Hazelnut Babka

Recipe Ingredients

		Sponge
1/2 cup	31g / 1.1oz	All-purpose flour
1		Yeast - (2 1/2 tspns)
1/2 cup	118ml	Milk
		Dough
2 1/2 cups	156g / 5.5oz	All purpose flour - (to 3)
1		Egg
3		Egg yolks
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Sugar
		Butter or vegetable oil or spray - for bowl
1/4 lb	113g / 4oz	Unsalted butter - melted
		Filling
2 tablespoons	30ml	Melted unsalted butter
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Cinnamon
1 cup	146g / 5.1oz	Toasted and chopped hazelnuts
		Beesting Glaze
1/4 cup	49g / 1.7oz	Butter
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Honey
1/4 cup	59ml	Hazelnut liqueur
1/2 cup	73g / 2.6oz	Chopped toasted hazelnuts

Recipe Instructions

Make the sponge by mixing ingredients in bowl and letting sit for 1/2 hour.

In a standing mixer, fitted with a dough hook, add the sponge. Add in the flour, egg, egg yolks, salt, and sugar. Add any additional flour to make smooth dough. Place in oiled bowl, cover and set aside until doubled in volume. Punch down and let rise (covered) again.

Punch down and roll out into a rough triangular shape that is about 1 1/2 feet and 1/2-inch thick. Paint with melted butter. Mix together sugar, cinnamon and hazelnuts. Sprinkle on. Roll up and press into well-buttered bundt pan. Let rise until doubled.

Preheat oven to 375 degrees.

Bake for 40 minutes. Let cool then remove from pan. Cook together butter, sugar, honey, and liqueur. Paint on top. Sprinkle with nuts.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1A25) - from the TV FOOD NETWORK

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