Cinnamon strudel babkas

Method

1. Put the flour, salt, sugar and nutmeg for the dough into a bowl and combine, just enough for them to get to know each other. Make a well in the centre of the flour.
2. Measure the milk and butter into a small saucepan and heat until the butter starts to soften (important: do not let the temperature go above 30°C). Remove from the heat, add the yeast, and mix until dissolved. Pour the liquid into the well in the flour, and with one hand gently bring the dough together. Once it starts coming together, take it out of the bowl and place it on your work surface. Don’t add any flour.
3. Now, with the heel of your hand push the dough into the work surface and ‘stretch and tear’ (see know-how below) for 8 minutes. Your dough will become nice and elasticated and have a velvety feel. Put it back into the bowl, then cover and leave at room temperature for 1 hour.
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4. To make the filling, mix the cinnamon and sugars together in a small bowl, then mix in the butter until combined.
5. Roll out the dough on a lightly floured surface to form a rectangle about 40cm x 30cm. Spread the filling evenly over the dough, leaving a small strip clear of filling along one of the long edges (this strip will be used to seal the dough once it’s rolled), then brush the clear strip with the eggwash.
6. Roll up the dough lengthways, gently pressing the filling-free edge into the dough to seal it.
7. Line a baking tray with baking paper, then cut the roll into 12 pieces and place them cut side up on the tray. Gently open each babka up with your fingers, then leave to rise at room temperature for 1 hour, until risen and touching each other.
8. To make the strudel topping, mix the flour and sugars together in a bowl, then rub in the butter. Once rubbed in and looking like coarse sand, pop the topping into the fridge while the babkas are rising.
9. Preheat your oven to 220°C/fan 200°C/gas 7. Get your water spray ready.
10. Dollop a teaspoonful of jam in the centre of each babka, and sprinkle with the strudel topping. Place in the oven and lightly spray inside the oven with your water spray. Bake for 20 minutes, then turn the tray round and bake for a further 10 minutes more.
11. Leave to cool a little, then enjoy warm, with extra-thick double cream.