Chocolate Hazelnut Babka
This chocolate hazelnut babka is the perfect treat for those long winter evenings. Wonderful to enjoy on its own, with a mug of hot milk or with some tea.
Servings: 12 servings
Ingredients
- 1 egg (large)
- 1 egg yolk (large)
- 70 g granulated sugar
- 150 ml milk (plant based)
- 80 g butter
- 8 g dried yeast (or 25 g fresh yeast)
- 350 g all-purpose flour
- 1 tsp vanilla extract
- 100 g dark chocolate
- 100 g hazelnuts
Instructions
- Take the eggs out of the fridge and warm them to room temperature (approx. 1 hour or at least 30 minutes). If you have no time at all, put them in a bowl of hot water for a few minutes before use.
- IF USING FRESH YEAST: In a small bowl, combine the yeast with a tablespoon of flour, a tablespoon of sugar and 2 tablespoons of warm (but not boiling hot) milk. Set aside in a warm place for 10-15 minutes to rise (they should double their volume during this time). Dried yeast - skip this step.
- In a small pot, heat up milk with sugar, until sugar dissolves and let it cool to room temperature. In a second pot, melt the butter (only until it melts, so as not to overheat it). Combine egg and yolk in a bowl. Set aside.
- Fit stand mixer with the hook attachment. Sift flour into the bowl of the stand mixer, add the fresh risen yeast (if you use dried yeast combine it with flour now), warm milk and eggs and combine gently with your hand or a spatula. Add a tablespoon of melted butter and start kneading the dough at the slow speed of the mixer. Continue adding a tablespoon of melted butter throughout the entire process. When all the butter has been added, increase the speed of the mixer to medium and knead for 10 more minutes.
- Cover the kneaded dough with a cloth and set aside in a warm place for approx. 1 hour to rise.
- While the dough is rising, melt the chocolate in a water bath. Pour water into a medium-sized pot, bring to a boil and reduce the heating power to the smallest. In a bowl (the size that fits the pot, so that it does not drown in it but remains on its edges) break the chocolate into cubes. Place the bowl on a pot of boiling water and (taking care not to burn yourself!) stir until the chocolate melts. Set aside.
- Chop hazelnuts into smaller pieces.
- Prepare a 20x40 cm (8x16 inch) cake tin, grease and lined with baking paper. Preheat the oven to 180°C (350°F).
- When the dough has risen, roll it out into a thin (approx. 1 cm / 0.5 inch dough thickness) rectangle. Spread it with melted chocolate and sprinkle with chopped nuts. Roll it up, cut it in half lengthwise and braid, folding one half over the other. Put it into a previously prepared cake tin and set aside for about 20 minutes to rise.
- Put into the preheated oven and bake at 180°C (350°F) for 20-25 minutes. If the top becomes too brown after 10-15 minutes, switch to using only the bottom heater and bake until the 20 minute time mark. Take out of the oven and let it cool slightly. Serve while still warm, preferably with a glass of warm milk.