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- 4 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet (2 1/4 teaspoons) active dry yeast - 1 teaspoon salt - 1 cup whole milk, warmed - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup hazelnuts, toasted and chopped - 1 cup chocolate hazelnut spread (like Nutella) - 1/3 cup unsweetened cocoa powder - 1/4 cup powdered sugar (for dusting) To make a great Chocolate Hazelnut Babka, start with fresh ingredients. Use all-purpose flour for a soft texture. You need granulated sugar, which adds sweetness. The active dry yeast helps the dough rise. A little salt brings out the flavors. Whole milk adds richness. Softened unsalted butter makes the dough tender. The two large eggs help bind everything together. Chopped hazelnuts give a nice crunch. Use a high-quality chocolate hazelnut spread for creamy goodness. Unsweetened cocoa powder deepens the chocolate flavor. Finally, powdered sugar is perfect for a sweet dusting on top. With these ingredients, you create a lovely babka that tastes amazing and looks beautiful! {{ingredient_image_1}} 1. Start by warming the milk. Add granulated sugar and sprinkle the yeast on top. 2. Let it sit for about 5-10 minutes until it gets foamy. 3. In a large bowl, mix the flour and salt. Make a well in the center. 4. Pour in the yeast mixture, butter, and eggs. Stir until a soft dough forms. 5. Knead the dough for 10 minutes on a floured surface. It should be smooth and elastic. 6. Place the dough in a greased bowl. Cover it with a damp towel and let it rise. 7. Find a warm place and let it rise for 1-2 hours until it doubles in size. 1. After rising, punch the dough down gently. 2. Roll it into a rectangle about 1/4 inch thick. 3. Spread chocolate hazelnut spread evenly over the dough. 4. Sprinkle cocoa powder and chopped hazelnuts on top of the spread. 5. Starting from one edge, roll the dough tightly into a log. 6. Cut the log in half lengthwise to see the layers. 7. Twist the two halves together, forming a braid. Tuck the ends under. 8. Place the twisted dough in a greased loaf pan. Cover it again. 9. Let it rise for another 30-40 minutes. 1. Preheat your oven to 350°F (175°C). 2. Once the dough has risen, bake it for 25-30 minutes. 3. Check for doneness by looking for a golden brown color. 4. Let the babka cool in the pan for 10 minutes. 5. Then transfer it to a wire rack to cool completely. 6. Dust with powdered sugar before serving. To get the best dough, focus on kneading it well. Knead for about 10 minutes. The dough should feel smooth and elastic. If it's sticky, dust with more flour. For rising, find a warm spot. An oven turned off, but warm, is ideal. Cover the dough with a damp towel. This keeps it cozy while it rises. To boost flavor, think outside the box. You can add a splash of vanilla extract. This adds warmth to the chocolate. Consider mixing in some orange zest for a fresh twist. It brightens the flavors nicely. When spreading the chocolate hazelnut spread, warm it slightly. This makes it easier to spread and enhances the taste. Don't forget to sprinkle a bit of sea salt on top. It makes the chocolate flavor pop. When serving, slice the babka into thick pieces. Arrange them on a lovely platter. It looks inviting and will impress your guests. For garnishing, add a few whole hazelnuts on top. They add a nice touch and show off the ingredients. Serve with extra chocolate hazelnut spread on the side. This way, everyone can enjoy more of that rich flavor. Pro Tips Use Fresh Yeast: Make sure your yeast is fresh for the best rise. Check the expiration date and store it properly to maintain its potency. Knead Thoroughly: Knead the dough until it is smooth and elastic. This ensures a good structure, which will hold up the layers of chocolate and hazelnuts. Proper Cooling: Allow the babka to cool completely on a wire rack to prevent it from becoming soggy, which helps maintain its texture. Experiment with Fillings: Feel free to customize the filling by adding spices like cinnamon or using different nut spreads for a unique twist on the classic recipe. {{image_2}} You can change the filling in your babka to keep things fun. Instead of chocolate hazelnut spread, try dark chocolate spread for a richer taste. You can also use fruit fillings like raspberry or cherry for a fresh twist. These options add unique flavors and brighten your babka. If you need gluten-free options, use a gluten-free flour blend. This way, you can still enjoy babka without the gluten. For a vegan twist, substitute eggs with flax eggs. Use plant-based butter and almond milk too. These swaps let everyone join in on the treat. Babka has many cultural styles. In Poland, you might find a poppy seed filling. In Israel, babka often has a sweeter, richer dough. Each version brings a new taste and story. Trying these different styles can be exciting and delicious. To keep your leftover babka fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This method helps keep moisture in and prevents it from drying out. Store it at room temperature for up to three days. If you want it to last longer, consider freezing it. To freeze babka, first let it cool completely. Then, wrap it well in plastic wrap. Make sure to wrap it tightly to avoid freezer burn. Place the wrapped babka in a freezer bag. It can last up to three months in the freezer. When you are ready to enjoy it, take the babka out of the freezer. Thaw it in the fridge overnight or at room temperature for a few hours. For a warm treat, reheat slices in the oven at 350°F (175°C) for about ten minutes. This will bring back its lovely, fresh taste. You can tell if your babka is done by looking at its color. It should be golden brown on top. You can also tap the bottom. If it sounds hollow, it’s ready. Another sign is checking the internal temperature. It should be around 190°F (88°C). If you see these signs, your babka is perfect! Yes, you can make this babka ahead of time. First, prepare the dough and let it rise. After that, shape it but do not let it rise a second time. You can wrap it tightly and chill it in the fridge for up to 24 hours. When you’re ready to bake, take it out and let it rise for about 30-40 minutes before baking. This way, you save time and still enjoy fresh babka! You can serve your Chocolate Hazelnut Babka with some great pairings. Here are a few ideas: - A scoop of vanilla ice cream - A dollop of whipped cream - Fresh berries like strawberries or raspberries - A cup of coffee or hot chocolate These options will enhance your babka experience and make it even more delightful! In this post, we explored how to make a delicious Chocolate Hazelnut Babka. We covered the ingredients, step-by-step instructions, and tips for perfect texture. You learned about variations, storage, and answers to common questions. Babka is fun to make and share. With practice, you can create a stunning loaf. Enjoy baking and eating your homemade treat!

