Chocolate Babka
– brioche dough
– Nutella spread
Equipment used
– Rolling pin
– Cake mould
– Pastry brush
Ingredients
Brioche dough
15g fresh yeast3g salt50g sugar250g flour150g milk50g soft butter
+
225g spread (Nutella)
The recipe
Brioche dough15g fresh yeast3g salt50g sugar250g flour150g milk50g soft butter
Mix the salt, sugar, flour, yeast and milk in a food processor for a few minutes. Then add the butter, cut into pieces. When the butter is well integrated into the dough, place it in a bowl. Cover with cling film and chill for 1 hour.
Spread out on a floured work surface and shape into a large rectangle.
Spread the spread (for me it was Nutella) all over the surface.
Roll up to form a sausage. Place in the freezer for 30 minutes. Cut in half and braid the dough, with the cut side up.
Place in a cake tin, cover with a tea towel and leave to rise for 1h30 to 2h00 near a source of heat (radiator for example, or in a switched-off oven with a container of hot water).
Preheat oven to 170°C and bake for 35 to 40 minutes.
Remove from the oven, allow to cool slightly, then remove from the mold and place on a wire rack.
Brush with syrup (mixture of 30g sugar, 30g water brought to the boil).
