If you love rich, indulgent baked goods, you’re going to adore this Chocolate Hazelnut Babka Recipe. It’s that beautiful braided bread filled with luscious chocolate and nutty hazelnut spread, perfect for weekend brunches, holiday breakfast feasts, or anytime you need a treat that feels special but is truly achievable at home.
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In the Kitchen
This Chocolate Hazelnut Babka Recipe is one of those recipes that turns a humble loaf of bread into a showstopper. From the tender dough to the gooey chocolate-hazelnut filling and shiny syrup glaze on top, it hits all the right notes. I love how it’s not too sweet but packed full of flavor, making it both a comforting breakfast and a festive dessert.
- Juicy and Tender Every Time: The enriched dough with eggs and butter ensures a soft crumb that stays fresh for days.
- Golden, Satisfying Finish: That glossy syrup brushed on after baking adds a gorgeous shine and keeps the babka moist.
- Simple Ingredients, Big Impact: Good quality chocolate and a rich hazelnut spread transform humble pantry staples into magic.
- Weeknight to Weekend Ready: Although it takes some rising time, the hands-on work is straightforward and fun.
Ingredients at a Glance
Choosing fresh, high-quality ingredients makes a noticeable difference in this Chocolate Hazelnut Babka Recipe. From the flour to the hazelnuts, a little care goes a long way.
- All-purpose flour: Use good quality flour with at least 10-12% protein for the best dough elasticity.
- Dry yeast: Active dry yeast works perfectly; make sure it’s fresh for a good rise.
- Unsalted butter: Allows you to control the saltiness and adds creaminess to the dough.
- Dark chocolate: Aim for 60-70% cocoa for rich, bittersweet flavor that balances the sugar.
- Hazelnut spread: Choose one with real hazelnuts and minimal additives for the best taste.
- Crushed hazelnuts: Fresh, toasted if possible, for crunch and nutty aroma.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Chocolate Hazelnut Babka Recipe
Step 1 — Activate Your Yeast and Prepare the Dough
Start by dissolving your dry yeast in warm milk with a spoonful of sugar. You’ll see it bubble up and get frothy within 5 to 10 minutes—that’s your signal the yeast is alive and kicking. Meanwhile, mix the flour, remaining sugar, and salt in a large bowl. Add the yeast mixture, eggs, vanilla, and softened butter, then knead. I find kneading by hand for about 8 to 10 minutes really helps develop that silky dough texture, but a stand mixer with a dough hook works just as well. The dough should be smooth and elastic, not sticky.
Step 2 — First Rise Until Puffy and Puffy
Once kneaded, cover your dough with a clean kitchen towel and let it rest in a warm spot. This is where patience pays off. It takes about 1.5 to 2 hours for the dough to double in size. You’ll notice it looking soft, pillowy, and just begging to be punched down and shaped. I usually put mine near the oven with the light on, a cozy little proofing nook.
Step 3 — Prepare the Chocolate Hazelnut Filling
While the dough rises, mix together the melted dark chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts. This filling is the heart of your babka, so take a moment to taste it—you want it beautifully rich and just sweet enough to balance the dough allure.
Step 4 — Shape, Fill, and Twist Your Babka
Roll the dough out on a floured surface into a large rectangle about half a centimeter thick. Spread that heavenly filling evenly over it, all the way to the edges. Then, roll the dough up tightly like a jelly roll. Use a sharp knife to cut the roll lengthwise into two long strips. Now, here’s the fun part—twist those two strips together neatly, keeping the cut, chocolatey sides facing up. This swirl is what gives babka its signature look and texture.
Step 5 — Second Rise and Bake to Golden Perfection
Place your twisted dough in a greased loaf pan and cover it again for another 45 to 60 minutes. This second rise puffs it up and ensures a light crumb. Preheat your oven to 350°F (180°C) while it’s rising. Bake your babka until it’s deep golden brown, which usually takes 35 to 40 minutes. You’ll start to smell that toasty, chocolate-vanilla aroma wafting through your kitchen—it’s heavenly and such a good sign that you’re almost there!
Step 6 — Brush with Syrup for Extra Shine and Moisture
While the babka is baking, make a simple syrup with water, sugar, and vanilla by heating just enough to dissolve the sugar. When your babka comes out of the oven, brush it generously with this syrup. This step locks in shine and moisture, giving the babka a beautiful gloss and tender crumb that keeps it fresh longer. Let it cool a bit before slicing so the filling sets gently.
Things to Remember
Baking a Chocolate Hazelnut Babka Recipe might seem intimidating at first, but it’s all about technique and timing. Just take it step-by-step, and you’ll be rewarded with something truly special.
- Doneness Cue: Aim for a deep golden crust and a hollow sound when you tap the bottom of the loaf.
- Temperature Trick: Use warm (not hot) milk to activate yeast without killing it—around 100-110°F (37-43°C) is perfect.
- Make-Ahead Move: You can prepare the babka dough and filling the night before—refrigerate after shaping, then bake next day.
- Common Pitfall: Don’t rush the rises—undershooting proofing time results in a denser bread without that airy crumb.
