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Chocolate Hazelnut Babka Irresistible Sweet Treat

by on October 24, 2025

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Are you ready to indulge in a warm, sweet treat? Chocolate Hazelnut Babka is a delightful twist on classic bread. This recipe combines soft dough with rich chocolate and toasted hazelnuts, creating a dessert you won’t forget. Whether you’re an experienced baker or just starting, I’ll guide you through each step. Let’s get started on making this irresistible treat that will impress your family and friends!

- 4 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet active dry yeast (2 1/4 teaspoons) - 1 teaspoon salt - 1 cup whole milk (warmed to 110°F/43°C) - 1/2 cup unsalted butter (softened) - 2 large eggs (room temperature) - 1 cup hazelnuts (toasted and coarsely chopped) - 1 cup chocolate hazelnut spread (like Nutella) - 1/3 cup unsweetened cocoa powder - 1/4 cup powdered sugar (for dusting) When you make Chocolate Hazelnut Babka, choosing the right ingredients is key. Start with all-purpose flour. This flour gives the dough a soft texture. You will also need granulated sugar for sweetness. Next, the active dry yeast makes the dough rise. It’s important to make sure your yeast is fresh. The salt adds flavor. Warm up whole milk to about 110°F. This temperature helps activate the yeast. The unsalted butter should be soft. It mixes better into the dough. Use room temperature eggs to help the dough come together smoothly. The hazelnuts add a nice crunch and flavor. For the filling, grab some chocolate hazelnut spread. This is the star of the show! The unsweetened cocoa powder adds richness. Finally, use powdered sugar for a sweet dusting on top. These ingredients come together to create a treat that is hard to resist. You can easily find them at your local store. Happy baking! {{ingredient_image_2}} - Combine warm milk and granulated sugar. - Sprinkle yeast and let sit until frothy. Start by warming your milk. It should feel warm but not hot. Add the sugar to the milk and stir gently. Then, sprinkle the yeast on top. Let it sit for about 5 to 10 minutes. You want to see bubbles forming. This means your yeast is ready to go! - Mix flour and salt, create well for yeast mixture. - Add butter and eggs, mix into a soft dough. In a large bowl, combine the flour and salt. Mix them well. Make a well in the center. Pour in the yeast mixture, add the softened butter, and crack in the eggs. Use a wooden spoon to mix everything. Keep stirring until a soft dough starts to form. - Knead the dough on a floured surface. - Transfer to a greased bowl to rise. Now, pour the dough onto a floured surface. Knead it for about 10 minutes. Your dough should be smooth and elastic. After kneading, place it in a greased bowl. Cover it with a damp towel. Let it rise in a warm place for 1 to 2 hours until it doubles in size. - Roll out dough and spread chocolate hazelnut mix. - Twist and braid the dough. Once your dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle. Spread the chocolate hazelnut mix evenly on the dough. Don’t forget the edges! Sprinkle cocoa powder and chopped hazelnuts on top. Roll the dough tightly from one edge. Cut the log in half lengthwise. Twist the two halves together to create a braid. - Place in loaf pan for final rise. - Preheat oven and bake until golden brown. Place the braided dough in a greased loaf pan. Cover it again and let it rise for another 30 to 40 minutes. While it rises, preheat your oven to 350°F (175°C). Bake the babka for about 25 to 30 minutes. It should be golden brown and smell amazing! - Cool in pan, then transfer to wire rack. - Dust with powdered sugar before serving. Take the babka out of the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack. Let it cool completely. Before serving, dust the top with powdered sugar. This makes it look extra special! - Ensure milk is at the right temperature: Warm milk should be about 110°F (43°C). This helps the yeast activate. Too hot or too cold can ruin your dough. - Importance of letting dough rise properly: Allow the dough to rise until it doubles in size. This gives the babka a light and fluffy texture. If you skip this step, the babka will be dense. - How to know when it's done: The babka should be golden brown. Insert a toothpick in the center. If it comes out clean, it’s ready. - Avoiding common baking mistakes: Don’t open the oven door too early. This can cause the babka to collapse. Always preheat your oven before baking. - Presentation tips for serving: Slice the babka evenly and arrange it on a nice platter. A sprinkle of whole hazelnuts adds charm. - Pairing ideas (drinks or sides): Serve with coffee or tea. A side of extra chocolate hazelnut spread can make it even better! Pro Tips Perfect Dough Temperature: Ensure your milk is warmed to about 110°F (43°C) to activate the yeast effectively, promoting proper dough rising. Layering the Filling: Spread the chocolate hazelnut spread evenly to the edges of the dough for maximum flavor in every bite. Twisting Technique: When twisting the dough, be gentle to maintain the beautiful layers and prevent the filling from spilling out. Cooling Before Serving: Allow the babka to cool completely on a wire rack for the best texture before slicing and serving. {{image_4}} You can make your babka special with different flavors. Try adding cinnamon or cardamom to the filling for a warm, spicy twist. You can also mix dried fruits like cherries or cranberries for a burst of sweetness. If you want to go nutty, consider adding walnuts or almonds. For spreads, if you want a different taste, swap the chocolate hazelnut spread with peanut butter or almond butter. This change gives you a creamy and nutty flavor that pairs well with the dough. You can enjoy babka even if you follow a special diet. For a gluten-free version, use almond or coconut flour. Mix with a binding agent like xanthan gum to help the dough hold together. If you prefer vegan babka, replace the eggs with flax eggs. Use plant-based milk and butter to keep it dairy-free. This way, everyone can enjoy this sweet treat! Sometimes, smaller is better. You can make mini babka bites for fun snacks. Roll out the dough and cut it into smaller squares before filling. Twist each piece and bake them in muffin tins for perfect little bites. Check the baking time; they usually bake for about 15-20 minutes. These mini treats are great for parties or for a quick sweet fix! To keep your babka fresh, store it at room temperature. Place it in an airtight container or wrap it in plastic wrap. This helps it stay soft and moist. Avoid putting it in the fridge, as that can dry it out. Enjoy it within three days for the best taste and texture. For longer storage, consider freezing your babka. Wrap it tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. When you want to enjoy it again, let it thaw overnight in the fridge. Then, warm it in the oven at 350°F (175°C) for about 10 minutes. This brings back its delicious, fresh flavor. Chocolate hazelnut babka stays fresh for about three days at room temperature. If you freeze it, it can last for up to three months. Remember, the sooner you eat it, the better it tastes! Chocolate hazelnut babka is a sweet bread. It has a rich filling of chocolate and hazelnuts. This treat comes from Eastern Europe, especially Poland. Bakers often make it for special occasions. The dough is soft and fluffy, which makes each slice a delight. Yes, you can make babka ahead of time. Prepare the dough and let it rise. After shaping it, you can freeze the unbaked loaf. When you are ready, thaw it overnight in the fridge. Then allow it to rise before baking. This way, you save time when you want to enjoy it fresh. To reheat babka, use your oven. Preheat it to 350°F (175°C). Wrap the babka in foil to keep it moist. Heat for about 10-15 minutes. You can also microwave slices for 15-20 seconds. Avoid overheating, as it can dry out the bread. You can find chocolate hazelnut babka at local bakeries. Many shops sell it fresh on weekends. Some grocery stores also carry it in the bakery section. If you prefer online shopping, check specialty food websites. They often have fresh babka available for delivery. You have learned how to make Chocolate Hazelnut Babka, from the ingredients to storage. Each step was designed to help you create a delicious treat. Focus on the right yeast activation and let your dough rise fully for the best results. Variations are fun, so feel free to try new flavors. Remember, babka tastes best fresh, but you can store it for later. Enjoy your baking and share your results! Your babka will surely impress friends and family.

