Terence Hill – The Hero – Wham! Babka

Ingredients:

Yeast Dough

• 500 g flour
• 1 packet dry yeast
• 1 pinch salt
• 250 ml lukewarm milk
• 100 g sugar
• 1 egg
• 100 g melted butter

Nut Filling

• 250 g ground hazelnuts
• 100 g raw marzipan paste
• 50 g brown sugar
• 50 ml Terence Hill – The Hero – Full of Nuts Hazelnut Liqueur
• 50 ml milk

Prepare the yeast dough:

Place 500 g flour in a bowl and press a well into the center with a spoon. Sprinkle 1 pinch of salt and 1 packet of dry yeast into the well. Pour part of the 250 ml lukewarm milk over the yeast and use a fork to mix some flour from the edge to make a pre-dough. (It should look like a bubbling volcano). Cover the bowl with film and a cloth and let it rise for 15 minutes.
Add the remaining milk, 100 g sugar, 1 egg, and 100 g melted butter and knead into a smooth yeast dough. Cover again with film and a cloth and let it rise in a warm place until the dough has visibly increased in size. About 1-2 hours.

Prepare the nut filling:

Puree 250 g ground hazelnuts, 100 g raw marzipan paste (coarsely grated with a vegetable grater), 50 g brown sugar, 50 ml Terence Hill – The Hero – Full of Nuts Hazelnut Liqueur, and 50 ml milk. If the mixture is too thick, stir in a little more milk to make it spreadable.
Knead the yeast dough lightly again on a floured surface and roll it out to approximately 30 x 40 cm. Spread the nut filling evenly over it. Roll up from the long side. Halve this roll lengthwise. Twist the two roll halves together so that the cut surface is on top. (You'll see the nut filling beautifully fanned out). Cover again and let it rise for about 2 hours. (Or even overnight in a cool room).

Bake in a preheated oven until desired browning: Convection 150-160 degrees or top/bottom heat 170-180 degrees for approx. 25-30 minutes.
Brush with a thin powdered sugar glaze.