Chocolate and Hazelnut Babka

Chocolate and Hazelnut Babka

Ingredients:

For the Dough:

• 250g plain flour
• 25g sugar
• 4g dried yeast
• 1 whole egg
• 65g butter
• 125ml milk
• Generous pinch of salt

For the Filling:

• 90g butter
• 100g good quality dark chocolate
• 40g icing sugar
• 25g cocoa powder
• 1/2 teaspoon ground cinnamon
• 70g roasted and chopped hazelnuts (skins removed)

For the Syrup:

• 60ml water
• 100g sugar

Instructions:

1. Prepare the Dough:

   • Warm the milk on the stove until it reaches blood temperature. Do not let it boil or simmer.
   • Add the yeast and sugar to the warm milk, stir, and let it sit for at least 5 minutes until it becomes foamy.
   • Whisk the egg in a separate bowl, then melt the butter and let it cool slightly before mixing it with the egg.
   • In a large bowl, combine the flour and salt. Make a well in the center and add the milk mixture followed by the egg mixture.
   • Mix until the dough starts to come together, then turn it out onto a floured surface and knead for at least 10 minutes until the dough is smooth and elastic. (You can also use a stand mixer with a dough hook for this step.)
   • Lightly oil a bowl, place the dough in it, cover with cling film, and let it rise in a warm place for about 2 hours or until doubled in size.

2. Prepare the Filling:

   • About 1 hour before the dough is done rising, make the filling.
   • Melt the butter and chocolate over a pot of simmering water until completely melted.
   • Sift in the icing sugar and cocoa powder, then add the chopped hazelnuts and cinnamon. Mix well and let it cool until it reaches a spreadable consistency.

3. Assemble the Babka:

   • Once the dough has risen, roll it out on a floured surface into a rectangle measuring 30cm by 20cm, with the long edge facing you.
   • Spread the chocolate filling over the dough, leaving a small border around the edges.
   • Roll the dough tightly from the long edge. If the chocolate filling is too soft, refrigerate the roll for 5 minutes to firm it up slightly.
   • Cut the roll in half lengthwise and twist the two halves together, then place the twisted dough into a prepared baking tin.
   • Cover and let it rise for another hour.

4. Bake the Babka:

   • Preheat the oven to 180°C (350°F).
   • Bake the babka for 30 minutes.

5. Make the Syrup:

   • While the babka is baking, prepare the syrup. Bring the water and sugar to a boil in a small saucepan, then let it cool slightly.

6. Finish the Babka:

   • When the babka is done baking, pour the syrup over it while it is still in the tin.
   • Let the babka sit for 15-20 minutes to absorb the syrup.
   • Remove from the tin, tear off a piece, and enjoy the chocolate hazelnut cinnamon goodness in this soft, delicious bread.

The smell of cinnamon wafting through the house will be amazing and you will want to make this over and over again.

Love Del

x