Chocolate Hazelnut Babka Recipe Recap
This Chocolate Hazelnut Babka is a rich and indulgent sweet bread that combines the best of both worlds: soft, fluffy dough and a decadent chocolate-hazelnut filling. Perfect for breakfast, dessert, or as a special treat, this homemade babka is sure to impress with its swirl of chocolatey goodness and nutty crunch. Whether enjoyed fresh out of the oven or toasted for extra warmth, this recipe is a must-try for chocolate lovers!
Equipment
- Stand mixer or mixing bowl
- Dough hook (if using a stand mixer)
- Measuring Cups and Spoons
- Rolling Pin
- Baking pan (9x5 inch or 8x8 inch square)
- Parchment paper or non-stick spray (for greasing)
- Sharp knife or dough scraper (for slicing)
- Oven
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour plus extra for dusting
- 1 packet active dry yeast about 2 ¼ tsp
- ½ cup warm milk about 110°F
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter softened
- ½ tsp salt
- 1 tsp vanilla extract
For the Filling:
- 1 cup chocolate hazelnut spread like Nutella
- ½ cup chopped hazelnuts optional, for added texture
- 1 tbsp cocoa powder optional, for extra chocolate flavor
For the Topping (Optional):
- 1 egg for egg wash
- 1 tbsp water
Instructions
- Activate the Yeast: In a small bowl, mix warm milk and sugar. Add yeast, stir, and let sit for 5-10 minutes until foamy. This ensures your yeast is active and will help your dough rise properly.
- Make the Dough: In a stand mixer or large bowl, combine the flour and salt. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms, then knead for 8-10 minutes (or 5 minutes in a stand mixer with a dough hook) until smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl and cover with a damp cloth. Let it rise for 1–1.5 hours or until it doubles in size.
- Prepare the Filling: While the dough is rising, toast the chopped hazelnuts (if using) in a dry skillet over medium heat until fragrant, about 5 minutes. Set aside.
- Shape the Babka: Punch down the dough, then roll it out on a floured surface into a 10x14 inch rectangle. Spread a generous layer of chocolate hazelnut spread over the dough, leaving about 1-inch borders. Sprinkle toasted hazelnuts and cocoa powder if desired.
- Roll and Cut: Starting from the long edge, roll the dough tightly into a log. Slice the log lengthwise, then twist the two halves together, creating a beautiful swirl pattern. Place it in a greased baking pan.
- Let it Rise Again: Cover the pan and let the babka rise for another 30 minutes, allowing it to puff up before baking.
- Bake the Babka: Preheat the oven to 350°F (175°C). Brush the top of the babka with the egg wash (1 beaten egg mixed with 1 tbsp water). Bake for 30–35 minutes or until golden brown.
- Cool and Serve: Allow the babka to cool for 10–15 minutes in the pan before transferring it to a wire rack. Slice and enjoy the sweet, decadent chocolate hazelnut goodness!
Notes
- Dough Texture: If your dough feels too sticky, gradually add a little more flour as needed. It should be soft and smooth but not overly sticky.
- No Hazelnuts? If you’re not a fan of hazelnuts, you can skip them and use just the chocolate spread or substitute with another nut like walnuts or almonds.
- Freezing: If you have leftovers, this babka freezes beautifully! Slice it first, then wrap the slices tightly in plastic wrap for up to 3 months.