the best almond hazelnut babka ❤️🩹
ingredients for the dough:
* 525 g flour
* 1 package active dry yeast
* 60 g sugar
* 225 ml milk
* 60 g butter
* 1 medium egg
ingredients for the nut filling:
* 150 g ground hazelnuts
* 150 g ground almonds
* 150 g milk
* 150 g sugar
* a dash of cinnamon
* 1 tbsp cacao powder
ingredients for the glaze:
* powdered sugar
* some more milk
For the yeast dough, put flour, yeast, and sugar in a mixing bowl. Heat up milk and butter gently in a pot on the stove (do not let it get hot) until the butter melts. Add milk mixture, egg, and salt to the flour mixture and knead with your hands for many minutes until a smooth, elastic dough forms. Place the dough ball in a clean mixing bowl and cover well with a dish towel. Now let it rise for about an hour. While the dough is rising, you can prepare the nut filling by simply putting ground nuts, cinnamon, and cocoa powder in a bowl. Heat milk and sugar in a pot until the sugar has dissolved. Bring to a brief boil and pour over the nuts, stirring well so that the entire nut mixture is moist. Let it cool slightly.
Line a baking sheet with parchment paper. Roll out the yeast dough on a lightly floured surface into a rectangle (about 45cm x 30cm) using a rolling pin. First, distribute the nut filling in dollops on top, then carefully spread it out.
Roll the dough tightly from the long side to form a long dough snake. Use a sharp knife to cut it lengthwise and then interlace the halves so that the nut filling is visible on the outside. Lift this braided dough snake onto the baking sheet and connect the ends together. For this, I overlap both ends slightly and pinch the dough together. let it rise for another 25-30 minutes. preheat the oven to 180°C (350°F) with both top and bottom heat. Bake for 25-30 minutes. Then garnish with icing made from powdered sugar and milk.
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