Hazelnut chocolate babka

Put the crumbled yeast in a mixing bowl. Warm the ALSACE LAIT semi-skimmed milk in a saucepan, pour over the yeast and stir with a whisk until the yeast has completely dissolved.

Put the flour, sugar, salt and whole egg in the bowl of a food processor with a kneading attachment, and knead for about 10 minutes until the dough is smooth.

Add the butter, cut into pieces, and knead again for 5 minutes. Shape into a ball and place in a mixing bowl. Cover and leave to rise for 1 hour 30 minutes.

Flour your work surface and knead the dough to remove any air bubbles. Divide the dough into three pieces. Using a rolling pin, shape three rectangles.

Cover with the hazelnut chocolate spread.

Roll each rectangle into a long sausage and plait them together. Line a cake tin with baking paper.

Place the plait in the tin and leave to rest for 30 minutes.

Preheat the oven to 180°C.

Mix an egg yolk with a little ALSACE LAIT semi-skimmed milk.

Brush the plait with this mixture.

Sprinkle with chopped hazelnuts.

Bake in the oven for 30 minutes.

Enjoy!