Chocolate Hazelnut Babka Recipe

There’s just something magical about whipping together flour, sugar, and a swirl of chocolate hazelnut spread to create the ultimate homemade babka—grab your apron and let’s dive into this sweet, nutty masterpiece!

My delightful twist on a classic treat: Chocolate Hazelnut Babka. Hazelnut spread, fine bits of hazelnuts, and a touch of chocolate make a really rich filling.

And it’s all wrapped in a not-too-sweet dough that, with each bite, still hints at immense flavor thanks to the vanilla, nutmeg, and surprise ingredient: a mix of ground almonds and sugar that doubles as a dampening agent for the nutmeg and a countertop for the dough to flip out onto.

Ingredients

• All-purpose flour: Provides structure and carbohydrates, forming the dough base.
• Granulated sugar: Adds sweetness and tenderness to the dough.
• Instant yeast: Causes the dough to rise, making it light and airy.
• Unsalted butter: Adds richness and moisture, enhancing flavor and texture.
• Chocolate hazelnut spread: Provides a creamy, sweet, and nutty filling.
• Chopped hazelnuts: Adds crunch and enhances nutty flavor, providing protein and healthy fats.

Ingredient Quantities

• 3 1/4 cups all-purpose flour (400g)
• 1/2 cup granulated sugar (100g)
• 2 1/4 teaspoons instant yeast (7g)
• 1/2 teaspoon salt
• 2/3 cup whole milk, lukewarm (160ml)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened (115g)
• 1 cup chocolate hazelnut spread (like Nutella) (250g)
• 1/2 cup finely chopped hazelnuts, toasted (50g)
• 1/2 teaspoon ground cinnamon
• 1 egg, beaten (for egg wash)

How to Make this

1. In a big bowl, mix together the flour, sugar, instant yeast, and salt. Stir until everything is well blended.

2. Lukewarm milk, eggs, and vanilla extract are combined with the dry ingredients. Stir the mixture until a rough dough is formed.

3. Slowly incorporate the softened butter, a piece at a time, with kneading after each addition (the dough will be very rough and shaggy at this point). Continue kneading until the dough is smooth and elastic, about 10 minutes.

4. Put the dough in a bowl that has been greased, cover it with a moist cloth, and allow it to rise in a warm location until it has doubled in size, which should take about 1 to
1.5 hours.

5. When the dough has risen, deflate it, and roll it out on a surface lightly dusted with flour, into a rectangle that measures approximately 18×12 inches (45×30 cm).

6. Evenly spread the chocolate hazelnut spread over the dough, keeping a small border clear around the edges. Over the spread, sprinkle the chopped hazelnuts and ground cinnamon.

7. Roll the dough tightly from one long side to the other to form a log. Use a sharp knife to cut the log in half lengthwise. This exposes the layers.

8. Combine the two halves by twisting them together, cut sides facing up, and place the twisted loaf into a greased 9×5 inch (23×13 cm) loaf pan.

9. Place a cloth over the pan and let the dough rise for 30-45 minutes more in a warm location. Preheat your oven to 350°F (175°C) during this time.

10. Using a beaten egg, brush it over the loaf, and bake for 30-35 minutes, until the babka is cooked all the way through and has a lovely golden brown color. Let it cool slightly before serving it up all nice and warm.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or silicone spatula
4. Small saucepan (for warming milk)
5. Whisk
6. Dough scraper or bench scraper
7. Rolling pin
8. Knife (sharp, for cutting dough)
9. Loaf pan (9×5 inch/23×13 cm)
10. Kitchen towel or moist cloth
11. Pastry brush
12. Oven

FAQ

• Q: Can I use active dry yeast instead of instant yeast?A: Yes, you can use active dry yeast; however, it is best to activate it first. To activate the yeast, dissolve it in lukewarm milk for 5-10 minutes. It should be a little bubbly, or foamy, before adding it to the recipe.
• Q: Is it possible to make this recipe without hazelnuts?A: You can definitely leave out the hazelnuts completely or substitute them with another kind of nut, like walnuts or almonds.
• Q: How should I store the Chocolate Hazelnut Babka?A: Keep it in a room-temperature airtight container for up to 3 days, or store it in the freezer for a month.
• Q: Can I prepare the dough ahead of time?Yes, you can refrigerate the first rise dough overnight. Allow it to come to room temperature before moving forward with the recipe.
• Q: How do I know when the babka is fully baked?A: When golden brown, the babka is done.
  When a skewer inserted into the center comes out clean (or with just a few crumbs), the babka is done.
• Q: What can I use instead of chocolate hazelnut spread?A: Substitute with a homemade chocolate spread or melted chocolate that’s mixed with a bit of cream for a similar effect.

Chocolate Hazelnut Babka Recipe Substitutions and Variations

Use almond milk or soy milk instead of whole milk for a dairy-free option.
Substitute all-purpose flour with brioche flour or bread flour for an equally delicious and chewier texture.
Replace unsalted butter with coconut oil for a dairy-free alternative. Use the same amount.
Use coconut sugar instead of granulated sugar for a slightly different flavor profile.
Replace chocolate hazelnut spread with a homemade version made from melted chocolate blended with hazelnut butter.

Pro Tips

1. Check Yeast Activity: To ensure the effectiveness of your yeast, dissolve it in lukewarm milk with a pinch of sugar before using it in the recipe. Wait a few minutes to see if it becomes frothy, indicating active yeast.