Himbasha be Tikur Inkulal Kek (Ethiopian Chocolate-Spiced Celebration Bread-Cake)

Himbasha is the traditional ceremonial sweet bread of Ethiopia and Eritrea, baked for weddings, holidays, and religious celebrations. This modern-fusion interpretation incorporates dark chocolate and cardamom into the enriched dough, bridging the traditional himbasha's gentle sweetness with contemporary patisserie influence. It makes a stunning centerpiece for festive occasions.

Serves: 8

Ingredients

Dough:

• 500g (4 cups) plain flour
• 7g (2¼ tsp) instant yeast
• 80g (⅓ cup) caster sugar
• 1 tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp ground coriander seed
• ½ tsp salt
• 2 eggs
• 180ml (¾ cup) warm milk
• 80g (5½ tbsp) unsalted butter, softened

Chocolate filling:

• 100g (3½ oz) dark chocolate (70%), finely chopped
• 2 tbsp (25g) brown sugar
• 1 tsp ground cardamom
• 30g (2 tbsp) softened butter

Glaze:

• 1 tbsp honey
• 1 tbsp warm water
• 1 tbsp sesame seeds

Instructions

1. Whisk flour, yeast, sugar, spices, and salt in a large bowl. Make a well; add eggs, warm milk, and softened butter. Mix to a shaggy dough, then knead 10 minutes until smooth and elastic. Cover and prove 1 hour until doubled.
2. Mix chocolate filling ingredients together until smooth.
3. Punch down dough and roll on a floured surface into a 30x40cm (12x16 inch) rectangle. Spread chocolate filling evenly, leaving a 2cm border.
4. Roll tightly from the long edge into a log. Slice into 3 equal ropes, braid them together, and form into a round loaf by coiling the braid. Place in a 25cm (10 inch) round greased tin.
5. Prove a further 45 minutes until noticeably puffed. Preheat oven to 180°C (350°F).
6. Brush with honey glaze and scatter sesame seeds. Bake 30-35 minutes until deep golden-brown and hollow-sounding when tapped. Internal temperature should reach 90°C (195°F).
7. Brush again with honey glaze while hot. Cool 20 minutes before slicing.

Cook's Notes: Traditional himbasha uses fenugreek and coriander seeds — these are preserved in this recipe. The chocolate is a modern addition; omit it and increase sugar by 2 tbsp for the traditional version. Himbasha keeps well wrapped for 3 days.