• 5 / 10 hours
  • Medium

Babka with hazelnuts and cocoa cream

280 g of Type 0 Manitoba flour
260 g of Type 1 Soft Wheat Flour
150 g of sourdough (or 15 g of compressed brewer's yeast)
150 g of soft butter
65 g of water
65 g of fresh whole milk
90 g of brown sugar in crystals
4 small eggs (or 3 large eggs)
1 pinch of salt
120 g of melted chocolate
50 g of melted butter
80 g of toasted hazelnuts
Water q.s.
First of all, dissolve the mother yeast with slightly warm water, add it to the flour and start mixing. Add the milk and, one by one, the eggs: continue to knead, waiting for the dough to have completely absorbed the egg before adding the next one. At this point, add the salt and, after having kneaded for some time, add the soft butter. Once blended well, transfer the dough (which should be soft and slightly sticky) inside a greased bowl, give it a series of circular folds, "pinching" the edges of the dough and bringing them towards the center for about 10 times , then let it rest until doubled in volume. It will take from 4 to 8 hours with the use of made yeast, from 2 to 3 hours with the use of brewer's yeast.
When the leavening is complete, melt the chocolate with a little water and, separately, the butter, then divide the dough in two and, spreading them on a sheet of parchment paper, create two rectangles of approximately 28x38 cm. Brush the surface first with melted butter, then with chocolate and sprinkle with chopped hazelnuts.
At this point, roll up the two rectangles on the long side and let them rest in the refrigerator for 30 minutes. At rest, cut the two cords in half lengthwise and intertwine them so as to obtain two large cords. Place each braid obtained in a plumcake mold, cover it with a damp cloth and let it rise until doubled in volume.
After the second leavening time, bake for 20/30 minutes at 190 °, then turn them out when they are lukewarm.

In cooperation with Vaniglia Cooking

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