Chocolate Hazelnut Babka

$- 4 cups all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon salt - 1 packet (2 ¼ teaspoons) instant yeast The main ingredients include all-purpose flour, which gives the babka its structure. Granulated sugar adds sweetness, while salt balances the flavor. Instant yeast helps the dough rise quickly, making the process easier. - 1 cup whole milk (warm) - 4 tablespoons unsalted butter (melted) - 2 large eggs These extra ingredients add richness and moisture. Warm whole milk activates the yeast and helps the dough rise. Unsalted butter brings a lovely flavor and a soft texture. Eggs enrich the dough, providing a tender crumb. - 1 cup chocolate hazelnut spread (e.g., Nutella) - ½ cup roasted hazelnuts (roughly chopped) - 1 tablespoon cocoa powder (sifted) - Powdered sugar for dusting These special additions make the babka truly delightful. Chocolate hazelnut spread creates a creamy, sweet filling. Chopped hazelnuts add crunch and nutty flavor. Cocoa powder enhances the chocolate taste, while powdered sugar gives a lovely finish. To make the dough, start by mixing the dry ingredients. In a large bowl, combine 4 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Stir well to mix evenly. Next, in another bowl, whisk together 1 cup of warm whole milk, 4 tablespoons of melted unsalted butter, and 2 large eggs. Slowly add this mixture to the dry ingredients. Sprinkle 1 packet of instant yeast over the top and stir until you see the dough start to form. Now, knead the dough. Transfer it to a floured surface and knead for about 8 to 10 minutes. The dough should feel smooth and elastic. After kneading, place the dough in a lightly greased bowl. Cover the bowl with a cloth and let it rise in a warm spot. This should take about 1 to 1.5 hours, or until the dough doubles in size. Once the dough has risen, gently punch it down. This helps to release any air bubbles. Let it rest for 10 minutes. Roll out the dough on a floured surface into a large rectangle. Aim for about 16 by 24 inches. Now, spread 1 cup of chocolate hazelnut spread evenly over the rolled dough. Leave a ½ inch border around the edges. Next, sprinkle 1 tablespoon of sifted cocoa powder and ½ cup of roughly chopped roasted hazelnuts on top of the spread. To shape the babka, start from the long side and carefully roll the dough into a tight log. Pinch the ends to seal. With a sharp knife, cut the log in half lengthwise. Twist the two strands together gently and place them in a greased 9x5 inch loaf pan. Cover with a cloth and let the babka rise again for about 30 to 45 minutes, until it puffs up. While the babka rises, preheat your oven to 350°F (175°C). For a glossy finish, beat 1 egg and brush it over the top of the babka. Bake for 30 to 35 minutes. It should look golden brown, and a skewer inserted in the center should come out clean. Once baked, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy your delicious babka! To get the best dough, aim for a soft and slightly sticky texture. If it feels too dry, add a splash of warm milk. If it's too wet, sprinkle in a bit more flour. The right texture helps the dough rise well. For rising, choose a warm spot. A sunny kitchen corner works great. You can also place the bowl in the oven with just the light on. This gentle heat helps the yeast grow, making your babka fluffy. To check if your babka is done, look for a golden brown crust. Gently tap the bottom of the loaf; it should sound hollow. If it’s too light, give it a few more minutes. For a perfect crust, brush the top with egg wash before baking. This will help it turn a beautiful golden color. After baking, let your babka cool slightly. Dust the top with powdered sugar for a lovely finish. This adds a nice touch to the look and taste. When serving, slice it into thick pieces. You can pair it with coffee or tea for a delightful treat. Enjoy it warm or at room temperature for the best flavor. {{image_2}} You can change the flavor of your babka easily. Try different nut spreads, like almond or cashew. Each one gives a new taste. You can also stir in spices or extracts. Cinnamon or vanilla can add warmth. These small changes can make a big difference! If you need gluten-free options, use a gluten-free flour blend. This works well with the same recipe. For vegan adaptations, swap the milk and butter for plant-based versions. Use flax eggs instead of regular eggs. These swaps keep the babka tasty while meeting dietary needs. Adding toppings is fun and makes your babka special. You can sprinkle crushed nuts or chocolate chips on top. Drizzling melted chocolate can also enhance the look and taste. For serving, slice the babka thick. Pair with coffee or tea for a cozy treat. You can also toast slices for a warm snack! To keep your chocolate hazelnut babka fresh at room temperature, wrap it well. Use plastic wrap or aluminum foil to cover the loaf. This will keep it moist and tasty. Make sure to store it in a cool, dry place. Avoid direct sunlight or heat sources. Your babka will stay fresh for about 3 days this way. For long-term storage, freezing is the best option. Wrap the babka tightly in plastic wrap. Then, place it in a freezer-safe bag. Make sure to squeeze out as much air as possible. You can freeze it for up to 3 months. When you are ready to enjoy it, thaw the babka in the fridge overnight. To reheat, simply pop it in a warm oven for 10-15 minutes. This will restore its soft texture. How long does babka last? When stored properly at room temperature, it lasts about 3 days. In the fridge, it can last up to a week. If frozen, it will stay good for about 3 months. Look for signs of spoilage. If you see mold, or if it smells off, it's best to toss it. A fresh babka should smell sweet and chocolatey. Always trust your senses when checking for freshness. Chocolate hazelnut babka is a sweet, twisted bread. It has roots in Eastern European Jewish culture. Babka means "grandma" in Polish, named after the shape of the bread. The dough is soft and rich, with a filling of chocolate and hazelnuts. This bread is perfect for breakfast or dessert. It brings warmth and joy to gatherings. Yes, you can make babka without yeast! You can use baking powder or baking soda instead. These options create a quick bread that rises faster. However, the texture will differ. Yeast gives babka its soft, airy quality. If you want a traditional taste, stick with yeast. If you're in a hurry, the quick method can work too. To check if your babka is done, use a skewer. Insert it into the thickest part of the bread. If it comes out clean, the babka is ready. You can also look for a golden-brown color on top. The bread should feel firm but springy to the touch. If it looks too light, give it more time in the oven. You can find chocolate hazelnut babka at local bakeries. Look for bakeries that focus on artisan bread. Many grocery stores may also carry it. If you prefer online shopping, check sites like Goldbelly or local delivery services. They often offer fresh babka from well-known bakeries. Always read reviews for the best options. Absolutely! You can use many fillings for babka. Try almond paste or fruit jams for a twist. You can also mix chocolate with spices like cinnamon. For a nutty crunch, add chopped walnuts or pecans. The options are endless! Get creative and find your favorite combination. Your babka can be unique to you! In this post, we explored how to make Chocolate Hazelnut Babka. We covered key ingredients like flour and eggs, followed by step-by-step instructions for preparing and baking. There were also tips for perfecting your dough and storage info to keep it fresh. Finally, don’t be afraid to get creative with flavors and fillings. Making babka can be a fun adventure, and your friends will love it. Enjoy baking and taste the sweet success of your creation!$

