Jersey Black Butter Babka

In a large bowl, crumble the fresh yeast (or add dried yeast) and add the lukewarm Jersey milk. Stir until dissolved.

Add the caster sugar, melted Jersey butter, egg, mashed Jersey Royals, and salt to the yeast mixture. Mix well.

Gradually add the strong bread flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with cling film, and let it prove in a warm place for 1-1.5 hours, or until doubled in size.

Once the dough has doubled, punch it down and divide it in half.

On a lightly floured surface, roll out one piece of dough into a rectangle about 30x40cm. Spread half of the Jersey Black Butter evenly over the surface.

Roll the dough up tightly from the long edge to form a log. Repeat with the second piece of dough and the remaining Black Butter.

Using a sharp knife or a dough scraper, cut each log lengthwise down the middle, leaving about 2cm attached at one end.

Carefully twist the two strands of each log together, with the cut sides facing upwards, to create a braided effect.

Place the two braided strands side by side in a prepared loaf tin (approx. 23cm x 13cm), or form a circle on a baking sheet. Cover with cling film and let it prove for another 30-45 minutes.

Preheat your oven to 180°C (160°C fan/ Gas Mark 4).

Brush the babka with the beaten egg. Optionally sprinkle with sugar.

Bake for 35-40 minutes, or until golden brown and cooked through. A skewer inserted into the center should come out clean.

Let the babka cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Garnish with fresh local berries (optional) and serve.