Full of hazelnut and chocolate, this Babka recipe by blogger Lion's Bread is a delicious sweet bread that can be enjoyed all year long.
- 1/2 cup whole milk, room temperature 1/2 cup whole milk, room temperature
- 1 tsp vanilla extract 1 tsp vanilla extract
- 2 tsp dry active yeast 2 tsp dry active yeast
- 2 large eggs, room temperature, beaten 2 large eggs, room temperature, beaten
- 4 1/4 cups unbleached all purpose flour 4 1/4 cups unbleached all purpose flour
- 2 1/2 tsp kosher salt 2 1/2 tsp kosher salt
- Domino® Golden Sugar 1/2 cup 1/2 cup Domino® Golden Sugar
- 6 tablespoons salted butter, room temperature, cut into small pieces 6 tablespoons salted butter, room temperature, cut into small pieces
- 4 1/2 ounces chopped dark chocolate 4 1/2 ounces chopped dark chocolate
- 1/2 cup salted butter 1/2 cup salted butter
- 1/3 cup cocoa powder 1/3 cup cocoa powder
- Domino® Powdered Sugar 1/2 cup 1/2 cup Domino® Powdered Sugar
- Pinch of kosher salt Pinch of kosher salt
- 1 egg, beaten 1 egg, beaten
- 1 cup chopped hazelnuts 1 cup chopped hazelnuts
- Domino® Golden Sugar 6 tablespoons 6 tablespoons Domino® Golden Sugar
- 1/3 cup water 1/3 cup water
- 1/4 teaspoon salt 1/4 teaspoon salt
To make the dough:
In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, vanilla extract, and yeast. Use a fork to combine and let stand for 5 minutes to activate the yeast. In this order, add the eggs, flour, salt, Golden Sugar, and butter to the mixer. Stir on low for 3 minutes. Stop to scrape down the sides.
Increase the mixer speed to medium and continue to mix the dough for about 7-8 minutes, until the dough is a smooth, elastic ball. Cover the bowl with plastic wrap, and refrigerate for at least 6 hours, or up to 24.
To make the filling:
Make the filling by combining the chopped chocolate and the butter in a heatproof bowl. Gently melt the chocolate by heating in the microwave in 10-second intervals, stirring in between. When the chocolate and butter have melted, add the cocoa powder, Domino® Powdered Sugar, and salt. Whisk well to combine, it should be slightly thick, and will be pasty when cooled.
Line two 9”x5” loaf pans with parchment paper, and spray with nonstick cooking spray. Set aside.
Dump the dough out onto a well floured work surface. Divide the chilled dough in half.
Roll out one piece of dough into a large rectangle, about 14”x8”. Spread half of the filling onto the whole surface of the dough. With the long edge facing you, roll the dough up tightly into a log, and rest it seam-side down. Use a sharp chef’s knife to slice the log right down the middle, lengthwise. Twist the two halves around each other, trying to keep the cut sides facing out, to show off the layers. Pinch the ends.
Place the loaf into the prepared pan and cover with plastic wrap. Repeat with the remaining half of dough.
Let rise for about 2 hours in a warm place.
Preheat the oven to 350°F.
Brush the risen loaves with the beaten egg, and generously sprinkle the hazelnuts on top.
Bake for 22-25 minutes or until the loaves are golden brown.
To make the syrup:
Make the syrup by combining the Golden Sugar, water, and salt in a small pan. Stir until the sugar is completely dissolved, set aside. Spoon the syrup generously onto the loaves while they are still hot from the oven.
Allow the Banks to cool completely before turning them out of the pans.