Chocolate Hazelnut Babka Delight

$To create a delicious chocolate hazelnut babka, you need a few key items: - 4 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons instant yeast - 1 teaspoon salt - 1/4 cup unsalted butter, melted - 1 cup whole milk, warmed to about 110°F (43°C) - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup chocolate hazelnut spread (like Nutella) - 1/2 cup chopped hazelnuts - 1 egg, beaten (for egg wash) These ingredients work together to create a rich, fluffy texture and a sweet, nutty flavor. Having the right tools makes baking easier and more fun. Here’s what you need: - Large mixing bowl - Medium mixing bowl - Whisk - Wooden spoon or spatula - Rolling pin - Sharp knife - Loaf pan - Plastic wrap or damp cloth - Baking brush These tools help you mix, shape, and bake your babka perfectly. Fresh ingredients make a big difference in taste. Here’s how to choose them: - Flour: Look for a fine texture and check the expiration date. - Sugar: Use granulated sugar that is dry and free from clumps. - Yeast: Ensure it is active by checking the date; it should be fresh. - Butter: Choose unsalted butter for better control of flavor. - Milk: Use whole milk for richness; check that it’s not expired. - Eggs: Pick eggs that are clean and have no cracks. - Chocolate Hazelnut Spread: Go for a well-known brand for best flavor. - Hazelnuts: Choose whole nuts that are firm and smell fresh. Selecting the best ingredients will make your babka shine. {{ingredient_image_2}} Start by getting a large bowl. In it, mix four cups of all-purpose flour, half a cup of granulated sugar, two teaspoons of instant yeast, and one teaspoon of salt. Whisk these dry ingredients until they blend well. In a separate medium bowl, combine a quarter cup of melted butter, one cup of warmed milk, two large eggs, and one teaspoon of pure vanilla extract. Whisk these until smooth. Gradually pour this wet mixture into the dry bowl. Stir with a wooden spoon or spatula until you form a soft dough. Next, transfer this dough onto a floured surface. Knead it for eight to ten minutes. You want the dough to be smooth and a bit tacky. Now, place it in a greased bowl and cover it. Let it rise in a warm spot for about one hour, or until it doubles in size. After the dough has risen, turn it out onto a floured surface. Roll it into a large rectangle, about a quarter inch thick. Make sure the edges are nice and neat. Spread one cup of chocolate hazelnut spread evenly over the rectangle, leaving a half-inch border around the edges. Next, sprinkle half a cup of chopped hazelnuts on top of the chocolate. This adds a nice crunch. Now, starting from one long edge, tightly roll the dough into a log. Pinch the seams shut to keep all that filling inside. Use a sharp knife to cut the log in half lengthwise. This will show off the beautiful filling. Twist the two halves together, keeping the cut sides facing up. Gently press them to secure the twist. Next, coil this twisted dough into a spiral shape. Place it into a greased loaf pan to shape it like babka. Cover the pan with a cloth and let it rise for another 30 minutes. Preheat your oven to 350°F (175°C). Brush the top of the babka with a beaten egg for a nice golden crust. Bake it for 30 to 35 minutes. The babka is done when it’s golden brown, and a toothpick comes out clean. Once baked, let it cool in the pan for about ten minutes. Then, transfer it to a wire rack to cool completely. Enjoy your delicious chocolate hazelnut babka! To get the best dough, start with warm milk. The milk should be about 110°F. This helps the yeast grow well. Mix the dry and wet ingredients until they form a soft dough. Knead the dough for about 8 to 10 minutes. It should feel smooth and slightly sticky. If it feels too dry, add a tiny bit of milk. If it’s too wet, add a little flour. The right dough will rise nicely. One big mistake is not letting the dough rise enough. It should double in size. If you skip this step, your babka will be dense. Also, be careful when rolling the dough. If you roll it too thin, the filling may leak out. When twisting the dough, keep the cut sides facing up. This makes the swirl look pretty when baked. Lastly, don’t skip the egg wash. It gives a nice golden color to your babka. For the egg wash, use a beaten egg. Brush it gently over the top of the babka. This helps it turn golden brown in the oven. Make sure to cover all areas, but don’t soak the dough. A light coat is all you need. You can add a bit of milk to the egg for extra shine. This small step makes your babka look even more tempting! Pro Tips Use Warm Milk: Ensure the milk is warmed to about 110°F (43°C) to activate the yeast effectively, leading to a better rise. Knead Until Smooth: Knead the dough for a full 8-10 minutes until it is smooth and elastic, which helps develop gluten for structure. Don’t Rush the Rising: Allow the dough ample time to rise in a warm environment; this is crucial for achieving a light and fluffy babka. Egg Wash for Shine: Brushing the top with beaten egg before baking gives the babka a beautiful golden crust and shiny finish. {{image_4}} You can mix things up with different fillings. Try fruit jams like raspberry or apricot. Cream cheese with sugar and zest creates a tasty sweet option. You could also use almond paste for a nutty flavor. Get creative! If you need dairy-free options, use almond or coconut milk. Swap regular butter for vegan butter or coconut oil. For gluten-free babka, use a gluten-free flour blend. Make sure it has a good binding agent, like xanthan gum, to hold it together. Serve your babka warm or at room temperature. It pairs nicely with coffee or tea. For a fun touch, offer extra chocolate hazelnut spread on the side for dipping. Adding fresh fruit like strawberries or bananas can brighten your plate. Enjoy! To keep your chocolate hazelnut babka fresh, store it in an airtight container. You can also wrap it in plastic wrap. This method helps prevent it from drying out. Place the container in a cool, dry area. Avoid direct sunlight or heat, as they can spoil the flavor. For best results, enjoy your babka within a few days. If you want to save some for later, freezing is a great option. First, let the babka cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. This will help keep it fresh for up to three months. When you’re ready to eat it, thaw it at room temperature. You can warm it in the oven for a few minutes for a fresh-baked taste. When stored properly, chocolate hazelnut babka lasts about 3 to 5 days at room temperature. In the fridge, it can last about a week. If you freeze it, you can enjoy it for up to three months. Always check for any signs of spoilage before enjoying your babka, especially if it has been stored for a while. Babka is a sweet bread. It has roots in Eastern Europe. People often serve it during Jewish holidays. The name "babka" means "grandmother" in Polish. This bread has a rich filling, often chocolate or cinnamon. The twisting shape adds to its charm. It is soft, sweet, and perfect for breakfast or dessert. Yes, you can use store-bought dough. It saves time and effort. Look for dough labeled as brioche or sweet dough. Just make sure it is thawed before using. Roll it out and add your filling as usual. This makes it easy for busy cooks to enjoy babka. To make a healthier babka, try these tips: - Use whole wheat flour instead of all-purpose flour. - Substitute coconut sugar for granulated sugar. - Use a low-sugar chocolate hazelnut spread. - Add ground flaxseed for extra fiber. These swaps can reduce calories while keeping the taste delicious. If you want a different spread, try these options: - Almond butter for a nutty flavor. - Peanut butter for a classic taste. - Fruit jam for a fruity twist. - Cream cheese mixed with cocoa for a rich filling. These options let you customize your babka to your liking. You now have all the tools to make a delicious Chocolate Hazelnut Babka. We covered the essential ingredients and kitchen tools needed to get started. I shared tips for selecting fresh ingredients and detailed step-by-step instructions for making the dough, filling, shaping, and baking. You learned how to avoid common mistakes and achieve the perfect texture. Think about trying different fillings or even dairy-free options. Lastly, remember the best ways to store or freeze your Babka for later enjoyment. Now, it’s time to bake and savor your masterpiece!$

