Best Hazelnut Babka Recipes

Chocolate-Hazelnut Babka French Toast with Caramelized Bananas image

Provided by Bobby Flay

Time 4h10m

Yield 4 servings

Number Of Ingredients 14

1 loaf day-old chocolate-hazelnut babka, such as Breads Bakery, sliced 1-inch thick
5 large eggs plus 2 egg yolks
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
Pinch ground cinnamon
Pinch fine sea salt
2 1/2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons canola oil
Confectioners' sugar, for dusting
1 tablespoon unsalted butter
2 teaspoons granulated sugar
2 ripe (not overly) bananas, cut into 1/2-inch slices
1/2 cup maple syrup

Steps:

For the French toast: Put the babka slices on a rack set over a baking sheet and let dry for a few hours.
Preheat the oven to 200 degrees F; put a baking sheet with a rack inside the oven.
Whisk the eggs, egg yolks, sugar, vanilla, cinnamon and salt in a large bowl until smooth. Whisk in the half-and-half. Transfer the custard to a baking dish. Place a few slices of the babka in the custard and let sit, turning once, until completely soaked through, 5 minutes.
Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until the butter foams. In batches (so you don't crowd the pan), cook the bread until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer the cooked French toast to the baking sheet to keep warm.
For the caramelized bananas: Melt the butter in a medium nonstick pan over medium heat. Add the sugar and cook until it just turns light golden brown, about 3 minutes. Place the sliced bananas in an even layer in the pan and cook until the bottoms become caramelized, about 2 minutes. Flip and cook another minute. Add the maple syrup and cook until just heated through, about 2 minutes.
Serve the French toast topped with caramelized banana and dusted with confectioners' sugar.

Hazelnut Babka image

Provided by Food Network

Categories dessert

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 19

1/2 cup all-purpose flour
1 envelope yeast (2 1/2 teaspoons)
1/2 cup milk
2 1/2 to 3 cups all purpose flour
1 egg
3 egg yolks
1/4 teaspoon salt
3 tablespoons sugar
Butter or vegetable oil or spray, for bowl
1/4 pound unsalted butter, melted
2 tablespoons melted, unsalted butter
1/4 cup sugar
1 tablespoon cinnamon
1 cup toasted and chopped hazelnuts
1/4 cup butter
2 tablespoons sugar
1/4 cup honey
1/4 cup hazelnut liqueur
1/2 cup chopped, toasted hazelnuts

Steps:

Make the sponge by mixing ingredients in bowl and letting sit for 1/2 hour.
In a standing mixer, fitted with a dough hook, add the sponge. Add in the flour, egg, egg yolks, salt, and sugar. Add any additional flour to make smooth dough. Place in oiled bowl, cover and set aside until doubled in volume. Punch down and let rise (covered) again.
Punch down and roll out into a rough triangular shape that is about 1 1/2 feet and 1/2-inch thick. Paint with melted butter. Mix together sugar, cinnamon and hazelnuts. Sprinkle on. Roll up and press into well-buttered bundt pan. Let rise until doubled.
Preheat oven to 375 degrees F.
Bake for 40 minutes. Let cool then remove from pan. Cook together butter, sugar, honey, and liqueur. Paint on top. Sprinkle with nuts.