Babka spread recipe, melt-in-the-mouth

Ingrédients

• For the babka dough: 250 g flour
• 3 g salt
• 50 g sugar
• 12 g fresh yeast
• 150 g milk
• 50 g butter + a little for the pan
• For the syrup: 15 g water
• 20 g sugar
• For the filling: 150 g original chocolate spread
• 40 g roasted and crushed Piedmont hazelnuts
• 30 g crushed dark chocolate

Matériel

• 22 cm long loaf tin
• Angled spatula
• Pastry brush

Préparation

1. Make the babka
   In the bowl of the stand mixer fitted with the dough hook, mix the flour, salt, sugar, yeast, and milk. Knead for 20 minutes at medium speed, until the dough pulls away from the sides of the bowl. Add the butter cut into small cubes and knead again: the dough should once again pull away from the sides. Form a ball in the bowl, cover, and refrigerate for 1 hour.
   
   
   For the syrup, bring the water and sugar to a boil.
2. Assembly
   1. Roll out the dough. Shape it into a rectangle the same length as your mold and three times as wide.
   
   2. Gently warm the spreadable filling in a bain-marie to soften its texture, then spread it over the entire surface of the babka dough using the offset spatula.
   
   3. Sprinkle with hazelnuts and crushed dark chocolate.
   
   4. Carefully roll up the whole thing.
   
   5. Slice the resulting log along its entire length.
   
   6. Begin to form a braid using the two pieces obtained.
   
   7. When making this braid, make sure to keep the cut side of each piece facing up.
   
   8. Grease the mold with butter and place the resulting braid inside. Leave to rise at room temperature for 45 minutes.
3. Baking
   Preheat the oven to 180°C. Bake the babka for 20 to 25 minutes. When removed from the oven, brush it with the syrup using a pastry brush. Wait 5 to 10 minutes before unmolding.