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Babka is the Hebrew name for krantz, a sweet braided brioche usually served as a breakfast treat or also for afternoon tea. There are numerous recipes and even more versions and flavors in which babka can be made. The actual preparation time is very short; the rising time is a bit longer, but it is enough to prepare this dessert in the evening to bake it in the morning, or even better prepare it during the day and bake it in the evening: the next day at breakfast you will have a very sweet surprise, preceded by the smell of chocolate that will remain in the air. Let us see, then, how to prepare chocolate and hazelnut babka.
Put the type 0 flour and the water in a small saucepan and, being careful not to form lumps, heat everything over low heat until you obtain a gelatinous porridge that comes away from the sides of the pan.
Let it warm up. Dissolve the fresh yeast in a small bowl with a little warm milk.
Put the flour in a bowl, add the fresh yeast, the tang zhong, the sugar, the egg and gradually the milk.
Meanwhile, add the butter, hazelnuts and salt and let the time run out.
Work the dough with the Bimby or by hand; in this case I used the Bimby. 10 min spiga speed.
Transfer the dough to a bowl and let it rise until doubled in size (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 the Nutella inside.
Then form braids and in turn roll them up on themselves and let them rise for another 2 hours.
Brush the surface of the bread with some milk and sprinkle a little granulated sugar on top.
Bake in a preheated static oven at 180° for 40 minutes.
Italia
| Energy (kcal) | 418.23 |
| Carbohydrates (g) | 58.82 |
| of which sugars (g) | 28.79 |
| Fat (g) | 16.59 |
| of which saturates (g) | 2.8 |
| Protein (g) | 9.37 |
| Fibre (g) | 1.77 |
| Salt (g) | 0.09 |