Why I Love This Recipe

  1. Rich Chocolate Flavor: This babka is infused with a decadent chocolate hazelnut spread, making each slice a luxurious treat.
  2. Perfectly Fluffy Texture: The dough rises beautifully, resulting in a light and airy bread that melts in your mouth.
  3. Impressive Presentation: The braided shape and glossy top make this babka a stunning centerpiece for any gathering.
  4. Versatile Enjoyment: Serve it as a dessert, breakfast, or snack, and watch it disappear quickly among family and friends.

Ingredients

List of Ingredients

– 4 cups all-purpose flour

– 1/4 cup granulated sugar

– 1 packet active dry yeast (2 1/4 teaspoons)

– 1 teaspoon salt

– 1 cup whole milk (warmed to 110°F/43°C)

– 1/2 cup unsalted butter (softened)

– 2 large eggs (room temperature)

– 1 cup hazelnuts (toasted and coarsely chopped)

– 1 cup chocolate hazelnut spread (like Nutella)

– 1/3 cup unsweetened cocoa powder

– 1/4 cup powdered sugar (for dusting)

When you make Chocolate Hazelnut Babka, choosing the right ingredients is key. Start with all-purpose flour. This flour gives the dough a soft texture. You will also need granulated sugar for sweetness.

Next, the active dry yeast makes the dough rise. It’s important to make sure your yeast is fresh. The salt adds flavor.

Warm up whole milk to about 110°F. This temperature helps activate the yeast. The unsalted butter should be soft. It mixes better into the dough.

Use room temperature eggs to help the dough come together smoothly. The hazelnuts add a nice crunch and flavor.

For the filling, grab some chocolate hazelnut spread. This is the star of the show! The unsweetened cocoa powder adds richness. Finally, use powdered sugar for a sweet dusting on top.

