Recipe Hazelnut Babka
Inspired by Slow Living – the art of slowness – Roberta Dall ‘Alba developed a food feature with only one dough for sisterMAG 46, from which three delicious recipes can be created. All recipes are available as a free download for our readers! You can download the »Hazelnut Babka« recipe here.
Recipe: Hazelnut Babka
87 gr almond milk (warm)
12 gr fresh yeast
1 tsp honey
65 gr applesauce (aka applepurée, at room temperature)
270 gr organic white spelt flour, plus extra for dusting
32 gr extra virgin olive oil,
1 tbsp water (at room temperature),
20 gr raw brown sugar
7 gr salt
You can make this dough with or without a stand mixer. I’ve used my bread machine to knead the dough, but you can also use your hands (elbow grease never hurt!) If using a stand mixer/bread machine:
Combine almond milk, fresh yeast and honey and let the yeast melt. Activate the machine at low speed (choose dough setting if using a bread machine).
Add the applesauce and gradually sift the flour into the machine’s pan.
Drizzle oil and water and let them blend until fully absorbed.
Add brown sugar and salt and let knead for 15 minutes, until you obtain a nice and smooth (slightly sticky) dough.
Put the dough into a bowl and cover, let it rise in a warm place for 1.5/2 hours or until doubled.
120 gr hazelnuts
15 gr dark chocolate
1 tbps unsweetened cocoa powder
30 gr ground hazelnuts to sprinkle
Prepare the dough as mentioned above.
While rising, prepare the hazelnut spread: blend hazelnuts, chocolate and cocoa powder until nice and creamy (you’ll need a very strong blender for this as most regular ones aren’t strong enough to quickly make nut butter from the hazelnuts). Let it chill in the fridge to firm a bit.
On a floured surface, roll out the dough to be approximately 30 x 40 cm.
Spread ¾ of the hazelnut filling* leaving a border around the dough.
Roll it up from the bottom (the longer edge) to the top, until you get a long snug roll (make sure the end is tucked under)
Chill the babka in the freezer for 20/30 minutes (make sure it doesn’t freeze).
Using a bread knife, cut the log lengthwise.
Take a piece and fold it onto the other, forming a braid.
Pinch the edges together to seal the babka.
Line a 10 x 22 cm (approximately 8 x 4 inches) loaf pan with parchment paper (if you use a silicon/paper pan, you don’t need to line it).
Place the babka into the pan and let it rise for 2 hours.
Preheat the oven at 180°C.
Brush the surface of your babka with egg yolk, sprinkle some roughly ground hazelnuts on top and bake for 30/35 minutes.
Let it cool before removing it from the pan. Eat it or freeze it.