Chocolate Hazelnut Babka
Tina BevkWhen I want something sweet for brunch but still totally doable at home, this Chocolate Hazelnut Babka is one of the recipes I’ll surely make. The dough is soft and buttery, the filling is basically chocolate-hazelnut heaven, and the whole thing smells amazing while it bakes. We love it warm from the oven, but it’s also perfect the next morning with coffee.
My kids call this “fancy chocolate bread” because it’s soft, buttery, filled with melty chocolate, a hint of hazelnut crunch, and finished with a glossy vanilla syrup that makes it extra moist and dreamy. Whether it’s for a cozy brunch during the winter season, an Easter dessert, or even a sweet addition to a Thanksgiving spread, it’s one of those recipes that feels extra special.
If you love this kind of recipe, you’ll definitely want to try my Same Day Sourdough Chocolate Knots with Nutella. They’re just as decadent, super easy to make, and perfect for a sweet brunch treat.
Important Ingredients
- All Purpose Flour: The foundation of the dough.
- Dry Yeast: Helps the dough rise, creating that airy, soft crumb.
- Warm Milk: Activates the yeast and brings the dough together for a smooth consistency.
- Sugar: Adds sweetness to the dough and helps feed the yeast. Also used for Syrup.
- Eggs: Give the dough structure, richness, and a tender texture.
- Unsalted Butter: Makes the dough soft, rich, and buttery, contributing to its tender crumb.
- Dark Chocolate: Melts into the filling, creating a rich, decadent base.
- Hazelnut Spread: A creamy, nutty base that pairs perfectly with chocolate for the filling.
- Crushed Hazelnut: Add a delightful crunch and nutty flavor to the filling.
- Cocoa Powder: Deepens the chocolate flavor in the filling, adding richness.
See recipe card for quantities.
Substitutions & Variations
- If you are allergic to nuts or simply don’t want them, skip the hazelnuts and use only chocolate spread or swap in a seed-based spread like sunflower butter.
- For a different spread, try peanut butter or almond butter in place of hazelnut spread for a fun twist!
- If you don’t have dark chocolate, you can use milk chocolate or semi-sweet chips instead.
- If you want to add a little spice, a pinch of cinnamon or espresso powder in the filling adds warmth and depth.
- Want to make mini babkas? Divide the dough and make smaller loaves—great for gifting or freezing!
How to Make Chocolate Hazelnut Babka
In a small bowl, mix the yeast with warm milk and 1 tablespoon of sugar. Let it sit for 5–10 minutes until it becomes frothy (Image 1). In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter (Image 2).
Knead the mixture for 8–10 minutes until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5–2 hours until it doubles in size (Image 3). In a separate bowl, combine the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until the mixture is smooth (Image 4).
Roll out the risen dough into a large rectangle, approximately ½ cm thick (Image 5). Evenly spread the filling over the rolled-out dough (Image 6).
Roll the dough tightly into a log, then cut it lengthwise into two strips (Image 7). Twist the two strips together, keeping the cut sides facing up (Image 8). Place the twisted dough into a greased loaf pan. Cover it and let it rise again for 45–60 minutes.
Preheat the oven to 350°F (180°C). Bake the babka for 35–40 minutes until it turns golden brown.
While the babka is baking, prepare the syrup by heating the water, sugar, and vanilla extract in a saucepan until the sugar dissolves. Let the syrup cool slightly. Once the babka is out of the oven, brush it with the prepared syrup to keep it moist and give it a glossy finish (Image 9). Allow it to cool slightly before slicing (Image 10). Enjoy!
Hint: Don’t rush the rising time—this dough needs time to get that soft, pillowy texture. And when it comes to shaping the babka, don’t worry about perfection! Those swirly layers always turn out beautiful once it bakes.
Baking Schedule
- 9:00 AM – Mix the yeast with warm milk and 1 tablespoon of sugar, and let it sit for 5–10 minutes until frothy. In a large bowl, combine the flour, remaining sugar, and salt, then add the yeast mixture, eggs, vanilla, and butter. Knead the dough for 8–10 minutes until smooth and elastic.
- 9:20 AM – First Rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5–2 hours until doubled in size.
- 11:30 AM – While the dough rises, melt the chocolate and mix it with the hazelnut spread, cocoa powder, sugar, and crushed hazelnuts.
