Chocolate Hazelnut Babka Bread (Print Version)
Soft braided bread swirled with creamy chocolate hazelnut filling for a stunning sweet treat.
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 cup warm milk
05 - 1/4 cup unsalted butter, softened
06 - 2 large eggs
07 - 1/2 teaspoon salt
→ Filling
08 - 1 cup chocolate hazelnut spread
# Steps to Follow:
01 - Combine the warm milk and a pinch of sugar with the active dry yeast. Allow the mixture to sit for 5–10 minutes until foamy.
02 - In a large bowl, mix together all-purpose flour, sugar, and salt. Add the activated yeast mixture, eggs, and softened butter. Knead by hand or with a mixer until the dough is smooth and supple, about 8–10 minutes.
03 - Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 2 hours until doubled in size.
04 - Punch down the dough and roll it out on a lightly floured surface into a rectangle approximately 16x12 inches. Evenly spread chocolate hazelnut spread over the surface, leaving a margin on the edges.
05 - Starting from the long edge, roll the dough tightly into a log. Slice the log lengthwise with a sharp knife to expose the layers, then twist the two strands together and pinch the ends.
06 - Place the twisted dough into a greased 9x5-inch loaf pan. Cover and let rise in a warm spot for 45 minutes.
07 - Bake at 350°F for 35–40 minutes until the loaf is deeply golden and cooked through. Let cool before slicing.
# Additional Tips::
01 -
- Uses familiar pantry ingredients so you do not need a specialty store
- Impressive enough for guests yet straightforward enough for a home baker
02 -
- Rises twice for an airy texture
- Keeps beautifully for several days makes it ideal for gifting
03 -
- Always let your dough rise somewhere gently warm not hot to create the best texture
- Spreading the chocolate filling all the way to the edge gives the most dramatic swirls