Babka Chocolate Roasted Hazelnuts

Would you like a little soft brioche recipe? This Roasted hazelnut chocolate babka should please you! We love its ultra-comforting side, and its cocoa filling...

What is babka?

It is a gourmet brioche originating from Eastern Europe, it is also known under the name of Krantz. Its particularity (besides its softness) is that it is filled, rolled, cut and then braided. This creates a nice "marbled" side when cut.

I love making it with chocolate, but you can also garnish it with hazelnut spread, or speculoos for example. I used roasted hazelnuts in this recipe. I have gotten into the habit of roasting my nuts for recipes because it really develops their flavor.

How to make this chocolate hazelnut babka?

To make a brioche in general, you have to take your time. This is also the case for this Roasted hazelnut chocolate babka ! I advise you to start the day before: the dough will rest overnight in the refrigerator for its first growth, easy!

The next day, roll it out on a floured work surface. Prepare the filling (here with cocoa and hazelnuts). Cover the rolled out dough with this filling, sprinkle with hazelnuts and then roll it up.

It is then necessary to cut the formed sausage in half, and make a braid with it. And now, voila :)

NB: If you are used to letting your brioche dough rise in a warm place, this is also possible, but be aware that it will be stickier to work with than if you leave it in the fridge overnight.

When it comes out of the oven, you can brush it with a little syrup to make it deliciously shiny... I explain all this to you in my recipe below.

Other recipes to try

If you like homemade brioches, I also recommend these other recipes from the blog:

• Cinnamon rolls, cinnamon rolls
• Hazelnut chocolate rolls
• Soft butchy brioche with chocolate chips
• Kanelbullar, Swedish buns
• Chocolate chip kringle

If you make this chocolate hazelnut babka, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful buns out of the oven!

Babka Chocolate Roasted Hazelnuts

4.75 on 36 votes

A delicious brioche garnished with cocoa cream and roasted hazelnuts ...

Amount : 6

---

Prepare in advance 1 time h

Cook time 35 minutes min

Total 1 time h 35 minutes min

---

Comment TO PRINT Pin

Ingredients 

Brioche

• 300 g all-purpose flour
• 3,5 g baker's yeast (to be rehydrated)
• 1 cc salt
• 30 g blond or brown sugar
• 125 ml whole milk
• 2 small eggs
• 35 g unsalted butter in pieces

Garnish

• 60 g dark chocolate pastry
• 60 g unsalted butter
• 10 g unsweetened cocoa powder
• 20 g light brown sugar (adjust the dose of sugar to your taste)
• Pinch Salt
• 100 g Hazelnut
• A little agave syrup (optional)

Prepare in advance 

• Rehydrate the yeast in a little milk (follow the directions on your yeast packet). In the bowl of the food processor, combine the flour, sugar and salt. Then add the milk and the milk-yeast mixture, and the eggs. With the hook, mix everything about 10 minutes, the dough should be elastic.
• Add the diced butter, little by little until it is well incorporated into the dough: mix for another ten minutes. The dough should be non-sticky and quite elastic.
• Transfer to a large, lightly oiled container covered with cling film. Place in the refrigerator so that it rises overnight OR let rise in a warm oven but turned off (preheated to 30 °) for 1 hour, without film but with a damp cloth on top. In the end, regardless of the option chosen, after this 1st growth, the dough must have at least doubled in volume.
• Roast the hazelnuts: preheat the oven 180 ° traditional heat. Arrange the hazelnuts flat on a baking sheet lined with baking paper. Bake for about 5-8 minutes. Off the heat, rub the hazelnuts in a tea towel (so as not to burn yourself) to remove the thin brown skin. Then cut the hazelnuts in half.
• Prepare the cocoa filling: melt the butter and chocolate in the microwave at small intervals. Then add the cocoa and sugar. Mix and let cool until you get a spreadable texture.
• On a floured work surface, roll out the dough onto a 30x40cm rectangle. Spread the cocoa filling with a spatula, leaving 1 cm of space all around the rectangle. Sprinkle with hazelnuts (keep a little for the end). Then roll the dough onto itself on the wider side. Roll up tight.
• With a good knife, slice the resulting roll of dough in half lengthwise to have two long pieces of dough. Weave the two pieces together then place them in a cake/brioche mold measuring approximately 25 x 10 cm, previously greased and lined with a sheet of baking paper.
• Cover and let grow again (2nd shoot) for 1 hour or 1 hour 15 minutes in a warm place (I use the oven trick I told you about above).
• Then bake the brioche at 180 ° traditional heat for 25 minutes. It must be nicely golden (watch out).
• Out of the oven, cover the brioche with a little agave syrup with a brush, and garnish with the rest of the roasted hazelnuts.

Notes

Ideally stored in an airtight container to keep all its softness.

---

Recipe : Dessert, Snack, Breakfast