Ingredients:
- 500 g flour
- 7g dry yeast
- 250 ml lukewarm milk
- 100 g sugar
- 1 teaspoon salt
- 2 eggs
- 100 g melted butter
- 200 g BAM chocolate-hazelnut spread
- Extra butter for model lubrication
Easter is a holiday marked by traditions, symbols and, of course, cuisine, all over the world. It is a time for families to come together and celebrate, with a table full of traditional dishes.
Among these, the potica, a classic of the Easter table, stands out, reflecting the richness of the local culinary heritage with its rich fillings. However, there is always room for a little creativity and innovation in traditional recipes, which brings us to babka.
RECIPE: Chocolate potica with hazelnuts
For those of you who want to put something different on the festive table this year, here is a recipe for babka with BAM hazelnut spread with cocoa. The spread is prepared according to a carefully perfected recipe and contains at least 50% of the best roasted hazelnuts from Piedmont. The hazelnuts give the spread an authentic and intense flavour and a creamy texture, perfect for the rich filling of our babka.
Babka, a sweet yeast cake of Eastern European origin, is a great alternative to the classic pot pie. With its wicker shape and succulent filling, it is not only visually appealing, but also extremely tasty. The babka, enriched with BAM chocolate-hazelnut spread, brings freshness to the festive table while maintaining respect for tradition through the use of classic sourdough techniques.