This Chocolate Babka with Hazelnuts is a rich, buttery, and utterly delightful dessert bread that hails from the wonderful tradition of Polish Jewish cuisine. Baked in a simple loaf pan for easy slicing and sharing, this swirled chocolate and hazelnut beauty is a true showstopper dessert.
Get ready to fill your kitchen with the irresistible aroma of chocolate and toasted nuts!
Why This Recipe Works
The swirled layers of rich chocolate and crunchy hazelnuts create a cake that's both visually stunning and incredibly flavorful. It's a fantastic treat to share with family and friends.
- Rich and Buttery: Experience the decadent texture and flavor of a truly special cake.
- Chocolate Hazelnut Swirl: The combination is a classic for a reason - utterly delicious!
- Cultural Heritage: Explore a delicious treat with fascinating origins.
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Ingredients Overview
This rich Chocolate Babka with Hazelnuts recipe calls for a combination of simple yet decadent ingredients. For the enriched dough, you'll need all-purpose flour, granulated sugar, salt, active dry yeast, warm milk, eggs, vanilla extract, and plenty of softened unsalted butter for that signature melt-in-your-mouth texture.
The filling is made with chocolate morsels or chunks, chocolate hazelnut spread, granulated sugar, unsweetened cocoa powder, milk, vanilla extract, and crunchy toasted hazelnuts. An optional simple syrup made from water and sugar adds a touch of moisture and shine after baking.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Chocolate Babka
Creating this delightful Chocolate Babka with Hazelnuts involves making a rich, buttery dough that's allowed to rise until doubled. Then, a decadent chocolate hazelnut filling is spread over the dough, which is then rolled, twisted, and baked in a loaf pan until golden brown.
The optional addition of a simple syrup brushed over the warm cake adds a touch of moisture and shine to this impressive treat.
Prepare the Babka Dough
- In a small bowl, dissolve the yeast in warm milk with 1 tablespoon sugar. Let it sit for 5-10 minutes until frothy.
- In a separate large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter.
Proof Until Double In Size
- Knead for 8-10 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5-2 hours until doubled in size.
Prepare The Chocolate and Hazelnut 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 over the dough. Roll it tightly into a log and then cut it lengthwise into two strips. Twist the two strips together, keeping the cut sides facing up.
Let Rise a Second Time
- Place the twisted dough into a greased loaf pan. Cover and let it rise for another 45-60 minutes.
Bake and Glaze
- Preheat the oven to 350°F (180°C). Bake for 35-40 minutes until golden brown.
- While the babka bakes, heat the water, sugar, and vanilla extract in a saucepan until the sugar dissolves. Let it cool slightly.
- As soon as the babka is out of the oven, brush it with the syrup to keep it moist and glossy. Let the babka cool slightly before slicing.
Serving Suggestions
Enjoy a warm slice of this Chocolate Babka on its own, perhaps with a dusting of powdered sugar, for a truly satisfying dessert. It pairs wonderfully with a steaming cup of coffee or tea, making it a delightful addition to breakfast or an afternoon break.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Substitute walnuts, pecans, or almonds for hazelnuts.
- Add orange or lemon zest to the dough for a brighter flavor.
- A pinch of cinnamon or cardamom in the dough can add warmth.
Related Recipes
- Bread Maker Banana Bread
- Hungarian Nut Roll Recipe
- Pumpkin Bread Pudding
- Decadent Round Chocolate Brioche
- Easy Rosemary Focaccia Bread
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- 4 x 8 Loaf Cake Pan
- Parchment paper sheets
Storage Options
- Store leftover babka in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freeze cooled babka, tightly wrapped in plastic wrap and then foil, for up to 3 months. Thaw at room temperature before serving.
Tips for Success
Here are a few tips for making this recipe:
- Use room temperature ingredients.
- Knead until the dough is smooth and elastic but avoid over-kneading.
- Proper rising is crucial for a light and airy texture.
- For a wider, more shallow cake, use a 5 x 9 loaf pan instead of the 4 x 8 loaf pan.
- Don't overbake.
Frequently Asked Questions
Yes, you can use instant yeast. Add it directly to the dry ingredients before adding the warm milk, eggs, vanilla, and softened butter.
Yes, the baked babka freezes beautifully. You can also prepare the dough through the first rise and refrigerate it overnight before shaping and baking.
Press the chopped nuts gently into the chocolate filling before rolling.
More Bread Ideas
Get the Recipe!
Chocolate Hazelnut Babka
Ingredients
For the Babka Dough
- 2 ¼ teaspoon dry yeast 7 g, 1 packet
- ⅓ cup milk 100 ml at 105-110℉
- 4 cups all-purpose flour 500 g
- ½ cup sugar 100 g
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 7 tablespoon unsalted butter softened (100 g)
For the Filling
- 5 oz dark chocolate melted (150 g)
- ⅓ cup hazelnut spread 100 g
- 2 tablespoon cocoa powder
- 2 tablespoon sugar
- ½ cup crushed hazelnuts 50 g
For the Syrup
- ⅓ cup water 100 ml
- ½ cup sugar 100 grams
- ½ teaspoon vanilla extract
Instructions
Prepare the Babka Dough
- In a small bowl, dissolve the yeast in warm milk with 1 tablespoon sugar. Let it sit for 5-10 minutes until frothy.2 ¼ teaspoon dry yeast, ⅓ cup milk
- 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.4 cups all-purpose flour, ½ cup sugar, ½ teaspoon salt, 2 large eggs, 1 teaspoon vanilla extract, 7 tablespoon unsalted butter
- Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5-2 hours until doubled in size.
Mix the Filling
- In a bowl, mix the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until smooth.5 oz dark chocolate, ⅓ cup hazelnut spread, 2 tablespoon cocoa powder, 2 tablespoon sugar, ½ cup crushed hazelnuts
- Assemble the Babka
- Roll out the dough into a large rectangle (about ½ cm thick).
- Spread the filling evenly over the dough. Roll it tightly into a log and then cut it lengthwise into two strips. Twist the two strips together, keeping the cut sides facing up.
- Second rise: Place the twisted dough into a greased loaf pan. Cover and let it rise for another 45-60 minutes.
- Preheat the oven to 350°F (180°C). Bake for 35-40 minutes until golden brown.
Prepare the Syrup
- While the babka bakes, heat the water, sugar, and vanilla extract in a saucepan until the sugar dissolves. Let it cool slightly.⅓ cup water, ½ cup sugar, ½ teaspoon vanilla extract
- As soon as the babka is out of the oven, brush it with the syrup to keep it moist and glossy. Let the babka cool slightly before slicing.
Notes
- Use room temperature ingredients.
- Knead until the dough is smooth and elastic but avoid over-kneading.
- Proper rising is crucial for a light and airy texture.
- For a wider, more shallow cake, use a 5 x 9 loaf pan instead of the 4 x 8 loaf pan.
Kelly says
My family loved this!