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Here is a complete list of the ingredients you will need to make this delicious chocolate hazelnut babka: - 4 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet (2¼ teaspoons) active dry yeast - 1/2 teaspoon salt - 1/2 cup whole milk, warmed to about 110°F (43°C) - 1/2 cup unsalted butter, melted and cooled to room temperature - 3 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup hazelnuts, toasted and roughly chopped - 1 cup chocolate hazelnut spread (such as Nutella) - 1/4 cup unsweetened cocoa powder - 1 egg (for egg wash) These ingredients come together to create a soft dough with a rich filling. You’ll notice the warmth of the milk helps the yeast activate. The hazelnuts add a nice crunch, and the chocolate hazelnut spread provides a sweet, creamy texture. Make sure you have everything before you start. This way, you can enjoy the process without interruptions. Happy baking! {{ingredient_image_2}} To start, gather your dry ingredients. In a large bowl, mix together: - 4 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet (2¼ teaspoons) active dry yeast - 1/2 teaspoon salt Whisk these together until they blend well. In another bowl, whisk the wet ingredients: - 1/2 cup whole milk, warmed to about 110°F (43°C) - 1/2 cup unsalted butter, melted and cooled - 3 large eggs, at room temperature - 1 teaspoon vanilla extract Once mixed, pour the wet ingredients into the dry mix. Stir them with a wooden spoon until the dough starts to form. Now, transfer the dough to a floured surface. Knead it for about 8 to 10 minutes. The dough should feel smooth and elastic. Gather it into a ball and place it in a greased bowl. Turn it in the bowl to coat it in oil. Cover the bowl with a clean kitchen towel. Let it rise in a warm spot for 1 to 2 hours. It should double in size. In a medium bowl, mix together: - 1 cup chocolate hazelnut spread - 1/4 cup unsweetened cocoa powder Blend them until smooth. For more crunch, you can add half of the chopped hazelnuts to the filling. Once your dough has risen, punch it down to release air. On a floured surface, roll the dough into a rectangle about 16 by 24 inches. Spread the chocolate hazelnut filling evenly over the surface. Sprinkle the remaining chopped hazelnuts on top of the filling. From one long edge, roll the dough tightly into a log. Pinch the seam to seal it well. Using a sharp knife, slice the log in half lengthwise. You’ll see the gooey filling. Twist the two halves together, making sure the filling faces up. Coil the twisted dough into a spiral and place it into a greased 9 by 5 inch loaf pan. Cover the loaf pan with a towel. Let the babka rise for another 30 to 45 minutes. It should look puffy and expanded. During the last 10 minutes of rising, preheat your oven to 350°F (175°C). For the egg wash, beat one extra egg in a small bowl. Brush this over the top of the risen babka. This gives it a nice shine. Bake the babka in the oven for 30 to 35 minutes. It should turn deep golden brown and sound hollow when tapped. If it browns too fast, cover it with aluminum foil halfway through. Knowing when dough is ready The dough should feel soft and smooth. It should spring back when you poke it gently. If it sticks to your hands, add a little more flour. You want a dough that is not too sticky. Adjusting for humidity Humidity can change how your dough feels. On a humid day, you might need less flour. If the dough is too wet, add more flour in small amounts. Always check the texture as you mix. Oven tips for even baking Use an oven thermometer to check the heat. Make sure your oven is preheated to 350°F (175°C). If your oven has hot spots, rotate the pan halfway through baking. This helps the babka cook evenly. Troubleshooting common issues If your babka is too dark on top, cover it with foil. If it is undercooked, bake a little longer. Check the center with a toothpick. If it comes out clean, it is done. Serving suggestions Serve the babka on a wooden board. Slice it into thick pieces for sharing. Pair it with fresh berries or a scoop of ice cream for extra flair. Garnishing ideas Dust the top with powdered sugar for a sweet touch. Add a few hazelnuts on top for crunch. A drizzle of chocolate can make it look even more tempting. Pro Tips Use Fresh Ingredients: Ensure your yeast is fresh for the best rise and texture. Check the expiration date and perform a quick proofing test if unsure. Temperature Matters: Maintain the dough at a warm temperature while it rises. If your kitchen is cool, consider placing the bowl in a slightly warmed oven or near a warm stove. Don't Rush the Rise: Allow the dough to rise until it has doubled in size for a light and fluffy babka. Patience is key for achieving the perfect texture. Perfect the Twisting: When twisting the dough, handle it gently to avoid squeezing out the filling. Aim for a tight twist for a beautiful presentation. {{image_4}} You can change up the filling to make your babka unique. Try adding: - Cream cheese for a tangy twist - Dried fruits like cherries or apricots - Spices such as cinnamon or nutmeg - Different nuts like walnuts or pecans These additions can give your babka new flavors to enjoy. If you need to follow a special diet, there are options for you. - For gluten-free babka, use a gluten-free flour blend. - To make it vegan, swap eggs with flaxseed meal and use plant-based milk. Replace the butter with coconut oil or vegan butter, and choose vegan chocolate hazelnut spread. You can shape your babka in fun ways. Here are some ideas: - Try different braiding techniques for a unique look. - Make mini babkas by dividing dough into smaller portions. These shapes can be great for sharing or for gifts. To cool the babka correctly, let it sit in the pan for about 10 minutes. This prevents it from getting soggy. Then, move it to a wire rack. This helps air flow around it, keeping the crust nice and crisp. Avoid cooling it in the pan too long, or it may get too moist. For best practices in storage, wrap the babka tightly in plastic wrap. This keeps it soft and fresh. Store at room temperature for up to three days. If you want to keep it longer, freezing is a great option. To freeze, slice the babka first. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can enjoy a piece anytime. To reheat for optimal enjoyment, use the oven. Preheat it to 350°F (175°C). Place the babka on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This warms it without drying it out. You can also use a microwave for a quick warm-up. Heat a slice for about 15-20 seconds. Enjoy it warm for the best taste! Babka has roots in Eastern Europe. It started as a simple bread. Jewish families made it as a sweet treat. Babka means "grandma" in Polish. This bread often had leftover dough. Bakers filled it with chocolate or fruit. Over time, it became a favorite in many homes. Yes, you can prepare the dough one day ahead. After the first rise, wrap it tightly. Store it in the fridge overnight. The next day, let it come to room temp before shaping. You can also bake the babka ahead. Cool it completely and wrap it. Store at room temp for a few days. A few factors can cause this. First, check the yeast. If it’s old, it may not work. Make sure the liquid is warm, not hot. Hot liquid can kill the yeast. Also, let the dough rise in a warm spot. Cold air can slow down the rise. Look for a deep golden brown color. Tap the top gently; it should sound hollow. If you want to be sure, use a thermometer. The inside should be about 190°F (88°C). Let it cool in the pan for ten minutes before slicing. Enjoy the warm, rich flavors! You now understand how to make delicious Babka. From the right ingredients to the final bake, each step matters. Use tips for dough consistency and baking for great results. You can adjust flavors and even make it vegan or gluten-free. Store it correctly for freshness, and enjoy it later by reheating. Babka is not just tasty; it has history and gives joy to any gathering. Now, it’s your turn to create something special in the kitchen!

