Chocolate Hazelnut Babka
This Chocolate Hazelnut Babka is a soft, buttery loaf swirled with ribbons of rich chocolate and creamy hazelnut spread. Each slice reveals beautiful layers of chocolate hazelnut filling and toasted hazelnuts, finished with a glossy vanilla syrup for that bakery-style shine. Perfect for brunch, dessert, or gifting, this homemade babka bread recipe turns any baking day into something special.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand or stand mixer with dough hook
- Rolling Pin
- Loaf pan (9x5-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.
