Babka is the Jewish name for krantz, a sweet braided brioche that is usually served as a breakfast dessert or even for an afternoon tea. There are numerous recipes and even more versions and flavors in which babka is made. The preparation time is really short, a bit less so are the rising times, but it will be enough to prepare this dessert in the evening to bake it in the morning, or even better, prepare it during the day to bake it in the evening: the next morning at breakfast you will have a sweet surprise, preceded by the smell of chocolate that will linger in the air. Let's see, then, how to prepare chocolate and hazelnut babka.
Put the all-purpose flour and water in a small pan and, being careful not to form lumps, heat everything over low heat until you get a gelatinous polenta that detaches from the sides of the pan.
Let it cool slightly. Dissolve the yeast in a small bowl with a little warm milk.
Put the flour in a bowl, add the yeast, the tang zhong, the sugar, the egg, and gradually the milk.
Meanwhile, add the butter, hazelnuts, and salt and let the time pass.
Knead the dough with the Bimby or by hand, in this case, I used the Bimby. 10 min speed spiga.
Transfer the dough to a bowl and let it rise until doubled (in the oven with the light on) for about an hour.
After the rising time, take the dough and divide it into 4 equal parts, roll them out with a rolling pin, and put Nutella inside.
Then form braids and in turn roll them on themselves and let them rise for another 2 hours.
Brush the surface of the bread with milk and sprinkle a little granulated sugar on top.
Bake in a preheated static oven at 180°C for 40 minutes.
Italia
| Energy (kcal) | 331.97 |
| Carbohydrates (g) | 46.93 |
| of which Sugars (g) | 23.14 |
| Fat (g) | 13.47 |
| of which Saturates (g) | 2.38 |
| Protein (g) | 7.18 |
| Fiber (g) | 1.27 |
| Sale (g) | 0.16 |
