This Chocolate Hazelnut Babka is a delicious sweet twist bread. With a fluffy yeast dough and creamy chocolate hazelnut filling.
Course baking
Keyword babka
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 1Babka
Author Klaraslife
Ingredients
500gwheat flour
7gactive dry yeast
260mllukewarm oat milkor milk of your choice
70gvegan butter room temperature
50gbrown sugar
pinchof salt
5big spoons of nut nougat cream
90gof chopped and roasted hazelnuts
2tbspoatmilk
Instructions
Add flour, yeast, sugar and salt in a mixing bowl and mix.
Add milk and butter and knead for about 10 minutes with the dough hook at medium level.
Then let the dough covered in a warm place for 1 hour.
Roll out the dough on a floured surface to a rectangle (40x64cm). Spread the chocolate cream over the surface of the dough, and sprinkle with hazelnuts.
Now roll up the dough from the long side. With a sharp knife cut in half, lengthwise. and then cross the pieces over one another to create a twist.
Press the ends slightly and place them in the greased cake pan. NOTE: Cut the Babka, if it to big for one pan, I also used two cake pans.
Cover again and let rest for 45 minutes. Brush the loaves lightly with oat milk.
Preheat oven to 190 ° C and bake for 35 -40 minutes.
Allow to cool slightly in the mold and then allow to cool completely on a grid.