Chocolate hazelnut babka brioche

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Snacks

6 servings

Very Easy

4 h 55 m

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For an enchanted breakfast or a snack that feels like a cloud, you absolutely must try this babka brioche! Straight from Eastern Europe, this marbled wonder ensures softness and flavor. Filled with chocolate, you can let your cravings speak by replacing it with spread, jam, or caramel... Step by step, we guide you through this recipe with our explanations in photos, video, and writing!

Ingredients

Brioche :

• 2 oz warm water
• 2 oz warm milk
• 1/2 packet dry yeast
• 2.5 cups flour
• 2 Tbsp sugar
• 1 pinch of salt
• 1 tsp vanilla extract
• 3 oz melted butter
• 1 egg

Chocolate spread :

• 3 oz chocolate
• 3 oz butter
• 2 Tbsp sugar
• 2 Tbsp cocoa powder
• 2 oz hazelnuts

Syrup :

• 1/4 cup sugar
• 1/4 cup water

Materials

• 1 stand mixer (optional)
• 1 rolling pin
• 1 brush
• 1 loaf pan 8 x 4 inches

Preparation

• Mix dry yeast with warm water and warm milk. Leave to rest for 10 minutes at room temperature.
• Put flour, sugar, and salt in a bowl. Add melted butter, egg, and vanilla. Pour in the milk + water + yeast mixture.
  
• Knead at low speed until homogeneous. Form a ball, cover with a cloth, and leave to rest for 2 hours at room temperature. Then, refrigerate for 1 hour.
• Chocolate spread :
  Mix melted chocolate, softened butter, cocoa powder, and sugar.
  
• Spread the brioche dough over a floured work surface. Spread the chocolate mixture on top. Brush some water on the edges.
• Crush the hazelnuts and sprinkle them on the chocolate spread. Roll the dough into a log. Cut the log in half lengthwise.
  
• Turn the filled parts upward and twist the two strands together. Bring the two ends together and place the braided dough in a greased loaf pan. Leave to rest for 1 hour under a cloth.
• Bake for 25 minutes at 350°F (180°C). Prepare the syrup: put sugar and water in a saucepan over low heat, mix, and remove from heat after 10 minutes.
  
• Brush syrup on top of the babka and bake again for 5 minutes at 350°F (180°C).
• Let cool before unmolding. It's ready!
  

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PetitChef_Official

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