Chocolate Hazelnut Babka Delight

A deliciously rich and sweet babka filled with chocolate hazelnut spread and topped with chopped hazelnuts.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 2

Course Dessert

Cuisine American

Servings 10

Calories 300 kcal

Ingredients

4 cups all-purpose flour
0.5 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
0.25 cup unsalted butter, melted
1 cup whole milk, warmed to about 110°F (43°C)
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup chocolate hazelnut spread (such as Nutella)
0.5 cup chopped hazelnuts
1 egg beaten (for egg wash)

Instructions

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt until they are well combined.
In a separate medium bowl, mix the warmed milk, melted butter, eggs, and vanilla extract using a whisk until the mixture is smooth and homogenous.
Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or spatula until a soft, moist dough forms.
Transfer the dough to a lightly floured work surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky to the touch.
Place the kneaded dough into a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle approximately 1/4 inch thick. Ensure the edges are well defined.
Evenly spread the chocolate hazelnut spread over the entire surface of the dough, leaving about a 1/2-inch border along the edges.
Sprinkle the chopped hazelnuts generously over the chocolate spread, distributing them evenly.
Starting from one long edge, carefully roll the dough tightly into a log, ensuring the filling remains inside. Pinch the seams closed to seal.
Use a sharp knife to cut the log in half lengthwise, creating two long pieces that reveal the delicious filling.
Twist the two halves together, keeping the cut sides facing up, and gently press them together to secure the twist.
Coil the twisted dough into a spiral shape and place it into a greased loaf pan, shaping it into a babka form.
Cover the pan with a cloth and allow it to rise again for about 30 minutes, ensuring it grows in size.
Preheat your oven to 350°F (175°C). Brush the top of the babka with the beaten egg to achieve a golden crust.
Bake the babka in the preheated oven for 30-35 minutes or until it is golden brown and a toothpick inserted in the center comes out clean.
Once baked, let the babka cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.

Notes

Once cooled, lightly dust the babka with powdered sugar for a touch of elegance. Serve the babka warm or at room temperature, alongside a small bowl of extra chocolate hazelnut spread for a delightful dipping experience.

Keyword babka, chocolate, dessert, hazelnut