Chocolate Hazelnut Babka
This Polish Chocolate Babka with Hazelnuts is a rich, buttery, and utterly delightful cake 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.
Servings: 12 slices
Calories: 450kcal
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.
Nutrition
Calories: 450kcal | Carbohydrates: 63g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 120mg | Potassium: 240mg | Fiber: 4g | Sugar: 27g | Vitamin A: 266IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 4mg
