Set 1 cup warm whole fat milk in the bowl of a stand mixer or large mixing bowl

Add 1 tablespoon sugar and 2 ¼ teaspoons yeast (1 packet), stir, and leave this until it is foamy—about 5 minutes

In a separate bowl, mix 4 cups all purpose flour, 1/3 cup sugar and 2 teaspoons salt

Once the yeast-milk is nice and foamy, add 2 large eggs (mix a bit) and then the dry ingredients from the prior step

Mix on low speed and then high until the mixture comes together in a tacky mass. If this is still crumbly, sprinkle just enough milk to get it together (not too much! Butter comes next!)

Now add ½ stick of butter—cubed and at room temperature—all in one go, and mix well for about 7 minutes. The dough will remain tacky, and that’s just fine.

Cover and leave this to rest and rise for an hour.

Once the dough has risen slightly, divide into 2 equal portions, fashion each into a neat square and set these in a baking tray covered with foil (or an old, clean plastic bag).

Rest this overnight, refrigerated.

Start by making your fillings.

For the chocolate: heat chocolate and butter in a bain marie or double boiler or bowl placed on top of (but not touching) simmering water, and mix until melted, smooth and glossy. Set aside to cool slightly and/or refrigerate if needed.

For the coriander walnut: assemble all ingredients in a food processor or mixie jar and pulse, adding the oil slowly, until you have an almost smooth paste. Set aside.

Prep the loaf pans by lining them with parchment. Leave a bit of an overhang on both long sides. You’ll use that later to lift the baked babkas out of the pans.

Take one dough square and roll it out on a well-floured surface into a rectangle whose width is the same as your loaf pan – about 9-10”. I use my cutting board as a rough measure.

Now spread the filling on top gently. Remember that if you’ve made the whole batch of filling, you’re using ½ on each of the 2 dough squares. If you have excess filling, save it for some other use (they’re both great spreads on their own).

For the chocolate babka: Sprinkle the chopped nuts and mahua flowers over the spread chocolate.

Roll the dough slowly and as tightly as you can, along the 9-10” (shorter) edge, taking care not to squeeze the filling out. You want a roll that is the length of your baking pan, no matter the thickness.

If the dough gets too soft or the filling is too runny, refrigerate for a few minutes until both are firmer and try again.

When you’re done rolling, you should have a tidy roll. Most recipes will tell you to trim the edges, but I leave them on. Again, if the dough appears to be softening, refrigerate for about 15 mins until it’s all a little easier to handle.

Turn the roll seam-side down. Cut in 2 halves along the length, with a sharp knife.

Once the two halves are split, gently braid them.

Then lift and tuck them into the waiting loaf pans. Don’t worry if they are a touch long, just adjust here and there till they’re tucked in.

Repeat the above steps with the second challah dough square.

Once both babkas are tucked into their loaf pans, cover with tea towels and let these rest for 2 hours, or until they’ve risen again.

Pre-heat your oven to 180C/375F and bake the babkas for 45 minutes or until a skewer inserted comes out clean. The tops should be browning slightly.

Get your glazes ready if you haven’t already—and pour or brush these on top of the warm babkas. They’re ready to be sliced and devoured!