square and wrap with plastic wrap. Refrigerate for 8 to 12 hours or overnight.

Melt the butter and chocolate together until smooth. Stir in the icing sugar and cocoa, the mixture should form a spreadable paste.

To Assemble
Butter and line two loaf tins (approx. 22cm X 12cm). Roll out half the dough onto a well floured workbench (leaving the other half of the dough to chill in the fridge). Roll into a 24cm by 22cm rectangle. Evenly spread over half the chocolate mixture, then top with half the jam, and finally half the coconut, leaving a 2cm border along one side. Brush the 2cm border with water (this will help the dough stick), and roll up the dough into a tight log, sealing the wet side to the log.

Trim last 1.5cm off each end of the log. Carefully cut the log in half lengthwise and lay them next to each other on the bench, leaving the cut sides up. Pinch the top ends gently together. Fold one side over the other a few times forming a twist, and pinch the other end of the dough together. Gently transfer the loaf to the prepared tin, cover and leave to rise for another 60 – 90 mins at room temperature. Repeat this for the other half of the dough.

Preheat the oven to 180C. Place both babkas in the oven and bake for 25 – 30 mins. until sounding hollow when tapped. If you notice the babka is browning too quickly, simply cover with foil. While the babkas are baking, make the sugar syrup by simmering the sugar and water until the sugar is dissolved. Remove from the heat and set aside.

As soon as the babkas are out of the oven, brush over the sugar syrup, leave to cool in the pan for 15-20 minutes, then remove to cool fully.

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018