À propos de la recette
This recipe creates individual portions of delectable vegan chocolate hazelnut babka, using a unique twisting and knotting technique. Prepare to savor these delightful treats that are perfect for indulging in or sharing with friends!
Ingrédients
For the dough:
• ½ batch Vegan Brioche Dough (see recipe)
For the filling:
• 150-200g vegan chocolate ha-zelnut spread (homemade or store-bought) :
530g Hazelnut
250g Icing Sugar
280g Dark Chocolate
1 pinch salt
1 tsp Vanilla
Préparation
FOR THE VEGAN BRIOCHE DOUGH:
Follow the Vegan Brioche Dough recipe to prepare the dough. Once the dough is ready, pro-ceed with the babka instructions below.
ASSEMBLING THE INDIVIDUAL CHOCOLATE HAZELNUT BABKAS:
1. Preheat your oven to 375°F (190°C).
2. On a floured surface, divide the prepared dough into small portions.
3. Create Dough Ropes:
Take each portion and roll it between your hands to form thin ropes. These will be used to create the twisted and knotted babka.
4. Twist and Knot:
a. Flatten a dough rope slightly and spread a layer of vegan chocolate hazelnut spread onto it.
b. Carefully twist the dough rope and spread with filling to create a swirled effect.
c. Now, fold the twisted dough in half, creating a loop with the filling inside.
d. Tie the two ends of the loop in a simple knot, enclosing the filling.
5. Arrange on Baking Tray:
Place the twisted and knotted babkas on an oiled baking tray. Leave some space be-tween them to allow for rising.
6. Rising Time:
Cover the tray with a clean kitchen towel and let the babkas rise in a warm, draft-free place for about 30-45 minutes, or until they've doubled in size.
7. Preheat and Bake:
Preheat your oven to 375°F (190°C). Once the babkas have risen, they should be puffy and ready for baking.
8. Baking:
Bake the babkas in the preheated oven for approximately 20 minutes or until they're beautifully golden brown and thoroughly baked.
9. Cool and Serve:
Allow the baked babkas to cool for about 10 minutes on a cooling rack. This will help set their texture before serving.
Homemade Hazelnut Spread Recipe:
Roast the Hazelnuts:
Preheat your oven to 180°C (356°F).
Spread the hazelnuts in a single layer on a baking sheet.
Roast them in the oven for about 10-12 minutes, or until they become fragrant and the skins start to crack.
Remove from the oven and let them cool slightly.
Remove Skins:
Rub the hazelnuts with a clean kitchen towel or paper towel to remove the loose skins. It's okay if some skin remains.
Prepare Hazelnut Butter:
Place the roasted hazelnuts in a food processor. Process until the hazelnuts turn into a smooth, creamy butter. This may take several minutes, so be patient.
Add Icing Sugar:
Gradually add the icing sugar to the hazelnut butter while the food processor is running.
Continue processing until the sugar is fully incorporated, and the mixture becomes silky.
Melt Dark Chocolate:
Melt the dark chocolate using a double boiler or in short intervals in the microwave, stirring until smooth.
Combine Chocolate and Hazelnut Mixture:
Pour the melted chocolate into the hazelnut mixture.
Add a pinch of salt and vanilla extract.
Blend Until Smooth:
Blend everything together until you achieve a velvety, chocolate-hazelnut spread.
Taste and Adjust:
Taste the spread and adjust the sweetness or saltiness according to your preference.
Store:
Transfer the hazelnut spread to a clean, airtight jar.
Store in a cool, dark place or in the refrigerator.
Enjoy your individual vegan chocolate hazelnut babkas with their captivating twisted and knotted appearance!
ENJOY!!
