To make this dish
KUGELHOPF INSPIRED DOUGH460 g plain flour (T55, approximately 11% protein)
460 g strong flour (T45, approximately 14% protein)
24 g salt
138 g sugar
52 g yeast
310 g eggs
185 g milk
370 g Elle & Vire Professionnel® Unsalted Gourmet Butter
CHOCOLATE HAZELNUT SPREAD200 g hazelnuts
200 g icing sugar
200 g dark chocolate
CHOCOLATE HAZELNUT BABKA FILLING160 g hazelnuts
120 g pépites de chocolat noir
GUM ARABIC GLAZING SYRUP250 g water
250 g raw sugar
100 g glucose syrup
40 g gum arabic
The right ingredientsLescure Unsalted 250g butter Roll 82% fat
The recipe, step by step
KUGELHOPF INSPIRED DOUGH
Place all ingredients in the refrigerator the night before. Mix the two types of flour, yeast, salt and sugar with the eggs and milk for 5 minutes on speed 1 of the stand mixer. Knead on speed 2 for 12 to 15 minutes. (the temperature of the dough should reach no more than 24-25°C maximum). When the dough pulls away from the sides of the bowl, mix in the butter cut into pieces. Set aside and refrigerate overnight.
CHOCOLATE HAZELNUT SPREAD
Roast the hazelnuts in a 150°C convection oven for 15 minutes and let cool. Chop the roasted hazelnuts and icing sugar glace in a food processor until smooth. Add the melted chocolate at the end.
CHOCOLATE HAZELNUT BABKA FILLING
GUM ARABIC GLAZING SYRUP
Melt all the ingredients together, blend with a hand mixer, strain though a sieve and let cool.
Roll out the dough to a thickness of 2.5 mm and a width of 30 cm. Spread with 600 g of hazelnut chocolate spread (at 35°C) and sprinkle with chopped hazelnuts and dark chocolate chips. Roll up, cut into four and place in the freezer for a few minutes. Cut each piece lengthwise in 2. Twist starting from the centre (be careful not to stretch it longer than the length of the mould). Place in the buttered cake moulds and let rise for 3½ to 4 hours at 26°C. Bake in a 155°C convection oven for approximately 35 minutes, turning the moulds around when half baked. Remove from the oven and brush the cakes with syrup.