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To make a delicious chocolate hazelnut babka, you will need: - 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 - 1/2 cup unsalted butter, melted and cooled - 3 large eggs - 1 teaspoon vanilla extract - 1 cup hazelnuts, toasted and roughly chopped - 1 cup chocolate hazelnut spread (like Nutella) - 1/4 cup unsweetened cocoa powder - 1 egg (for egg wash) These ingredients come together to create a rich, flavorful dough. The flour gives structure, while the sugar adds sweetness. Yeast helps the dough rise, making it light and airy. The milk and butter add richness, and eggs give the babka a lovely color and texture. You can customize your babka with these optional ingredients: - Cinnamon for a warm spice flavor - Orange zest for a fresh twist - Almond extract for a nutty note - Dark chocolate chunks for extra richness Feel free to experiment! Each addition can make your babka unique. To create your chocolate hazelnut babka, gather the following tools: - Large mixing bowl - Whisk - Rolling pin - Baking pan (9x5 inch loaf pan) - Clean kitchen towel - Wire rack for cooling Having the right equipment makes your baking process smoother. It also helps you achieve the best results. {{ingredient_image_1}} To start, grab a large mixing bowl. Combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2¼ teaspoons of active dry yeast, and 1/2 teaspoon of salt. In another bowl, mix 1/2 cup of warmed whole milk, 1/2 cup of melted and cooled unsalted butter, 3 large eggs, and 1 teaspoon of vanilla extract. Stir these wet ingredients into the dry mix until a dough forms. Now, turn the dough onto a floured surface. Knead it for 8 to 10 minutes. You want it smooth and elastic. Next, shape the dough into a ball. Place it in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 to 2 hours. It should double in size. While the dough rises, you can make the filling. In a bowl, mix 1 cup of chocolate hazelnut spread with 1/4 cup of unsweetened cocoa powder. Stir until it’s smooth. For a crunch, add half of the toasted hazelnuts now. Once your dough has risen, punch it down to release the air. Roll it out on a floured surface into a large rectangle. Aim for about 16 by 24 inches. Spread the chocolate hazelnut filling evenly across the dough. Then, sprinkle the remaining chopped hazelnuts on top. From one long side, carefully roll the dough into a log. Pinch the seam to seal it. Slice the log in half lengthwise, exposing the filling. Now, twist the two halves together. Coil the twisted dough into a loaf shape. Place it in a greased 9x5 inch loaf pan. Cover the pan with a towel and let the babka rise for another 30 to 45 minutes. Preheat your oven to 350°F (175°C) during the last 10 minutes of rising. Beat an egg and brush it over the top for a glossy finish. Bake for 30 to 35 minutes. Look for a deep golden color. If the top browns too fast, cover it with aluminum foil halfway through baking. Enjoy the warm aroma filling your kitchen! - Not Measuring Ingredients Correctly: Use a scale for accurate measurements. - Skipping the Dough Rise: This step adds lightness and fluffiness. - Overmixing the Dough: Mix until combined. Overmixing makes the dough tough. - Too Much Flour: Flour should be added gradually to avoid a dry dough. - Not Prepping the Pan: Grease your pan well to prevent sticking. - Kneading: Knead the dough for 8-10 minutes until it feels smooth. - Warm Environment: Let the dough rise in a warm spot. This helps it double in size. - Egg Wash: Brush the dough with an egg for a shiny, golden crust. - Baking Time: Bake until golden brown, but check often to avoid burning. - Fresh Hazelnuts: Toast hazelnuts for a richer flavor before adding them to the filling. - Quality Chocolate Spread: Use a high-quality chocolate hazelnut spread for the best taste. - Cocoa Powder: Choose unsweetened cocoa powder for a deep chocolate flavor. - Vanilla Extract: Always use pure vanilla for a more intense flavor. These tips can help you create a rich and delightful Chocolate Hazelnut Babka that impresses! Pro Tips Use Fresh Yeast: For the best rise and texture, ensure your yeast is fresh and active. You can test it by mixing it with warm water and sugar; it should foam within minutes. Room Temperature Ingredients: Let your eggs and butter come to room temperature before mixing. This helps create a smoother dough that rises better. Chill the Filling: For easier spreading, chill the chocolate hazelnut filling slightly before applying it to the dough. This prevents it from melting into the dough too quickly. Storage Tips: Keep any leftover babka in an airtight container at room temperature for up to 3 days. You can also freeze slices for later enjoyment! {{image_2}} You can change the filling in your babka to suit your taste. Try using almond paste instead of chocolate hazelnut spread. You can also mix in fruit jams like raspberry or cherry for a sweet twist. If you prefer something less sweet, consider a savory filling. A blend of cheese and herbs can give your babka a unique flavor. While hazelnuts are classic, you can experiment with different nuts. Walnuts and pecans bring their own rich taste. Almonds add a nice crunch and a different flavor profile. You can even use a mix of nuts for extra depth. Just make sure to toast them first. Toasting enhances their flavor and adds a lovely crunch. You can make this babka fit different diets. For gluten-free options, use a gluten-free flour blend. Look for one that works well for baking. If you want a vegan babka, replace the eggs with flax eggs or applesauce. Use plant-based milk and a vegan butter substitute. This way, everyone can enjoy the rich and irresistible delight of babka. To keep your chocolate hazelnut babka fresh, wrap it tightly in plastic wrap. This keeps moisture in and prevents it from drying out. Place the wrapped babka in an airtight container or a resealable bag. Store it at room temperature for up to three days. If you want it to last longer, consider refrigeration. When you want to enjoy leftover babka, preheat your oven to 350°F (175°C). Unwrap the babka and place it on a baking sheet. Heat it for about 10 to 15 minutes. This warming brings back the soft texture and melts the chocolate spread slightly. You can also use a microwave. Heat it for 15 to 20 seconds for a quick treat. If you want to freeze babka, first let it cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. This double wrapping protects it from freezer burn. You can freeze babka for up to three months. To enjoy, thaw it overnight in the fridge and then reheat it as mentioned above. Babka has roots in Eastern European Jewish culture. It comes from the Polish word for "grandmother." People baked it to celebrate special occasions. The sweet bread often had chocolate or cinnamon fillings. Over time, bakers added new flavors. Chocolate hazelnut babka is a tasty twist on this classic. Yes, you can use milk alternatives. Almond milk, oat milk, or soy milk work well. Choose unsweetened versions to keep the flavor balanced. Just make sure to warm your milk alternative before adding it to the dough. It helps the yeast activate and rise. Check for a deep golden color on the top. You can also insert a toothpick into the center. If it comes out clean, your babka is ready. The texture should feel soft but not doughy. If the top browns too fast, cover it with foil halfway through baking. You can find chocolate hazelnut babka at bakeries or specialty stores. Many grocery stores also carry it now. If you want something homemade, try local artisan bakeries. Some online shops sell babka too, making it easy to enjoy this treat. This guide covered all you need for making Chocolate Hazelnut Babka. We explored the key ingredients and equipment you need. You learned the step-by-step process from dough to baking. I shared tips to avoid mistakes and improve texture. You can also explore tasty variations, storage tips, and common questions. Now, it's your turn to bake and enjoy this delicious treat!

