Egyptian-inspired Chocolate Hazelnut Babka

Ingredients

This Egyptian-inspired babka differs from the original Polish babka by incorporating Egyptian flavors and ingredients. The traditional Polish babka is typically flavored with vanilla or lemon zest, while this recipe infuses warm spices like cinnamon and cardamom to evoke the essence of Egyptian cuisine. Additionally, the filling of this babka features Nutella and roasted hazelnuts, adding a rich and indulgent twist to the classic recipe. We alse have the original recipe for Babka, so you can check it out.

• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) instant yeast 2 1/4 teaspoons (7g) instant yeast
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, warmed 1/2 cup (120ml) whole milk, warmed
• 1/4 cup (56g) unsalted butter, melted 1/4 cup (56g) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (150g) Nutella 1/2 cup (150g) Nutella
• 1/2 cup (60g) roasted hazelnuts, finely chopped 1/2 cup (60g) roasted hazelnuts, finely chopped
• 1/4 cup (50g) granulated sugar, for sprinkling 1/4 cup (50g) granulated sugar, for sprinkling

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 6g
• Carbohydrates (total, sugars): 51g, 22g
• Protein: 8g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, instant yeast, cinnamon, cardamom, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. 6.
   Once the dough has risen, punch it down to release the air. Roll it out into a rectangle shape on a lightly floured surface.
7. 7.
   Spread the Nutella evenly over the dough, leaving a small border around the edges. Sprinkle the chopped hazelnuts on top.
8. 8.
   Starting from one of the longer sides, tightly roll the dough into a log. Pinch the edges to seal.
9. 9.
   Carefully transfer the babka to a greased loaf pan, cover with a kitchen towel, and let it rise for another 30-45 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Sprinkle the granulated sugar over the risen babka.
12. 12.
    Bake for 30-35 minutes, or until the babka is golden brown and cooked through.
13. 13.
    Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Treat your ingredients with care...

• Hazelnuts — To enhance the flavor, roast the hazelnuts in a preheated oven at 180°C (350°F) for about 10 minutes until fragrant. Allow them to cool before finely chopping.

Tips & Tricks

• For an extra touch of Egyptian flavor, sprinkle some ground cardamom over the babka before baking.
• If you prefer a sweeter babka, you can add a drizzle of chocolate ganache or a dusting of powdered sugar on top after it has cooled.
• To ensure a tender babka, avoid over-kneading the dough. Stop kneading as soon as it becomes smooth and elastic.
• If you don't have Nutella, you can substitute it with any other chocolate-hazelnut spread of your choice.
• Leftover babka can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Serving advice

Serve the Egyptian-inspired Chocolate Hazelnut Babka warm or at room temperature. It can be enjoyed as a delicious breakfast treat, a delightful dessert, or a sweet snack with a cup of tea or coffee.

Presentation advice

To enhance the presentation, dust the cooled babka with powdered sugar or drizzle it with a chocolate glaze. Slice it into thick, beautiful swirls to showcase the layers of chocolate and hazelnut filling.