Description
This Chocolate Hazelnut Babka is a deliciously rich and sweet bread filled with a luscious chocolate hazelnut spread and topped with crunchy hazelnuts. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1/2 cup milk, warmed
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup chocolate hazelnut spread
- 1/2 cup chopped hazelnuts
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine the flour, sugar, yeast, and salt.
- In a separate bowl, whisk together the warmed milk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 350°F (175°C).
- Roll out the dough into a rectangle about 1/4 inch thick.
- Spread the chocolate hazelnut spread evenly over the dough, leaving a small border around the edges.
- Sprinkle the chopped hazelnuts over the spread.
- Roll the dough tightly from the long side into a log and cut it in half lengthwise.
- Twist the two halves together and place in a greased loaf pan.
- Cover and let rise for another 30 minutes.
- Brush the top with beaten egg and bake for 30-35 minutes, or until golden brown.
- Let cool before slicing and serving.
Notes
- For a richer flavor, you can add a teaspoon of vanilla extract to the dough.
- Make sure the milk is warmed but not hot, as high temperatures can kill the yeast.
- Babka can be stored at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 150
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
- Cholesterol: 50
Keywords: Chocolate Hazelnut Babka, babka recipe, chocolate babka, hazelnut babka, sweet bread, brunch recipe