Chocolate Hazelnut Babka

$- 4 cups all-purpose flour - 1/2 cup sugar - 2 teaspoons active dry yeast - 1 teaspoon salt - 1 cup whole milk, warmed - 1/2 cup unsalted butter, melted - 2 large eggs - 1 cup chocolate hazelnut spread - 1/2 cup chopped hazelnuts - 1/4 cup cocoa powder - 1 egg (for egg wash) - Powdered sugar for dusting (optional) Using fresh ingredients makes a big difference. Choose high-quality chocolate hazelnut spread. Look for one with real cocoa and hazelnuts. For flour, go for unbleached all-purpose flour. It gives a better texture. Fresh yeast is key for a good rise. Always check the expiration date. Use whole milk for richness. It helps the dough stay soft and fluffy. Unsalted butter adds flavor without extra salt. If you don’t have all-purpose flour, you can use bread flour. This will give a chewier texture. For a dairy-free option, substitute almond milk for whole milk and coconut oil for butter. You can also swap hazelnuts for walnuts or pecans if you prefer. If you want less sugar, use less chocolate hazelnut spread. Just adjust the cocoa powder to balance it out. {{ingredient_image_1}} To begin, you will prepare the dough. In a large mixing bowl, combine 1 cup of warm milk, 2 tablespoons of sugar, and 2 teaspoons of active dry yeast. Stir gently. Let it sit for 5 to 10 minutes. You want it to become foamy. This means the yeast is ready to work. In a separate bowl, whisk together 4 cups of all-purpose flour, 1/2 cup of sugar, and 1 teaspoon of salt. Once your yeast mixture is foamy, add in 1/2 cup of melted unsalted butter and 2 large eggs. Gradually mix in the dry ingredients. You should see a dough start to form. Now comes the fun part—kneading! Turn your dough onto a lightly floured surface. Knead it for about 5 to 7 minutes. You’re aiming for a smooth and elastic texture. Once done, place the dough in a greased bowl. Cover it with a kitchen towel. Let it rise in a warm place for 1 to 2 hours until it doubles in size. When your dough has risen, punch it down to remove air. Roll it out on a floured surface into a large rectangle, about 16 by 24 inches. Spread an even layer of 1 cup of chocolate hazelnut spread over the dough, leaving a small border at the edges. Now sprinkle 1/4 cup of cocoa powder and 1/2 cup of chopped hazelnuts on top. Next, start rolling the dough tightly from one long side to form a log. Pinch the seams to seal it. Cut the rolled dough in half lengthwise. Twist the two halves together while keeping the cut sides up. Transfer this twisted beauty into a greased loaf pan. Cover it and let it rise again for 30 to 45 minutes. Now you’re ready to bake! Preheat your oven to 350°F (175°C). Before baking, beat one egg and brush it over the top of the babka. Bake for 30 to 35 minutes, or until golden brown. A toothpick should come out clean when inserted. Let it cool for 10 minutes in the pan before transferring to a wire rack. Dust with powdered sugar if you want to add a sweet touch! To get a great rise, use warm milk. It should be around 110°F. Mix the yeast with sugar in the milk. Wait until it bubbles. This means your yeast is active. When you knead the dough, be gentle but firm. Knead for about 5-7 minutes. This helps build gluten. After that, let it rest in a warm spot. Cover it with a towel. This keeps warmth in. The dough should double in size in 1-2 hours. One common mistake is not letting the dough rise enough. If it is too cold, it won’t rise. Another mistake is not sealing the edges well when rolling. This can make your babka leak filling. Lastly, avoid opening the oven too soon. This can cause the babka to sink. Always wait until it is golden brown before checking. To keep your babka fresh, wrap it tightly in plastic wrap. This prevents it from drying out. Store it at room temperature for up to 2 days. If you want to keep it longer, freeze it. Slice the babka first for easy servings. Wrap each slice in foil, then place in a freezer bag. When you're ready to eat, thaw it at room temperature. You can also warm it in the oven for a few minutes. This brings back its lovely texture. Pro Tips Use Fresh Yeast: Ensure your yeast is fresh for optimal rising. Check the expiration date to achieve a fluffy texture in your babka. Room Temperature Ingredients: For a smoother dough, make sure your butter and eggs are at room temperature before mixing. This helps them combine more easily. Don’t Overfill: When adding the chocolate hazelnut spread, avoid spreading it too close to the edges. This prevents it from oozing out during baking. Perfectly Twisted: When twisting the dough, try to keep the cut sides facing up to showcase the beautiful layers when sliced. {{image_2}} You can get creative with your babka! Try using different fillings. Here are some fun ideas: - Nut Butters: Swap chocolate hazelnut spread for almond or peanut butter. - Fruits: Use fruit preserves like raspberry or apricot for a sweet twist. - Cinnamon Sugar: Mix sugar and cinnamon for a classic cinnamon roll flavor. - Chocolate Chips: Add dark or white chocolate chips for extra richness. Each filling changes the taste and feel of your babka. Experiment and find your favorite! Want a gluten-free version? You can make a tasty babka without gluten. Use a gluten-free flour blend in place of all-purpose flour. Make sure it has a good binding agent, like xanthan gum. Follow the same steps as in the recipe. Your babka will still be soft and delicious! To boost the flavor, add spices and extracts. Here are some ideas: - Vanilla Extract: A splash of vanilla adds warmth and depth. - Espresso Powder: Mix in a little espresso powder for a coffee kick. - Cinnamon or Nutmeg: A pinch of these spices can warm up the flavor profile. - Orange Zest: Add zest for a fresh citrus note. These small changes can elevate your babka to a new level. Have fun experimenting with flavors! To keep your chocolate hazelnut babka fresh, wrap it tightly in plastic wrap. This helps to keep the moisture in. You can store it at room temperature for up to three days. If you live in a humid area, keep it in a cool, dry place. Avoid refrigerating it, as this can dry it out. If you want to save your babka for later, freezing is a great option. First, let the babka cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. You can freeze it for up to three months. When you are ready to enjoy it, simply move it to the fridge overnight to thaw. To enjoy your babka warm, preheat your oven to 350°F (175°C). Remove the wrapping and place it on a baking sheet. Heat it for about 10-15 minutes. This will restore its soft texture and bring out the rich chocolate flavor. If you prefer, you can also toast individual slices in a toaster oven for a few minutes. Babka is a sweet bread, often twisted with filling. It has roots in Eastern Europe, mainly among Jewish communities. The name "babka" means "little grandmother" in Polish. This bread has a rich history, often made for special occasions and holidays. It is soft, fluffy, and has a beautiful swirl of flavors. Babka can be filled with various ingredients, but chocolate and hazelnuts are popular choices. You can make babka without yeast by using baking powder instead. Mix 4 cups of flour, 1/2 cup of sugar, and 1 tablespoon of baking powder. Add the rest of the wet ingredients as in the original recipe. The dough will rise faster. You won’t need to wait for it to rise like yeast-based dough. Just proceed with filling and shaping as usual. The texture will be more cake-like but still tasty! Yes, you can use other nuts in this recipe. Walnuts, pecans, or almonds work well with chocolate hazelnut spread. Just chop them up and sprinkle them in the filling. You can mix nuts for a unique flavor too. This allows you to customize the babka to your taste. Just make sure to keep the quantity similar for the best results! You now know how to make babka from start to finish. We explored the essential ingredients, how to prepare the dough, and tips for a great rise. I shared common mistakes to avoid and variations to spark your creativity. Remember, fresh babka stays tasty when stored right, whether short-term or frozen. Enjoy experimenting with fillings and flavors. Happy baking! Your babka journey can be fun and rewarding, so dive in!$

