Servings:
Cooking Time:
Preparation Time:
This is what I need:
– 200 g of flour
– 50g sugar
– 8cl of milk or water
– 25g butter
– 1 egg
– 14 g fresh baker’s yeast (or 5 g dried yeast)
– 1 pinch of salt
– Hazelnut & Chocolate Spread
For the syrup :
– 50g of sugar
– 10cl of water
Let’s get started!
1- In a container, add flour and salt on one side and the yeast on the other side. Then add the sugar to the flour. To mix together.
2- Add the beaten egg then the milk (or water). Then add the diced butter and knead until the dough is smooth and pulls away from the edges of the container.
If the dough is sticky, add a tablespoon of flour.
3- Place the dough in a container and film in contact with the dough. Leave to rest in the refrigerator overnight (between 6 and 7 a.m.)
4- After this resting time, roll out the dough to form a large rectangle. The rectangle should be the length of your cake tin and 3 times its width.
5- Stagger the Spread on the dough, taking care not to deposit 2 to 3 cm on the four edges.
6- Roll the dough lengthwise tightly to form a roll. Then cut the roll in half lengthwise and braid the dough.
7- Place the dough in a buttered and floured cake pan. Cover with a damp cloth and leave to rest for 1h30 at room temperature. The brioche should double in size.
The last steps before the tasting:
8- Preheat the oven to 180]C and bake the brioche for 20-25 minutes.
9- While cooking, prepare the syrup by placing the water and sugar in a saucepan. Boil until the mixture becomes syrupy.
10- Remove from the oven and use a pastry brush to brush the syrup for a shiny finish.
The little trick
For even more indulgence, add coarsely chopped hazelnuts or coconut shavings to your babka!
