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Chocolate Hazelnut Babka:

Ingredients

Dough & Sponge

• 2 cups all-purpose flour
• 1 3/4 cups milk
• 4 teaspoons instant yeast
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 3 whole eggs
• 4 egg yolks
• 1 1/2 teaspoon salt
• 1 cup melted butter

Method

Add 2 cups flour 1 3/4 cup milk and instant yeast. Beat together with a wooden spoon till smooth cover with plastic wrap and allow to rest for 1 hour. After sponge has sat for 1 hour, pour into a large clean bowl. Add in melted butter, eggs, yolks and beat with a wooden spoon. Mix in brown and white sugar. Add half the flour and mix. Pour out onto a floured surface and continue to add the rest of the flour and knead for 8-10 minutes till smooth and elastic. You may or may not need to add all the flour. Pour a little oil into a clean bowl and place dough in. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Place shelled hazelnuts into a zip lock bag and break into pieces. Pour them out onto a cookie sheet and toast at 275 till golden brown about 6-10 minutes then cool. Chop dark chocolate (72% cocoa) into small pieces and place in bowl. Mix in soft butter, chopped hazelnuts and cinnamon. After dough has risen pour out onto a lightly floured surface. Cut dough in half and set one piece back into bowl and cover. Roll out dough into a 16x12 rectangle. Pour half the filling on top leaving a 1/2 inch on all sides. Starting on the narrow end roll dough half way. then roll the other end till they meet in the center. Pinch closed, then twist a few times. Do the same with the other piece of dough. Place into two 5x9 greased loaf pans. Cover with plastic wrap and allow to rise for 1 to 1 1/2 hours. Bake in a pre heated 350F oven for 55-60 minutes. Place on a wire rack and cool before removing from pan. Mix 2 cups powdered sugar,1/2 cup toasted hazelnuts and 3 tbl milk then drizzle on top.