Afternoon treat

Chocolate spread babka

Braided brioche filled with chocolate spread and hazelnuts, with two rises for a well-risen crumb.

Total time
215 min
Budget
Budget-friendly
Difficulty
Moderate
Servings
6 people
Chocolate spread babka
Babka recipes are everywhere online, but I could not resist sharing mine with you too. There are different ways to make and fill the brioche dough, but they all have one thing in common: indulgence.

Prepare everything

Ingredients

6 pers.

Tick the ingredients you already have.

Brioche

Filling

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Hazelnut spread SignaturePoids - 210g
    Qty: 117,90 €
    Find out more
  • Normandy dulce de leche SelectionPoids - 210g Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1
  • Childhood memories: Mariguette strawberry SelectionPoids - 210g, Coffret - Prêt à déguster Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1
Selection total 17,90 €

Step by step

Method

Follow each step in order.

Active preparation
35 min
Cooking
30 min
Resting
150 min

Brioche

  1. 1

    Dissolve the yeast

    Dissolve the yeast in the lukewarm milk, then rest for 10 minutes. Meanwhile, combine the flour, sugar and salt in a container.

  2. 2

    Knead the brioche

    Add the egg and the milk containing the yeast to the dry ingredients. Mix, then add the diced softened butter. Knead until the dough is smooth and comes away from the sides.

  3. 3

    Let the dough rise

    Shape into a ball and place in a lightly oiled bowl. Cover with a tea towel and rest for at least 1 hour, until the dough has risen well.

  4. 4

    Roll out the dough

    Roll the dough into a rectangle as long as the tin and three times as wide.

Filling

  1. 5

    Fill the brioche

    Spread the chocolate spread over the rectangle and sprinkle with chopped hazelnuts, reserving a few for the top.

Brioche

  1. 6

    Roll and braid

    Roll the rectangle into a log the length of the tin. Cut it in half lengthways, then twist the two strands together with the cut faces upwards.

  2. 7

    Place the braid in the tin

    Line the tin with baking paper. Place the braid inside and sprinkle with the reserved hazelnuts.

  3. 8

    Allow the second rise

    Cover with a tea towel and leave to rise for at least 1 hour. Towards the end of this rise, preheat the oven to 180 °C.

  4. 9

    Bake the babka

    Bake at 180 °C for 25 to 30 minutes. Check that the brioche is cooked before removing it from the oven.

    180 °C
  5. 10

    Let cool slightly

    Let the babka cool slightly before turning out and slicing. The hardest part: not eating it all at once!