Babka Chocolate Swirl - Using CWA Scone


1kg Laucke CWA Scone MIx 2 packets
400g Cold Water or Milk 1⅗ cups
200g Chocolate Chips (of your choice) 1⅕ cups
150g Softened Butter ¾ cup
100g Icing Sugar (sifted) or Icing Mixture ¾ cup
30g Cocoa Powder ¼ cup
25g Egg ½ egg
25g Milk 2 tspn


  1. Prepare the chocolate spread by carefully melting the chocolate. Stir the butter into the chocolate. Combine the icing sugar and cocoa and add to the butter chocolate mixture stirring until well combined and smooth. Allow to cool until just spreadable without being soft and runny.

  2. Turn your oven onto 180°C. A yeasted dough will need to be allowed to rise for 30 – 50 minutes before baking.

  3. Mix the CWA Scone Mix and Cold Water or Milk very well until smooth and elastic to form a dough either by hand or machine. Allow to rest for 10 minutes.

  4. Roll the scone or any other dough as per notes below out into a rectangle about twice as wide as it is deep and about ½ cm thick. You may need to use a little flour to stop it sticking to the bench.

  5. Using a spatula or plastic scraper spread the chocolate over the sheet just leaving a small 2 cm strip uncovered along the front edge.

  6. Just dampen the exposed edge and then roll the dough up carefully from the back edge to form a scroll.

  7. Prepare a baking tray lined with baking paper and have it next you on the bench.

  8. Gently flatten the scroll a little and pace it on the tray.

  9. Mix the glaze ingredients well together and brush onto the surface of the scroll.

  10. Now take a sharp blade or knife and starting from about 3 cm from one end slice the length of the scroll twice leaving three equal strips just attached at one end.

  11. Take the two outside strips and lift them alternately over and under the centre strip to form a basic twist.

  12. Following the Scone recipe you can go straight to the oven otherwise allow to proof as per step 2.

  13. Place in the oven.

  14. Bake for about 20 – 25 minutes until nicely browned.

  15. Enjoy.

Helpful Hints

  • The same procedure can be followed using Laucke Sweet Bread & Bun or by adding 6g Sugar per 100 g of any Laucke baking mix and following the Dough Making by hand instructions on the packs in place of Step 3 above.
    Then proceed from Step 4.

  • Laucke Specialities
  • Prep: 45 minutes
  • Bake: 20-25 minutes


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