Babka
★
★
★
★
☆
4 rates
Preparation : 20 min
Cooking : 30 min
Total time : 2 h 50 Rest : 2 h
1 loaf
250 g of plain flour
3 g of salt
50 g of sugar
150 g of milk
50 g of butter
12 g of fresh baker's yeast
150 g of chocolate and hazelnut spread (Nutella®)
70 g of dark chocolate
70 g of hazelnuts
50 g of sugar
50 g of water
Associated products
RECIPE STEPS
1
In the metal bowl, place the salt, sugar, flour, fresh yeast, and milk.
Run the program.
- 250 g of plain flour
- 50 g of sugar
- 3 g of salt
- 150 g of milk
- 12 g of fresh baker's yeast
2
Add the diced butter and run the program again.
Then let the dough rest for 1 hour in the fridge in cling film.
- 50 g of butter
Bread/Brioche
02:00 / 5 /
3
Roll out the dough into a rectangle shape (3x the width of the cake mold, 1x the length of the cake mold).
Spread the spread evenly in this rectangle.
- 150 g of chocolate and hazelnut spread (Nutella®)
4
In the transparent bowl, put the hazelnuts and dark chocolate in the transparent bowl and run the Robot program until the chocolate and hazelnuts are the desired size.
- 70 g of dark chocolate
- 70 g of hazelnuts
Robot
5
Sprinkle crushed hazelnuts and chocolate over the spread. Then roll the dough widthwise.
- 70 g of dark chocolate
- 70 g of hazelnuts
6
With a knife, divide the dough in half lengthwise and braid (with the spread side facing up).
Place the dough in the loaf pan and let it rise for 45 minutes at room temperature.
7
Next, bake the brioche in the preheated oven at 180 °C for 25 minutes.
8
During cooking, heat the sugar and water in a small saucepan for the syrup.
- 50 g of water
- 50 g of sugar
9
Once out of the oven, brush the babka with this syrup.
Recipes submitted by consumers are not tested by Magimix.
