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- 4 cups all-purpose flour: This flour gives the dough its structure. - 1/2 cup sugar: Sugar adds sweetness and helps the dough rise. - 1 packet (2 1/4 teaspoons) active dry yeast: Yeast makes the dough rise and adds flavor. - 1 teaspoon salt: Salt balances the sweetness and enhances the flavor. - 1 cup whole milk, warmed: Warm milk activates the yeast for a good rise. - 1/2 cup unsalted butter, melted: Butter adds richness and moisture to the dough. - 2 large eggs: Eggs provide structure and help bind the dough. - 1 cup chocolate hazelnut spread: This is the star filling of our babka. - 1/2 cup finely chopped hazelnuts: Nuts add crunch and a nutty flavor. - 1/4 cup cocoa powder: Cocoa adds depth and chocolate flavor. - 1 egg (for egg wash): The egg wash gives the babka a golden, shiny crust. - Alternative spreads and nuts: You can swap chocolate hazelnut spread for almond or peanut butter. Consider using walnuts or pecans instead of hazelnuts. - Flavor enhancements: Adding cinnamon or vanilla can give your babka a warm, cozy flavor. - Mixing bowls and measuring cups: Use these to combine and measure your ingredients. - Rolling pin and loaf pan: You need a rolling pin to roll out the dough and a loaf pan to shape the babka. {{ingredient_image_1}} To start, activate the yeast for your babka. In a large bowl, mix the warmed milk, sugar, and yeast. Let this sit for about 10 minutes until it becomes frothy. This step gets your yeast ready to work. Next, mix your dry and wet ingredients. In another bowl, whisk together the flour and salt. After that, add the melted butter and eggs to your yeast mixture. Now, gradually mix in the flour until a dough forms. Kneading is key to a great texture. Place the dough on a floured surface. Knead it for about 5 to 7 minutes until it's smooth. You want to develop the gluten for a good rise. After kneading, put the dough in a greased bowl. Cover it with a towel and let it rise in a warm place. This should take about 1 hour or until it doubles in size. The warmth helps the yeast do its magic. Now it's time to make this babka beautiful. Roll out the risen dough into a rectangle, about 12x18 inches. Spread the chocolate hazelnut spread evenly over the dough, leaving a small border. This ensures a nice filling in every bite. Then, sprinkle the chopped hazelnuts and cocoa powder over the spread. Starting from one long side, roll the dough tightly into a log. Cut the log in half lengthwise to show off that filling. Twist the two halves together, cut sides facing up, and shape it into a spiral. Place your twisted dough into a greased loaf pan. This will give your babka a lovely look. Before baking, you need an egg wash for a golden finish. Brush the top of the babka with the beaten egg. This step adds a nice shine and color. Preheat your oven to 350°F (175°C). Bake the babka for 30 to 35 minutes. You'll know it's done when the top is golden and a toothpick comes out clean. Let the babka cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling time helps set the shape and flavor. Enjoy the delightful smell as it fills your kitchen! Kneading your dough is key to getting the right texture. Knead for about 5 to 7 minutes. This makes the dough smooth and elastic. You can tell the dough has risen enough when it doubles in size. Press your finger into the dough; if it springs back slowly, it is ready. Avoid overmixing or underkneading your dough. Overmixing can make it tough, while underkneading leads to a dense babka. If your dough feels sticky, apply a little flour to your hands. This helps you handle it without adding too much extra flour. Pair your chocolate hazelnut babka with coffee or tea for a lovely treat. You can also serve it warm with a scoop of vanilla ice cream. For a special look, dust the babka with powdered sugar after it cools. A wooden board makes a great presentation for showcasing your tasty creation. Pro Tips Proof Your Yeast: Make sure your yeast is active by checking for bubbles after mixing it with warm milk and sugar. If it doesn’t froth, your dough won’t rise properly. Use Room Temperature Ingredients: For the best texture, ensure your eggs and melted butter are at room temperature before mixing. This helps the ingredients combine more smoothly. Don’t Overfill: When spreading the chocolate hazelnut mixture, avoid overfilling to prevent leakage during baking. A thin, even layer works best. Cool Before Slicing: Allow the babka to cool completely before slicing. This helps set the layers and prevents the filling from spilling out. {{image_2}} You can change the flavor of your babka with ease. Try using different nut spreads like almond or cashew. Each spread will give a new taste and texture. You can also switch up the chocolate. Dark, milk, or white chocolate can work well. Adding spices is another fun way to change it up. Sprinkle cinnamon or vanilla into the filling for a warm, cozy flavor. If you need a gluten-free option, use gluten-free flour blends. These blends can mimic all-purpose flour well. For a vegan babka, you can replace eggs with flaxseed meal mixed with water. Use plant-based milk and a dairy-free butter substitute too. This way, everyone can enjoy your tasty treat! Making mini babkas is a fun way to serve this treat. Simply roll out smaller rectangles of dough. Use the same filling and twist them just like the big babka. You can even bake them in muffin tins. This makes individual servings perfect for parties or snacks. Each mini babka will have its own delicious swirl of chocolate and nuts! To keep your chocolate hazelnut babka fresh, use an airtight container. Wrap the babka in plastic wrap first. This layer helps to keep moisture in. Store it at room temperature for up to three days. If you need to store it longer, consider freezing. To freeze your babka, first, let it cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This prevents freezer burn. You can freeze it for up to three months. When you want to eat it, move it to the fridge overnight to thaw. To reheat your babka, slice it into pieces. Place the slices on a baking sheet. Heat the oven to 350°F (175°C). Bake for about 10 minutes. This method keeps the babka soft and warm. You can also use a microwave. Heat each slice for about 15-20 seconds. Enjoy the rich flavors just like fresh! You can use several tasty options. Here are some ideas: - Peanut butter: Great for a nutty twist. - Almond butter: Adds a rich, smooth flavor. - Sunflower seed butter: A nut-free choice. - Chocolate spread: Use any chocolate spread you love. These alternatives can give your babka a new flavor while keeping it delicious. Yes, you can prepare babka ahead. Here’s how: - Dough: Make the dough and let it rise. Then, punch it down and wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. - Assembled babka: You can also shape the babka and place it in the loaf pan. Cover it and refrigerate overnight. Let it rise before baking. This way, you can enjoy fresh babka without the rush. You can check for a few signs: - Color: The top should be golden brown. - Toothpick test: Insert a toothpick in the center. If it comes out clean, your babka is ready. - Sound: Tap the bottom; it should sound hollow. These checks help ensure your babka is baked perfectly. Babka has a rich history. It began in Eastern Europe, especially Poland. Jewish families made it for special occasions. The name "babka" means "grandmother" in Polish. It often features sweet fillings like chocolate or cinnamon. Today, it is loved worldwide and comes in many flavors. Babka is a symbol of comfort and tradition, making it special in many cultures. Baking babka is a fun and rewarding project. You learned about essential ingredients, tools needed, and step-by-step instructions. We covered tips for perfect texture, common mistakes to avoid, and enjoyable variations. Remember to store leftovers properly to keep them fresh. With the right techniques, your babka can impress friends and family. So gather your ingredients, follow the steps, and enjoy your delicious creation at any gathering. Happy baking!

