Steps

• At least an hour before starting, put the raisins and red fruits in a small bowl (or a cup like mine) with 100 grams of Winter Gold. Let everything rest so that the fruits absorb the aromas and scents of this Malvasia, aromatic and sparkling with strong hints of fresh fruit.

  Also prepare the butter to obtain a pomade to be added to the dough and sift the flours. In the meantime, the sourdough must also be refreshed and should be almost doubled to be used.

  

• In the mixer (I use the Bimby), break the sourdough into pieces and add 100 g of milk. Turn it on and dissolve the yeast until it becomes a milky liquid.

  

• Add all the whole cane sugar

  

• Add the eggs and the remaining 20 g of Winter Gold.

  

• Mix everything together; use the paddle with the stand mixer, otherwise, as I did with the Bimby, turn it on at speed 4 for 2 minutes.

  

• Once the liquid part is mixed, retrieve the flours previously sifted and mixed together.

  

• Start adding them alternating with the remaining milk. With the stand mixer, replace the paddle with the dough hook, while with the Bimby or other similar robots, it’s important to pay attention to the dough’s temperature, which shouldn’t overheat.

  

• Finish the ingredients and bring to the right consistency. With the stand mixer, increase the speed until the walls are cleaned and the dough clings to the hook, while with the Bimby, use the dough mode in 3-minute steps, lifting and detaching the dough from the blades each time.

  

• Add the butter well softened little by little, so that the dough can support it.

  

• Close the dough with a pinch of salt and bring it back to the right consistency.

  

• Before transferring the dough to the container sprinkled with a layer of butter, work it quickly by purling it on the work surface to seal it. Put it in the fridge overnight.

  If temperatures are mild (around 72-75°F), you can also choose to leave everything at room temperature and let it rise before shaping.

  

• The next day, take the sweet babka dough with Aromatic Malvasia di Candia out of the refrigerator and let it come to ambient temperature, letting it do a small rise. Then put it on the pastry board, after slightly buttering it.

  

• Roll out the dough with the rolling pin trying to reach a length equal to that of the mold (in my case 12 inches). Spread it with the compote of apples and chocolate staying away from the edges

  

• Finish the filling with the raisins and red fruits that must be previously squeezed.

  

• Roll up the dough gently.

  

• With a bread blade or a sharp knife, cut the dough vertically in two, leaving a couple of cm at the top.

  

• Gently twist the two parts. This is the most critical step because the filling tends to escape. Once twisted and placed in the mold sprinkled with release agent, try to rearrange any filling that has escaped.

  

• Cover the dough with plastic wrap or with the silicone lid and wait for a new light rise. In this phase, the whole compote will be absorbed by the dough, creating along with the Aromatic Malvasia di Candia, a delicious combination.

  

• Turn on the oven at 356°F in static mode and wait for it to reach temperature. Just before baking, brush with the 20 g of milk.

  Bake for 30/35 minutes, depending on your oven’s performance.

  Take it out of the oven and let it cool well in its mold.

  

• Once cooled and unmolded, it’s ready to be enjoyed. I recommend it with a glass of Winter Gold to recall the filling and aromas…but it’s also perfect for breakfast!