Chocolate Hazelnut Babka

recipe

• Step 1
  In a bowl, gently mix the yeast with the tepid milk & 1 teaspoon of sugar. Set aside for approx. 10 min, for the yeast to activate.
• Step 2
  Meanwhile, in a mixing bowl, combine : the flour, sugar & 1 teaspoon of salt.
• Step 3
  Once the yeast is active, pour the mixture into the mixing bowl. Stir to combine.
• Step 4
  Add the eggs one by one, mixing in between. Mix well with a spoon, until there are no lumps.
• Step 5
  Add the room temperature diced butter. Mix vigorously, with the spoon, until the butter is fully incorporated & the dough starts to get elastic - this is the gluten starting to activate.
• Step 6
  Cover the mixing bowl with a clean & lightly damp dish towel. Set aside in a warm spot (25-30°C) for 1h30 for the dough to rise - it should double in size.
• Step 7
  After 1h30, degas the dough by gently hitting it with your hand to let the air out.
• Step 8
  Cover the mixing bowl with cling film & set aside in the fridge for at least 2h.
• Step 9
  Meanwhile, roughly chop the hazelnuts.
• Step 10
  Grease a loaf tin (we used a 29 x 10 cm dish here), & line the bottom of the tin with a strip of parchment paper.
• Step 11
  After 2h, remove the dough from the fridge 0 it should have lightly stiffened. On a clean & lightly flour dusted work surface, add the dough.
• Step 12
  Lightly flour your hands & shape the dough into a ball. Roll it out into a rectangular shape, using a lightly floured rolling pin. The dough will be sticky which is normal - the more moist the dough is, the fluffier the babka will turn out !
• Step 13
  Delicately spread the hazelnut spread onto the dough, being mindful not to rip the dough. Top with the chopped hazelnuts - set a handful aside for decorating.
• Step 14
  Using your hands, carefully roll into a log.
• Step 15
  Slice the log in half lengthwise.
• Step 16
  Press together the two pieces on one end & twist the dough to form a braid. Press the other ends together & slide both ends under the braid to finish off.
• Step 17
  Delicately place the babka into a loaf tin (we used a 29 x 10 cm dish here). Sprinkle with the reserved chopped hazelnuts & bake for 40 min at 160°C.
• Step 18
  Once the babka is golden & cooked through, remove the tin from the oven & set aside to full cool down. Optional : meanwhile, prepare a simple syrup by bringing equal parts sugar & water to a boil in a pot for 2 min.
• Step 19
  Brush the top of the babka with the syrup, slice & enjoy !