Chocolate Hazelnut Babka | Brandy Glaze | Pro Shaping Technique

hazelnut spread

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter offers a similar texture with fewer added sugars.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining richness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories while adding a nutty flavor.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate offers a richer taste with less sugar.

Add the butter in the beginning, while the mixer is running

Mix on low speed for ~10 minutes or until gluten develops

Check for gluten development: window pane

Spray with oil to prevent the dough from sticking

Cover with a cloth and proof in the fridge overnight

Roast in preheated oven at 170C for 7 minutes

Melt everything together over low heat

Chop the roasted hazelnuts into big and small pieces

The dough has risen to double the size overnight

Shape the dough into a rectangle with a length to width ratio of 2:1

Roll the dough to 15mm in thickness

Spread the filling evenly with a spatula

Evenly distribute the chopped hazelnuts

Tightly seal the dough by pinching

Don't forget to seal the ends

Tuck the end in

Proof in a greased ring

Proof at 27C until doubled, about 2 hours

Heat over low heat until all the sugar has melted

The bread has doubled in size

Brush a thin layer of egg wash

Top with more chopped hazelnuts

Bake in preheated oven at 180C for 35 minutes

Brush on syrup for a shiny finish

Cooking Techniques

Spice Level: