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- 4 cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - ½ cup granulated sugar - 1 teaspoon salt - ½ cup whole milk, warmed to around 110°F - ½ cup unsalted butter, melted and slightly cooled - 3 large eggs, room temperature - 1 cup chocolate hazelnut spread (such as Nutella) - ½ cup hazelnuts, chopped and toasted - 1 egg (for egg wash) - Powdered sugar for dusting (optional) Every ingredient plays a key role in making the babka. - All-purpose flour gives structure and texture. It helps the dough rise and hold its shape. - Active dry yeast acts as the leavening agent. It makes the dough rise by creating bubbles of gas. - Granulated sugar not only sweetens the dough but also feeds the yeast. - Salt enhances flavor and controls yeast activity, preventing over-proofing. - Whole milk adds moisture and richness. It also helps activate the yeast. - Unsalted butter gives a soft texture and rich flavor. It adds moisture to the dough. - Eggs help bind the dough and add richness. They also aid in rising. - Chocolate hazelnut spread is the star of the filling. It adds sweetness and chocolate flavor. - Chopped hazelnuts give a nice crunch and deepen the flavor. - Egg wash creates a shiny golden crust when baked. - Powdered sugar is optional but adds a lovely touch when dusted on top. You can make changes if you need. - Flour: Use bread flour for a chewier texture. - Yeast: Instant yeast can replace active dry yeast. No need to proof it first. - Sugar: Brown sugar adds extra flavor and moistness. - Milk: Almond or oat milk can replace whole milk for a dairy-free option. - Butter: Use coconut oil or a vegan butter substitute for a dairy-free option. - Eggs: Replace each egg with 1/4 cup of applesauce or a flax egg for vegan options. - Chocolate hazelnut spread: Try almond butter or peanut butter for a different flavor. - Hazelnuts: Walnuts or pecans can be used for a nutty crunch. {{ingredient_image_2}} To start, mix warm milk, sugar, and yeast in a large bowl. Stir gently. Let it sit for 5-10 minutes. You want to see bubbles forming. This means your yeast is awake and ready to help your dough rise. In another bowl, whisk flour and salt together. Make a well in the center. Pour in the frothy yeast mix, melted butter, and eggs. Stir everything together until the dough starts to form. Now, move the dough to a floured surface. Knead it for 8-10 minutes. You want it smooth and elastic. After kneading, place it in a greased bowl. Cover it with a towel and let it rise for 1-2 hours. It should double in size. Once your dough has risen, punch it down gently. Roll it out into a rectangle, about ¼ inch thick. Spread chocolate hazelnut spread evenly over the dough. Make sure it reaches all the edges. Sprinkle chopped hazelnuts on top. Now, roll the dough tightly from one long edge. Pinch the seams to seal it. Cut the log in half lengthwise with a sharp knife. Twist the two halves together, cut sides up, to create a beautiful braid. Next, place it into a greased loaf pan. Cover it loosely with a towel. Let it rise again for 30-45 minutes. It should puff up a bit. While the dough rises, preheat your oven to 350°F (175°C). Once the dough has puffed, whisk the remaining egg and brush it on top. This gives a nice golden color when baking. Now, place your loaf pan in the oven. Bake for 30-35 minutes. The babka should be golden brown. A toothpick inserted in the center should come out clean. After baking, let it cool for 15 minutes in the pan. Then, transfer it to a wire rack to cool completely. To get the perfect dough, remember these key steps: - Use room temperature eggs. They mix in better. - Knead until smooth and elastic. This takes about 8-10 minutes. - A well-floured surface helps keep the dough from sticking. If the dough feels too sticky, add a little flour. If it feels dry, a splash of warm milk can help. A good rise makes your babka light and fluffy. Here are my tips: - Find a warm spot for the dough. This helps yeast grow. - Cover the bowl with a clean towel. This keeps warmth in. - Let it rise until it doubles in size. This usually takes 1-2 hours. If your kitchen is cold, you can preheat the oven to 200°F for a few minutes. Turn it off and let the dough rise inside. An egg wash gives your babka a shiny, golden crust. Here’s how to do it: - Whisk the egg until yolk and white blend. - Brush it over the dough before baking. This makes it look beautiful. The egg wash also helps toppings stick, like powdered sugar or nuts. This adds flavor and charm. Pro Tips Use Fresh Yeast: Ensuring your yeast is fresh can greatly affect the rise of your babka. Always check the expiration date and store it properly to maintain its potency. Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before mixing. This helps to create a smoother dough and better texture in the final product. Chill the Dough: If the dough is too sticky to handle, consider chilling it in the refrigerator for about 30 minutes. This can make rolling it out and shaping it easier. Check for Doneness: Instead of relying solely on time, check your babka by inserting a toothpick into the center. It should come out clean when baked properly. {{image_4}} You can change the filling for your babka. Try using almond paste instead of chocolate hazelnut spread. You can also use fruit preserves, like raspberry or apricot. Cinnamon and sugar is another great option. Just spread your chosen filling evenly on the dough, like you did with the chocolate hazelnut spread. Hazelnuts are delicious, but you can mix it up! Walnuts work well with chocolate too. Pecans add a sweet crunch. If you prefer, leave out the nuts for a smooth texture. For a nut-free option, try adding seeds like sunflower or pumpkin seeds instead. This adds a nice crunch without the nuts. After baking, you can glaze your babka for extra sweetness. A simple mix of powdered sugar and milk creates a nice glaze. Drizzle it over the warm babka for a pretty finish. You can also sprinkle more chopped nuts on top for a fun look. For an added touch, use chocolate shavings or a dusting of cocoa powder. These toppings make your babka even more irresistible! To keep your chocolate hazelnut babka fresh, wrap it tightly in plastic wrap. This helps seal in moisture and flavor. You can also use an airtight container for longer storage. Place it at room temperature for up to three days. If you want it to last longer, consider freezing it. Freezing babka is simple. First, let the babka cool completely. Then, slice it if you want easy portions later. Wrap each slice tightly in plastic wrap, and then place them in a freezer bag. Be sure to label the bag with the date. You can freeze it for up to three months. When you’re ready to enjoy your babka again, preheat your oven to 350°F (175°C). Unwrap the babka and place it on a baking sheet. Heat it for about 10-15 minutes, or until warmed through. If you want to keep it soft, cover it with foil while reheating. Enjoy the fresh taste as if it was just baked! Homemade babka stays fresh for about 3 to 5 days. Store it in an airtight container at room temperature. If you want it to last longer, consider freezing it. Properly wrapped, it can last for up to 3 months in the freezer. Yes, you can make babka ahead. You can prepare the dough and let it rise. Then, shape it and place it in the pan. Cover it and chill in the fridge overnight. The next day, let it warm up and rise before baking. This method saves time for special occasions. Avoid these common mistakes: - Not letting the yeast activate properly. - Using cold eggs or milk. - Overworking the dough, which makes it tough. - Not allowing enough rise time, leading to dense bread. Pay attention to each step for the best results. Absolutely! You can use other spreads like peanut butter, almond butter, or fruit preserves. Each spread will give a different flavor. Just make sure to keep the amount similar. This way, your babka remains delicious and fun to try! We covered the key parts of making babka: ingredients, step-by-step instructions, and helpful tips. Knowing how each ingredient works boosts your baking skills. Remember, practice leads to better dough texture and rise. Add your twist with unique fillings and toppings. Don’t forget to store your leftovers well or freeze for later. Follow these steps, and you will make a great babka! Enjoy baking it, and share it with friends and family!

