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- 4 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons active dry yeast - 1 teaspoon salt - 1 cup whole milk, warmed - 1/2 cup unsalted butter, melted and slightly cooled - 3 large eggs, at room temperature - 1 cup chocolate hazelnut spread (like Nutella) - 1/2 cup chopped hazelnuts (toasted) - 1 tablespoon cocoa powder - 1 teaspoon vanilla extract - 1 egg (for egg wash) To make a great Chocolate Hazelnut Babka, you need simple ingredients. The flour gives the babka its shape and texture. Sugar adds sweetness, while yeast helps it rise. Salt balances the flavors. Warm milk activates the yeast, creating a fluffy dough. Next, melted butter adds richness. Room temperature eggs bring moisture and structure. The star of the show is the chocolate hazelnut spread. It adds a creamy, sweet filling. Chopped hazelnuts add crunch and flavor. Cocoa powder deepens the chocolate taste, and vanilla enhances the aroma. Finally, you’ll brush the babka with an egg wash. This creates a shiny, golden crust when baked. Each ingredient plays a key role in making your babka delicious. {{ingredient_image_1}} - Combine warm milk, yeast, and sugar. - Let it sit for five minutes. You want it foamy! - In a large bowl, mix flour, remaining sugar, and salt. - Make a well in the center of the flour mix. - Add melted butter, eggs, and the yeast mix. - Mix until a dough forms. - Knead the dough on a floured surface for ten minutes. - It should feel smooth and elastic. - Place the dough in a greased bowl. - Cover it with a damp cloth to keep it warm. - Let it rise in a warm spot until doubled in size. This takes about one to two hours. - Punch down the risen dough to release air. - Roll the dough out into a rectangle, about 1/4 inch thick. - Spread chocolate hazelnut mixture evenly on top. - Leave a small border on all sides. - Sprinkle chopped hazelnuts, cocoa powder, and vanilla over the spread. - Roll the dough tightly from the long side. - Pinch the ends to seal. - Slice the log in half lengthwise to show the filling. - Twist the two pieces together and place them in a greased loaf pan. - Cover the loaf pan with a cloth and let it rise again. - This should take about 30 to 45 minutes. - Preheat your oven to 350°F (175°C). - For the egg wash, whisk the remaining egg and brush it over the dough. - Bake for 30 to 35 minutes or until golden brown. - Let it cool in the pan for ten minutes before moving it to a wire rack. - Ensure yeast is fresh for proper rising. - Don’t skip the second rise for fluffiness. - Use room temperature ingredients for better mixing. These tips can make your babka rise high and taste great. Fresh yeast is key. It helps the dough puff up. When you skip the second rise, the bread can be dense. Room temperature eggs and butter mix well. This helps the dough come together smoothly. - Experiment with spices like cinnamon. - Add additional fillings like dried fruits or other nuts. - Consider a chocolate drizzle on top. Adding spices like cinnamon can give your babka a warm twist. You can also mix in chopped dried fruits or different nuts for a fun surprise. A drizzle of chocolate on top makes it even more special. Get creative with flavors that you love! - Serve with powdered sugar dusting. - Pair with extra chocolate hazelnut spread. - Use decorative serving platters. Presentation makes your babka look fancy. A light dusting of powdered sugar adds charm. Serve it with extra chocolate hazelnut spread for dipping. Use a nice platter to make it shine on your table. Your guests will love it! Pro Tips Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better incorporation into the dough, leading to a more uniform texture. Don't Rush the Rise: Allow the dough to rise fully for the best flavor and texture. A warm, draft-free environment is ideal for optimal rising. Experiment with Fillings: While chocolate hazelnut is delicious, feel free to mix in other flavors like almond paste or dried fruit for a unique twist on this classic recipe. Store Properly: To maintain freshness, wrap the babka tightly in plastic wrap and store at room temperature for up to 3 days or freeze for longer storage. {{image_2}} You can change the filling in your babka for fun. Here are some ideas: - Peanut butter and banana twist: Spread peanut butter on the dough. Add sliced bananas on top. This gives a sweet and nutty taste. - Cinnamon sugar variation: Mix sugar with ground cinnamon. Spread this mix on the dough. It adds a warm spice flavor. - White chocolate and macadamia nut: Use white chocolate instead of hazelnut spread. Add chopped macadamia nuts for a rich touch. Want to make it gluten-free? Here’s how: - Substitute all-purpose flour with a gluten-free blend: Look for a good mix that works for baking. It will help the dough rise nicely. - Adjust liquids as necessary for consistency: Gluten-free flour can absorb more liquid. Add a bit more milk if the dough feels too dry. Serving your babka can be a treat. Here are some tasty ways: - Warm babka with coffee or tea: The warmth of the babka pairs well with hot drinks. - Serve as a dessert at gatherings: It makes a great dessert. People will enjoy the layers of flavor. - Great for brunch alongside fresh fruit: Slice it up and serve with berries or melon. The fruit adds freshness to the meal. To keep your chocolate hazelnut babka fresh, store it in an airtight container at room temperature. This method works well for a few days. If you want it to last longer, refrigerate it. Just remember, chilling can change the texture a bit. You can freeze your babka for future treats. Wrap it tightly in plastic wrap first. Then, add a layer of aluminum foil. This keeps out air and protects the flavor. When you’re ready to enjoy it, thaw it at room temperature. This way, it regains its soft, fresh taste. To warm your babka, the oven is the best choice. Preheat it to about 350°F (175°C). Place the babka inside for a few minutes. This brings back that freshly baked flavor and aroma. If you’re short on time, use the microwave. Heat it in short bursts to avoid drying it out. Chocolate hazelnut babka is a sweet, twisted bread filled with chocolate and hazelnuts. This dessert has roots in Eastern European Jewish culture. Babka is often made for special occasions and holiday gatherings. The dough is rich and fluffy, making it perfect for breakfast or dessert. The chocolate hazelnut spread adds a creamy texture that melts in your mouth. Hazelnuts provide a crunchy contrast, enhancing the overall flavor. Yes, you can prepare babka ahead of time. Make the dough and let it rise as usual. After the first rise, you can shape it and place it in the loaf pan. Cover it well and store it in the fridge. It will keep for up to 24 hours. When ready to bake, let it rise for about 30-45 minutes at room temperature. Then, proceed with the egg wash and baking. This method saves time and ensures a fresh, warm babka. Serve babka warm for the best taste. Slice it into thick pieces and place them on a decorative plate. Dust the top with powdered sugar for a nice touch. You can also serve it with extra chocolate hazelnut spread on the side for dipping. Pair babka with coffee or tea for a delightful treat. It’s perfect for brunch or as a dessert at gatherings. Making Chocolate Hazelnut Babka is fun and rewarding. With simple steps, you create a delicious treat. Start with quality ingredients, follow the process, and you’ll have a tasty babka to enjoy. Don't forget the tips for rising and flavor boosts to elevate your baking. Now, take your babka to the next level with variations and perfect storage. This charming bread will impress at any gathering or make your morning special. Enjoy your baking journey, and share your creations with others!

