Blueberry, white chocolate and pistachio babka

Method

1. Gently heat the milk in a saucepan until it’s just warm to the touch
2. Stir in the yeast and leave for 5 mins, until a froth starts to develop
3. Put the flour, sugar and butter in a freestanding mixer
4. Make a well in the middle and add the frothy milk, along with 1 egg and the yolks
5. Beat for 4-5 mins until smooth
6. Put in a lightly greased bowl, cover, then leave in a warm place for 1 hour or until doubled in size
7. Transfer to the fridge for 2 hours to continue rising — this makes the dough firmer, so it’s easier to work with later
8. Meanwhile, for the filling, put the berries and sugar in a pan and heat gently, until the sugar dissolves
9. Cook for 3-4 mins or until soft and jam-like. Leave to cool, then sieve to remove any excess liquid
10. Preheat the oven to 180°C/fan 160°C/Gas 4
11. Line a 900g loaf tin
12. Put the dough on a floured surface, then roll it into a rectangle, about 45cm x 30cm
13. Spread the blueberry mixture over the top, then scatter over the white chocolate and most of the pistachios, reserving some for the top
14. Roll the dough from the long edge into a sausage shape
15. Turn so the seam is underneath, then cut in half lengthways
16. Lay the pieces side by side, pinch together at one end, then twist the strands together into a rope shape
17. Pinch together at the other end, then transfer to the prepared tin
18. Beat the rest of the egg and use to glaze the top
19. Scatter with the remaining nuts and bake for 1 hour, or until well risen and golden. Leave to cool in the tin before serving

*British blueberries are subject to availability