A rich and delicious babka filled with chocolate hazelnut spread and chopped hazelnuts.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 3

Course Dessert

Cuisine Eastern European

Servings 10

Calories 250 kcal

Ingredients

4 cups all-purpose flour
0.5 cup sugar
2 teaspoons active dry yeast
1 teaspoon salt
1 cup whole milk, warmed
0.5 cup unsalted butter, melted
2 large eggs
1 cup chocolate hazelnut spread
0.5 cup chopped hazelnuts
0.25 cup cocoa powder
1 egg for egg wash
to taste powdered sugar for dusting (optional)

Instructions

In a large mixing bowl, combine 1 cup of warm milk, 2 tablespoons of sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
In a separate bowl, whisk together the flour, remaining sugar, and salt.
Once the yeast is activated, add the melted butter and eggs to the yeast mixture. Gradually add the dry ingredients until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (approx. 16x24 inches).
Spread an even layer of chocolate hazelnut spread over the dough, leaving a small border around the edges. Sprinkle cocoa powder and chopped hazelnuts on top.
Starting from one long side, roll the dough tightly into a log. Pinch the seams to seal.
Cut the rolled dough in half lengthwise. Twist the two halves together, keeping the cut sides facing up.
Transfer the twisted dough into a greased loaf pan. Cover and let rise for another 30-45 minutes.
Preheat your oven to 350°F (175°C).
Beat the extra egg and brush it over the top of the babka.
Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired before slicing.

Notes

Dust with powdered sugar before serving for an extra touch.

Keyword babka, chocolate, dessert, hazelnut