Babka

Mix the flour, sugar, salt, yeast and water for 3 minutes at slow speed. Add the Gold Cup Cake and mix for another 1 minutes at slow speed and the 5 minutes at high speed until you have a homogenous dough. Let the dough rest for 20 minutes in the freezer.

Give the dough 3 single turns. Roll the dough to 40 cm wide and 4 mm thin.

Spread the Gold Cup hazelnut paste on the half of the dough. Sprinkle the bake stable chocolate drops over the Gold Cup hazelnut paste and roll the other half off the dough over the Gold Cup hazelnut paste.

Cut strips off 3 cm wide and roll them to make a Swedish knot. Let them proof for 60 minutes and bake for 18 minutes at 180°C