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The Right Skills!
To go further, make chocolate-hazelnut babkas!
Brioche dough
To go further, make chocolate-hazelnut babkas!
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Ingredients
460 g
T55 flour
460 g
T45 flour
24 g
salt
138 g
sugar
52 g
yeast
310 g
eggs
185 g
milk
370 g
Traditional Butter 82% fat – Block
The Chef’s secret
Traditional Butter 82% fat - Block
Find out about the product
Step by step tutorial
1
Kneading
Begin by
making a brioche dough
.
Shape the dough into a ball and refrigerate overnight.
2
Cutting and shaping
Roll the dough out to 2.5 mm thick and 30 cm wide.
Spread with chocolate hazelnut spread.
Gently roll the dough up and place in the freezer for a few minutes.
Cut each roll in half lengthwise.
Twist from the centre, being careful not to stretch it longer than the length of the mould.
3
Proofing
Place in buttered, floured loaf pans and put in the proofer for 3 and a half to 4 hours at 26°C.
4
Baking
Bake the babkas at 155°C for approximately 35 minutes, turning the pans around halfway through baking.
Remove from the oven, brush the babkas with maple syrup and unmould while they are still hot.
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