Chocolate Hazelnut Babka Bread

Chocolate hazelnut babka brings everything I love about baking into one glorious loaf. It is rich buttery dough layered generously with chocolate hazelnut spread then twisted into a stunning braid. Each slice is soft and chocolatey and always impresses friends for brunch or holiday gifting.

My family requests this every winter and I love watching my kids peel apart the swirled slices. Baking babka feels like a celebration no matter the season.

Ingredients

• All-purpose flour: Essential for structure Choose unbleached for best texture
• Sugar: Adds sweetness and helps activate yeast Organic sugar has a cleaner taste
• Active dry yeast: Responsible for a fluffy rise Always check it is fresh and bubbly for best results
• Warm milk: Helps create a tender springy crumb Use whole milk for added richness
• Unsalted butter: Provides flavor and richness Soften to room temperature before using
• Eggs: Bind and add tenderness Room temperature eggs will help your dough rise
• Salt: Balances flavor Choose fine sea salt so it dissolves evenly
• Chocolate hazelnut spread: Creates the luscious swirls Go for a creamy version with real hazelnuts for best texture and taste

Instructions

Activate the Yeast:

Combine warm milk and a generous pinch of sugar with the active dry yeast. Let sit for several minutes until frothy and bubbly. This step ensures your babka rises beautifully with a light soft crumb

Mix the Dough:

In a large mixing bowl combine flour, sugar, and salt. Pour in the activated yeast mixture along with eggs and butter. Knead thoroughly by hand or in a mixer until the dough is silky and smooth. This builds gluten for the babka’s signature pull-apart texture

First Rise:

Cover the dough with a towel and let it rest in a warm spot for one to two hours. The dough should double in size and become pillowy and soft

Shape and Fill:

Roll out the dough into a large rectangle on a floured surface. Spread the chocolate hazelnut spread evenly from edge to edge leaving a small border. Optional Sprinkle with chopped toasted hazelnuts for extra crunch and flavor

Twist and Braid:

Roll the rectangle up tightly into a log then slice lengthwise with a sharp knife. Twist the two strips together with the filling side facing outward. This creates the beautiful marbled effect

Second Rise:

Transfer the twisted loaf into a greased loaf pan. Let it rest again for about forty five minutes until puffy. This second rise ensures a tender light texture

Bake:

Place the risen loaf in a preheated oven at three hundred fifty degrees. Bake for thirty five to forty minutes until deep golden brown and the kitchen is filled with a rich chocolate aroma

Cool and Slice:

Allow the babka to cool in the pan before slicing for clean swirls and easier serving

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The first time I sprinkled toasted hazelnuts inside the filling my kids lit up with excitement and begged for double the filling next time. Now it is a little tradition every autumn as the weather cools and we crave something cozy and chocolatey.

Storage Tips

Store babka in an airtight container at room temperature for up to three days. For longer storage wrap tightly and freeze for up to two months. Thaw overnight and rewarm slices in a low oven for that fresh baked feel.

Ingredient Substitutions

You can swap the chocolate hazelnut spread for your favorite dark chocolate or even cinnamon sugar if you want something different. Vegan butter and plant-based milk work just as well for a completely dairy-free version.

Serving Suggestions

I love serving thick warm slices for breakfast with coffee or as a showpiece on a brunch table. Sometimes I drizzle with a simple powdered sugar glaze or dust with cocoa for extra polish.

A Short History of Babka

Babka is rooted in Eastern European Jewish traditions and was often baked for holidays or special occasions. It is meant to be shared sliced thick and enjoyed with loved ones. Modern versions add flavors like Nutella and toasted hazelnuts for a fresh twist on tradition.

Seasonal Adaptations

Sprinkle the filling with ground cinnamon in autumn Add orange zest for a winter holiday spin Use roasted nuts for extra crunch and flavor

Success Stories

I once baked this babka for my grandmother’s birthday brunch. She said it reminded her of the loaves she ate as a child and asked for the recipe so she could try it with her knitting group. That is when I knew this recipe really brought joy across generations.

Freezer Meal Conversion

To freeze wrap the fully cooled loaf tightly in plastic wrap then in foil. Babka thaws perfectly and reheats gently so you can enjoy it even weeks after baking.

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If your babka gets dark during baking just tent with foil to protect the top while it finishes. Enjoy every swirl—the best part is sharing it with someone you love.

Common Recipe Questions

→ How do I ensure a soft babka crumb?

Use room temperature ingredients, knead the dough until smooth, and allow it adequate rising time for a light texture.

→ Can I prepare babka ahead of time?

Yes, prepare the dough and filling, braid, and refrigerate overnight. Bake fresh the next day for optimal flavor.

→ How do I create a neat braid?

Slice the rolled dough lengthwise, then twist the two strands gently, keeping the filling visible and even.

→ What variations can I try?

Experiment with chopped nuts, orange zest, or a mix of dark and milk chocolate for unique flavor twists.

→ How should leftover babka be stored?

Wrap tightly in plastic or store in an airtight container at room temperature for up to three days.

→ Can I freeze extra babka?

Yes, wrap slices well and freeze; thaw at room temperature or warm in the oven for best taste and texture.