Israeli Chocolate Hazelnut Babka with Orange Glaze

Allergens

Gluten, Dairy, Nuts

Ingredients

• 2 cups all
• purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 cup warm milk (105
• 115°F)
• 2 1/4 teaspoons active dry yeast
• 1/3 cup unsalted butter, softened
• 1/2 cup chocolate hazelnut spread
• 1/2 cup chopped hazelnuts
• Zest and juice of 1 orange
• 1 cup powdered sugar

Instructions

1. In a large bowl, whisk together the flour, sugar, cocoa powder, and salt.
2. In a separate bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
3. Add the yeast mixture to the dry ingredients and mix until combined.
4. Add the softened butter and continue mixing until a dough forms.
5. Knead the dough on a floured surface for 10 minutes or until smooth and elastic.
6. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
7. Preheat oven to 350°F (175°C).
8. Roll out the dough into a rectangle and spread the chocolate hazelnut spread over it. Sprinkle with chopped hazelnuts.
9. Starting from the longer side, roll up the dough tightly and slice it into 8 equal pieces. Arrange them in a greased loaf pan, cut side up.
10. Bake for 35 40 minutes or until golden brown. Let it cool for 10 minutes before removing from the pan.
11. In a small bowl, mix together the orange zest, juice, and powdered sugar to make the glaze. Drizzle over the cooled babka.

Chef’s Insight

Experiment with different chocolate hazelnut spreads to find your favorite flavor combination. - To enhance the aroma, add a few drops of orange essential oil to the glaze.

Notes

Feel free to replace the chocolate hazelnut spread with any other flavor of choice.