Ways to Serve It
Finishing Touches
I love finishing this Chocolate Hazelnut Babka Recipe with a light dusting of powdered sugar or a handful of extra toasted hazelnuts for crunch. A smear of softened butter just melts into each warm slice, elevating the cozy experience. For a special occasion, a drizzle of melted chocolate or a splash of espresso syrup can take it up a notch.
Plays Well With
This babka pairs beautifully with a cup of rich coffee or a creamy latte. For a balanced breakfast, serve alongside fresh berries or tangy yogurt to cut through the richness. At brunch, add some fresh fruit salad or a citrusy side to enliven the meal with fresh brightness.
Simple Plating Upgrades
For a quick upgrade, slice your babka thickly and arrange it on a pretty wooden board with small bowls of extra hazelnuts and chocolate chips. Adding a sprig of fresh mint can add visual brightness. Leftover slices toasted lightly also make a delightful base for ricotta and honey.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover babka in an airtight container at room temperature for up to two days. You’ll notice it stays soft and moist thanks to that syrup coating. If your kitchen’s warm, the fridge is fine, though the bread may firm slightly; just slice and toast before eating to revive the texture.
Freezing Tips
This Chocolate Hazelnut Babka Recipe freezes beautifully. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. It’ll last up to three months. Thaw overnight in the fridge or on the counter for a few hours, then warm gently to enjoy like fresh-baked.
Reheating Chocolate Hazelnut Babka Recipe Without Drying Out
To reheat without drying out, I find wrapping a slice loosely in foil and warming it in a 300°F (150°C) oven for 10 minutes does wonders. Alternatively, a brief zap in the microwave (about 15 seconds) covered with a damp paper towel prevents drying. An air fryer at low temp can also refresh the crust while keeping the inside tender.
Frequently Asked Questions
Absolutely! You can omit the crushed hazelnuts in the filling, or substitute with chopped almonds or pecans if you prefer. The babka will still be delicious with just the chocolate and hazelnut spread.
The dough should roughly double in size and look noticeably puffed. You can gently press your finger into the dough — if the indentation springs back slowly and not completely, it’s ready for shaping.
Yes, instant yeast can be used and often speeds up the rising time slightly. You can add it directly to the flour without proofing, but make sure to adjust rising times as it may work faster.
If you notice the top getting too dark, tent it loosely with foil halfway through baking. This will allow the inside to cook fully without burning the crust.
Final Thoughts
Making this Chocolate Hazelnut Babka Recipe from scratch is such a rewarding experience. It’s like giving yourself a little gift of homemade warmth and decadence that delights the whole family. Each step, from kneading to that final syrup brush, adds layers of flavor and texture. I hope you’ll take the time to enjoy this process — and savor every beautiful, chocolatey bite when it’s done.
PrintFull Printable Recipe
Chocolate Hazelnut Babka Recipe
This decadent Chocolate Hazelnut Babka features a rich, soft dough swirled with a luscious dark chocolate and hazelnut filling. Topped with a glossy vanilla sugar syrup, this classic Eastern European bread is perfect for special breakfasts, brunches, or dessert indulgences.
- Total Time: 3 hours 10 minutes
- Yield: 1 loaf
Ingredients
For the Dough:
- 4 cups all-purpose flour (500 g)
- 2 ¼ teaspoon dry yeast (7 g, 1 packet)
- ⅓ cup warm milk (100 ml)
- 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)
- ½ cup crushed hazelnuts (50 g)
- 2 tablespoon cocoa powder
- 2 tablespoon sugar
For the Syrup:
- ⅓ cup water (100 ml)
- ½ cup sugar (100 g)
- ½ teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for 10 minutes until frothy and active.
- Prepare Dough: In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter. Knead the dough for 10 minutes until smooth and elastic.
- First Rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for 2 hours until doubled in size.
- Make Filling: In a separate bowl, combine the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until smooth and evenly mixed.
- Shape Dough: Roll out the dough into a rectangle about ½ cm thick. Spread the filling evenly over the surface, then roll the dough tightly into a log.
- Form Babka: Cut the log lengthwise into two strips. Twist the two strips together with the cut sides facing upward to show the filling swirls.
- Second Rise: Place the twisted dough into a greased loaf pan, cover, and let it rise for 1 hour until puffy.
- Bake: Preheat the oven to 350°F (180°C). Bake the babka for 40 minutes until a deep golden brown crust forms.
- Prepare Syrup: While baking, heat water, sugar, and vanilla extract in a saucepan until the sugar dissolves completely. Remove from heat and cool slightly.
- Glaze Babka: Brush the warm syrup over the babka immediately after removing it from the oven to keep it moist and give it a shiny finish. Let cool before slicing and serving.
Notes
- Ensure milk is warm (not hot) to properly activate the yeast without killing it.
- For extra texture, toast the hazelnuts before crushing to enhance their flavor.
- The syrup can be refrigerated for up to a week and gently reheated for fresh glazing.
- Use good quality dark chocolate for a richer filling taste.
- Babka can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Bring refrigerated babka to room temperature or warm slightly before serving for best flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
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