Ingredients
Equipment
Method
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!
