Chocolate & Hazelnuts Babka
by
Diego Haupenthal
The first bite reveals a harmonious balance of flavors. The dough provides a subtle sweetness that complements the intense richness of the chocolate filling. The cocoa lends a deep, bittersweet flavor, while hints of butter add a luxurious creaminess.
This Chocolate & Hazelnut Babka is a real treat for the senses. Perfect for breakfast, dessert, or any time you want to indulge!
You can substitute hazelnuts with any nut.
- Level
Intermediate
- Cooking
8h+
- Overral
8h+
- Ready
Toasted Hazelnut
30gMilk
1tbspEgg
1Simple Syrup
to brush
Brioche Dough
High Gluten Wheat Flour
245gEgg
2Milk
35gRoom Temperature Unsalted Butter
70gDry Yeast
3gSugar
25gSalt
5g
Ganache with Rum
70% Chocolate Chip
200gRoom Temperature Heavy Cream
100gRum
1tbspFlaky Salt
a pinch
Equipment
Kitchen Scale
Stand Mixer
Kitchen Scale
Toasted Hazelnut
30gMilk
1tbspEgg
1Simple Syrup
to brush
Brioche Dough
High Gluten Wheat Flour
245gEgg
2Milk
35gRoom Temperature Unsalted Butter
70gDry Yeast
3gSugar
25gSalt
5g
Ganache with Rum
70% Chocolate Chip
200gRoom Temperature Heavy Cream
100gRum
1tbspFlaky Salt
a pinch
Equipment
Kitchen Scale
Stand Mixer
Kitchen Scale
Chocolate & Hazelnuts Babka
Diego Haupenthal
Add 2 eggs and 35g of milk to a stand mixer bowl
Add 245g of high gluten wheat flour and 25g of sugar
Add 3g of salt and 3g of dry yeast
Fit the mixer with the hook attachment and mix on low speed to form a smooth dough. Scrape the sides of the bowl from time to time to ensure all the ingredients are evenly incorporated
Increase the speed and knead for 5-10m until the dough is smooth and strong
Add 70g of butter and knead until it is completely incorporated and the dough is elastic
Transfer the dough to a countertop and shape into a ball
Wrap it in cling film and place in the refrigerator for 4-12h to slightly ferment and proof
Fill a pot halfway with water and bring it to a simmer over medium-low heat
Place a large bowl over the boiling water and add 200g of 70% chocolate chip. Make sure the bowl doesn't touch the water
Stir the chocolate until completly melted
Add 100g of room temperature heavy cream and combine. Remove from heat
Add a pinch of flaky salt and 1tbsp of rum. Stir to combine. The ganache with rum is ready
Unwrap the Brioche Dough and place on a clean work surface
Roll out the dough with a rolling pin and pre-shape into a rectangle
Place the dough on a tray lined with parchment paper and cover it with cling film
Let it rest in the fridge until cool and firm
Place 30g of toasted hazelnuts in a plastic bag and crush them lightly with a rolling pin
Dust a work surface with flour and stretch the dough in a rectangle of 30cm x 20cm
Spread a generous amount of the Rum Ganache over the dough and sprinkle the hazelnuts evenly
Roll the dough lengthwise. Apply just enough pressure to prevent air pockets in the dough. Seal the ends
Cut the rolled dough in half with a serrated knife
Make a braid and seal the tips by pressing the ends together
Place the babka in a greased pan and adjust it to cover the entire bottom of the pan
Place inside the oven with a bowl of hot water to create a proofeing box. Proof the babka for about 3h until it's fluffy. When you poke it, your finger should leave an indentation in the dough
Preheat the oven at 180°C
Brush the babka with a mix of 1tbsp of milk and 1 egg
Bake for 20-25m until golden brown and firm. If it feels soft and gives in to pressure, it may still need some more baking time
Remove the babka from the mold
Brush with a simple syrup. The babka is ready
Enjoy!