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This Babka has a rich tantalizing flavor from the soft dark chocolate to the crunch from the toasted hazelnuts. Even though Babka is usually made during the holiday seasons. I think it can be made of any time of the year. If you would like to see more wonderful pictures and read our story about this bread from our blog click here.
Directions
To make the sponge add 2 cups flour 1 3/4 cup milk and instant yeast. Beat together with a wooden spoon till smooth cover with plastic wrap and allow to rest for 1 hour. In the mean time prep your ingredients.
After the sponge has sat for an hour, pour it into a large clean bowl. Add in the melted butter, eggs and yolks to the sponge. Beat with a wooden spoon. Add in the brown and white sugar; mix till smooth.
Add in half the flour and mix. Pour out onto a floured surface and continue to add the rest of the flour and knead for 8 - 10 minutes.
You may or may not need to add more flour. You want the dough to still be on the sticky side but workable. After kneading the dough will become smooth and elastic. Pour a little oil into a clean bowl.
Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Now, prep your ingredients to make the filling.
Place the shelled hazelnuts into a zip lock bag and break them into pieces. Pour them out onto a cookie sheet and toast in the oven at 275 till lightly golden brown about 8 - 10 minutes. After toasted remove from cookie sheet and set aside to cool.
Chop the rich dark chocolate ( 72 percent cocoa ) into small pieces. Place the chocolate into a bowl. Now, add the soft butter cooled chopped hazelnuts and cinnamon into the chocolate. Mix till well combined. Set a side till ready to use.
After dough has risen. Pour out onto a very lightly floured surface. Cut dough in half and set one piece back into the bowl and cover.
Using a rolling pin, roll out the dough into a 16x12 rectangle. Pour half the filling on top and spread out on the dough. Leave a 1/2 inch on all sides.
Starting on the narrow end roll dough to the half way point. Now, roll the dough from the other end till they meet in the center. Pinch closed and them twist the dough a few times. Do the same with the other piece of dough.
Place into two 5x9 greased loaf pans. Cover with plastic wrap and allow to rise for about 1 hour to 1 1/2 hours. Place into a pre heated 350F oven for 55 - 60 minutes. Place on a wire rack and cool completely before removing from pan. After bread has cooled drizzle the topping onto. You want the icing to be runny so it will run down the sides.
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