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 tsp dry yeast (7 g, 1 packet)
⅓ cup warm milk (100 ml)
½ cup sugar (100 g)
½ tsp salt
2 large eggs
1 tsp vanilla extract
7 tbsp 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 tbsp cocoa powder
2 tbsp sugar
For the Syrup:
⅓ cup water (100 ml)
½ cup sugar (100 g)
½ tsp 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.
