- 1 ½ tsp. Active Dry Yeast
- ⅔ Cup Whole Milk
- 3 ¼ Cup All-Purpose Flour, plus more for dusting
- ⅓ Cup Granulated Sugar, plus one pinch
- 1 ½ tsp. salt
- 3 Eggs at room temperature (2 eggs whisked + one for egg wash)
- 6 Tbsp. Unsalted Butter softened and cut in to tablespoons, plus more for greasing bowl/pan
- 1 tsp. Vanilla Extract
- ⅓ Cup Chopped Hazelnuts
- 1 (12.7oz) jar of Bonne Maman Hazelnut Chocolate Spread
- Flaked Sea Salt (optional)
Time: 1 hour prep + 6 ½ to 24 hours rising and refrigeration Yield: 1 (9-inch) loaf.
In either a small microwave safe bowl or on a stove top, warm milk slightly to 110° F. Milk should be very warm to the touch but not hot. Add a pinch of sugar and yeast. Stir and let sit for 2-3 min until slightly foamy.
In a large bowl or the bowl of a stand-up mixer, combine the flour, sugar and salt. In the small bowl with milk and yeast, add 2 whisked eggs. Stir gently to combine.
Add the milk mixture to the flour mixture along with vanilla extract and mix on low or by hand until a dough forms scraping down sides of the mixing bowl as needed.
Add the pre-cut butter two tablespoons at a time and knead the dough with the dough hook attachment or by hand for 10-12 minutes until smooth and elastic. Dough should pull away from the sides of the bowl.*
*Add up to 2 tablespoons more flour if still sticking to the sides. It will stick to the bottom of the bowl. Babka dough should be smooth when properly kneaded but will be sticky.
With damp hands, remove the dough from the mixing bowl and dough hook and place the dough in a large greased bowl, cover with a damp towel, and let rise at room temperature for 2 hours until it puffs and rises. Dough may not double in size but it should rise.
Push down the dough and recover with plastic wrap. Transfer the bowl to the refrigerator for at least 4 hours or overnight.
Roll out the dough on a floured surface into a 9-by-17-inch rectangle. Spread one jar of Bonne Maman’s Hazelnut Chocolate Spread evenly over the surface leaving a ½ inch border around edges. Sprinkle the chopped hazelnuts over the Hazelnut Chocolate Spread.*
*Reserve 1 tablespoon of nuts for the top.
Roll the dough tightly into a log, starting from the long end. Pinch the seam and ends to seal openings. With a sharp knife, cut the log in half lengthwise, creating two long strands.
Twist the two strands together, making a rope-like twist with layered filling side up. Fold the rope in half and twist once to fit your 9 inch pan. Place the twisted dough into a greased loaf pan.
Cover with a damp towel, and let rise at room temperature for another 30 minutes. Preheat the oven to 350°F.
Brush the top of the Babka gently with the remaining beaten egg just enough to cover the top. Sprinkle with optional flaked sea salt and reserved tablespoon of chopped hazelnuts.
Bake the Babka for 50-60 min, or until golden brown on top and a thermometer inserted reads 185°-195°F. *If Babka is getting too dark during baking, gently tent with foil.
Remove the Babka from the oven and let it cool in the pan for 10 minutes.
Transfer to a cooling rack and let it cool completely.