MAX BRENNER RECIPES

CHOCOLATE AND HAZELNUT BABKA

1. In a bawl of a standing mixer tted with a paddle attachment blend the our, milk, heavy cream, water, eggs, sugar and yeast for 10 minutes. Let the dough rest for 15 minutes. 2. Add the butter and salt and continue mixing for 15 minutes until the ingredients come together and form a smooth elastic. 3. Place the dough in the refrigerator for the night or 1 hour in a room temperature. 4. Roll the dough and spread a generous hazelnut cream and milk chocolate chunks. 5. Roll the dough to a log and put it in the freezer for 20 minutes. 6. Divide the dough in half, pinch them together, fold them over each other like a braid and pinch the end. Place in a nonstick loaf pans. 7. Leave until the dough double it size. 8. Brush an egg on top of the cake. 9. Heat the oven on 302°F and bake 35-40 minutes. 10. While the cake is baking put the water and the sugar in a pan until melting. 11. Brush the still warm cake with cold syrup or brush cold cake with warm sugar.

3/4 cup Hazelnut spread Milk chocolate chunks

17.6 oz our 2.82 oz milk 1.58 oz water 3.17 oz heavy cream 3.52 oz sugar 0.52 oz yeast 2 eggs 1 stick cold butter 0.17 oz salt

Sugar syrup 1 cup water 8.8 oz sugar