Chocolate Babka with Yuzu


Preparation Time: 20 minutes
Baking Time: 30 minutes

Serves: 3


  • 2 tsp. SPRIG Japanese Yuzu Extract
  • 400 g All Purpose Flour
  • 40 g Melted Butter + 10 g additional (for brushing the Babka)
  • 200 ml Milk
  • 50 g Cashews
  • 80 g Sugar
  • 1 egg
  • 7 g Instant Yeast
  • 1 tsp. Salt
  • 100 g Dark Chocolate (Melted)
Yuzu Flavoured Sugar Syrup


  • Warm up the milk and add sugar and yeast and let it rest till the yeast bubbles (3-5 mins)
  • Sift flour with salt, add melted butter, whipped egg, SPRIG Japanese Yuzu Extract and milk + yeast mixture. Combine well to make a pliable dough. Let this rest in a warm, dark spot for about an hour
  • After an hour, knead the dough for a few minutes, roll it out into a square, spread melted chocolate and cashew bits. Roll this into a cylinder and cut it through the centre into 2 halves (lengthwise). Pleat both together and make a wreath. Add some cashews on top of the chocolate layers and let it rest for another hour
  • Brush the babka dough with butter and bake in a preheated oven at 180 C for about 30 minutes
  • Once the babka is baked, brush it with Yuzu flavoured sugar syrup for a nice glaze and enjoy it with a hot cuppa coffee

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