Chocolate & Hazelnut Spread Babka

Elevate your baking with our truly brilliant Babka. Made with a hearty layer of Islands' irresistible Chocolate & Hazelnut Spread, this twisted bread is a rich, nutty delight, perfect for any occasion.

• INGREDIENTS

  Babka Filling 

  • 250g Islands Chocolate & Hazelnut Spread 

  • 50g Toasted & Chopped Hazelnuts 

  • 85g Islands 75% Dark Chocolate Buttons, chopped into chips 

  • 40g Islands Cocoa Powder 

  Babka Dough 

  • 275g Plain flour 

  • 5g Dried yeast

  • ½ tsp Salt 

  • 25g Caster Sugar 

  • 2 Eggs

  • 50g Whole Milk 

  • 80g Butter 

  Syrup 

  • 100g Caster Sugar 

  • 100ml Water

  50g Toasted & Chopped Hazelnuts (for the assembly)

• METHOD

  • Preheat the oven to 190°C. Set aside your 900g Loaf tin. 

  • Make the Babka filling by melting together the spread, cocoa powder and chocolate chips in a bowl and mix until smooth. Set aside until needed.  

  • To make the dough, combine the salt, yeast, sugar and flour in a mixing bowl. Combine the eggs and milk and add to the flour, knead for 5 minutes into smooth. 

  • Add the butter gradually and knead until smooth for a further 5-10 minutes until you have smooth shiny dough. 

  • Rest in the fridge for 30 minutes before turning it out onto a lightly floured surface and rolling it out to a 30x40cm rectangle. Spread the filling on top, leaving a 1cm border and sprinkle the hazelnuts on top. 

  • Roll into a long sausage, trim the edges then cut down the middle- making two long sausages.

  • Make these into a loose plait, place into your loaf tin and leave to prove for 2 hours until doubled in size. 

  • Bake the dough at 190°C for 15 mins then reduce the oven to 170°C and bake for a further 25-30 mins. 

  • While the dough is baking make the sugar syrup by heating together the water and sugar until the sugar has dissolved, set aside until needed.

  • Once the Babka has been baked, leave to cool for 5 minutes before brushing with the sugar syrup

  • Enjoy!