Sweet and savoury dishes for breakfast, lunch or whenever you fancy – and there’s even a vegan fry-up
Babka buns with Nutella & tahini filling
Sesame seed paste – tahini – is a versatile vegan ingredient in houmous, baba ghanoush and many sauces. Here it gives Nutella a more intensely nutty taste
Makes 6 Prep time 30 mins, plus overnight rising and proving Cooking time 35 mins You’ll need… Stand mixer with a dough hook (or an electric hand mixer with dough hook attachments and a large mixing bowl); Yorkshire pudding tin with large holes, lined with compostable baking paper
• 150ml whole milk
• 140g unsalted butter, at room temperature, plus extra for greasing
• 125g plain flour, plus extra for dusting
• 125g strong white bread flour
• ½ tsp fine sea salt
• 40g golden caster sugar
• 7g fast-action dried yeast
• 2 large free-range eggs, lightly beaten, in separate bowls
For the filling
• 175g Nutella
• 3 tbsp tahini
• ¼ tsp ground allspice
1 Gently warm the milk and 40g of the butter in a saucepan until the butter has just melted (don’t let it boil). Put both flours, the salt, sugar and yeast in the bowl of a stand mixer (or in a large mixing bowl), then stir to combine. Make a well in the middle of the flours and pour in the warmed milk/butter and add one of the beaten eggs, then mix with a wooden spoon to combine.
2 Mix in the stand mixer (or in the mixing bowl using an electric mixer) on medium speed for 15 mins or until you have a smooth, sticky dough. Turn up the speed slightly and add the remaining 100g butter, 1 tbsp at a time, making sure each addition is incorporated into the dough before adding the next. Mix for 5 mins more until the dough is smooth, slightly sticky and elastic. Cover the bowl, then leave the dough in the fridge overnight to rise.
3 The next day, mix the filling ingredients in a bowl, then set aside. Dust the worksurface with flour, then tip out the dough and dust that, too. Roll out to a rough 30cm x 60cm rectangle, moving the dough a few times to prevent it sticking. Dust with extra flour as needed. Spread the filling evenly over the dough, then, starting from a long edge, roll up tightly like a Swiss roll.
4 With the seam underneath, cut the dough into 6 equal pieces. Roll each piece so it’s slightly longer, then cut lengthways down the centre of each one, leaving 1cm at one end so the halves are still attached. Twist the 2
