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
- 300 g 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
- 60 g dark chocolate pastry
- 60 g Soft butter
- 10 g bitter 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)
- 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.
- While whisking, add the diced butter, little by little until it is well incorporated into the dough: whisk for another ten minutes. The dough should be non-sticky and very 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 dough roll in half. Braid the two pieces together then place them in a cake / brioche mold approximately 25 x 10 cm in size, 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.