Babka with Bonne Maman Hazelnut Chocolate Spread
Chocolate
Hard
Hazelnut
Hazelnut Chocolate
Spreads
8
6 hours
Steps
- In either a small microwave safe bowl or on a stove top, warm milk slightly to 110° F. Milk should be very warm to the touch but not hot. Add a pinch of sugar and yeast. Stir and let sit for 2-3 min until slightly foamy.
- In a large bowl or the bowl of a stand-up mixer, combine the flour, sugar and salt. In the small bowl with milk and yeast, add 2 whisked eggs. Stir gently to combine.
- Add the milk mixture to the flour mixture along with vanilla extract and mix on low or by hand until a dough forms scraping down sides of the mixing bowl as needed.
- Add the pre-cut butter two tablespoons at a time and knead the dough with the dough hook attachment or by hand for 10-12 minutes until smooth and elastic. Dough should pull away from the sides of the bowl.
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Tips: Add up to 2 tablespoons more flour if still sticking to the sides. It will stick to the bottom of the bowl. Babka dough should be smooth when properly kneaded but will be sticky. - With damp hands, remove the dough from the mixing bowl and dough hook and place the dough in a large greased bowl, cover with a damp towel, and let rise at room temperature for 2 hours until it puffs and rises. Dough may not double in size but it should rise.
- Push down the dough and recover with plastic wrap. Transfer the bowl to the refrigerator for at least 4 hours or overnight.
- Roll out the dough on a floured surface into a 9-by-17-inch rectangle. Spread one jar of Bonne Maman’s Hazelnut Chocolate Spread evenly over the surface leaving a ½ inch border around edges. Sprinkle the chopped hazelnuts over the Hazelnut Chocolate Spread.
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Tips: Reserve 1 tablespoon of nuts for the top. - Roll the dough tightly into a log, starting from the long end. Pinch the seam and ends to seal openings. With a sharp knife, cut the log in half lengthwise, creating two long strands.
- Twist the two strands together, making a rope-like twist with layered filling side up. Fold the rope in half and twist once to fit your 9 inch pan. Place the twisted dough into a greased loaf pan.
- Cover with a damp towel, and let rise at room temperature for another 30 minutes. Preheat the oven to 350°F.
- Brush the top of the Babka gently with the remaining beaten egg just enough to cover the top. Sprinkle with optional flaked sea salt and reserved tablespoon of chopped hazelnuts.
- Bake the Babka for 50-60 min, or until golden brown on top and a thermometer inserted reads 185°-195°F. *If Babka is getting too dark during baking, gently tent with foil.
- Remove the Babka from the oven and let it cool in the pan for 10 minutes.
- Transfer to a cooling rack and let it cool completely.
