Hazelnut and Chocolate Babka

This Babka is similar to brioche and is perfect for the Sunday breakfast table.

Ingredients make 2 loaves

180 ml lukewarm milk

2 sachets dried yeast

110 g caster sugar

3 eggs (150 g)

1 tsp salt

550 g plain white flour

270 g soft butter

200 g toasted hazelnuts

200 g finely chopped dark chocolate

Method

Place milk, yeast and sugar in a mixing bowl and blend evenly. Add eggs, salt and flour, mix until dough is formed. Gradually add 150 gram of the butter while mixing on low speed and keep mixing until the dough is elastic and shiny, approx. 7 minutes. Place the dough in a bowl and cover with a tea towel. Allow resting for 2 hours. Place the toasted hazelnuts in a food processor and grind. Add the last 120 gram butter and mix until an even paste is formed. Add chopped chocolate and mix evenly. Deflate the dough and divide into 2 pieces. Roll each dough on a lightly floured table into a rectangular shape approx. 30 x 50 cm and spread half the hazelnut and chocolate filling on each rolled out dough piece. Roll each dough piece toward yourself to form a long round sausage shape. Cut through the dough the long way and plait the two pieces. Place each piece in a greased bread tin. Cover with a tea towel and allow 2 hours for proofing. Preheat 175º C normal bake. Drizzle the top with demerara or white sugar and place the tin in the middle of the oven. Bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try substituting hazelnuts with almonds, walnuts or pecan nuts.