Bread:
130ml warm whole milk
15g fresh yeast or 7g dried yeast
60g malt extract
550g white bread flour
2 whole eggs
1 egg white
1 teaspoon salt
45g unsalted butter (cubed)
1 large orange (zested)

Filling:
30g malt extract
250g chocolate spread
50g Nuttimalt

Malt Sugar Glaze:
85ml water
10g malt extract
75g granulated sugar

Mix the orange zest, flour, salt and yeast ingredients together in a bowl, make a well and add butter, eggs, milk and malt extract, then work together into a dough. Knead the dough on a work surface sprinkled with flour until smooth and elastic, then return to the bowl, cover with cling film and leave to prove in a warm place for 1 hour. Tip dough onto a floured surface and roll into a large rectangle about 30cm x 30cm.

For the filling: Pour the malt extract in the middle of the dough, then wet your hands in warm water and spread the malt extract over the surface of the dough. Next add the chocolate spread and repeat the same process. Finally sprinkle Nuttimalt over the surface.

To assemble and bake: Starting from the edge nearest you, roll tightly like a swiss roll, pushing down slightly at the end to seal. With a sharp knife cut through the length of the dough so that you have two pieces with the middle exposed. Take two ends and push together and then create a plait by twisting the pieces over each other, sealing the other ends together. Place in a lined loaf tin. Leave to prove for 1 hour. Pre-heat oven to 160˚C (fan) and bake for 25-30 minutes until golden. Remove from the oven and allow to cool slightly.

For the sugar syrup: In a saucepan bring the water, sugar and malt extract to the boil and until sugar is fully dissolved then pour over the Babka and allow to fully cool.