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
  • 0.5 cup unsalted butter, melted and cooled
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hazelnuts, toasted and roughly chopped
  • 1 cup chocolate hazelnut spread
  • 0.25 cup unsweetened cocoa powder
  • 1 egg for egg wash

Instructions
 

  • Prepare the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, mix the warmed milk, melted butter, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry mixture, stirring until a dough forms.
  • Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Form the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm area for about 1-2 hours or until it has doubled in size.
  • Prepare the Filling: In a bowl, combine the chocolate hazelnut spread and cocoa powder. Mix until smooth. If desired, you can also blend in half of the toasted hazelnuts for added texture.
  • Assemble the Babka: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, approximately 16x24 inches. Spread the chocolate hazelnut filling evenly over the dough. Sprinkle the remaining chopped hazelnuts on top.
  • Shape the Babka: Starting from one long side, carefully roll the dough into a log. Pinch the seam to seal. Once rolled, carefully slice the log in half lengthwise, exposing the chocolate filling. Twist the two halves together, then coil the twisted dough into a loaf shape and place in a greased 9x5 inch loaf pan.
  • Second Rise: Cover the pan with a towel and let the babka rise for another 30-45 minutes until puffed.
  • Preheat Oven: Preheat your oven to 350°F (175°C) during the last 10 minutes of the rising time.
  • Egg Wash: Beat the egg for the egg wash and brush it over the top of the risen babka for a glossy finish.
  • Bake: Bake in the preheated oven for 30-35 minutes, or until the babka is deeply golden and cooked through. If the top browns too quickly, cover it with aluminum foil halfway through baking.
  • Cool and Serve: Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack. Slice once cooled slightly and serve warm or at room temperature.

Notes

Let the babka cool slightly before slicing for the best texture.
Keyword babka, chocolate, dessert, hazelnut