Chocolate Hazelnut Babka Delight

$- 4 cups all-purpose flour - 1/2 cup granulated sugar - 1 packet (2 1/4 teaspoons) active dry yeast - 1 teaspoon sea salt - 1 cup whole milk, warmed to about 110°F (43°C) - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs, at room temperature - 1 cup chocolate hazelnut spread (such as Nutella) - 1/2 cup hazelnuts, finely chopped - 1/4 cup unsweetened cocoa powder - 1 egg (for egg wash) - Optional: powdered sugar for dusting The magic of Chocolate Hazelnut Babka starts with simple ingredients. First, you need all-purpose flour. This forms the base of your dough. Granulated sugar adds a touch of sweetness. Yeast helps the dough rise, making it fluffy. Sea salt enhances the flavor of the babka. Next, warm whole milk is key. It activates the yeast, bringing life to your dough. Melted unsalted butter gives richness and a soft texture. Room temperature eggs bind everything together. For the filling, chocolate hazelnut spread is the star. It brings that delicious chocolatey flavor. Finely chopped hazelnuts add crunch and depth. Unsweetened cocoa powder intensifies the chocolate taste. For the final touch, you’ll brush the top with an egg wash. This gives your babka a beautiful shine. If you like, dust with powdered sugar for a sweet finish. The right ingredients make every bite of this babka irresistible! {{ingredient_image_2}} 1. In a large bowl, mix the warmed milk, sugar, and yeast. Stir gently. Let it sit for ten minutes. This helps the yeast activate. You want it frothy and bubbly. 2. In another bowl, whisk together the flour and sea salt. Make sure they blend well. After the yeast mixture is ready, add the melted butter and eggs. Gradually combine this with the flour mixture until it forms a dough. 3. Transfer the dough to a floured surface. Knead it for five to seven minutes. The dough should feel smooth and elastic. Shape it into a ball and place it in a greased bowl. Cover the bowl with a towel. Let it rise in a warm place for about one hour, until it doubles in size. 1. After the dough rises, punch it down gently. Roll it out on a floured surface into a rectangle, about 12 by 18 inches. 2. Spread chocolate hazelnut filling evenly over the dough. Leave about a half-inch border on the edges. Sprinkle chopped hazelnuts and cocoa powder over the filling. 3. Starting from one long side, roll the dough tightly into a log shape. Use a sharp knife to cut the log in half lengthwise. This shows the filling inside. 4. Twist the two halves together carefully, keeping the cut sides facing up. Shape this twisted dough into a spiral. Place it into a greased loaf pan. 1. Cover the loaf pan with a towel again. Let the babka rise for another 30 to 45 minutes. Preheat your oven to 350°F (175°C). 2. For a nice finish, brush the top of the babka with a beaten egg. This gives it a golden color. 3. Bake in the preheated oven for 30 to 35 minutes. The top should be golden brown. A toothpick inserted in the center should come out clean. 4. Allow the babka to cool in the pan for ten minutes. Then transfer it to a wire rack to cool completely. To get a great swirl, spread the filling evenly. Use a spatula to cover every corner. This ensures each bite has chocolate and hazelnut flavor. When rolling, start from one long side. Roll tightly to keep the filling inside. If you roll too loosely, the babka won’t hold its shape. Dough rising time is key for soft babka. After mixing, let it rise in a warm spot until it doubles. This usually takes about an hour. Kneading is also important. Knead for 5 to 7 minutes until smooth. This helps develop gluten for a chewy texture. For a lovely finish, dust the top with powdered sugar. This adds a touch of elegance. When serving, slice the babka to show the beautiful swirls. A rustic wooden board makes a great display. It invites everyone to dig in and enjoy! Pro Tips Check Yeast Freshness: Always ensure your yeast is fresh by checking the expiration date. Active dry yeast should bubble and foam when activated with warm milk and sugar; if it doesn't, it may be expired. Room Temperature Ingredients: Using eggs and butter at room temperature helps the dough come together more smoothly, creating a better texture in your final babka. Perfect Rolling Technique: When rolling out the dough, ensure an even thickness to allow for uniform baking. A rolling pin with guide rings can help achieve this consistency. Storage Tips: Store your babka in an airtight container at room temperature for up to three days. For longer storage, wrap it well in plastic wrap and freeze for up to a month. {{image_4}} You can switch up the filling for your Chocolate Hazelnut Babka. Try peanut butter or almond butter. Both add a rich taste and creamy texture. You can also mix in dried fruits like cherries or cranberries. They bring a fruity twist that balances the chocolate. Different nuts can work too. Almonds or walnuts can add crunch and flavor. Want a gluten-free version? Use gluten-free flour blends. Make sure to pick one that works for baking. For a vegan babka, swap the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. This will help bind your dough. You can also use almond milk instead of whole milk. Change your babka with the seasons. Add warm spices like cinnamon or nutmeg for a cozy taste. You can also use orange zest for a fresh, zesty flavor. In fall, try adding pumpkin puree to the filling. In summer, fresh berries can add a bright twist. Each season gives your babka a new life. To store your chocolate hazelnut babka for short-term use, keep it at room temperature. Place it in an airtight container. This way, it stays soft and fresh. You can also wrap it in plastic wrap. Enjoy your babka within three days for the best taste. For long-term storage, freezing is a great option. Wrap the cooled babka tightly in plastic wrap. Then place it in a freezer-safe bag. This keeps moisture out and preserves flavor. You can freeze it for up to three months. To thaw, take the babka out of the freezer and let it sit at room temperature. This can take a few hours. Once thawed, reheat it in the oven at 350°F (175°C) for about 10-15 minutes. This warms the babka and revives its soft texture. To check if your babka has gone bad, look for a few signs. If you see mold or an off-smell, it’s best to toss it. You can also check the texture. If it feels dry or hard, it may not taste good anymore. Always trust your senses when it comes to food safety. Chocolate hazelnut babka is a sweet, twisted bread. It has roots in Jewish culture and Eastern Europe. Babka means "grandmother" in Polish, which hints at its cozy, homey feel. Many enjoy it for breakfast or dessert. The dough is soft and rich, filled with chocolate hazelnut spread and crunchy hazelnuts. Each slice reveals beautiful swirls of chocolate and nuts. This treat is both tasty and visually stunning, making it a favorite for gatherings. Yes, you can make chocolate hazelnut babka ahead of time. Prepare the dough and let it rise as usual. After shaping, you can wrap it tightly and store it in the fridge for up to 24 hours. When you're ready, let it rise again for about 30 minutes before baking. For longer storage, you can freeze the unbaked babka. Just make sure to wrap it well. When you are ready to bake, thaw it in the fridge overnight and then let it rise before baking. Beverages that pair well include coffee, tea, or hot chocolate. For a brunch, serve it with fresh fruits or yogurt. A drizzle of cream or a scoop of vanilla ice cream adds a nice touch. Enjoying babka with a side of whipped cream enhances its richness. Each bite can become even more delightful with these tasty additions. In this blog post, we explored how to make Chocolate Hazelnut Babka. We covered the main ingredients, step-by-step instructions, and tips for perfecting your babka. We also shared fun variations and useful storage info to keep your babka fresh. By following these steps, you can create a delicious treat that is sure to impress. Enjoy baking and sharing your Chocolate Hazelnut Babka with friends and family. Happy baking!$