These ingredients come together to create a treat that is hard to resist. You can easily find them at your local store. Happy baking!

Step-by-Step Instructions

Yeast Activation

– Combine warm milk and granulated sugar.

– Sprinkle yeast and let sit until frothy.

Start by warming your milk. It should feel warm but not hot. Add the sugar to the milk and stir gently. Then, sprinkle the yeast on top. Let it sit for about 5 to 10 minutes. You want to see bubbles forming. This means your yeast is ready to go!

Prepare Dough

– Mix flour and salt, create well for yeast mixture.

– Add butter and eggs, mix into a soft dough.

In a large bowl, combine the flour and salt. Mix them well. Make a well in the center. Pour in the yeast mixture, add the softened butter, and crack in the eggs. Use a wooden spoon to mix everything. Keep stirring until a soft dough starts to form.

Kneading and First Rise

– Knead the dough on a floured surface.

– Transfer to a greased bowl to rise.

Now, pour the dough onto a floured surface. Knead it for about 10 minutes. Your dough should be smooth and elastic. After kneading, place it in a greased bowl. Cover it with a damp towel. Let it rise in a warm place for 1 to 2 hours until it doubles in size.

Prepare Filling and Shape

– Roll out dough and spread chocolate hazelnut mix.

– Twist and braid the dough.

Once your dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle. Spread the chocolate hazelnut mix evenly on the dough. Don’t forget the edges! Sprinkle cocoa powder and chopped hazelnuts on top. Roll the dough tightly from one edge. Cut the log in half lengthwise. Twist the two halves together to create a braid.

Second Rise and Baking

– Place in loaf pan for final rise.

– Preheat oven and bake until golden brown.

Place the braided dough in a greased loaf pan. Cover it again and let it rise for another 30 to 40 minutes. While it rises, preheat your oven to 350°F (175°C). Bake the babka for about 25 to 30 minutes. It should be golden brown and smell amazing!

Cooling and Serving

– Cool in pan, then transfer to wire rack.

– Dust with powdered sugar before serving.

Take the babka out of the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack. Let it cool completely. Before serving, dust the top with powdered sugar. This makes it look extra special!

Tips & Tricks

Perfecting the Babka

– Ensure milk is at the right temperature: Warm milk should be about 110°F (43°C). This helps the yeast activate. Too hot or too cold can ruin your dough.

– Importance of letting dough rise properly: Allow the dough to rise until it doubles in size. This gives the babka a light and fluffy texture. If you skip this step, the babka will be dense.

Baking Tips

– How to know when it’s done: The babka should be golden brown. Insert a toothpick in the center. If it comes out clean, it’s ready.

– Avoiding common baking mistakes: Don’t open the oven door too early. This can cause the babka to collapse. Always preheat your oven before baking.

Serving Suggestions

– Presentation tips for serving: Slice the babka evenly and arrange it on a nice platter. A sprinkle of whole hazelnuts adds charm.

– Pairing ideas (drinks or sides): Serve with coffee or tea. A side of extra chocolate hazelnut spread can make it even better!

Pro Tips

  1. Perfect Dough Temperature: Ensure your milk is warmed to about 110°F (43°C) to activate the yeast effectively, promoting proper dough rising.
  2. Layering the Filling: Spread the chocolate hazelnut spread evenly to the edges of the dough for maximum flavor in every bite.
  3. Twisting Technique: When twisting the dough, be gentle to maintain the beautiful layers and prevent the filling from spilling out.
  4. Cooling Before Serving: Allow the babka to cool completely on a wire rack for the best texture before slicing and serving.

Variations

Flavor Combinations

You can make your babka special with different flavors. Try adding cinnamon or cardamom to the filling for a warm, spicy twist. You can also mix dried fruits like cherries or cranberries for a burst of sweetness. If you want to go nutty, consider adding walnuts or almonds. For spreads, if you want a different taste, swap the chocolate hazelnut spread with peanut butter or almond butter. This change gives you a creamy and nutty flavor that pairs well with the dough.

Dietary Modifications

You can enjoy babka even if you follow a special diet. For a gluten-free version, use almond or coconut flour. Mix with a binding agent like xanthan gum to help the dough hold together. If you prefer vegan babka, replace the eggs with flax eggs. Use plant-based milk and butter to keep it dairy-free. This way, everyone can enjoy this sweet treat!

Mini Babka Bites

Sometimes, smaller is better. You can make mini babka bites for fun snacks. Roll out the dough and cut it into smaller squares before filling. Twist each piece and bake them in muffin tins for perfect little bites. Check the baking time; they usually bake for about 15-20 minutes. These mini treats are great for parties or for a quick sweet fix!

