Shuk have put together a kit with everything you need to quickly and easily make killer babkas every time. Shuk have done the messy bit with the mixer so all you need to do is roll the dough, add the toppings, shape, prove and bake it!
Roll dough with some plain flour on the workbench to about 3mm thickness into a big rectangle
Spread the chocolate & hazelnut paste over the whole surface of the dough (leave one cm on each edge)
Sprinkle an even layer of cookie crumbs and chocolate drops on top of the chocolate & hazelnut paste
Start to roll the pastry from the side closest to you away from you in a spiral keeping it quite tight
Cut the roll lengthways and separate the two pieces - cross over on one end and twist. Then twist all the way along to the other end
Place in the babka mould - you don’t need to grease the mould. Let it prove in a warm place for about an hour until it starts to swell and become puffy
Lightly brush the surface of the babka with eggwash
Set the oven to 170ºC and cook the babka for 35 minutes. As soon as the babka is out, use a pastry brush to generously cover the babka repeatedly with the vanilla syrup - start from one end and move back and forth until it is all used up - it seems like a lot but it absorbs into the dough and keeps it soft and delicious. Serve and enjoy!