Recipes, Desserts

Chocolate hazelnut babka

For 8 people

Preparation: 30 minutes
Resting time: 3 hours
Cooking: 50 minutes

Ingredients

  • 170 ml of milk
  • 10 g of dry yeast
  • 325 g of T45 flour
  • 325 g of T55 flour
  • 2 eggs
  • 110 g of sugar
  • 120 g of melted butter
  • 1 teaspoon of salt
  • 200 g of hazelnut spread
  • 100 g of crushed hazelnuts

Recipe

Mix the flours, sugar, and salt.

Add the milk, eggs, and melted butter, then knead the dough.

Let the dough rise for 1 hour and 30 minutes in a warm place (between 28 and 30°C).

Deflate the dough and roll it out into a rectangle measuring 80 cm by 60 cm.

Spread the hazelnut spread over the dough, then sprinkle with crushed hazelnuts.

Roll the dough to form a log.

Cut the log in half lengthwise, then in half widthwise to create 4 strips.

Braid the strips to form a crown.

Place the braid in a cheesecake mold.

Cover the dough with a cloth and let it rise for another 1 hour and 30 minutes.

Preheat the oven to 150°C.

Brush the babka with an egg wash.

Bake the babka for 50 minutes.

Remove the babka from the mold and let it cool on a rack before enjoying.

The result

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