Chocolate Hazelnut Babka

$- 4 cups all-purpose flour - 2 tablespoons sugar - 1 teaspoon salt - 2 teaspoons instant yeast - 1 cup whole milk, warmed to 110°F (43°C) - 2 large eggs - 1/4 cup unsalted butter, melted - 1 cup chocolate hazelnut spread (like Nutella) - 1/2 cup finely chopped hazelnuts - 1 egg (for egg wash) - 1 tablespoon water (for egg wash) - Optional: powdered sugar for dusting The first step in making a delicious chocolate hazelnut babka is gathering the right ingredients. Each item plays a role in creating that soft, sweet, and rich flavor. Start with all-purpose flour. It gives the dough structure. You will need four cups for this recipe. Sugar adds sweetness and helps with browning. You need two tablespoons. Next, salt is key to balance the sweetness. Just one teaspoon will do. Instant yeast helps the dough rise. Use two teaspoons for a nice, fluffy texture. Now, let’s talk about milk. Whole milk warms to 110°F (43°C). This warmth helps activate the yeast. Use one cup. You will need two large eggs to bind everything together. Melted butter adds richness. A quarter cup is perfect. Now for the fun part, the filling! You will need one cup of chocolate hazelnut spread. It adds that dreamy flavor. Don’t forget the chopped hazelnuts for crunch. Half a cup gives the babka a nice texture. For the final touch, an egg wash helps give your babka a golden crust. Mix one egg with a tablespoon of water for this purpose. Lastly, if you want to impress, sprinkle some powdered sugar on top before serving. With these ingredients, you are ready to create a stunning and tasty babka. Enjoy the process and get ready for a treat! Start by mixing the dry and wet ingredients. In a large bowl, combine 4 cups of flour, 2 tablespoons of sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. In another bowl, mix 1 cup of warmed milk (110°F), 2 large eggs, and 1/4 cup of melted butter. Slowly pour the wet mix into the dry mix. Stir until you form a sticky dough. Next, transfer this dough to a floured surface. Knead it for about 8 to 10 minutes. You want it to feel smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise. Find a warm spot. Let it rise for 1 to 2 hours, or until it doubles in size. Once the dough has risen, punch it down. Roll it out into a rectangle, about 16 by 24 inches, on a floured surface. Spread 1 cup of chocolate hazelnut spread over the dough. Leave a small border around the edges. Sprinkle 1/2 cup of chopped hazelnuts over the spread. Now, starting from the long edge, roll the dough tightly into a log. Pinch the edges to seal it. Slice the log in half lengthwise to see the swirls. Twist the two halves together and place them in a greased loaf pan. Cover the loaf pan with a cloth and let it rise again for 30 to 45 minutes until puffy. While it rises, preheat your oven to 350°F. In a small bowl, whisk together 1 egg and 1 tablespoon of water for the egg wash. Brush this mix over the top of the babka for a golden finish. Bake the babka in the preheated oven for 30 to 35 minutes. Look for a golden brown top. To check if it's done, insert a toothpick. If it comes out clean, it’s ready. Let it cool in the pan for 10 minutes, then move it to a wire rack. Dust with powdered sugar if you like, and enjoy your delicious babka! Kneading is key to great dough. Aim for about 8-10 minutes of kneading. You want it smooth and elastic. To check if your dough is ready to rise, perform the "poke test." Gently poke the dough. If it springs back slowly, it’s ready. Cover it and let it rise in a warm spot until it doubles in size. When spreading the chocolate hazelnut mix, use a spatula. Start from the center and move outward. This helps you cover the dough evenly. Leave a small border to prevent overflow. For a twist, try filling with almond butter or fruit preserves. You can even mix in spices like cinnamon for extra flavor. Babka is great warm or at room temperature. Slice it thick for a hearty treat. You can dust it with powdered sugar for a pretty touch. Pair your babka with coffee or hot chocolate. A scoop of vanilla ice cream on the side makes it extra special. Enjoy with family or friends for a cozy treat! {{image_2}} You can switch up the flavor of your babka easily. Try using different nut spreads. Almond or cashew spread adds a unique taste. You could also mix in spices. Cinnamon or cardamom gives a warm twist. Adding fruit can work wonders too. Consider using mashed bananas or chopped apples. They add moisture and sweetness. If you want a gluten-free babka, choose the right flour. Almond flour or a gluten-free blend works well. You will need to adjust the yeast too. Add a bit more yeast to help it rise. Keep an eye on moisture. Gluten-free dough may need extra liquid. A splash of milk or water can help. Making mini babkas is a fun idea. To do this, roll out smaller pieces of dough. Use a 12x12 inch square instead of a large rectangle. After spreading the filling, roll each piece tightly. Cut them into smaller logs. Place these in muffin tins. Bake them for about 20-25 minutes. Check for a golden color to know they’re done. These bite-sized treats are great for sharing! To keep your chocolate hazelnut babka fresh for a few days, wrap it in plastic wrap. This helps trap moisture and keeps it soft. You can also place it in an airtight container. Store it at room temperature away from direct sunlight. Enjoy it within three days for the best taste and texture. If you need to store babka for longer, freezing is a great option. Wrap the babka tightly in plastic wrap, then in aluminum foil. This keeps out air and helps prevent freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, thaw it overnight in the fridge. For the best taste, warm the babka in the oven at 350°F (175°C) for about 10 minutes. This brings back its soft texture and rich flavor. Chocolate hazelnut babka lasts about three days at room temperature. If stored properly, it can last up to three months in the freezer. Enjoy it fresh for the best experience! To check if your babka is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your babka is ready. Also, look for a golden-brown top. This color shows the sugars caramelized, giving a sweet crust. Yes, you can prep your babka in advance. Make the dough and let it rise. After shaping it, cover and store it in the fridge overnight. The next day, let it come to room temperature before baking. This saves time on busy days. To reheat leftover babka, wrap it in aluminum foil. Place it in a preheated oven at 350°F for about 10-15 minutes. This warms it without drying it out. You can also microwave slices for about 15 seconds for a quick treat. Enjoy your delicious leftovers! Making chocolate hazelnut babka is fun and rewarding. You learned about the key ingredients, the step-by-step instructions, and tips to perfect your dough. Exploring flavor variations and storage helps you get the best from your babka. Whether you bake it for yourself or share it, you’ll impress everyone. Don’t forget the fun of serving with your favorite drinks. Enjoy this tasty treat and keep experimenting with your creations. Happy baking!$

