Place
the
roll
back
on
your
work
surface.
Spray
a
large
sharp
knife
with
cooking
oil
spray
and
cut
the
log
lengthways
so
you
have
two
long
doughy
strands.
Cross
the
strands
to
form
an
X.
Then,
starting
on
one
side
of
the
X
junction,
braid/intertwine
the
strands
two
or
three
times,
gently
twisting
the
strand
as
you
braid
so
some
sections
show
the
interior
layers
side
and
others
the
doughy
exterior.
Repeat
with
the
other
side
of
the
X.
Place
the
loaf
tin
alongside
the
braid
and
make
length
adjustments
as
needed – scooching
the
braid
shorter
or
teasing
it
out
to
fit
your
loaf
tin.
Carefully
pick
it
up
with
b
oth
hands
and
place
it
in
to
the
tin.
Spray
the
top
with
cooking
oil
and
cover
loosely
with
plastic
wrap,
then
leave
in
a
warm
place
to
rise
for
1–2
hours,
until
the
dough
lazily
bounces
back
from
a
firm
poke.
If
the
indent
bounces
back
quickly,
leave
a
little
longer.
When
the
dough
is
almost
ready,
preheat
your
oven
to
200°C
(390°F).
When
the
babka
has
proofed,
brush
the
reserved
egg
over
the
top
and
place
in
the
oven.
Immediately
reduce
the
heat
to
160°C
(320°F)
and
cook
for
30–35
minutes.
If
your
tin
is
a
bit
shorter
(and
thus
the
babka
a
bit
thicker),
give
it
an
extra
5
minutes.
The
babka
will
be
puffed
and
burnished
brown
on
top.
Because
of
the
gooey
filling,
the
best
way
to
test
doneness
is
to
insert
a
digital
thermometer – it
will
read
95°C
(205°F).
Alternatively,
insert
a
wooden
skewer – it’s
done
when
the
skewer
is
lightly
covered
in
fine
dry
crumbs.
If
the
babka
colours
a
bit
too
far,
carefully
tent
some
foil
over
the
top
to
slow
the
colouring.
While
the
babka
bakes,
prepare
the
glaze.
Juice
the
orange
left
from
the
filling,
then
simmer
the
juice
in
a
small
saucepan
with
the
brown
sugar
for
1
minute,
until
it
is
glossy
and
viscous
like
oil.
Be
watchful
so
it
doesn’t
burn.
Set
aside
at
room
temperature.
The
glaze
should
be
a
thin
honey
consistency
for
glazing.
If
it
is
too
thick,
warm
with
a
tablespoon
of
water.
If
you
burn
it,
heat
brown
sugar
with
water
replacing
the
orange
juice
for
a
last-minute
fix.
Remove
the
babka
from
the
oven
and
leave
the
tin
on
a
cooling
rack
for
10
minutes
to
set
the
baked
structure.
Unmould
and
peel
the
paper
back
from
the
sides.
Brush
all
over
with
the
brown
sugar
glaze,
then
cool
for
an
hour
before
cutting
the
first
slice,
which
should
be
swiped
with
a
thick
sme
ar
of
cool
butter.
Adaptrix
Earl
Grey
prunes
Soak
the
prunes
in
strong
Earl
Grey
tea
water.
Earl
grey
tea,
prunes
and
chocolate
are
a
top-tier
throuple.
No
prunes?
Okay,
I
tried
my
best.
Replace
the
prunes
with
30
g
(1
o
z)
extra
chocolate
and
30
g
(1
o
z)
extra
butter.