Chocolate Hazelnut Babka

$- 4 cups all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon salt - 1 packet instant yeast - 1 cup whole milk - 4 tablespoons unsalted butter - 2 large eggs - 1 cup chocolate hazelnut spread - ½ cup roasted hazelnuts - 1 tablespoon unsweetened cocoa powder - Powdered sugar for dusting Gather these simple ingredients before you start. The flour, sugar, and salt form the base of the dough. Instant yeast helps it rise, giving the babka its fluffy texture. Warm milk and melted butter add richness, while eggs bring everything together. For the filling, the chocolate hazelnut spread is the star. It adds sweetness and creaminess. Roasted hazelnuts give it a crunchy texture. Cocoa powder enhances the chocolate flavor. Finally, a dusting of powdered sugar adds a sweet touch for presentation. Make sure to measure your ingredients accurately. This keeps the dough light and the filling rich. Prep all your items first, so you can enjoy the process. Each ingredient plays a role in creating a delightful treat. - Combine 4 cups of flour, 2 tablespoons of sugar, and 1 teaspoon of salt in a bowl. - In another bowl, whisk together 1 cup of warm milk, 4 tablespoons of melted butter, and 2 large eggs. - Pour the wet mix into the dry mix while stirring. - Sprinkle 1 packet of instant yeast over the dough. Mix gently until it is all combined. - Place the dough on a floured surface and knead for 8-10 minutes. It should feel smooth and elastic. - Lightly grease a bowl with oil and place the kneaded dough inside. - Cover it with a kitchen towel. Let it rise in a warm area for 1 to 1.5 hours. - Once it has doubled in size, gently punch it down. Let it rest for 10 minutes. - Roll the dough into a large rectangle, about 16x24 inches. - Spread 1 cup of chocolate hazelnut spread evenly on the dough. Leave a ½ inch border around the edges. - Sprinkle 1 tablespoon of cocoa powder and ½ cup of chopped hazelnuts over the spread. - Roll the dough tightly from one long side. Pinch the ends to seal in the filling. - Cut the rolled dough in half lengthwise with a sharp knife. - Twist the two halves together, keeping the filling facing up. - Place the twisted dough in a greased 9x5 inch loaf pan. - Cover the pan and let it rise for 30-45 minutes until it puffs up. - Preheat your oven to 350°F (175°C). - Beat one egg and brush it over the top of the dough. This gives it a glossy look. - Bake the babka for 30-35 minutes until it is golden brown. A skewer should come out clean when inserted. - After baking, cool it in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. - Dust the top with powdered sugar before serving for an added touch of sweetness. To knead dough well, use your palms. Press the dough down and fold it over. Turn it a quarter turn and repeat. This helps develop gluten, making the dough smooth and elastic. Knead for about 8-10 minutes. If it’s too sticky, sprinkle a little flour on your work surface. For a better rise, keep your dough warm. Find a cozy spot in your kitchen. Cover the bowl with a cloth to trap heat. This helps the yeast grow, making your dough fluffy. Let it rise until it doubles in size. If your dough feels too sticky, don’t panic. Add a bit more flour while kneading. Just a tablespoon at a time. Remember, the goal is soft, not wet dough. To know when it's fully baked, look for a golden crust. Insert a skewer into the center. If it comes out clean, your babka is done. Trust your senses; the smell will guide you too! For a creative way to serve, slice the babka into thick pieces. Arrange them on a pretty platter. Garnish with whole roasted hazelnuts for a nice touch. Pair your babka with a steaming cup of coffee or tea. The warm drink complements the sweet treat perfectly. You might also enjoy it with a dollop of whipped cream for an extra special treat! {{image_4}} You can change the filling for a new taste. Try almond butter or peanut butter instead of chocolate hazelnut spread. Both offer a creamy texture and rich flavor. You can also add fruit, like banana slices or berries, to give sweetness and freshness. Spices like cinnamon or nutmeg can make the flavors pop, too. It's fun to get creative! For those who need gluten-free options, use gluten-free flour. Make sure it has a good blend of starches and fibers for the best texture. You can also make this babka vegan. Substitute the milk with almond or oat milk. Replace the eggs with flaxseed meal or applesauce. Your babka will still be tasty and fluffy! Babka is not just for sweet fillings. You can try savory flavors, too. Fill it with cheese and herbs for a delicious twist. You can also swirl in pesto or sun-dried tomatoes. This adds a fun flavor adventure. Each bite will surprise you and your guests! To keep your Chocolate Hazelnut Babka fresh, store it in an airtight container. This helps retain its softness and flavor. Place it at room temperature for up to three days. If you want to keep it longer, freeze it. Just wrap the babka tightly in plastic wrap and then in aluminum foil. You can freeze it for up to three months. When you want to enjoy your babka again, reheating it is key. Preheat your oven to 350°F (175°C). Remove the babka from its wrapping and place it on a baking sheet. Heat it for about 10 to 15 minutes. This warms it and makes the crust nice and crisp. If you want it warm but soft, you can use the microwave. Heat it in 15-second bursts until warm. Enjoy that gooey filling! Chocolate hazelnut babka has roots in Eastern Europe. Jewish bakers created babka with sweet dough and fillings. The chocolate and hazelnut twist is a modern take. Today, it is loved worldwide for its rich flavor and soft texture. Babka stays fresh for about three days at room temperature. Store it in an airtight bag or container. For longer storage, freeze it for up to three months. Thaw it overnight in the fridge when ready to eat. Yes, you can make babka in advance. Prepare the dough and let it rise. Then, shape it and freeze it before the final rise. When you’re ready, let it thaw in the fridge overnight. Then, let it rise and bake. Slice babka with a sharp, serrated knife. Make thick slices for a cozy treat. Thin slices work well for sharing. Always cut gently to avoid squashing the bread. You can find chocolate hazelnut babka at bakeries and grocery stores. Many bakeries make it fresh. Check local artisan shops or specialty stores for unique options. You can also order it online from various bakeries. For the complete recipe, refer to the earlier section. It includes all the steps and ingredients needed to create your own delicious chocolate hazelnut babka. Enjoy baking! This blog post showed you how to make delicious Chocolate Hazelnut Babka. We covered the necessary ingredients, from flour and yeast to that rich hazelnut spread. You learned to prepare the dough, let it rise, and shape it perfectly. The baking tips ensured that your babka comes out just right. In the end, baking this treat is a fun journey. Enjoy sharing it with friends or savoring it alone. Remember, the key is practice. Enjoy your baking!$

