Chocolate-hazelnut babka
A generous twisted brioche filled with dark chocolate and hazelnuts. The stand mixer develops a supple, even dough that is easy to roll out and braid.
Preparation
- 1
Place the flour, sugar, yeast, milk and eggs in the bowl. Mix at low speed to form a dough.
Speed 2⏱ 2 min🔧 crochet pétrisseur - 2
Add the salt, then incorporate the soft butter in several additions. Knead until the dough is smooth and elastic.
Speed 2⏱ 10 min🔧 crochet pétrisseur💡 The dough should become supple and gradually pull away from the sides of the bowl.
- 3
Cover the bowl and leave to rise for about 1 hour 30 minutes, until the dough has almost doubled in volume.
- 4
Roll the dough out into a rectangle. Spread over the hazelnut paste, chopped chocolate, hazelnuts and brown sugar. Roll up tightly.
- 5
Cut the roll in half lengthwise, twist the two strands with the cut sides facing up and place in a loaf pan. Leave to rise for 40 minutes.
- 6
Bake at 175°C for 30 to 35 minutes. Leave to cool slightly before removing from the pan.
🌡 175°C⏱ 35 min
