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Babka with Hazelnut and Chocolate Filling
40—60 Min
The word "babka" originally meant "grandmother" in Polish, but is now more commonly used to refer to a traditional ring cake. Our yeast-based braided version has a chocolate and hazelnut filling, and is baked in a loaf pan. The sugar syrup makes it wonderfully moist and irresistible.
Ingredients 4 Portions
For the dough
- 265 gFlour, smooth
- 50 gPowdered sugar
- 1 tsp.Yeast, dried
- 2 Eggs
- 75 gButter, softened
- 60 mlWater
- 0.5 tsp.Lemon Peel, Chopped
For the filling
- 15 gCocoa powder
- 70 gChocolate with 70% cocoa content
- 60 gButter, melted
- 100 gHazelnuts, chopped
- 1 tsp.Cinnamon, Ground
- Butter for greasing
For the syrup
- 80 mlWater
- 130 gGranulated sugar
Preparation
- 1
For the dough, combine the flour with the sugar, yeast and lemon.
- 2
Add the water and eggs and knead. Add the softened butter and salt.
- 3
Knead for at least 10 minutes in a food processor. Place the dough in a dish, cover, and leave to rise for at least 4 hours.
- 4
Melt the chocolate over a bain-marie and make the filling by combining the hazelnuts, melted butter and other ingredients.
- 5
Roll the dough out into a rectangle, cover with the mixture and roll up.
- 6
Cut the roll in half lengthwise and then braid the lengths.
- 7
Line a loaf pan with baking parchment, brush with plenty of butter and place the braid in the pan.
- 8
Cover with a damp dish towel and leave to rise in a warm place for 1.5 hours.
- 9
Preheat the oven to 190 °C (374 °F) on the conventional oven setting. Cover the dough in the loaf pan with baking parchment and aluminum foil and bake for around 30 minutes
- 10
Remove the foil and bake again for 10 minutes until browned.
- 11
Boil the water and sugar in a saucepan to make a syrup.
- 12
Now brush the hot cake with the syrup. Leave the babka to cool in the pan, then turn out of the pan and serve on a plate.
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