HAZELNUT CINNAMON BABKA Makes 2 Loaves INGREDIENTS:
Dough: 4 cups all-purpose flour 1/3 cup sugar 2 1/2 tsp. active dry yeast 1 1/4 tsp. sea salt 2 large eggs 1 tsp. vanilla bean paste 1 cup lukewarm milk (110° F) 1/2 cup butter, softened Filling: 1/2 cup butter, softened 3/4 cup dark brown sugar 2 tsp. cinnamon 1 1/2 cups whole raw hazelnuts Topping: 1/4 cup butter, melted 1/4 cup sugar 1/2 tsp. cinnamon INSTRUCTIONS: Preheat oven to 350° F. Spread hazelnuts in a single layer on a sheet pan. Roast for 12-15 minutes, tossing every 4-5 minutes. Allow to cool. Once cooled, chop in a food processor until finely chopped. Set aside. Using a stand mixer with the dough hook attachment, mix together the flour, sugar, yeast, salt, eggs, vanilla, and warm milk on medium speed until well combined, about 5 minutes. Add the butter, 1 tbsp. at a time, waiting until fully incorporated before adding more. Once the butter is all added, mix on medium speed for another 5 minutes. Cover the bowl with plastic wrap and allow to rise until doubled in size, about 1 to 1 1/2 hours. Grease two loaf pans and line with parchment paper. Punch down the dough and form into a ball. Turn the dough out into a floured surface. Roll the dough into a rectangle that’s about 16” x 20”. In a small bowl, mix together the butter, brown sugar, and cinnamon for the filling. Spread the filling over the dough, leaving a 1/2” border. Sprinkle the chopped hazelnuts over the filling. Roll the dough up tightly lengthwise. Trim the ends of needed. Cut the roll in half for two loaves. For each loaf, cut the roll in half lengthwise. Turn the dough so the cut side is facing up. Twist the two pieces around each other a few times and pinch the ends. Transfer the dough to a one of the prepared loaf pans, folding the ends of the dough under. Cover with plastic wrap and repeat with the second loaf. Allow the loves to rise until doubled in size, about an hour. Preheat oven to 350° F. Bake both loaves for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool the loaves in the pans for 15 minutes, then transfer the loaves to a cooling rack. Brush the loaves with the melted butter for the topping. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Allow the loaves to cool slightly before serving, or serve at room temperature.
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