Chocolate Hazelnut Babka – Brod & Taylor Canada
Chocolate Hazelnut Babka From a rich but obscure history in Poland and Eastern Europe, babka is undergoing a renaissance, now gracing the covers of major food
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fr.ca.brodandtaylor.com.
Cooking tools:
- Folding proofer
- Stand mixer
- Rolling pin
- Loaf pan
- Parchment paper
- Mixing bowl
- Saucepan
- Plastic wrap
- Chef's knife
- Cutting board
- Skewer
- Oven
- Baking rack
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Whisk
- Spoon
- Kitchen scale
- Pastry brush
- Plate
Ingredients
- ½ C whole milk, slightly warm
- 1 tsp sugar, fine
- 2 tsp instant yeast
- 2 C unbleached all-purpose flour
- 1 tsp salt, fine
- 1 large egg
- 6 T unsalted butter, cut into 6 pieces
- 7 T unsalted butter
- ½ C sugar, fine
- ½ C bittersweet chocolate, coarsely chopped
- 5 T cocoa powder, unsweetened natural
- ½ tsp espresso powder
- ½ tsp cinnamon
- ½ C hazelnuts, coarsely chopped & toasted
- ¼ C water
- ¼ C sugar, fine
- 1 T honey
- ⅓ C bittersweet chocolate, finely chopped
- ⅓ C milk chocolate, finely chopped
- 6 T unsalted butter
- 1 T corn syrup, light
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