Chocolate Hazelnut Babka Bread

I'm a nut for any chocolate bread.  I have to try, so when I stumbled on this recipe for Chocolate Hazelnut Babka I had to try my hand at it. I've never had babka, but it looks so good.  If you decide to make this bread, make sure you have about 6 hours for it. Also, I'm not very good at chopping the chocolate, but you can get some Scharffen Berger chocolate that's already chopped and 70% Cacao, which is nearly what the recipe calls for (72%).  This bread is soooo good!

Chocolate Hazelnut Babka

Chuck of thekneadforbread.com

Ingredients   

Dough & Sponge

2 cups all-purpose flour

1 3/4 cups milk

4 teaspoons instant yeast

4 cups all-purpose flour

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

Filling:

1 pound rich dark chocolate- chopped

1 cup toasted hazelnuts

1/2 cup soft butter

2 teaspoons cinnamon

Drizzle:

2 cups powdered sugar

1/2 cup toasted hazelnuts

3 tablespoons milk

Baking Pans: 2 medium (5”x9”) loaf pans, greased

Add 2 cups flour 1 3/4 cup milk and instant yeast. Beat together with a wooden spoon until 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 until 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 until 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 until 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 until 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 tbsp milk then drizzle on top.