Milk bread Babka with chocolate and hazelnut spread
vegan
Equipment
- Stand mixer or kneading machine
Ingredients
For the water roux (Tangzhong)
- 25 g/ 2,5 tbsp bread flour
- 120 g / 1/2 cup water
For the bread
- 120 ml / 1/2 cup oat milk, room temperature
- 50 g/ 1/4 cup vegan butter
- 9 g/2,5 tsp instant yeast
- 350 g / 2,75 cups bread flour
- 65 g/ 1/3 cup light brown sugar
- 5 g /1 tsp pink salt
- 4 tbsp homemade dark chocolate spread
For the chocolate and hazelnut spread
- 200 g/ 1,5 cups peeled, toasted unsalted hazelnuts
- 1/4 tsp Himalayan salt
- 50 g/ 1/3 cup dairy-free dark chocolate
Instructions
Make the spread
- Add hazelnuts to a food processor or high-speed blender. Blend on low until a butter is formed (about 8-10 minutes) scraping down sides as needed.
- In the meantime, heat the chocolate over a bain-Marie.Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well.
- Then add melted chocolate a little at a time and blend again until well incorporated.
- Transfer to a clean jar and store at room temperature for up to 3 weeks.
Make the roux
- In a small saucepan, combine the bread flour and water and whisk to remove any lumps. Cook over medium-low heat for 3-5 minutes whisking continuously, until the roux starts to thicken. The roux should have the consistency of a curd. Remove from heat and let cool to room temperature.In a medium bowl, combine the dry ingredients.
Make the bread
- Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. (or into your kneading machine). Then add the dry ingredients. Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.
- Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more.
- Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Note: The dough will be a bit tacky, but feels elastic.
- Using wet hands, shape the dough into a ball and transfer to a greased bowl. Cover and let rise until doubled in size for 50-60 minutes.
- Gently deflate the dough and roll into a rectangle on a well floured surface.Spread a thin layer of hazelnut cream.
- Roll the dough starting from the edge of the shorter side into a log like a cinnamon roll placing it seam side down.
- Cut the dough in half lengthwise to expose the center. Braid the two pieces overlapping each piece over itself and leaving the inside exposed.
- Place the loaf into a greased loaf pan and let rise for another 60 minutes.Preheat oven to 175C | 350F degrees and bake for about 25 minutes or until the top is golden brown.
- Remove from oven and let cool into the pan for 10 minutes before transferring into a rack to cool down completely.