Chocolate Hazelnut Babka

A rich and decadent babka filled with chocolate hazelnut spread and chopped hazelnuts, perfect for dessert or a sweet treat.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine Eastern European
Servings 10
Calories 300 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 0.5 cup sugar
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 cup whole milk, warmed
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup chocolate hazelnut spread (like Nutella)
  • 0.5 cup finely chopped hazelnuts
  • 0.25 cup cocoa powder
  • 1 egg for egg wash

Instructions
 

  • In a large bowl, combine warmed milk, sugar, and yeast. Let it sit for about 10 minutes until frothy.
  • In another bowl, whisk together flour and salt. Add melted butter and eggs to the yeast mixture, then mix in the flour gradually until a dough forms.
  • Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  • Once risen, punch down the dough and roll it out into a rectangle (about 12x18 inches) on a floured surface.
  • Spread the chocolate hazelnut spread evenly over the dough, leaving a small border around the edges. Sprinkle the chopped hazelnuts and cocoa powder over the spread.
  • Starting from one long side, roll the dough tightly into a log. Cut the log in half lengthwise to expose the filling.
  • Twist the two halves together, ensuring the cut sides are facing up, and shape into a spiral. Place the twisted dough into a greased loaf pan.
  • Cover and let rise for another 30-45 minutes. Preheat the oven to 350°F (175°C).
  • Brush the top of the babka with beaten egg for a golden finish.
  • Bake for 30-35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  • Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Once cooled, dust with powdered sugar and slice to showcase the beautiful swirls. Serve on a wooden board for a rustic presentation.
Keyword babka, chocolate, dessert, hazelnut