Chocolate Hazelnut Babka: The Best Homemade Sweet Bread for Brunch or Dessert
This chocolate hazelnut babka is what weekend baking dreams are made of: a soft, buttery loaf swirled with rich chocolate and creamy hazelnut spread, baked until golden, and finished with a glossy vanilla syrup. It’s the kind of babka bread recipe that feels like a bakery treat but comes straight from your own kitchen. Each slice reveals those signature chocolate ribbons and crunchy hazelnut bits that make it impossible to stop at one piece.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
When I make this, the smell alone is enough to make everyone wander into the kitchen. It’s a showstopper dessert for holidays, brunches, or cozy baking days, a true chocolate hazelnut dessert recipe that’s as fun to bake as it is to share.
Babka may look intricate, but the process is more meditative than difficult. You roll, spread, slice, twist, and watch it transform. This recipe is inspired by the traditional Eastern European loaf but adds a modern chocolate-hazelnut twist that feels luxurious and cozy at the same time.
Why You Will Love This Recipe
- Bakery-style results at home. You’ll get that classic swirled look of a professional braided bread recipe without fancy equipment.
- Rich and indulgent flavor. The combination of melted dark chocolate, hazelnut spread, and crushed hazelnuts creates the perfect balance of sweetness and texture.
- Beautiful presentation. Once baked and glazed, it shines on any table. Ideal for gifting or adding to your holiday baking projects.
- Freezer-friendly. Make one loaf now and save another for later – babka freezes beautifully.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Chocolate Hazelnut Babka
Step 1: In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter. Knead for 8-10 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5-2 hours until doubled in size.
Step 2: In a bowl, mix the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until smooth.
Step 3: Roll out the dough into a large rectangle (about ½ cm thick). Spread the filling evenly over the dough. Roll it tightly into a log.
Step 4: Cut it lengthwise into two strips. Twist the two strips together, keeping the cut sides facing up.
Step 5: Place the twisted dough into a greased loaf pan. Cover and let it rise for another 45-60 minutes.
Step 6: Bake for 35-40 minutes in a preheated oven until golden brown. As soon as the babka is out of the oven, brush it with the syrup to keep it moist and glossy. Let it cool slightly before slicing.
Expert Tips And Variations
- For perfect swirls, chill the rolled dough for 10 minutes before slicing. It keeps the chocolate filling from smearing.
- Add-ins: Mix in mini chocolate chips or chopped roasted nuts for extra texture.
- Make-ahead option: Prepare the dough the night before, refrigerate it, and let it rise the next day before baking.
- Serving idea: Serve warm with coffee, or slice and toast leftovers for an indulgent breakfast treat.
- Flavor variation: Swap hazelnuts for almonds or pistachios for a new spin on this chocolate braided bread.
- Use this bread to make a delicious eggnog French toast casserole.
Chocolate Hazelnut Babka Recipe FAQs
The top should be deep golden brown. If it’s browning too quickly, loosely cover with foil for the last 10 minutes.
Yes! Reduce added sugar slightly for balance.
Yes! You can refrigerate the shaped loaf overnight before the second rise. Let it rest at room temperature for about an hour the next day before baking.
Yes. Nutella or any smooth chocolate hazelnut spread works perfectly here. If you prefer a richer chocolate flavor, add a bit of melted dark chocolate as well.
The syrup locks in moisture and gives that glossy bakery-style finish. It keeps the babka soft for days and enhances the flavor.
More Sweet Treats To Try Next
- These high-protein cottage cheese pancake bites bake into soft, golden mini pancakes with classic flavor and a tidy, bite-size shape. They’re quick to serve, easy to pack, and perfect for everything from busy morning breakfasts to simple meal prep with fruit and syrup on the side.
- Waffle pops turn everyday waffles into fun handheld treats that look straight out of a bakery case. Each golden waffle pop is dipped in chocolate and decorated with a sweet glaze for the ultimate brunch or dessert favorite.
- This pistachio bundt cake is soft, buttery, and full of rich nutty flavor in every bite. It is beautifully moist and has that effortless bakery-style finish. It’s the kind of cake that looks impressive on the table yet feels perfectly homemade, ideal for brunches, holidays, or a cozy afternoon treat.
- These homemade banana pudding cookies are soft, chewy, and full of rich banana flavor. Instant pudding mix gives them that signature melt-in-your-mouth texture that makes every bite taste like classic banana pudding fresh from the fridge.
- This lemon loaf cake has everything you want in a bakery-style treat: soft, buttery texture, a bright lemon flavor that pops, and a smooth tangy glaze that drips perfectly down the sides. It’s the kind of loaf you’ll want to bake again and again for brunch, gifting, or just because you’re in the mood for something fresh and citrusy.
Tried this chocolate hazelnut babka? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!
Chocolate Hazelnut Babka
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand or stand mixer with dough hook
- Rolling Pin
- Loaf pan (9×5-inch)
- Saucepan
- Pastry brush
Ingredients
For the Dough
- 4 cups all-purpose flour 500 g
- 2 ¼ teaspoons dry yeast 7 g, 1 packet
- ⅓ cup warm milk 100 ml
- ½ cup sugar 100 g
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 7 tablespoons unsalted butter softened (100 g)
For the Filling
- 5 ounces dark chocolate melted (150 g)
- ⅓ cup hazelnut spread 100 g
- ½ cup crushed hazelnuts 50 g
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
For the Syrup
- ⅓ cup water 100 ml
- ½ cup sugar 100 g
- ½ teaspoon vanilla extract
Instructions
Prepare the Dough:
- In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
- In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter. Knead for 8–10 minutes until smooth and elastic.
- Cover with a clean kitchen towel and let the dough rise in a warm place for 1½–2 hours, or until doubled in size.
Make the Filling:
- In a bowl, mix the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until smooth.
Assemble the Babka:
- Roll out the dough into a large rectangle (about ½ cm thick).
- Spread the filling evenly across the dough. Roll tightly into a log, then cut lengthwise into two strips. Twist the strips together, keeping the cut sides facing up.
- Place the twisted dough into a greased loaf pan. Cover and let rise for 45-60 minutes.
Bake the Babka and Glaze:
- Preheat oven to 350℉. Bake for 35-40 minutes, or until golden brown.
- In a small saucepan, heat the water, sugar, and vanilla extract until the sugar dissolves. Let it cool slightly.
- Brush the warm babka with syrup right out of the oven to give it a glossy finish. Cool slightly before slicing.
Notes
- Ensure the milk is just warm (about 100°F) to properly activate the yeast.
- For a deeper nutty flavor, lightly toast the hazelnuts before crushing.
- The syrup helps keep the babka moist for days. Don’t skip it.
- You can make the dough the night before and refrigerate it overnight for a slow rise.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.
