Chocolate Hazelnut Babka

Step 1

Mix the warm milk with a teaspoon of sugar and the yeast. Mix together and let it activate for 10 min.

Step 2

In a bowl, combine : the flour, sugar, & a teaspoon of salt. Mix.

Step 3

Next, add the milk/yeast mixture to the bowl & mix using a spoon.

Step 4

Add the eggs one by one & mix until incorporated. Mix well with the spoon to make sure there are no lumps.

Step 5

Next add the butter (cut into small pieces at room temperature). Mix vigorously!

Step 6

Continue mixing until completely mixed & your dough starts to get elastic. This is the gluten starting to activate!

Step 7

Cover the bowl with a damp dish towel & let it rise for an hour and a half in a warm place. The dough should double in size.

Step 8

After an hour & a half, gently hit the dough with your hand to let out the air.

Step 9

Cover with plastic wrap & leave it in the refrigerator for at least 2 hours.

Step 10

Roughly chop the hazelnuts using a knife.

Step 11

Grease a loaf tin with butter and cover with parchment paper.

Step 12

Remove the dough from the refrigerator. It should have gotten slightly hard. Place it on a work surface covered with flour.

Step 13

Form a ball & roll it out to form a large rectangle. The dough will be sticky which is normal. This means it will be fluffy and moist.

Step 14

Spread a layer of the chocolate-hazelnut spread & chopped hazelnuts. Be very delicate so you don't pierce the dough!

Step 15

Using your hands, carefully roll into a log.

Step 16

Cut the log in half lengthwise.

Step 17

Press together the two pieces on one end & twist the dough, pressing the other ends together when you finish.

Step 18

Delicately place the twisted dough into the loaf tin (we used a 29 x 10 cm dish here). Sprinkle with some extra hazelnuts.

Step 19

Bake for 40 min at 160°C.

Step 20

After removing from the oven, make a syrup by bringing equal parts sugar and water to a boil for 2 min.

Step 21

Brush the top of the babka with the syrup. Cut into slices and enjoy!