Hazelnut Babka Recipes

HAZELNUT BABKA

Hazelnut Babka image

Provided by Food Network

Categories dessert

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

1/2 cup all-purpose flour
1 envelope yeast (2 1/2 teaspoons)
1/2 cup milk
2 1/2 to 3 cups all purpose flour
1 egg
3 egg yolks
1/4 teaspoon salt
3 tablespoons sugar
Butter or vegetable oil or spray, for bowl
1/4 pound unsalted butter, melted
2 tablespoons melted, unsalted butter
1/4 cup sugar
1 tablespoon cinnamon
1 cup toasted and chopped hazelnuts
1/4 cup butter
2 tablespoons sugar
1/4 cup honey
1/4 cup hazelnut liqueur
1/2 cup chopped, toasted hazelnuts

Steps:

Make the sponge by mixing ingredients in bowl and letting sit for 1/2 hour.
In a standing mixer, fitted with a dough hook, add the sponge. Add in the flour, egg, egg yolks, salt, and sugar. Add any additional flour to make smooth dough. Place in oiled bowl, cover and set aside until doubled in volume. Punch down and let rise (covered) again.
Punch down and roll out into a rough triangular shape that is about 1 1/2 feet and 1/2-inch thick. Paint with melted butter. Mix together sugar, cinnamon and hazelnuts. Sprinkle on. Roll up and press into well-buttered bundt pan. Let rise until doubled.
Preheat oven to 375 degrees F.
Bake for 40 minutes. Let cool then remove from pan. Cook together butter, sugar, honey, and liqueur. Paint on top. Sprinkle with nuts.

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2018-03-08 This Chocolate Hazelnut Babka recipe makes two loaves, so enough to make one, and share one, or one to pop into the freezer for later. A …
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BABKA DOUGH In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 ½ hours. Once the dough has risen, punch down slightly and shape into a rectangle. Wrap tightly in plastic wrap, and place on a baking sheet. Place in the freezer for 2 hours to firm up before rolling.
CHOCOLATE HAZELNUT SPREAD Preheat the oven to 350˚f / 180˚c. Place the hazelnuts on a baking sheet. Roast in the oven, shaking occasionally, for 8-10 mins, checking often, until the are golden brown. Allow to cool completely, then rub between your hands to remove the skins. Do not worry about any stubborn skins. Transfer to the work bowl of a food processor, and pulse briefly to chop. Add the melted dark chocolate, sugar, and salt. Pulse to combine, then mix on high speed for at least five minutes. Check, and give more time mixing if needed. Transfer to a container and store at room temperature until you are ready to use.
ASSEMBLY Lightly grease two loaf pans, and line with parchment paper. On a lightly floured surface, roll the dough out to a 16 x 25 inch rectangle (40x64cm). Spread the hazelnut spread over the surface of the dough, and sprinkle with the hazelnuts. Starting with the long side, roll up into a tight spiral. Cut in half, and set one half aside. Using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist, as shown in the photos. (this video also explains well) Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.

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Make the filling. Tip the hazelnuts into a baking tray and roast in the bottom of the oven for 4–5 minutes, tossing occasionally, until light golden. Tip onto a chopping board, leave to cool, then roughly chop half the hazelnuts and finely chop the remainder. Set aside.
Place the butter, sugar and chocolate in a pan and melt very slowly over a low heat, stirring until smooth and combined. Remove from the heat and stir in the cocoa powder. Pour into a bowl and leave to cool and thicken slightly.
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Add 1 cup warm milk to a mixing bowl with yeast and 1 tablespoon sugar, stir and let sit fo r5 minutes. It should become foamy.
Add remaining sugar, egg, egg yolk, flour, and salt. Mix until well combined using a mixer dough hook for 5 minutes. Add 2 tablespoons butter and mix until fully incorporated, about 3 minutes. The dough will be tacky.
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Place flour, caster sugar, yeast, salt and lemon zest into a large bowl of a standing mixer fitted with the hook attachment and mix well (you can also do it all by hand). Place the milk and the butter into a small saucepan and heat gently until the butter has melted. Set this mixture aside until it is lukewarm. Add the egg and the milk mixture into the bowl with flour, and start mixing it on a low speed for about 6-8 minutes until it forms smooth and elastic dough. Transfer the dough into oiled bowl, cover with cling film and allow it to rise for about an hour or until it has doubled in size.
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Total Time 1 hr 10 mins
Calories 284 per serving

Combine half the flour with the yeast in a medium bowl and add the milk and the honey. Mix with a wooden spoon to combine, then use your hands to bring the dough together.
Once the dough has risen, add the remaining flour, 40g sugar, 40g butter and the egg. Mix together until it forms a rough dough, then knead it on a lightly floured surface for 5-7 minutes until smooth.
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