Chocolate Hazelnut Babka

A deliciously rich and sweet bread filled with chocolate hazelnut spread and toasted hazelnuts.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine Bakery
Servings 8
Calories 350 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup whole milk, warmed
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 3 large eggs, at room temperature
  • 1 cup chocolate hazelnut spread (like Nutella)
  • 0.5 cup chopped hazelnuts (toasted)
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash

Instructions
 

  • In a bowl, combine the warm milk, yeast, and a teaspoon of sugar. Let it sit for about 5 minutes, or until foamy.
  • In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
  • Make a well in the center and add the melted butter, eggs, and the yeast mixture. Mix until a dough forms.
  • Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  • Once risen, punch down the dough and roll it out into a rectangle about 1/4 inch thick.
  • Spread the chocolate hazelnut spread over the dough, leaving a small border on all sides. Sprinkles the chopped hazelnuts, cocoa powder, and vanilla extract over the spread.
  • Roll the dough tightly from the long side to form a log. Pinch the ends to seal.
  • Slice the log in half lengthwise to create two pieces. Twist the pieces together and place in a greased loaf pan.
  • Cover with a cloth and let it rise for another 30-45 minutes. Preheat your oven to 350°F (175°C).
  • Before baking, whisk the remaining egg and brush it over the top of the dough for an egg wash.
  • Bake for 30-35 minutes or until golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Slice the babka and arrange it on a decorative plate. Dust the top with powdered sugar for an elegant finish. Serve warm with additional chocolate hazelnut spread on the side for dipping.
Keyword babka, bread, chocolate, hazelnut