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Chocolate Hazelnut Babka

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Get ready to meet your new baking obsession: Chocolate Hazelnut Babka.

This rich, swirled loaf is the perfect mix of fluffy, buttery dough and decadent chocolate-hazelnut filling, twisted together into a show-stopping treat.

Every slice reveals gorgeous layers of gooey chocolate and nutty goodness, making it just as beautiful as it is delicious. Perfect for brunch, dessert, or an indulgent snack—you’re going to want to savor every last crumb!

this recipe ⇨

Ingredients You’ll Need

For the Dough:

  • 4 cups all-purpose flour (500 g)
  • 2 ¼ tsp dry yeast (7 g, 1 packet)
  • ⅓ cup warm milk (100 ml)
  • ½ cup sugar (100 g)
  • ½ tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 7 tbsp unsalted butter, softened (100 g)

For the Filling:

  • 5 oz dark chocolate, melted (150 g)
  • ⅓ cup hazelnut spread (100 g)
  • ½ cup crushed hazelnuts (50 g)
  • 2 tbsp cocoa powder
  • 2 tbsp sugar

For the Syrup:

  • ⅓ cup water (100 ml)
  • ½ cup sugar (100 g)
  • ½ tsp vanilla extract
Lindt EXCELLENCE 90% Cocoa Dark Chocolate Bar, Dark Chocolate Candy, 3.5 oz. (12 Pack)
Lindt EXCELLENCE 90% Cocoa Dark Chocolate Bar, Dark Chocolate Candy, 3.5 oz. (12 Pack)
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How to Make Chocolate Hazelnut Babka

Prepare the Dough:

  1. Activate the yeast: In a small bowl, dissolve the yeast in warm milk with 1 tbsp sugar. Let it sit for 5–10 minutesuntil frothy.
  2. Mix the dough: In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter. Knead for 8–10 minutes until smooth and elastic.
  3. First rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5–2 hours until doubled in size.

Make the Filling:

  1. In a bowl, mix the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until smooth.

Assemble the Babka:

  1. Roll out the dough into a large rectangle (about ½ cm thick).
  2. Spread the filling evenly over the dough. Roll it tightly into a log and then cut it lengthwise into two strips. Twist the two strips together, keeping the cut sides facing up.
  3. Second rise: Place the twisted dough into a greased loaf pan. Cover and let it rise for another 45–60 minutes.

Bake:

  1. Preheat the oven to 350°F (180°C). Bake for 35–40 minutes until golden brown.

Prepare the Syrup:

  1. While the babka bakes, heat the water, sugar, and vanilla extract in a saucepan until the sugar dissolves. Let it cool slightly.

Glaze and Serve:

  1. As soon as the babka is out of the oven, brush it with the syrup to keep it moist and glossy. Let it cool slightly before slicing. Enjoy!

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Chocolate Hazelnut Babka

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Rich, buttery, and swirled with gooey layers of chocolate and hazelnuts, this Chocolate Hazelnut Babka is a show-stopping treat! Finished with a sweet vanilla syrup for extra moisture and shine, every slice is soft, decadent, and completely irresistible.

  • Total Time: 0 hours
  • Yield: 1 loaf (about 10–12 slices)

Ingredients

For the Dough:
•4 cups all-purpose flour (500 g)
•2 ¼ tsp dry yeast (7 g, 1 packet)
•⅓ cup warm milk (100 ml)
•½ cup sugar (100 g)
•½ tsp salt
•2 large eggs
•1 tsp vanilla extract
•7 tbsp unsalted butter, softened (100 g)
 
For the Filling:
•5 oz dark chocolate, melted (150 g)
•⅓ cup hazelnut spread (100 g)
•½ cup crushed hazelnuts (50 g)
•2 tbsp cocoa powder
•2 tbsp sugar
 
For the Syrup:
•⅓ cup water (100 ml)
•½ cup sugar (100 g)
•½ tsp vanilla extract

Instructions

1. Activate the yeast: In a small bowl, dissolve the yeast in warm milk with 1 tbsp sugar. Let it sit for 5–10 minutes until frothy.
2. Mix the dough: In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter. Knead for 8–10 minutes until smooth and elastic.
3. First rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5–2 hours until doubled in size.
4. In a bowl, mix the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until smooth.
5. Roll out the dough into a large rectangle (about ½ cm thick).
6. Spread the filling evenly over the dough. Roll it tightly into a log and then cut it lengthwise into two strips. Twist the two strips together, keeping the cut sides facing up.
7. Second rise: Place the twisted dough into a greased loaf pan. Cover and let it rise for another 45–60 minutes.
8. Preheat the oven to 350°F (180°C). Bake for 35–40 minutes until golden brown.
9. While the babka bakes, heat the water, sugar, and vanilla extract in a saucepan until the sugar dissolves. Let it cool slightly.
10. As soon as the babka is out of the oven, brush it with the syrup to keep it moist and glossy. Let it cool slightly before slicing. Enjoy!
  • Author: Jordan
  • Prep Time: 30 minutes
  • Cook Time: 35–40 minutes

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