Chocolate Hazelnut Babka

15 minutesPrep time

35 minutesCook time

210 minutesResting time

469 cal.Per serving

Ingredients for 1

35 g

Flour (all-purpose)

6 g

Sugar (granulated)

6 ml

Milk (whole)

10 g

Butter (unsalted)

25 g

Chocolate-hazelnut spread

1/8 sach.

Yeast (dry)

3/8

Egg

13 g

Hazelnuts

Utensils

Oven, Cake pan, Parchment paper

recipe

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. 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!