Babka with Cocoa Spread and Hazelnuts
Difficulty
Hard
Preparation Time
1 hour + rising + rest
Cooking Time
35 minutes
Ingredients
Ingredients
- 320 g Italian “00” flour
- 75 g sugar
- 65 ml milk
- 2 eggs
- 8 g fresh brewer’s yeast
- 100 ml seed oil
- 1 vanilla bean
- 60 g roasted hazelnuts
- To taste Cremadelizia Cacao Babbi
Tools
-
Preparation
Preparation
- Add the flour with the crumbled brewer’s yeast and stir.
- Add the sugar, the eggs (previously beaten) and the vanilla. Then add the oil and milk.
- Knead until the dough is smooth and compact, then cover and leave to rise at room temperature for 2 hours.
- Put it in the fridge for 8/9 hours, then take it out and leave it for 4 hours.
- Chop the hazelnuts coarsely.
- Roll out the dough into a rectangular shape, spread the Cremadelizia Cacao Babbi and the hazelnuts
- Roll up the long side of the dough from the bottom to the top, close it with baking paper and refrigerate for 4/5 hours (this way the cut will be cleaner).
- Cut the dough in half and roll the two parts into a braid.
- Place the Babka in the cake tin with baking paper, cover with a kitchen towel and leave to rise for 2 hours. Brush with milk before baking.
- Bake in a preheated oven at 180 degrees for 30/35 minutes.
