Chocolate Walnut Brioche Babka

By [e-mail]

From best baking blog 2016, Butter and Brioche.

Ingredients

• 85 grams (3 ounces) whole milk
• 7 grams (.25 ounce) instant yeast
• 250 grams (8.8 ounces) plain flour
• 32 grams (1.12 ounces) granulated sugar
• 5 grams (.17 ounce) salt
• 3 large eggs, at room temperature
• seeds from 1 vanilla bean pod
• 125 grams (4.4 ounces) unsalted butter, very soft at room temperature
• 1 large egg, beaten for the egg wash
• 250 grams (8.8 ounces) chocolate spread
• 125 grams (4.4 ounces) walnuts, toasted and roughly crushed

Details

Servings 1
Adapted from butterandbrioche.com

Preparation

Step 1

Begin by making the brioche dough. Place the milk in a small saucepan set over low heat until it is lukewarm in temperature. Remove the saucepan from the heat. Using a fork, gently whisk in the yeast until it is evenly distributed. Set the mixture aside to prove until foamy, about 5 minutes. Stir occasionally.
Put the flour, sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed to combine. Increase the mixer speed to medium-low and pour in the yeast mixture. Mix to form a rough, shaggy dough, about 4 minutes. Increase the speed to medium and add in the eggs, one at a time, beating well after each addition. Add in the vanilla bean seeds. Let the mixer knead the dough until it is smooth and combined, about 4 more minutes.
Add in the butter, a tablespoon at a time, until it is all incorporated. Knead on high speed until the dough is smooth and velvety, 8 minutes.
Place the dough in a lightly greased bowl and cover it with plastic wrap. Place the bowl in a warm draft-free area until the dough has doubled in sized, about 2 hours. When the dough has risen, knock it back in it’s bowl then re-cover the bowl and set it in the refrigerator to chill for at least 4 hours, but preferably 24 hours. This slow rising process will allow the dough to develop a more intense flavour, and a softer texture.
Grease a 22 x 13 cm (9 x 5 inch) baking tin or loaf pan. Line the tin with parchment paper, making sure to let it slightly overhang the sides. Set aside.
Remove the chilled dough from the bowl and place it in on a lightly floured surface. Using a lightly dusted rolling pin, roll the dough out to form a rectangular shape, about 27 x 32 cm (10 x 12 inch) in diameter and about 1.2 cm's (1/2 inch) in thickness.
Using a butter knife or offset spatula, spread an even layer of the chocolate spread over the face of the dough, making sure that it reaches almost to the edges. Evenly sprinkle over the walnuts.
Starting with the longest side of the dough, begin to tightly and gently roll the dough until it resembles a log shape.
Turn the dough log over so that it faces seam side down. Use a sharp knife to trim about 2.5 cm's (1 inch) of the dough off the ends. Then, starting at the top of the dough log - gently cut it evenly in half through it’s middle. The layers of the dough should be visible and you will end up with two pieces.
Begin to braid the dough pieces together to resemble that of an intertwined plait, by bringing the two pieces close to each other and twisting the right piece over the left, the left piece over the right and so on. Gently press each end together to seal. If you need help shaping the babka, check out this video that I uploaded to my nom channel.
Carefully place the babka braided side facing up in the baking tin set aside above. Loosely cover it with plastic wrap then place it in a warm and draft-free place until it has just doubled in size, about 1½ - 2 hours.
When the babka is ready to bake, pre-heat the oven to 170 C (340 F). Using a pastry brush, gently glaze the top of the babka with a light coating of the egg wash. Bake for 22-28 minutes, or until golden brown and a skewer inserted into the middle comes out clean. Remove the babka from the oven and allow it to cool in the tin for 10 minutes before turning it out and onto a wire rack to let it cool completely before serving. Serve warm or at room temperature.

Instructions