Equipment
Ingredients
Dough
- 300 g Wheat flour type 405
- 1,5 TSP Dry yeast
- 1 packet Vanilla sugar
- 60 g Sugar
- 1 Orange
- 1 Egg
- 100 g Butter soft
- 100 ml Milk lukewarm
- 1 TSP Sugar
Filling
- 100 g Dark chocolate
- 70 g whole hazelnuts
- 60 g Butter
- 2 TBSP Powdered sugar
Syrup
- 60 ml Orange juice
- 100 g Sugar
- 1 TSP Orange peel
Zubereitung
Prepare the dough
- Dissolve 1 teaspoon sugar and yeast in lukewarm milk and leave for 10 minutes. A yeast foam forms on the milk.
- Sieve the flour and mix with the salt, sugar and vanilla sugar.
- Wash the orange well, grate the zest and add to the flour.
- With a dough hook: Add the yeast-milk mixture to the flour and knead.
- Gradually knead in the egg, then the butter by the teaspoonful.
- Knead the dough for 20 minutes with the dough hook.
- Grease a large bowl with a little oil and let the kneaded dough rise in it, covered, for about 4 hours in a warm place.
Syrup
- Squeeze the grated orange and run the juice through a fine sieve. Alternatively, you can use ready-made orange juice from the supermarket.
- Put the orange juice with the sugar and orange flower water into a saucepan and bring to the boil while stirring.
- Stir until the sugar has dissolved. Then remove from the heat and leave to cool.
Filling
- Roast the hazelnuts in a pan and set aside to cool. Then chop coarsely.
- Melt the chocolate and butter in a pan on a low heat and mix well. Sieve the icing sugar and stir in.
Fill and knot the babka
- Turn the dough out onto a lightly floured work surface and roll out into a rectangle about the thickness of a finger.
- Spread the chocolate cream on the rectangle about 5 cm from all edges and spread the hazelnuts on top.
- Now carefully roll up the rectangle from the longer side. The result is a filled dough snake.
- Cut the dough snake lengthwise in the middle with a sharp knife. You now have two long pieces of dough, each with a cut surface where you can see the filling.
- Place the dough pieces crosswise with the cut surface facing upwards and place the dough pieces on top and bottom one after the other until a plait is formed.
- Grease the loaf tin with a little oil and place the plait in it. The plait will probably be longer than the tin. This is normal. Carefully compress the plait into the mould.
- Leave the babka plait to rise in the loaf tin for another 90 minutes.
- Preheat the oven to 190 °C.
- Bake the cake for about 30 minutes and then pour the syrup directly over the babka while it is still hot.
- Allow the babka to cool completely and then turn it out of the mould.
- The babka you can cut into about 12 pieces. In a tin or paper bag is durable for about 4 days.
Notes
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Nährwerte
Calories: 346kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 97mg | Potassium: 182mg | Fiber: 3g | Sugar: 18g | Vitamin A: 407IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 3mg