Nut woman

Votes: 3

Time: 3 hours 40 minutes
Complexity: hard
Servings: 8-10

A yeast dough pie with a filling of cinnamon, sugar, and roasted hazelnuts, topped with a sticky glaze and sprinkled with crushed hazelnuts. The dough for nut baba (or babka) is made with a pre-dough starter. This helps the baked goods rise better and become more delicious. Before baking, the dough rises twice, then rises again after being shaped. The rolled-out dough is sprinkled with the filling, rolled into a roll, and baked in a cake pan with a hole in the center. This shape allows the dough to bake evenly, and the pie itself will turn out beautiful and festive. Glaze the finished baba with butter, honey, and nut liqueur, and sprinkle with nuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

0.5 cups flour
1 packet of yeast (2.5 tsp)
0.5 cups of milk

Dough

2.5-3 cups of flour
1 egg
3 egg yolks
1/4 teaspoon salt
3 tablespoons of sugar
110 g butter, melted

Filling

2 tbsp melted butter
1/4 cup sugar
1 tbsp. cinnamon
1 tbsp. roasted and chopped hazelnuts

Glaze

1/4 cup butter
2 tablespoons of sugar
1/4 cup honey
1/4 cup nut liqueur
0.5 tbsp. roasted and chopped hazelnuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, yeast, milk, eggs, sugar, butter, cinnamon, hazelnuts, honey, nut liqueur

Cooking the dish according to the recipe:

Prepare the dough by mixing all the ingredients in a bowl and leaving for half an hour.
In the bowl of a stand mixer fitted with a dough hook, place the starter, flour, egg, egg yolks, salt, and sugar. Add more flour if needed to form a smooth dough. Place the dough in an oiled bowl, cover, and let it rise until doubled in size. Punch down and let it rise again (covered).

Punch down the dough and form it into a rough triangle about 45 cm across and 1 cm thick. Brush with melted butter. Mix together the sugar, cinnamon, and hazelnuts. Sprinkle the mixture over the dough. Roll it up and place it in a greased cake tin with a hole in the center. Let it rise until it doubles in size.
Preheat oven to 190°C.

Bake for 40 minutes. Cool, then remove from the pan. Heat together the butter, sugar, honey, and liqueur. Brush the top of the baba with butter and sprinkle with nuts.

Author of the recipe - Wayne Harley Brachman is a pastry chef and food writer.

Categories:

recipe / Mixer / Breakfast / Bakery / Desserts / Sweet pies, tarts and casseroles / Donuts, pies, buns / European cuisine / French cuisine

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