Decadent Chocolate Hazelnut Babka

A rich and indulgent babka filled with chocolate hazelnut spread and toasted hazelnuts.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 4 hours
Course Dessert
Cuisine Eastern European
Servings 10
Calories 300 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 packet active dry yeast (2¼ teaspoons)
  • 0.5 teaspoon salt
  • 0.5 cup whole milk, warmed to about 110°F (43°C)
  • 0.5 cup unsalted butter, melted and cooled to room temperature
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hazelnuts, toasted and roughly chopped
  • 1 cup chocolate hazelnut spread (such as Nutella)
  • 0.25 cup unsweetened cocoa powder
  • 1 egg for egg wash

Instructions
 

  • In a large mixing bowl, vigorously whisk together the flour, granulated sugar, active dry yeast, and salt until evenly combined. In a separate bowl, whisk together the warmed milk, melted butter, room temperature eggs, and vanilla extract until well blended. Gradually pour the wet mixture into the dry ingredients, stirring with a wooden spoon or spatula until a rough dough forms.
  • Transfer the dough onto a well-floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. Gather the dough into a ball and place it into a greased bowl, turning it to coat in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise in a warm spot for 1-2 hours or until it has doubled in size.
  • In a medium bowl, mix the chocolate hazelnut spread and cocoa powder until creamy and uniform. For added texture, you may blend in half of the toasted hazelnuts into the filling, if desired.
  • Once the dough has risen, punch it down to release excess air. On a floured surface, roll the dough into a rectangle about 16x24 inches. Evenly spread the chocolate hazelnut filling across the entire surface. Sprinkle the remaining chopped hazelnuts over the filling.
  • Starting from one long edge, tightly roll the dough into a log, sealing the seam by pinching it closed. Using a sharp knife, carefully slice the log in half lengthwise to reveal the luscious chocolate filling inside. Twist the two halves together with the filling facing up. Coil the twisted dough into a spiral shape and transfer it into a greased 9x5 inch loaf pan.
  • Cover the loaf pan with a towel and let the babka rise for an additional 30-45 minutes, until it appears puffy and has expanded.
  • During the last 10 minutes of the rising period, preheat your oven to 350°F (175°C).
  • In a small bowl, beat the extra egg for the egg wash. Brush the top of the risen babka generously with the egg wash to create a beautifully glossy finish.
  • Place the babka in the preheated oven and bake for 30-35 minutes, or until it is deep golden brown and sounds hollow when tapped. If the top browns too quickly, loosely cover it with aluminum foil halfway through the baking process.
  • Remove the babka from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once slightly cooled, slice the babka into generous pieces and serve warm or at room temperature for delightful enjoyment.

Notes

Serve on a wooden cutting board, dusted with powdered sugar and paired with fresh berries or whipped cream.
Keyword babka, chocolate, dessert, hazelnut