chocolate and hazelnut babka bread

Don’t be intimidated by the name of this recipe, it is so easy to do and so satisfying to eat.

Especially if you have the help of a automatic bread machine maker similar to my new one.It knead the dough for you and bakes it; you only just need to dump the ingredients in it and let knead and do the magic.

Babka is a traditional bread recipe made with brioche dough filled with chocolate filling and formed into a swirls shapes.

This “chocolate babka” recipe is a less buttery with more wholesome nutritious ingredients.

Therefore instead of filling it up with a ton of butter and sugar, I did a little twist on it! of course! Like I always do!

I wanted to combine the chocolate with the cinnamon, I was honestly kinda of craving some cinnamon rolls and some chocolate cakes! so this recipe came like a baby of those two :P.

AND let me tell you it is heaven on earth the combination of hazelnut chocolate and cinnamon is just perfect!If you can’t resist those little Cinnamon rolls smell whenever you pass  by in the mall, well this is the recipe for you!

They smell the same and they sure taste also similar but with a much less of those loads of sugar, butter and processed ingredients. 

If you don’t have a bread-machine don’t be afraid, I will mention in the recipe below the oven version of this recipe also, so read the recipe all through before getting started! So let’s get started and fill the whole house with delicious chocolate bread smell!   

No ratings yet

Hazelnut and Chocolate swirl Bread “Babka”

This babka recipe always feels homey, warm, and comforting.
with a little twist of wholesome ingredients and very easy to do especially if you have a automatic bread maker.

Servings 1 loaf

Equipment

• Panasonic automatic bread maker

Ingredients

for the dough:

• 200 g whole wheat flour
• 3 tbsp brown sugar
• 20 g softened butter (grass fed option if there is possible)
• ¼ tsp salt
• 1 tbsp milk powder
• 100 ml water
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1¼ tsp instant yeast

filling:

• 135 g hazelnut chocolate spread (check notes for detail)
• 2½ tbsp ground cinnamon

Instructions

for the filling:

• mix all the filling ingredient in a bowl until smooth and set aside .
• for the dough : (check notes for the exact model of my bread machine)
• set the menu on "13" and add all the dough ingredient except the yeast.
• close the lid, add the yeast in the yeast compartment , close and press start to start the machine.
• after you hear the beep sounds open the machine and remove the dough .AND REMOVE THE KNEADING BLADE FROM THE PAN.
• Roll out dough on a lightly floured surface and shape into a rectangle measuring (38×28 cm). Position dough so that a long side is closest to you. Using an offset spatula, spread the chocolate mixture over the rectangle, leaving a 2 cm border all around.
  
  
• Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other long end. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the roll on its seam.
  
  
• use the knife to gently cut the roll in half lengthwise, starting at the top and finishing at the seam, leaving around 4 cm attached on the top (don't cut it all the way to the top).
  
• With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait.
  
  
• roll it into a spiral shape so it will fit back in the bread pan and put it back in the bread pan, close it and let it continue rising and baking.
• when the machine beep 8 times and the bar at "end" flashes press stop pad and remove the brad. caution the pan handle will be hot use oven cloves.
• flip it over a wire rack and let cool for 10 minutes minimum before cutting.
• enjoy!

for the oven option with no machine:

• you are going to use your hand or a hand stand :

  mix flour,sugar,milk,salt,cinnamon and yeast together .

  beat the egg with the water and vanilla extract in a different bowl and set aside.

  put the dry ingredients in a deep bowl or in a standing mixer fitted with the dough hook and Add eggs mixture, and mix on medium speed until dough comes together, 2-3 minutes.  same if using hands) .

  Add butter, adding a few cubes at a time, mixing until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. scrap down the sides while mixing if you need to .

  
  
  
  
  
  
  
• Place dough in a large bowl brushed with oil, cover with plastic wrap, and leave in room temperature to rise for around 2 hours or until it double in size.
  
  
• Grease 1kg loaf pans (23×10 cm) with oil and line the bottom of the pan with waxed paper.
  
  
• prepare the filling same as for the automatic bread maker.
• shape the babka same as the automatic brad maker , and put it in the greased loaf pan.
• Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours.
  
  
• preheat oven on 190 C°, remove plastic wrap or tea towels, place bread on middle rack of oven, and bake for about 25-30 minutes, until a skewer inserted into the center comes out clean with no dough attached.
  
  
• Let bread cool until they are warm, then remove from pan and let cool completely before serving. Serve warm or at room temperature.
  
  

storing:

• it is best stored at room temperature , it can stay for 24 hours.

  but it is only two of us at my home so we won't finish it at 24 hours , so I but it into pieces and stored it in a zip lock bag in the fridge, whenever we want some we heat it for just 10 seconds in the microwave to give it back some of the softness and warm .

  it stays good for up to 5 days.
• you can also store it in the freezer for up to 2 months. To thaw, leave on counter or overnight in the fridge.
  
  

Notes

• the bread maker I used is the ” Panasonic – Automatic Bread maker” Model:SD-ZB2512
• And I used the brioche program number “13” if you have a similar one you can check which program is the brioche one and set it accordingly.
• for the hazelnut spread , I buy a fresh hazelnut spread from a local grocery store where I live that is only made with grounded hazelnut and chocolate .
• if you live in Dubai , you can find this hazelnut spread in Choithrams grocery stores.

Author: annacookingconcept

Course: bread

Cuisine: Mediterranean

Keyword: appetizers, baked, baking, bread, chocolate, cinnamon, hazelnut