Chocolate Hazelnut Babka Delight

A rich and indulgent chocolate hazelnut babka, perfect for dessert or a sweet treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 0.5 cups granulated sugar
  • 1 teaspoon salt
  • 0.5 cups whole milk, warmed to around 110°F
  • 0.5 cups unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1 cup chocolate hazelnut spread (such as Nutella)
  • 0.5 cups hazelnuts, chopped and toasted
  • 1 egg for egg wash
  • optional powdered sugar for dusting

Instructions
 

  • In a large mixing bowl, combine the warmed milk, granulated sugar, and active dry yeast. Stir gently and allow this mixture to sit for about 5-10 minutes, or until it becomes frothy, indicating the yeast is active.
  • In a separate bowl, whisk together the all-purpose flour and salt. Create a well in the center of the flour mixture.
  • Pour the frothy yeast mixture, melted butter, and room temperature eggs into the well of the flour mixture. Stir with a wooden spoon or spatula until a cohesive dough begins to form.
  • Transfer the dough to a lightly floured surface. Knead the dough for approximately 8-10 minutes, or until it becomes smooth and elastic.
  • Lightly grease a large bowl, place the kneaded dough inside, then cover it with a clean kitchen towel. Allow the dough to rise in a warm spot for about 1-2 hours, or until it has doubled in size.
  • Once the dough has risen, gently punch it down to release the air. Roll it out into a rectangle approximately ¼ inch thick on a floured surface.
  • Evenly spread the chocolate hazelnut spread over the entire surface of the rectangle, ensuring it reaches the edges. Next, sprinkle the chopped and toasted hazelnuts uniformly on top of the spread.
  • Starting from one long edge of the rectangle, carefully roll the dough tightly into a log shape. Pinch the seams firmly to seal the roll.
  • Using a sharp knife, cut the log in half lengthwise to create two long strands. With the cut sides facing upward, twist the two pieces together gently, forming a beautiful braided shape.
  • Place the twisted dough into a greased 9x5 inch loaf pan. Cover it loosely with a kitchen towel and let it rise for another 30-45 minutes, or until it puffs up slightly.
  • During the final rise, preheat your oven to 350°F (175°C).
  • Once the dough has puffed, whisk the remaining egg and brush it generously over the top of the babka to give it a beautiful golden sheen while baking.
  • Place the loaf pan in the preheated oven and bake for 30-35 minutes. The babka should be golden brown and a toothpick inserted into the center should come out clean.
  • After baking, allow the babka to cool in the pan for about 15 minutes. Carefully transfer it to a wire rack to cool completely.
  • Just before slicing, dust the top with powdered sugar for an elegant touch, if desired.

Notes

Slice the babka into thick pieces and serve on a beautiful platter. Garnish with fresh hazelnuts or chocolate shavings for an indulgent display.
Keyword babka, bread, chocolate, dessert, hazelnut