Indulge in a slice of heaven with this decadent chocolate hazelnut babka recipe! With layers of rich chocolate hazelnut spread and roasted hazelnuts, this fluffy, sweet bread is perfect for breakfast or dessert. Follow our easy step-by-step instructions to create this stunning treat that will impress your family and friends. Click through to discover the full recipe and get baking your delicious chocolate hazelnut babka today!

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Ingredients

4 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon salt

1 packet (2 ¼ teaspoons) instant yeast

1 cup whole milk (warm, about 110°F/43°C)

4 tablespoons unsalted butter (melted)

2 large eggs (plus 1 for egg wash)

1 cup chocolate hazelnut spread (e.g., Nutella)

½ cup roasted hazelnuts (roughly chopped)

1 tablespoon unsweetened cocoa powder (sifted)

Powdered sugar for dusting

Instructions

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Stir them together thoroughly to ensure the ingredients are evenly distributed.

In a separate bowl, whisk together the warm milk, melted unsalted butter, and the 2 large eggs until well combined. Gradually pour this wet mixture into the dry ingredients, mixing simultaneously.

Once the dough begins to come together, sprinkle the instant yeast over the mixture and stir gently until fully incorporated.

Transfer the dough to a floured surface and knead it for about 8-10 minutes until it reaches a smooth and elastic texture.

Lightly grease a bowl with oil, place the kneaded dough inside, cover it with a kitchen towel, and let it rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.

After the dough has risen, gently punch it down to release excess air, then allow it to rest for about 10 minutes.

On a floured surface, roll the dough out into a rectangle measuring approximately 16x24 inches.

Evenly spread the chocolate hazelnut spread over the surface of the rolled dough, ensuring to leave a ½ inch border around all edges for easier rolling.

Sprinkle the sifted cocoa powder and the roughly chopped roasted hazelnuts evenly over the spread.

Beginning from one of the longer sides, carefully roll the dough into a tight log, pinching the ends firmly to seal in the filling.

Using a sharp knife, cut the log in half lengthwise to create two long pieces of dough filled with the chocolate hazelnut mixture.

Twist these two strands together, taking care to keep the filling facing upward, and then place the twisted dough into a greased 9x5 inch loaf pan.

Cover the loaf pan with a cloth and let the dough rise again for about 30-45 minutes, or until it has puffed up noticeably.

Preheat your oven to 350°F (175°C).

Beat the remaining egg and brush it over the twisted top of the babka to give it a beautiful, glossy finish once baked.

Bake the babka in the preheated oven for 30-35 minutes, or until it turns golden brown and a skewer inserted in the center comes out clean.

Once baked, allow the babka to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.

Before serving, dust the top with a generous amount of powdered sugar for an elegant finishing touch.

Prep Time: 30 minutes | Total Time: 3 hours | Servings: 10-12 slices

Presentation Tips: Slice the babka into thick pieces, arrange them on a serving platter, and garnish with a few whole roasted hazelnuts for an added visual appeal. Enjoy alongside a steaming cup of coffee or tea!