Chocolate Hazelnut Babka with Cardamom

Prep 30 min·Cook 35 min·Total 185 min·1 loaf (12 slices)·VEGETARIAN·305 kcal

Chocolate hazelnut babka from above in an oval dish, the end piece cut off to show the chocolate swirls

Ingredients

For the dough

500 gr (17.6 oz.) all-purpose flour
5 gr (0.2 oz.) dry yeast (or 15 gr (0.5 oz.) fresh yeast)
2 Tbsp sugar
1 pinch salt
250 ml (1 cup) plant milk
60 gr (2.1 oz.) butter (vegan if you like)
1 tsp ground cardamom
1 tsp cinnamon

For the filling

200 gr (7 oz.) chocolate hazelnut spread
3-4 Tbsp hazelnuts

For brushing

1-2 Tbsp plant milk or cream

Equipment: large bowl or stand mixer with dough hook, small pot, rolling pin, sharp knife, loaf pan, about 30 cm (12 inches), lined with parchment, pastry brush, damp kitchen towel

Instructions

Make the dough

1.Mix the flour, dry yeast, sugar, salt, cardamom and cinnamon in a large bowl or in the bowl of a stand mixer.
2.Warm the plant milk until lukewarm and melt the butter. Add both to the flour mixture.
3.Knead everything for 8 to 10 minutes into a soft, smooth dough. If the dough is too dry, add a little more milk, if it is sticky, a little flour.
4.Put the dough into a clean bowl, cover it with a damp kitchen towel and let it rise in a warm place for 60 to 90 minutes until it has doubled in volume.

Fill and shape

1.Roll out the risen dough on a floured surface into a rectangle of about 40 x 30 cm (16 x 12 inches).
2.Spread the chocolate hazelnut spread evenly over it, leaving a narrow border all around.
3.Finely chop the hazelnuts and scatter them over the spread.
4.Roll the dough up tightly from the long side. Halve the roll lengthwise with a sharp knife so that the filling is exposed.
5.Twist the two strands together with the cut sides facing up.
6.Place the babka in the lined loaf pan, cover it and let it rise for another 30 minutes.

Bake

1.Preheat the oven to 180°C (356°F) conventional heat.
2.Brush the babka with plant milk or cream and bake it in the preheated oven for 30 to 35 minutes until golden brown and it sounds hollow when you tap the surface.
3.Take the finished babka out of the oven and let it cool in the pan.

Notes

Tip from my kitchen: the milk really should only be lukewarm, otherwise the yeast suffers. Warm the chocolate hazelnut spread briefly in a warm water bath before spreading, then it goes on thinly without tearing the dough. If you like, toast the hazelnuts in a dry pan for 5 minutes first, which intensifies their flavor. With vegan butter and a vegan chocolate spread the babka becomes completely vegan. On day two, slices briefly toasted taste almost even better.

Nutrition per serving: 305 kcal · 6 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook