Babka with Caramelised Figs and Hazelnuts
Ingredients
300 g Manitoba flour
200 g Italian “00” flour
10 g table salt
50 g caster sugar
50 g softened butter
1 egg
180-200 ml milk
12 g fresh brewer’s yeast
Cremadelizia Fichi Caramellati Babbi, to taste hazelnut halves, to taste
Preparation
• Put the flours, salt, sugar and butter cut into pieces in a planetary mixer with the hook – or in a bowl to do it by hand.
• Switch the planetary mixer on and mix the ingredients, then add the egg, stirring constantly.
• Start adding the milk a little at a time, being careful not to pour it all because a smaller quantity than indicated may be sufficient.
• After kneading for at least 10 minutes at minimum speed, add the yeast and continue to knead at medium speed for about 2 minutes. The dough should be smooth and fairly dry.
• Flour the table and place the dough, creating a ball that you will leave to rise in a bowl covered with cling film for at least 2 hours.
• Once the dough has doubled in size, spread it with a rolling pin on a floured surface and pour Cremadelizia Fichi Caramellati Babbi over it, trying not to go into the edges, but remaining as central as possible.
• Roll the dough into a sausage. Cut the centre vertically, leaving only one piece attached; twist the two parts like a braid.
• Place the babka in a plum cake pan, sealing it with cling film, and leave to rise again for about 30 minutes.
• Place the hazelnuts and bake at 180 °C (static oven) for 30 minutes.
Ingredients
300 g Manitoba flour
200 g Italian “00” flour
10 g table salt
50 g caster sugar
50 g softened butter
1 egg
180-200 ml milk
12 g fresh brewer’s yeast
Cremadelizia Fichi Caramellati Babbi, to taste hazelnut halves, to taste