Chocolate Hazelnut Babka Delight

A rich and decadent babka filled with chocolate hazelnut spread and chopped hazelnuts, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 35

Total Time 2 30

Course Dessert

Cuisine Baking

Servings 10

Calories 300 kcal

Ingredients

4 cups all-purpose flour
0.5 cup granulated sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 teaspoon sea salt
1 cup whole milk, warmed to about 110°F (43°C)
0.5 cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 cup chocolate hazelnut spread (such as Nutella)
0.5 cup hazelnuts, finely chopped
0.25 cup unsweetened cocoa powder
1 egg for egg wash

Instructions

In a large mixing bowl, combine the warmed milk, granulated sugar, and yeast. Stir gently and let the mixture sit for about 10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is active.
In a separate bowl, whisk together the all-purpose flour and sea salt until evenly blended. Once the yeast mixture is ready, add the melted butter and eggs to it, then gradually incorporate the flour mixture until a cohesive dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes, until it is smooth and elastic. Form the dough into a ball, place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for approximately 1 hour, or until it has doubled in size.
After the dough has risen, gently punch it down to release the air, then roll it out on a lightly floured surface into a rectangle measuring about 12x18 inches.
Evenly spread the chocolate hazelnut spread over the surface of the rolled-out dough, leaving about a 1/2-inch border around the edges. Sprinkle the finely chopped hazelnuts and cocoa powder generously over the spread.
Beginning with one of the long sides, tightly roll the dough into a log shape. Once rolled, use a sharp knife to cut the log in half lengthwise, revealing the luscious filling inside.
Carefully twist the two halves together, ensuring that the cut sides are facing upwards, and then shape the twisted dough into a spiral. Transfer the shaped babka into a greased loaf pan for baking.
Cover the loaf pan with a towel and allow the babka to rise again for another 30-45 minutes while you preheat your oven to 350°F (175°C).
For a beautiful golden finish, brush the top of the babka with the beaten egg.
Bake your babka in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the babka to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.

Notes

Once fully cooled, dust the top with powdered sugar for an elegant finish. Cut into slices to reveal the gorgeous swirls of chocolate and hazelnuts, and serve on a rustic wooden board for an inviting display.

Keyword babka, chocolate, dessert, hazelnut