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Gourmet recipe: Chocolate Spread Babka
A delicious and comforting Babka made with Alain Milliat Milk Chocolate and Hazelnut Spread that will delight your taste buds.
INGREDIENTS
For the Brioche:
200gr of flour
30gr of sugar
1 sachet of baking powder
1 teaspoon of bicarbonate
1 pinch of salt
1 egg
8cl of milk
50gr of butter
30gr of sugar
1 sachet of baking powder
1 teaspoon of bicarbonate
1 pinch of salt
1 egg
8cl of milk
50gr of butter
For the Filling:
1 jar of Alain Milliat Milk and Hazelnut Spread
For the Syrup:
65gr of sugar
40gr of water
40gr of water
RECIPE
Prepare the brioche dough the day before.
Mix flour, salt (do not put the salt in contact with the baking powder), baking powder, bicarbonate.
Add the beaten eggs and milk, then the butter cut into pieces and knead for 10 to 15 minutes.
Let the dough stand (covered with film) and refrigerate overnight.
The next day, roll out the dough into a rectangle the length of the cake pan and 3 times its width.
Spread 3/4 of the jar of Chocolate and Hazelnut Spread on the dough rectangle, leaving 1 cm free on the edges.
Mix flour, salt (do not put the salt in contact with the baking powder), baking powder, bicarbonate.
Add the beaten eggs and milk, then the butter cut into pieces and knead for 10 to 15 minutes.
Let the dough stand (covered with film) and refrigerate overnight.
The next day, roll out the dough into a rectangle the length of the cake pan and 3 times its width.
Spread 3/4 of the jar of Chocolate and Hazelnut Spread on the dough rectangle, leaving 1 cm free on the edges.
Gourmet tip: for a little more crunch, add a few crushed roasted hazelnuts.
Then roll the dough lengthwise, pressing it tightly to form a roll.
Cut the roll lengthwise and braid.
Put the Babka in the buttered and floured cake pan, cover with a cloth and leave to stand at room temperature for 1h30.
Bake in a preheated oven at 180°C for 20/25 minutes.
When the brioche comes out of the oven, brush it with the syrup (which is obtained by dissolving the sugar in boiling water until a syrupy texture is obtained).
Wait until completely cooled and remove from the pan.
Cut the roll lengthwise and braid.
Put the Babka in the buttered and floured cake pan, cover with a cloth and leave to stand at room temperature for 1h30.
Bake in a preheated oven at 180°C for 20/25 minutes.
When the brioche comes out of the oven, brush it with the syrup (which is obtained by dissolving the sugar in boiling water until a syrupy texture is obtained).
Wait until completely cooled and remove from the pan.
You can add Spread to the Babka slice with a spoon, for an explosion of greediness.
