Cinnamon and Hazelut Babka
An enriched yeasted cake with a pretty swirl of cinnamon and nut through the loaf. Makes two loaves each serving 8-10.
Allow at least 4-5 hours rising time in addition to preparation. The dough once made can be kept in the refrigerator overnight.
Servings: 20 slices
Equipment
- 2 900g (2lb) loaf tins
- Stand mixer optional
Ingredients
To make the dough:
- 300 g (10oz)strong plain bread flour
- 250 g (9oz) plain flour
- ½ teaspoon salt
- 75 g (3oz) caster sugar
- 2 x 7 g (¼oz) sachets fast action dried yeast
- 100 ml (3½floz) milk
- 175 g (6oz) butter
- 100 ml (3½floz)water
- 2 medium eggs
To make the Filling
- 100 g (3½oz) butter
- 4 tablespoon maple syrup
- 1 tablespoon light muscovado sugar
- 2 tablespoon ground cinnamon
- 100 g (3½oz) toasted chopped hazelnuts
To Complete
- 4 tablespoon Maple syrup to glaze
Instructions
To make the dough
- Place 300g strong flour and 250g plain the flours in the bowl of a stand mixer fitted with a dough hook and stir in ½ teaspoon salt, 75g sugar and 14g yeast.
- Place the 100ml milk in a small saucepan, cut 175g butter into chunks and add to the pan, heat gently, stirring until the butter has melted. Remove from the heat and add 100ml water.
- Beat 2 eggs in a bowl to break up, then beat in the butter mixture. With the mixer on slow, gradually mix into the flour to form a wet sticky dough. Increase the speed and mix for another 5 minutes until the dough is smooth, shiny and elastic.
- Cover and leave in a warm place for about 2 hours or until the mixture is doubled in size.
- At this point, if progressing with the recipe straight away, chill for about 30 minutes to help firm up the dough and make it easier to roll. Alternatively, the dough can now be left covered in the refrigerator for up to 12 hours before progressing.
To make the filling
- Melt 100g butter, 4 tablespoons maple syrup, 1 tablespoon sugar and 2 tablespoons cinnamon together in a small pan, stirring until the butter has melted and the sugar has dissolved. Remove from the heat, stir in 100g roasted chopped hazelnuts and set aside.
To shape the Babkas
- Lightly grease two, 900g loaf tins. Cut the dough into two pieces and roll one piece into a 30cm (12in) square. Spread half the filling over the square and roll up tightly like a Swiss roll.
- Cut the dough lengthwise in half and place the two pieces next to each other and twist together by lifting each strand over each other. Try making at least 4 twists then line up and tuck into one of the prepared loaf tins.
- Repeat with the remaining dough and filling. Cover and leave in a warm space for about 2 hours or until doubled in size.
To complete
- Preheat the oven to 190℃ (180℃ fan)/375°F/gas mark 5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Brush liberally with maple syrup, then allow to cool in the tin for 10 minutes before turning out and transferring to a wire rack to cool completely.
- Serve sliced.
Notes
Cook's Notes
- The dough can be made in advance and stored covered in the refrigerator for up to 12 hours.
- For more swirls in your loaf, roll each piece of dough into a thinner larger square.
- Babkas will keep at room temperature, wrapped well for several days.
- Freeze for up to 2 months.