MIlk bread Babka with chocolate and hazelnut spread
Servings: 122cm loaf
Stand mixer or kneading machine
For the water roux (Tangzhong)
25g/ 2,5 tbspbread flour "0"Type in Europe
120g / 1/2 cupwater
For the bread
120ml / 1/2 cupoat milk, room temperature
50g/ 1/4 cupvegan butter
9g/2,5 tspinstant yeast
350g / 2,75 cupsbread flour
65g/ 1/3 cuplight brown sugar
5g /1 tsppink salt
4tbsphomemade dark chocolate spread
For the chocolate and hazelnut spread
200g/ 1,5 cupspeeled, toasted unsalted hazelnuts
1/4 tspHimalayan salt
50g/ 1/3 cupdairy-free dark chocolate
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
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.