small pot and bowl for melting chocolate in a water bath
baking sheet with baking paper
320gwheat flouror spelt flour
7gdry yeastor ca. 20 g fresh yeast
80gvegan butterlukewarm, or rapeseed oil
60gvegan butteror rapeseed oil
100gdark chocolateor 40 g cocoa powder and 60 g cocoa butter
Prepare the dough
Mix the flour, dry yeast, and salt in a bowl.
Heat the milk in a small saucepan so that it is about lukewarm. Add your vegan butter to make it softer. You can also add the agave syrup and mix everything well.
Add the liquid ingredients to the flour and knead everything well into a smooth and elastic dough. You should knead with your hand for at least 15 minutes, with the dough hook you need about 5 minutes. The dough should no longer stick to your hands. Cover and place in a warm place to rise for 1 hour.
Prepare the filling
While your dough rests, roast the chopped hazelnuts in a pan over medium heat for about 5 minutes.
Chop your dark chocolate and place it in a bowl, add the cinnamon and salt and slowly melt it in a warm water bath. Let your melted chocolate cool down well.
Roll and twist it
After the dough has risen, roll it out in a rectangle shape on a lightly floured worktop.
Brush your dough with the chocolate sauce and spread the hazelnuts on top so that about 2 cm remain free at the edge.
Carefully roll up your dough from the long side.
Cut your roll once in the middle with a sharp knife, leaving out about 3 cm at the top.
Twist the two strands into a braid. Make sure the cut sides are facing up. Let your chocolate-nut yeast plait rise again in a warm place for about another hour.
Preheat your oven to 355 °F or 180 °C and bake your chocolate-babka for about 35 minutes till golden. Enjoy!
Serving: 1slice of 10Calories: 344.2kcalCarbohydrates: 31.1gProtein: 6.1gFat: 21.1g