- Dosage per 1 mold of 30x10cm
- for fabric
- For chocolate cream and filling
- for syrup
Preparation: 35 minutes
cooking: 25 minutes
total: Fermentation for 1 hour + 12 hours
How to make babka
Mix the sifted flour and yeast in a bowl, then add the sugar, vanilla, salt, egg, and water in the center and start kneading.
Next, add the butter in batches, one at a time. Do not add more until the previous butter is completely melted.
In the end you should get a homogeneous and elastic dough. stretched.
Transfer to a lightly buttered bowl, cover with plastic wrap, and let rise overnight in the refrigerator.
Prepare the chocolate cream. Melt the butter and chocolate in a double boiler, add the cocoa and powdered sugar, mix well with a whisk to remove any lumps, and let cool. You will get a very chocolatey, fairly thick and spreadable cream.
Coarsely chop the hazelnuts.
Remove the dough and roll it out on a lightly floured work surface to form a rectangle approximately 30 x 40 cm.
Spread cream all over, leaving 1-2 cm around the edges, sprinkle with hazelnuts and sugar, and roll up from the long edge.
Using a sharp knife, cut the roll in half lengthwise, with the cut side facing up, and toss the two halves together.
Place the brioche into molds, let rise again in a warm place until doubled in size, then bake in a fan oven preheated to 180°C for about 25 minutes, or until lightly golden.
Meanwhile, make the syrup by boiling the water and sugar in a saucepan and let it cool.
Brush with syrup until all is used and leave to cool completely.
Once your babka is ready, all you have to do is serve and enjoy.