Puddings and Desserts

Babka with Cocoa Spread and Hazelnuts

Ingredients

  • 320 g Italian “00” flour
  • 75 g sugar
  • 65 ml milk
  • 2 eggs
  • 8 g fresh brewer’s yeast
  • 100 ml seed oil
  • 1 vanilla bean
  • 60 g roasted hazelnuts
  • To taste Cremadelizia Cacao Babbi

Preparation

  • Add the flour with the crumbled brewer’s yeast and stir.
  • Add the sugar, the eggs (previously beaten) and the vanilla. Then add the oil and milk.
  • Knead until the dough is smooth and compact, then cover and leave to rise at room temperature for 2 hours.
  • Put it in the fridge for 8/9 hours, then take it out and leave it for 4 hours.
  • Chop the hazelnuts coarsely.
  • Roll out the dough into a rectangular shape, spread the Cremadelizia Cacao Babbi and the hazelnuts
  • Roll up the long side of the dough from the bottom to the top, close it with baking paper and refrigerate for 4/5 hours (this way the cut will be cleaner).
  • Cut the dough in half and roll the two parts into a braid.
  • Place the Babka in the cake tin with baking paper, cover with a kitchen towel and leave to rise for 2 hours. Brush with milk before baking.
  • Bake in a preheated oven at 180 degrees for 30/35 minutes.

Ingredients

  • 320 g Italian “00” flour
  • 75 g sugar
  • 65 ml milk
  • 2 eggs
  • 8 g fresh brewer’s yeast
  • 100 ml seed oil
  • 1 vanilla bean
  • 60 g roasted hazelnuts
  • To taste Cremadelizia Cacao Babbi
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