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 30 minutes
Total Time 3 hours
Course Dessert
Cuisine Eastern European
Servings 10
Calories 300 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 cup whole milk, warmed
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup hazelnuts, toasted and chopped
  • 1 cup chocolate hazelnut spread (like Nutella)
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup powdered sugar (for dusting)

Instructions
 

  • In a bowl, combine the warm milk and granulated sugar, then sprinkle the yeast over the top. Let it sit for about 5-10 minutes until foamy.
  • In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture, softened butter, and eggs. Mix until a soft dough forms.
  • Knead the dough for about 10 minutes on a lightly floured surface, until smooth and elastic. Place the dough in a greased bowl, cover it with a damp dish towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
  • Once the dough has risen, punch it down and roll it into a rectangle about 1/4 inch thick. Spread the chocolate hazelnut spread evenly over the surface, then sprinkle with cocoa powder and chopped hazelnuts.
  • Starting from one edge, roll the dough tightly into a log. Cut the log in half lengthwise, exposing the layers. Twist the two halves together and form a braid, tucking the ends under.
  • Place the twisted dough into a greased loaf pan. Cover again and let it rise for another 30-40 minutes.
  • Preheat your oven to 350°F (175°C). Once the dough has risen, bake for 25-30 minutes, until golden brown and cooked through.
  • Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Slice the babka and arrange it on a beautiful serving platter. Garnish with a few whole hazelnuts for an elegant touch and serve with an extra dollop of chocolate hazelnut spread on the side.
Keyword babka, chocolate, dessert, hazelnut