- 11:45 AM – Shape the babka: Once the dough has risen, roll it out into a rectangle, spread the filling evenly, and roll it tightly. Cut the dough lengthwise into two strips, twist them together, and place in a greased loaf pan.
- 12:00 PM – Second rise: Let the twisted dough rise for 45–60 minutes until puffed up.
- 12:45 PM – Preheat the oven to 350°F (180°C).
- 1:00 PM – Bake the babka for 35–40 minutes until golden brown.
- 1:45 PM – Prepare syrup, while the babka bakes, make the syrup by heating water, sugar, and vanilla extract in a saucepan until dissolved. Let it cool slightly.
- 2:00 PM – Once the babka is done, brush with the syrup, let it cool slightly, and enjoy!
💭Crucial Success Tips
- Use warm (not hot!) milk for activating the yeast—too hot can kill it.
- Softened butter—it blends better into the dough and gives that rich, tender texture.
- Let the dough rise in a warm, draft-free spot—cold kitchens can slow things down.
- Roll the dough evenly to avoid overly thick spots in the loaf.
- Keep those cut sides facing up when twisting—that’s how you get those gorgeous chocolatey swirls!
- Don’t skip the syrup. It keeps the babka moist for days and gives that shiny bakery-style finish.
FAQ
Yes! You can let the dough rise overnight in the fridge. Just bring it to room temp before rolling it out.
No worries! You can shape it into a round or oval and bake it on a parchment-lined tray. Just keep an eye on the baking time.
Check your yeast’s freshness and make sure your milk was warm, not hot. Also, try moving your dough to a warmer spot.
Definitely! Use the dough hook on medium speed until the dough is smooth and elastic—about 8 minutes.
Coffee or hot chocolate is perfect, but it also makes a lovely dessert with a scoop of vanilla ice cream!
Chocolate Hazelnut Babka
Equipment
- 1 Loaf pan
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 2 ¼ tsp dry yeast
- ⅓ cup milk warm
- ½ cup sugar
- ½ tsp salt
- 2 eggs large
- 1 tsp vanilla extract
- 7 tbsp unsalted butter softened
For the Filling:
- 5 oz dark chocolate melted
- ⅓ cup hazelnut spread
- ½ cup hazelnuts crushed
- 2 tbsp cocoa powder
- 2 tbsp sugar
For the Syrup:
- ⅓ cup water
- ½ cup sugar
- ½ tsp vanilla extract
Instructions
- In a small bowl, mix the yeast with warm milk and 1 tablespoon of sugar. Let it sit for 5–10 minutes until it becomes frothy.
- In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter.
- Knead the mixture for 8–10 minutes until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5–2 hours until it doubles in size.
- In a separate bowl, combine the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until the mixture is smooth.
- Roll out the risen dough into a large rectangle, approximately ½ cm thick.
- Evenly spread the filling over the rolled-out dough.
- Roll the dough tightly into a log, then cut it lengthwise into two strips. Twist the two strips together, keeping the cut sides facing up.
- Place the twisted dough into a greased loaf pan. Cover it and let it rise again for 45–60 minutes. Preheat the oven to 350°F (180°C). Bake the babka for 35–40 minutes until it turns golden brown.
- While the babka is baking, prepare the syrup by heating the water, sugar, and vanilla extract in a saucepan until the sugar dissolves. Let the syrup cool slightly.
- Once the babka is out of the oven, brush it with the prepared syrup to keep it moist and give it a glossy finish. Allow it to cool slightly before slicing. Enjoy!
Notes
- Dough Temperature: Make sure the milk is warm (about 110°F or 43°C), not hot, to properly activate the yeast. Too hot, and it will kill the yeast, preventing the dough from rising.
- Rising Time: The dough needs time to rise properly. If your kitchen is cold, consider placing the dough in a slightly warm oven (turned off) or near a warm window to help the rise process.
- Filling Consistency: Be sure to evenly spread the filling over the dough. If it’s too thick, it can make it harder to roll, so aim for a smooth, even layer.
- Twisting the Dough: When you twist the dough, make sure the cut sides are facing up to show off those beautiful chocolate-hazelnut swirls.
Nutrition
If you gave this Babka a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Chocolate Hazelnut Babka
Let your babka cool completely before storing. Wrap it in foil or an airtight container and keep it at room temperature for up to 3 days. For longer storage, freeze individual slices or the whole loaf—just reheat gently in the oven when you’re ready to enjoy.
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