Name: Decadent Hazelnut Babka
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
Ingredients: 500 g All-Purpose Flour (maida ); 250 ml Almond Milk; 8 g Active Dry Yeast; 60 g Sugar; 75 g Good Spoon Vegan Ghee (melted ); 1 pinch Salt; 200 g Chopped Hazelnuts; 50 g Ground Hazelnuts; 50 g Chocolate Hazelnut Paste; 20 ml Almond Milk; 50 g Dark Brown Sugar; 1 tsp Cinnamon Powder; 100 g Icing Sugar; 2 tbsp Almond Milk

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Decadent Hazelnut Babka

A rich and decadent recipe that is perfect for sharing on Easter Sunday. Loaded with the goodness of hazelnuts and chocolate, this recipe sure looks complicated but is actually a breeze with a few of our tips and tricks!

Prep Time: 10 minutes

Cook Time: 30 minutes

Proofing Time: 1 hour

Total Time: 1 hour 40 minutes

Course: Baking, Dessert

Cuisine: American, French

Keyword: #Easter #Babka #Hazelnuts #Decadent

Calories: 3223kcal

Ingredients

Dough

500 g All-Purpose Flour (maida )
250 ml Almond Milk
8 g Active Dry Yeast
60 g Sugar
75 g Good Spoon Vegan Ghee (melted )
1 pinch Salt

Hazelnut Filling

Sugar Icing

100 g Icing Sugar
2 tbsp Almond Milk

Instructions

Yeasted Dough

Heat the almond milk in a pot until it is lukewarm to the touch. Add the sugar to the milk and dissolve it. Add the active dry yeast to a coffee mug and add the warm milk and sugar to it.
Place this mug in a warm place to activate the dry yeast for about 10 minutes. The yeast will become bubbly inside the mug and this is an indication that the yeast has been activated.
In a large bowl, add the flour and the yeast mixture. Using the tips of your fingers, move the dough around and incorporate the milk into the flour slightly.
Add the Vegan Ghee and knead the dough for 5 to 6 minutes until it is smooth.
Cover the dough with a cloth and let it rise for 30 to 40 minutes.

Hazelnut Filling

In a medium pot, add the almond milk, dark brown sugar, cinnamon, and heat until the sugar is completely dissolved.
Add the Chocolate Hazelnut paste, chopped hazelnuts, and ground hazelnuts to the sugar mixture. Mix well to combine.
Transfer to a plate and cool it down.

Braiding the Babka

Divide the yeast dough into two and roll out each dough on a floured countertop to an oval shape.
Spread the filling over the surface of the dough in a thin layer.
Beginning at one of the long edges of the rectangle, start to tightly roll up the dough.
Using a sharp knife, slice the roll lengthwise. Slightly rotate the halves outwards so the layers are facing upwards.
Cross the two halves over each other to form a braid and pinch together the end of the rope into a circle. Repeat the process with the second portion of the dough.
Let the buns rise for about 30 minutes and brush with milk before baking.
Bake the Hazelnut Babkas in a 180°C oven for 30 minutes.