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Easter babka with chocolate-hazelnut spread

Easter babka with chocolate-hazelnut spread

Name: Easter babka with chocolate-hazelnut spread
Total time: 2 h
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

(1)

Preparation time: 2 h
Difficulty:
Number of ingredients: 9

easter babka with chocolate-hazelnut spread

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.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Easter babka with chocolate-hazelnut spread

Preparation time: 2 h
Difficulty:
Number of ingredients: 9

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

Instructions:

1. Step To prepare the dough: In a large bowl, mix together the flour and dry yeast. Add the lukewarm milk, sugar, salt, eggs and melted butter. Using a hand mixer or food processor, knead the dough until smooth and it does not stick to your hands or the sides of the bowl. If the dough is too sticky, add a little flour. Cover with a cloth and leave to rise in a warm place for 1 hour to double the volume.

2. Step Shaping the babka: Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 1 cm thick. Spread the BAM chocolate-hazelnut spread evenly over the rectangle, leaving a little space around the edges. Roll up like a roll, starting with the longer edge to make a long cylinder. Using a sharp knife, cut the roll lengthways to make two long strips. Carefully interlace the strips, cut sides up, so that the spread is visible.

3. Step Baking: preheat the oven to 180°C. Place the braid in a greased or baking paper-lined babka tin. Leave to rise in a warm place for about 30 minutes. Bake the babka in the preheated oven for about 30-40 minutes or until a toothpick inserted in the centre comes out clean. Once baked, leave it in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.

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Ana F.

Ustvarjalka vsebin

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Easter babka with chocolate-hazelnut spread

Preparation time: 2 h

Difficulty: 2

Number of ingredients: 9

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.

RECIPE: Chocolate potica with hazelnuts

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

Instructions:

1. Korak

To prepare the dough: In a large bowl, mix together the flour and dry yeast. Add the lukewarm milk, sugar, salt, eggs and melted butter. Using a hand mixer or food processor, knead the dough until smooth and it does not stick to your hands or the sides of the bowl. If the dough is too sticky, add a little flour. Cover with a cloth and leave to rise in a warm place for 1 hour to double the volume.

2. Korak

Shaping the babka: Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 1 cm thick. Spread the BAM chocolate-hazelnut spread evenly over the rectangle, leaving a little space around the edges. Roll up like a roll, starting with the longer edge to make a long cylinder. Using a sharp knife, cut the roll lengthways to make two long strips. Carefully interlace the strips, cut sides up, so that the spread is visible.

3. Korak

Baking: preheat the oven to 180°C. Place the braid in a greased or baking paper-lined babka tin. Leave to rise in a warm place for about 30 minutes. Bake the babka in the preheated oven for about 30-40 minutes or until a toothpick inserted in the centre comes out clean. Once baked, leave it in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.