Chocolate Hazelnut Babka

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 !