Would you like a little soft brioche recipe? This Roasted hazelnut chocolate babka should please you! We love its ultra-comforting side, and its cocoa filling ...
What is babka?
It is a gourmet brioche from Eastern Europe, it is also known under the name of Krantz. Its particularity (besides its softness) is that it is garnished, rolled, cut then braided. This creates a nice "marbled" side to the cut.
I love making it with chocolate, but you can also garnish it with hazelnut spread, or speculos for example. I used roasted hazelnuts in this recipe. I got into the habit of roasting my oilseeds for recipes because it develops their flavor a lot.
How to make this chocolate hazelnut babka?
To make a brioche in general, you have to take your time. This is also the case for this Roasted hazelnut chocolate babka ! I advise you to start the day before: the dough will rest overnight in the refrigerator for its first growth, easy!
The next day then, it is lowered onto a floured work surface. We prepare the filling (here with cocoa and hazelnuts). We coat the spread with this filling, sprinkle with hazelnuts and then roll it.
It is then necessary to cut the formed sausage in half, and make a braid with it. And now, voila :)
NB: If you are used to making your brioche dough rise in a warm place, it is possible here too, but be aware that it will be more sticky to work with than if you put it in the fridge overnight.
When you take it out of the oven, you can coat it with a little syrup with a brush to make it deliciously shiny ... I explain all of this in my recipe below.
Other recipes to try
If you like homemade brioches, I also recommend these other recipes from the blog:
- Cinnamon rolls, cinnamon rolls
- Hazelnut chocolate rolls
- Soft butchy brioche with chocolate chips
- Kanelbullar, Swedish buns
- Chocolate chip kringle
If you make this hazelnut chocolate babka, do not hesitate to tag @liliebakery on Instagram so I can see your beautiful buns out of the oven!
Babka Chocolate Roasted Hazelnuts
Ingredients:
Brioche
- 300 g all-purpose flour
- 3,5 g baker's yeast (to be rehydrated)
- 1 cc salt
- 30 g blond or brown sugar
- 125 ml whole milk
- 2 small eggs
- 35 g unsalted butter in pieces
Garnish
- 60 g dark chocolate pastry
- 60 g unsalted butter
- 10 g unsweetened cocoa powder
- 20 g light brown sugar (adjust the dose of sugar to your taste)
- Pinch Salt
- 100 g Hazelnut
- A little agave syrup (optional)
Instructions:
- Rehydrate the yeast in a little milk (follow the directions on your yeast packet). In the bowl of the food processor, combine the flour, sugar and salt. Then add the milk and the milk-yeast mixture, and the eggs. With the hook, mix everything about 10 minutes, the dough should be elastic.
- Add the diced butter, little by little until it is well incorporated into the dough: mix for another ten minutes. The dough should be non-sticky and quite elastic.
- Transfer to a large, lightly oiled container covered with cling film. Place in the refrigerator so that it rises overnight OR let rise in a warm oven but turned off (preheated to 30 °) for 1 hour, without film but with a damp cloth on top. In the end, regardless of the option chosen, after this 1st growth, the dough must have at least doubled in volume.
- Roast the hazelnuts: preheat the oven 180 ° traditional heat. Arrange the hazelnuts flat on a baking sheet lined with baking paper. Bake for about 5-8 minutes. Off the heat, rub the hazelnuts in a tea towel (so as not to burn yourself) to remove the thin brown skin. Then cut the hazelnuts in half.
- Prepare the cocoa filling: melt the butter and chocolate in the microwave at small intervals. Then add the cocoa and sugar. Mix and let cool until you get a spreadable texture.
- On a floured work surface, roll out the dough onto a 30x40cm rectangle. Spread the cocoa filling with a spatula, leaving 1 cm of space all around the rectangle. Sprinkle with hazelnuts (keep a little for the end). Then roll the dough onto itself on the wider side. Roll up tight.
- With a good knife, slice the resulting roll of dough in half lengthwise to have two long pieces of dough. Weave the two pieces together then place them in a cake/brioche mold measuring approximately 25 x 10 cm, previously greased and lined with a sheet of baking paper.
- Cover and let grow again (2nd shoot) for 1 hour or 1 hour 15 minutes in a warm place (I use the oven trick I told you about above).
- Then bake the brioche at 180 ° traditional heat for 25 minutes. It must be nicely golden (watch out).
- Out of the oven, cover the brioche with a little agave syrup with a brush, and garnish with the rest of the roasted hazelnuts.
LadyMilonguera
As beautiful as greedy this babka!
StephanieLdp
Hello, how much should we put for fresh yeast, please?
Lilie bakery
Hello, I can't tell you, I never use one. Only dehydrated for me ...
Floriane
I don't make as many buns as I would like, simply because I don't take the time, yet it's so good when it's homemade!
Lilie bakery
Yes 100% agree with you! And that smell coming out of the oven yum :)
L&T
A good idea to put in a good mood in the morning!
Pink
She was just delicious with her hazelnuts! Want to do another one next weekend :)
Muriel
It is superbly appetizing this babka! enough to start the day nicely ...
Sabrina
Hello, to braid the brioche is he slicing it in 2 lengthwise or crosswise? I have trouble visualizing.
Thank you
Lilie bakery
Hello Sabrina, you have to cut the length because the longer it is, the more you can make a pretty braid. Goodbye !
Claire
Hello, I can't wait to try your recipe it makes my mouth water!
I have a question about adding the butter: should it be at room temperature, or just out of the fridge? And you say you add it while whisking, does that mean you take the hook off the robot to replace it with the whisk?
Thank you !
Lilie bakery
Hello Claire, the butter must be at room temperature: neither too soft nor too hard. Goodbye :)
Alice
Hello,
I have just tested the recipe and the dough is still very sticky… even after 30 minutes of kneading, is this normal!
She spends the night in the cool, we'll see tomorrow!
What did I miss?
Lilie bakery
Hello Alice, don't worry it's completely normal. Putting it in the fridge will make it very easy to handle the next day. Goodbye :)
Mary Paul
In response to a question about fresh yeast.. For 300g of flour put about 12g of fresh yeast
Anna
Hello, I would like to know if it is possible to let the dough rest too long?
If, for example, I make the recipe in the morning and then I leave it in the fridge for 24 hours, is this likely to be a problem? If yes, what maximum time would you recommend?
Thank you
Lilie bakery
Hello Anna, I always let the night before rest for the next morning, never again. I do not advise you to go beyond the risk of drying the dough. Goodbye :)
Lucia
Hello, the dough does not rise when I put it in the fridge for the night, I have made this recipe several times and putting it in the fridge is not suitable although pushing it outside always works. Can we hope for a new growth outside after a stint in the fridge?
Thank you!
Lilie bakery
Hello Lucie, this is really strange because for me (and other readers) this is the biggest sprout I get in the refrigerator! If you want to try something else, I recommend the oven preheated to 30° and turned off. You put your salad bowl covered with a damp cloth in it, and the growth will take place without problem. Also check the freshness of your yeast. See you soon :)
SYLVIE
Dear Lilie, well done again, what do I say “Bravissimo”!!! This brioche is perfect: it flatters the eye with its pretty golden braid, it arouses greed with its chocolate-hazelnut chip marble, and to finish it offers a texture that is both airy and like a good taste of sweet bread!
My friends and I had a great time... your babka has powers of generosity and fraternity that connect souls together ✨
Thank you for this magical recipe that enchants winter.
Lilie bakery
Thank you Sylvie! That’s adorable of you! Pastry brings people together, it’s true, it’s a beautiful sharing with those we love! See you soon :)