Chocolate Hazelnut Babka | Brandy Glaze | Pro Shaping Technique

The weather is getting chilly which means it's time for rich chocolaty Babka! The dough is proof overnight in the fridge for extra flavor, and the second proof is done in Anova oven at 27C. You can also do the second proof at room temperature, patience is the key. Remember to turn on the caption for baking tips! Thanks for watching and make sure to LIKE and subscribe to my channel for more pastry videos 🥰 Ingredients (16cm) Dough bread flour 250g egg 50g sugar 15g  salt 3g  milk 90g  instant yeast 4g  butter 50g  Filling  praline (or Nutella) 60g  cacao powder 20g  melted butter 40g  Egg Wash  egg 1pc  water 10g Glaze  sugar 10g  water 10g brandy 5g  Dough (make one day ahead)  Melt butter over low heat. In a stand mixer with dough hook attachment, combine bread flour, egg, sugar, salt, milk, and instant yeast. Add butter while mixing at low speed. Continue to mix until full gluten development, approximately 10 mins.  Check gluten development with windowpane test. Cover and let rise in a greased bowl overnight in the fridge.  Filling In a small pan, combine cacao powder, praline, and butter; melt over low heat.  Roast hazelnuts in a preheated oven at 170C for 7 mins, and chop them into small and big pieces. Glaze  In a small saucepan, combine sugar and water, and bring it to a gentle simmer. Turn off the heat and add brandy. Mix well to combine. Assembly  Take the dough out of the fridge and punch it down to deflate the dough. Roll the dough into a rectangle with an LW ratio of 2:1 and thickness of 15mm Evenly spread the hazelnut paste and sprinkle it with chopped hazelnuts pieces (save some hazelnuts for topping). Shape the dough (refer to video) and proof in a greased pan at 27C until doubled in volume.  Make the egg wash by thoroughly mixing the egg with water. Brush on a thin layer of egg wash and sprinkle with the rest of the hazelnut pieces.  Bake in preheated oven at 180C for 35min or until fully cooked.  Brush on the brandy syrup while the bread is hot. Remove from the ring and serve.  Anova Oven Review:    • Anova Precision Oven Review | How the comb...   📝Before you start baking, read this for a more successful project : https://www.pastrynotes.com/kitchen-e... 🍞More bread videos you might like🍞 Brioche Loaf with Pearl Sugar    • Brioche Loaf with Pearl Sugar | Soft and R...   Whole Wheat Loaf    • Cold Ferment Whole Wheat Toast | Soft and ...   Blueberry Loaf    • Blueberry Loaf with Blueberry Jam Swirl | ...   Black Sesame Loaf    • Black Sesame Loaf | Fluffy Japanese Style ...   Buttered Corn Loaf    • Butter Corn Loaf | Bread | Super Soft and ...   Whole Wheat Bagel    • Whole Wheat Bagels | Japanese Style | Soft...   Persimmon Quick Bagel    • Persimmon Bagel | Quick Bagel That Can Be ...   ✨ Instagram : www.instagram.com/pastrynotes This video is not sponsored. Some links above are affiliated links.