If you like your babka very sweet and moist, brush with sugar syrup after baking. To make the syrup, heat 100 g (3½ oz) sugar and 60 ml (¼ cup) water in a small saucepan. Briefly bring to a boil and set aside. Brush the babka with the syrup as soon as it comes out of the oven, then leave to cool a little.
For the dough, combine the flour, yeast, sugar and salt in a mixing bowl. Add the eggs, milk and butter and knead everything for about 10 minutes to make a smooth, pliable dough. Cover the bowl with cling wrap and leave the dough to rise for about 1 hour.
Meanwhile, for the filling, dry-roast the hazelnuts in a small frying pan. Add the sugar and caramelise lightly. Combine the semi-sweet chocolate and butter and melt over a double boiler. Set aside to cool, then stir in the icing sugar and cocoa powder.
Butter the loaf tin. Dust your benchtop with flour and roll the dough out to a rectangle about
Make sure to
© 2017 All rights reserved. Published by Murdoch Books.