Chocolate & Hazelnut Spread Babka

Method

1. 1

   Preheat the oven to 190°C. Set aside your 900g Loaf tin.

2. 2

   Make the Babka filling by melting together the spread, cocoa powder and chocolate chips in a bowl and mix until smooth. Set aside until needed.

3. 3

   To make the dough, combine the salt, yeast, sugar and flour in a mixing bowl. Combine the eggs and milk and add to the flour, knead for 5 minutes into smooth.

4. 4

   Add the butter gradually and knead until smooth for a further 5-10 minutes until you have smooth shiny dough.

5. 5

   Rest in the fridge for 30 minutes before turning it out onto a lightly floured surface and rolling it out to a 30x40cm rectangle. Spread the filling on top, leaving a 1cm border and sprinkle the hazelnuts on top.

6. 6

   Roll into a long sausage, trim the edges then cut down the middle- making two long sausages.

7. 7

   Make these into a loose plait, place into your loaf tin and leave to prove for 2 hours until doubled in size.

8. 8

   Bake the dough at 190°C for 15 mins then reduce the oven to 170°C and bake for a further 25-30 mins.

9. 9

   While the dough is baking make the sugar syrup by heating together the water and sugar until the sugar has dissolved, set aside until needed.

10. 10

    Once the Babka has been baked, leave to cool for 5 minutes before brushing with the sugar syrup

11. 11

    Enjoy!