This gorgeous chocolate and hazelnut swirl bread is also known as chocolate babka. It's freezer-friendly, and can be enjoyed warm or cold.
Egg bread dough
Ingredients
4 cups (600g) bread flour
2 tsp (7g) active dry yeast
2 tbsp caster sugar
1 tsp salt
60g cold butter, diced
½ cup (125ml) cold milk
½ cup (125ml) cold water
2 eggs, lightly beaten, 1 egg for glazing
Method
Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed for 30 seconds or until well combined
Add butter, milk and water. Beat at low speed for 1-2 minutes or until butter has been completely incorporated. Remaining at low speed, gradually add beaten eggs a little at a time, mixing well between each addition. Increase speed to medium and beat for 2 minutes. Mixture should now be glossy and sticky
Remove paddle attachment and insert dough hook. Beat on low speed and slowly add remaining flour, ½ cup at a time, until it forms a firm dough
Increase speed and knead for 5 minutes or until it forms a firm, smooth and elastic dough. Test using the windowpane method (see tips)
Tip dough onto a lightly floured work surface and form into a ball. Place in an oiled bowl. Cover and allow to rise for 1 hour or until doubled in size
Choc hazelnut egg bread braid
Ingredients
½ cup (165g) chocolate hazelnut spread
⅓ cup (45g) toasted hazelnuts, coarsely chopped
Method
Punch down dough and roll out to form a 30cm x 30cm square. Spread chocolate hazelnut spread onto dough leaving a 1cm border on all sides. Sprinkle over chopped hazelnuts
Roll dough to form a log. Place onto a lined baking tray. With a sharp knife cut down the centre lengthwise, so that the two halves of dough are not completely separated but remain attached at one end
Braid the two strands without tightening and try to keep the dough with the choc hazelnut facing up. Cover with cling film and place in warm place for 30 minutes
Preheat oven to 200°C/180°C (fan-forced). Glaze braid with remaining beaten egg and bake 25-30 minutes until golden brown. Check at 15 minutes and if browning too fast, cover with foil. Cool on tray and serve warm or at room temperature
Tips & Hints
Windowpane test: After 5 minutes kneading, check the dough is elastic enough with this test. Cut off a small ball of dough and flatten between both your thumbs and first two fingers. Gently spread the dough apart. If kneaded enough, the dough will stretch easily into a thin membrane that you can see through without tearing or breaking.
Bread flour contains a higher percentage of the protein gluten which is ideal for making breads. This is readily available in the supermarket baking aisle. Alternatively, use plain flour.
Flour moisture levels can vary, if dough is too dry, add a tablespoon at a time of water or milk until it reaches the correct consistency. If too sticky, add a tablespoon of flour and knead until dough firms up.
Dough can be made a day ahead. Follow recipe up to step 5. Refrigerate overnight. Bring to room temperature and continue from step 6.
If dough is too warm and difficult to handle, refrigerate for ½ hour to firm up.
Proved dough is ready when indentation remains after lightly touching.
Wrap cooled loaf in cling film and refrigerate for up to 3 days. Warm slices in the microwave for 20 seconds or warm in a low oven for 15 minutes.
To freeze, wrap whole loaf well in cling film and freeze for one month. Defrost overnight in the refrigerator.