Indulge in the sweet delight of Chocolate Hazelnut Babka with this easy recipe! This irresistible bread combines rich chocolate hazelnut spread and crunchy hazelnuts, all wrapped in a soft, buttery dough. Perfect for breakfast or dessert, this babka is sure to impress your family and friends. Follow our simple steps to create this delicious treat, and don’t wait—click through to explore the full recipe now!

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Ingredients

4 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon salt

1 packet (2 ¼ teaspoons) instant yeast

1 cup whole milk (warm)

4 tablespoons unsalted butter (melted)

2 large eggs

1 cup chocolate hazelnut spread (e.g., Nutella)

½ cup roasted hazelnuts (roughly chopped)

1 tablespoon cocoa powder (sifted)

1 egg (for egg wash)

Powdered sugar for dusting

Instructions

In a large mixing bowl, combine the flour, sugar, and salt. Mix well.

In a separate bowl, whisk together the warm milk, melted butter, and 2 eggs. Slowly add this mixture to the dry ingredients.

Sprinkle the yeast over the dough mixture and stir until the dough starts to come together.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.

Once the dough has risen, punch it down gently and allow it to rest for 10 minutes.

Roll the dough out on a floured surface into a rectangle (about 16x24 inches).

Spread the chocolate hazelnut spread evenly over the rolled dough, leaving about ½ inch border around the edges.

Sprinkle the cocoa powder and chopped hazelnuts evenly on top of the spread.

Starting from the long side, carefully roll the dough into a tight log. Pinch the ends to seal.

Using a sharp knife, cut the log in half lengthwise to create two long strips of dough.

Twist the two strands together carefully and place them into a greased 9x5 inch loaf pan.

Cover the pan with a cloth and let it rise again for about 30-45 minutes, until puffed up.

Preheat your oven to 350°F (175°C).

Beat the remaining egg and brush it over the top of the babka for a glossy finish.

Bake for 30-35 minutes or until golden brown and a skewer inserted in the center comes out clean.

Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Dust with powdered sugar before serving.

Prep Time: 30 minutes | Total Time: 3 hours | Servings: 10-12 slices