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MIlk bread Babka with chocolate and hazelnut spread

Prep Time20 mins
Cook Time25 mins
Rising time2 hrs
Servings: 1 22cm loaf



For the water roux (Tangzhong)

  • 25 g/ 2,5 tbsp bread flour "0"Type in Europe
  • 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


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.