Warm up the milk and add sugar and yeast and let it rest till the yeast bubbles (3-5 mins)
Sift flour with salt, add melted butter, whipped egg, SPRIG Japanese Yuzu Extract and milk + yeast mixture. Combine well to make a pliable dough. Let this rest in a warm, dark spot for about an hour
After an hour, knead the dough for a few minutes, roll it out into a square, spread melted chocolate and cashew bits. Roll this into a cylinder and cut it through the centre into 2 halves (lengthwise). Pleat both together and make a wreath. Add some cashews on top of the chocolate layers and let it rest for another hour
Brush the babka dough with butter and bake in a preheated oven at 180 C for about 30 minutes
Once the babka is baked, brush it with Yuzu flavoured sugar syrup for a nice glaze and enjoy it with a hot cuppa coffee