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  • 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
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Step by step tutorial
1

Kneading


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.