Indulge in the delight of homemade Decadent Chocolate Hazelnut Babka! This easy-to-follow recipe is packed with rich flavors, featuring a soft dough swirled with creamy chocolate hazelnut spread and crunchy hazelnuts. Perfect for sharing or treating yourself, this babka is sure to impress. Ready to bake something sweet? Click through to discover the step-by-step guide and elevate your baking game today!

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Ingredients

4 cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

2 teaspoons instant yeast

1 cup whole milk, warmed to 110°F (43°C)

2 large eggs

1/4 cup unsalted butter, melted

1 cup chocolate hazelnut spread (like Nutella)

1/2 cup finely chopped hazelnuts

1 egg (for egg wash)

1 tablespoon water (for egg wash)

Optional: powdered sugar for dusting

Instructions

Prepare the Dough: In a large bowl, mix the flour, sugar, salt, and instant yeast. In a separate bowl, combine the warm milk, eggs, and melted butter. Slowly pour the wet mixture into the dry ingredients, stirring until a sticky dough forms.

Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1-2 hours or until doubled in size.

Roll Out the Dough: Once risen, punch down the dough and roll it out into a rectangle (about 16x24 inches) on a floured surface.

Add the Filling: Spread the chocolate hazelnut spread evenly over the dough, leaving a small border around the edges. Sprinkle the chopped hazelnuts on top of the spread.

Form the Babka: Starting from the long edge, carefully roll the dough tightly into a log. Pinch the edges to seal, and then slice the log in half lengthwise to reveal the swirls. Twist the two halves together and place into a greased loaf pan.

Second Rise: Cover the loaf pan with a cloth and let it rise for another 30-45 minutes until puffy.

Preheat the Oven: Preheat your oven to 350°F (175°C).

Egg Wash: In a small bowl, whisk together the egg and water. Brush the mixture over the top of the babka for a golden finish.

Bake: Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.

Cool and Serve: Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Prep Time: 30 minutes | Total Time: 4 hours | Servings: 12 slices