Chocolate hazelnut babka brioche

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!
  

Observations

Attributes

Questions

Photos of members who cooked this recipe