When shopping for baked goods, do the aisles always lead you to the fluffiest pastries? Then you have to try baking this chocolate babka at home. Yeast dough takes a bit longer to prepare, but the result is definitely worth it. And you don’t even have to be extra handy to pull off this eye-catching delight. Apart from its tasty appearance and fluffiness, it will win you over with its sweet filling, which will captivate any sweet lover. Will you have it for breakfast or a snack?
Ingredients:
- 300 g fine spelt flour + 20 g baking powder
- 130 ml semi-skimmed milk
- 120 g BIO Hazelnut Cocoa Spread
- 50 g whole grain spelt flour
- 50 g ghee
- 40 g xylitol
- 1 egg
- 1 teaspoon sugar
- ½ cube yeast (or 1 sachet)
- a pinch of salt
- Canola cooking spray to grease the mould
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Method:
Start by preparing the dough. Heat up the milk so that it is lukewarm to warm. Add sugar, mix it together and then add the yeast. Cover the container with a towel and wait for about 10 minutes to allow the yeast to activate. Meanwhile, mix both flours with xylitol and salt. Then add eggs, melted ghee and the prepared yeast starter. First, stir carefully and then knead the dough. It should be firm, elastic and just slightly sticky. If it’s too sticky, add some flour. If it seems too firm, add some milk. The dough can be kneaded either by a stand mixer or strong hands and a wooden spoon. Let the dough rise in a warm place for approximately 2 hours. It should double in size.
Turn out the risen dough onto a floured board or other work surface and roll it out into a rectangle. Spread the hazelnut spread over the entire surface of the dough and roll the dough. Cut the roll into 2 equal halves and twist the halves over each other a few times keeping the filling side up. Then take a loaf pan, spray it with cooking oil and put the roulade in it. If you don’t have spray oil, you can use baking paper to line the pan instead.
Cover the chocolate babka in the pan with a towel, put it in a warm place and let it rise, this time for only half an hour. Then put it in the oven preheated to 180 °C and bake for approximately 30 minutes. Let it cool and then it’s ready to be served.
Our tip: This recipe tastes best with some BIO Cocoa Drink.
Nutritional Values | 1 slice (14 slices total) |
|---|---|
| Energy value | 189 kcal |
| Protein | 6 g |
| Cabrohydrates | 21 g |
| Fats | 9 g |
This yeast dough babka stands out for its fluffiness, soft consistency and perfect taste, mainly dominated by the hazelnut-cocoa filling. It works great as a sweet breakfast or snack that will make your day just a little better.
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