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Recipe by
Babka is the Hebrew name for krantz, a sweet braided brioche usually served as a breakfast treat or also for afternoon tea. There are numerous recipes and even more versions and flavors in which babka can be made. The actual preparation time is very short; the rising time is a bit longer, but it is enough to prepare this dessert in the evening to bake it in the morning, or even better prepare it during the day and bake it in the evening: the next day at breakfast you will have a very sweet surprise, preceded by the smell of chocolate that will remain in the air. Let us see, then, how to prepare chocolate and hazelnut babka.
Step 1 of 10: Put the type 0 flour and the water in a small saucepan and, being careful not to form lumps, heat everything over low heat until you obtain a gelatinous porridge that comes away from the sides of the pan.
Step 2 of 10: Let it warm up. Dissolve the fresh yeast in a small bowl with a little warm milk.
Step 3 of 10: Put the flour in a bowl, add the fresh yeast, the tang zhong, the sugar, the egg and gradually the milk.
Step 4 of 10: Meanwhile, add the butter, hazelnuts and salt and let the time run out.
Step 5 of 10: Work the dough with the Bimby or by hand; in this case I used the Bimby. 10 min spiga speed.
Step 6 of 10: Transfer the dough to a bowl and let it rise until doubled in size (in the oven with the light on) for about an hour.
| Average values | Per serving168 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,935 kJ702 kcal | 1,750 kJ418 kcal |
| Fat | 27.83 g | 16.59 g |
| of which saturated fatty acids | 4.71 g | 2.81 g |
| Carbohydrates | 98.7 g | 58.84 g |
| of which sugars | 48.3 g | 28.79 g |
| Fibre | 2.99 g | 1.78 g |
| Protein | 15.7 g | 9.36 g |
| Salt | 0.15 g | 0.09 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 7 of 10: After the rising time, take the dough and divide it into 4 equal parts, roll them out with a rolling pin and put the Nutella inside.
Step 8 of 10: Then form braids and in turn roll them up on themselves and let them rise for another 2 hours.
Step 9 of 10: Brush the surface of the bread with some milk and sprinkle a little granulated sugar on top.
Step 10 of 10: Bake in a preheated static oven at 180° for 40 minutes.
In gray: not detectedDetected
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
