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["Combine flour, sugar and salt in the bowl of a stand mixer.
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Separately, dissolve the yeast in the milk, then add to the flour.
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Add the butter as well and mix until dough comes together in a ball, about 5 minutes on a medium speed.
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Cover bowl with cling film and place in fridge for a minimum of 6 hours. I make the dough in the evening and finish the babka the next morning.", "Melt butter in a small saucepan over a medium heat.
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Remove from heat, tip sugar in and stir to dissolve.
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Add the chocolate and cocoa powder and mix to combine.
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Leave aside (not in fridge) to cool while you're rolling the dough.", "Butter and line the long sides of a loaf tin with baking parchment. This will help lift the loaf out of the tin after baking.
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To assemble the babka, remove the dough from the fridge and roll into a large rectangle on a floured surface. (Honey & Co says 50cm x 30cm, however I doubt I have that much room to roll dough. Mine was more like 35cm x 15cm and there was zilch wrong with that.)
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Spread the filling in a thin layer, making sure to cover into the corners.
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Sprinkle the pistachios and pecans evenly, then roll dough in tight log, starting with one of the longer sides.
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If the dough is still chilled, slice log down the centre, using a sharp serrated knife or a pastry cutter.
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If dough has softened while rolling, place log in the fridge for 10 minutes before slicing in 2 halves.
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Place log halves cut side up on your surface.
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Overlap halves at their middle point to form a rough cross.
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Twist the strands over each other into a plait and place in loaf tin.
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Allow to proof in a warm place for approx 2 hours until dough looks puffy and has increased in size.
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In the mean time, preheat oven at 220C.
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Brush surface of babka with egg wash and place in the oven.
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Bake for 10 mins, then turn tin around for an even bake, giving it another 10 mins.
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Reduce oven temperature at 190C and bake for another 10 minutes.", "While babka bakes, make the sugar syrup.
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Combine 100g caster sugar, 100ml water and 1 tablespoon honey in a small saucepan.
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Bring to boil over medium heat, removing any foam that might form.
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Remove from heat when all sugar has dissolved.", "Remove babka from oven and pour sugar syrup on top immediately.
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Allow to cool completely in the tin."]
