For Filling
40g Roasted chopped hazelnuts
unsalted butter 50gm (Amul)
powder sugar 30gm
dark chocolate, chopped 100gm (Van Houten 46.5)
cocoa powder 15gm (Van Houten medium brown)
Amul cream 40ml
Pinch of cinnamon
Pinch of salt
Make the filling minium 5 hrs before so it rests and thickens up.
1. Roast the hazelnuts, let it cool, then roughly chop the hazelnuts and keep aside.
2. In a medium saucepan place chopped chocolate, butter, cream, cocoa powder, cinnamon, sugar, and salt, and bring just to a boil over moderate heat. Reduce heat to low and mix until melted and completely smooth. Keep whisking
3. Transfer to a bowl, place a cling film touching the filling so that a skin doesnt form and set aside to cool. It would thicken and become spreadable as it cools. You can also place it in the fridge for a short while until you get a spreadable consistency, but don’t let it harden
For dough
APF 200gm
Instant dry yeast 4gm
Granulated Sugar 14gm (any with small granules)
Salt 3gm
Milk powder 14gm
Unsalted Butter 20gm
Approx 125-140gm lukewarm milk
Method
1. Mix, flour, yeast, sugar, milk powder.
2. Add half the milk and mix. Add salt
3. Add rest of the milk leaving behind 10-15 ml.
4. Add the butter, mix well
5. Now see if the dough needs more milk, add if needed
6. Now knead the dough as shown in the video. (If using machine start at speed 2 and then move to speed 4 at the end.) While kneading if u feel the dough is too tight add a spoon or so of RT milk
7. Knead well till u get a window pane
8. Transfer to a greased bowl and leave till it doubles.
Assembly
1. Once doubled punch the dough to release the gas.
2. Sprinkle some flour on the platform, roll out the dough to make a big rectangle.
3. Spread the chocolate mix leaving some space on the borders. Ensure u don’t put a lot of filling. Keep it thin and spread evenly.
4. Sprinkle the hazelnuts leaving a few big pieces for garnish
5. Now make a tight roll of the dough into a log, keeping the seam down.
6. Cut the log in the center in half ensuring not to cut completely at the top.
7. Tilt the cut side upward and start by crossing one half over the other.
8. Lift this twirled log and place it in the parchment lined tin.
9. Cover leave for second proof.
10. Once the babka has risen, brush with milk and top with hazelnut pieces.
11. Bake at 180 in a preheated oven for 25 mins
12. While it’s baking, Make the syrup by boiling water and sugar till it reduces to half.
13. Once baked, remove the tin and brush the top with the syrup.
14. Leave to cool for 5 mins and remove from tin. Leave to cool completely before slicing
For the syrup:40g granulated sugar50ml water
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