Babka with Spread
- 8 to 10 people
- Intermediate
- Cheap
Total time : 2h15
- Preparation: 20 min
- Cooking time: 25 min
- Rest: 1h30
Ustensiles requis
- Pastry robot with hook
- Brush (for the syrup)
- Rolling pin
- Cake mold
- Knife
A braided brioche, generously filled with Alain Milliat's Hazelnut Milk spread, melting and comforting – perfect for a gourmet snack.
Dans cette recette
Ingredients
- 200g of flour
- 95g of sugar
- 1 sachet of baker's yeast
- 1 jar of Hazelnut Milk Spread
- 1 tsp baking soda
- 40g of water
- 1 egg
- 8cl of milk
- 50g of butter
- 1 pinch of salt
Préparation
- 01 The day before: Prepare the brioche dough. Mix together flour, salt (not yeast), yeast, and bicarbonate of soda. Add the beaten egg, milk, and then the cut butter. Knead for 10–15 minutes until elastic. Cover with cling film and refrigerate overnight.
- 02 The next day: Shaping. Roll out the dough into a rectangle. Spread the spread over ¾ of the surface, leaving 1 cm empty at the edges. Roll tightly lengthwise, then cut in half lengthwise and braid. Place in a buttered/floured loaf tin, cover and let rise for 1.5 hours.
- 03 Preheat the oven to 180°C. Bake for 20–25 minutes, until golden brown.
- 04 Prepare the syrup: Dissolve the sugar in boiling water until syrupy. Once out of the oven, brush the cake with this syrup to add shine and softness.
- 05 Let cool completely before removing from the mold. For an extra touch of indulgence, add a dab of spread to the slice.
Le fondateur Alain Milliat
Fondateur de la marque
