Description
A rich and tender babka with swirled layers of chocolate hazelnut spread and toasted hazelnuts, perfect for impressing guests with minimal effort.
Ingredients
- 3 ½ cups (440g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 2 ¼ teaspoons (7g) instant yeast
- ¾ cup (180ml) whole milk, warmed to about 110°F (43°C)
- 6 tablespoons (85g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon salt
- 1 cup (300g) chocolate hazelnut spread
- 1 cup (120g) toasted and chopped hazelnuts
- Powdered sugar (for dusting, optional)
Instructions
- Proof the yeast: Warm milk to about 110°F (43°C). Stir in 1 teaspoon sugar and sprinkle yeast on top. Let sit for 5 minutes until foamy.
- Make the dough: In a stand mixer bowl, combine flour, remaining sugar, and salt. Add eggs, softened butter, and yeast mixture. Mix on low until rough dough forms, then knead on medium for 7-8 minutes until smooth and elastic. (If kneading by hand, knead 10-12 minutes on floured surface.)
- First rise: Shape dough into a ball, place in lightly greased bowl, turn once to coat with oil. Cover and let rise in warm spot until doubled, about 1 to 1 ½ hours.
- Prepare filling: Toast hazelnuts in dry skillet over medium heat for about 5 minutes until fragrant and lightly browned. Cool and chop coarsely. Mix with chocolate hazelnut spread.
- Roll and fill dough: Punch down dough, roll on floured surface into 12×16 inch rectangle. Spread chocolate hazelnut mixture evenly, leaving ½-inch border.
- Shape babka: Roll dough tightly from long side into a log. Cut log lengthwise with sharp knife or bench scraper to expose layers. Twist halves around each other, cut side up, to create braid-like swirl. Place twisted dough into greased 9×5 inch loaf pan.
- Second rise: Cover loosely and let rise until puffed, about 45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake babka for 35-40 minutes until golden brown and skewer inserted comes out clean or with few moist crumbs. Tent with foil if top browns too quickly.
- Cool and serve: Cool in pan 10 minutes, transfer to wire rack. Dust with powdered sugar if desired. Slice and enjoy.
Notes
[‘Don’t rush the rises for a soft, tender crumb and better flavor.’, ‘Toast hazelnuts well to enhance flavor and crunch.’, ‘Use a sharp knife or bench scraper for clean cuts and prettier swirls.’, ‘Keep dough lightly floured to avoid stiffness or stickiness.’, ‘Optional egg wash before baking adds a glossy crust.’, ‘Babka freezes well; wrap tightly in plastic wrap and foil for up to 3 months.’, ‘If dough is sticky, dust hands and surface lightly with flour but avoid over-flouring.’, ‘For vegan version, use coconut milk, vegan butter substitute, and flax eggs.’]
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: Jewish / Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: babka, chocolate babka, hazelnut babka, chocolate hazelnut babka, swirled babka, layered babka, dessert bread, sweet bread, holiday dessert