Babka with chocolate and hazelnuts

6. November 2017

When you release a video, you will understand that I have prepared this recipe almost a year ago. He is there with me in Isaac's kitchen, and of course we can see how the time is flying! God is already so long ??? !!! Anyway, the recipe waited and waited because it was part of one collaboration and should have a video of its sponsor, but since some cooperation agreements are terribly long and I do not want to wait with this recipe, it's here. I myself have a great taste of baking again and I also think it's a perfect season and weather for just that recipe! This time, I did not have much time to shoot yet, so excuse that there are just such descriptive quick photos.

I hope you will enjoy not only the video but also another recipe that will find your place in your home. Otherwise, this video is also a bit festive because it is the first one I made with Luck and I'm looking forward to another piece we hope to create together.
Recipe probably has little to add. This grandmother is not supposed to be such a drier christmas bag, but it is deliberately quite full of fillings and yet to be sure that the coincidence is not too low, poured with syrup. I love playing with recipes, so I suggest you, try it out and pick up the stuff, or take the chocolate and add the cheese ... Simply put it to your picture.

Postup

In a bowl, mix the yeast, slightly warmed milk (max. 45 ° C), sugar, 1/3 flour and leave for about 10-15 minutes to warm the hot ground.

Add butter, room temperature, egg, salt, lemon peel to the bowl, mix and gradually add all the flour. The dough needs to be kneaded for at least 5 minutes until it is beautifully smooth. You can also do this by using your home robot.

Cover the dough with a cloth and allow to rise for at least 6 hours in the refrigerator for better texture or in a warm place until it doubles its volume. Great is the steam oven program.

Prepare the bread form, grease it with grease and insert a wide batch of baking paper that will later make it easier for you to remove the finished Babka from the mold.

Now get the refill. In a smaller pot, dissolve the butter, add the sugar, and when it dissolves, put it off, add the chocolate and add the cocoa and cardamom or cinnamon as well as the beans.

On a lightly drawn roll, roll the dough on a large rectangle measuring approximately 30 x 50 cm. Coat the entire surface of the cartridge, sprinkle 2/3 chopped nuts and firmly rotate to give you a 50cm long roller. Always cut the roller lengthwise with a sharp knife and wrap the two "copy" loosely so that the cuts are still up. Carefully fold the resulting blanket so that it can be inserted into the mold. Allow to warm in a warm place until the volume is doubled. Meanwhile, prepare syrup. Bring the water with sugar and honey to the boil and cook gently for 5 minutes. Stop, add the spoon and rinse slightly. Instead of sugar syrup you can use maple syrup.

7. Heat the oven to 180 ° C. Once the bucket is swollen, bake it in the oven in the middle position for about 35 minutes. When you pull it out of the oven, it only has to be poured evenly over the syrup and let it cool down. Do not try to take the finished bucket out of the mold or cut it until it is cold. Or you can have two and one to enjoy the warmth. :-)