Chestnut Cream Babka

This chestnut cream babka is built on a base of Czelli Soft Kalács Flour Blend, and with its soft, fragrant dough and creamy filling, it's a truly indulgent treat.

Ingredients

For the dough

Czelli Soft Kalács Flour Blend 500 g

Lukewarm water 220 g

Butter 50 g

Egg 1, for the glaze only

For the filling

Chestnut paste 200 g

Butter 50 g

Instructions

1. Knead the flour blend together with the lukewarm water and butter, then let the dough rest.

2. After about 30–40 minutes, roll the dough out into a rectangle and spread it with the filling (here we mixed 200 g chestnut paste with 50 g butter), roll it up, cut it in half lengthwise, then twist the two halves together and coil it up.

3. Depending on your kitchen temperature, cover it and let it rest for 50–65 minutes.

4. Place the dough in a preheated oven and bake at 180 °C (350 °F) for 35–40 minutes.

Babka Chestnut cream filling 50–65 min proofing 180 °C (350 °F) baking

Chestnut Cream Babka