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Chocolate & Hazelnut Babka

Recipe submitted by Mable Tan

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This spongy yeast cake is traditionally baked for Easter Sunday in Poland, Lithuania, Slovakia, Belarus, Ukraine and Western Russia. Yes, I know I’m a little late for Easter but I found this recipe in last month’s Australian Gourmet Traveller and I just had to give it a go.

Serves 6 to 8

Ingredients

180ml lukewarm milk
14gm (2 sachets/ 1 tbsp) dry yeast
110gm (0.5 cup) caster sugar
485gm (3.25 cup) plain flour, sifted
2 eggs
1 egg yolk
210gm softened butter
100gm hazelnuts/ almonds
100gm dark chocolate (50% cocoa solids), coarsely chopped
egg wash for brushing
Demerara sugar, for scattering

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Method

Combine milk, yeast and 1 tbsp sugar in the bowl of an electric mixer fitted with a paddle, set aside in a warm place until foamy (5 – 7 minutes). Add 75gm flour, mix to combine, then add eggs, yolk, remaining sugar and a pinch of salt, mix to combine.
While mixing on low speed, gradually add remaining flour until combined, then add 150gm butter, a little at a time, beat until dough is shiny and elastic (about 5 minutes, dough will be quite soft).
Place dough in a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1 – 1 ½ hours).
Preheat oven to 180°C. Place hazelnuts on a baking tray and roast until golden, cool slightly, then rub with a tea towel to remove skins and cool completely.
Process in a food processor until coarse crumbs form, combine with remaining softened butter to form a paste and set aside at room temperature.
Knock back dough and divide into two.
Roll dough on a slightly floured surface into a 20 x 32cm rectangle.
With longest side facing you, spread over half the hazelnut paste, leaving a 4cm border, then scatter over half the chocolate.
Roll away from you to form a cylinder, brush ends with a little egg wash, then join ends to make a loop, twist into a figure of eight and place in a 9cm x 19cm loaf tin lined with baking paper. Proof bread for an hour.
Brush babkas with egg wash, scatter with Demerara sugar and bake in oven for 35 – 40 minutes until golden and cooked through.
Cool in tins for 10 minutes then turn out, cool on wire rack and serve warm or at room temperature.

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Notes & Tips

Babkas will keep, stored in airtight container for 3 days and are best served warm or in toasted slices.

Recipe Rating

Preparation Time: 2H45M

Cooking Time: 40M

What do you think?

Huda Abu Hamdia May 2010

This looks interesting.. thanks for sharing..

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