Storage Info

Short Term Storage

To keep your babka fresh, store it at room temperature. Place it in an airtight container or wrap it in plastic wrap. This helps it stay soft and moist. Avoid putting it in the fridge, as that can dry it out. Enjoy it within three days for the best taste and texture.

Long Term Storage

For longer storage, consider freezing your babka. Wrap it tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. When you want to enjoy it again, let it thaw overnight in the fridge. Then, warm it in the oven at 350°F (175°C) for about 10 minutes. This brings back its delicious, fresh flavor.

Shelf Life

Chocolate hazelnut babka stays fresh for about three days at room temperature. If you freeze it, it can last for up to three months. Remember, the sooner you eat it, the better it tastes!

FAQs

What is Chocolate Hazelnut Babka?

Chocolate hazelnut babka is a sweet bread. It has a rich filling of chocolate and hazelnuts. This treat comes from Eastern Europe, especially Poland. Bakers often make it for special occasions. The dough is soft and fluffy, which makes each slice a delight.

Can I make Babka in advance?

Yes, you can make babka ahead of time. Prepare the dough and let it rise. After shaping it, you can freeze the unbaked loaf. When you are ready, thaw it overnight in the fridge. Then allow it to rise before baking. This way, you save time when you want to enjoy it fresh.

How do I reheat leftover Babka?

To reheat babka, use your oven. Preheat it to 350°F (175°C). Wrap the babka in foil to keep it moist. Heat for about 10-15 minutes. You can also microwave slices for 15-20 seconds. Avoid overheating, as it can dry out the bread.

Where can I buy Chocolate Hazelnut Babka?

You can find chocolate hazelnut babka at local bakeries. Many shops sell it fresh on weekends. Some grocery stores also carry it in the bakery section. If you prefer online shopping, check specialty food websites. They often have fresh babka available for delivery.

You have learned how to make Chocolate Hazelnut Babka, from the ingredients to storage. Each step was designed to help you create a delicious treat. Focus on the right yeast activation and let your dough rise fully for the best results. Variations are fun, so feel free to try new flavors. Remember, babka tastes best fresh, but you can store it for later. Enjoy your baking and share your results! Your babka will surely impress friends and famil

- 4 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet active dry yeast (2 1/4 teaspoons) - 1 teaspoon salt - 1 cup whole milk (warmed to 110°F/43°C) - 1/2 cup unsalted butter (softened) - 2 large eggs (room temperature) - 1 cup hazelnuts (toasted and coarsely chopped) - 1 cup chocolate hazelnut spread (like Nutella) - 1/3 cup unsweetened cocoa powder - 1/4 cup powdered sugar (for dusting) When you make Chocolate Hazelnut Babka, choosing the right ingredients is key. Start with all-purpose flour. This flour gives the dough a soft texture. You will also need granulated sugar for sweetness. Next, the active dry yeast makes the dough rise. It’s important to make sure your yeast is fresh. The salt adds flavor. Warm up whole milk to about 110°F. This temperature helps activate the yeast. The unsalted butter should be soft. It mixes better into the dough. Use room temperature eggs to help the dough come together smoothly. The hazelnuts add a nice crunch and flavor. For the filling, grab some chocolate hazelnut spread. This is the star of the show! The unsweetened cocoa powder adds richness. Finally, use powdered sugar for a sweet dusting on top. These ingredients come together to create a treat that is hard to resist. You can easily find them at your local store. Happy baking! {{ingredient_image_2}} - Combine warm milk and granulated sugar. - Sprinkle yeast and let sit until frothy. Start by warming your milk. It should feel warm but not hot. Add the sugar to the milk and stir gently. Then, sprinkle the yeast on top. Let it sit for about 5 to 10 minutes. You want to see bubbles forming. This means your yeast is ready to go! - Mix flour and salt, create well for yeast mixture. - Add butter and eggs, mix into a soft dough. In a large bowl, combine the flour and salt. Mix them well. Make a well in the center. Pour in the yeast mixture, add the softened butter, and crack in the eggs. Use a wooden spoon to mix everything. Keep stirring until a soft dough starts to form. - Knead the dough on a floured surface. - Transfer to a greased bowl to rise. Now, pour the dough onto a floured surface. Knead it for about 10 minutes. Your dough should be smooth and elastic. After kneading, place it in a greased bowl. Cover it with a damp towel. Let it rise in a warm place for 1 to 2 hours until it doubles in size. - Roll out dough and spread chocolate hazelnut mix. - Twist and braid the dough. Once your dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle. Spread the chocolate hazelnut mix evenly on the dough. Don’t forget the edges! Sprinkle cocoa powder and chopped hazelnuts on top. Roll the dough tightly from one edge. Cut the log in half lengthwise. Twist the two halves together to create a braid. - Place in loaf pan for final rise. - Preheat oven and bake until golden brown. Place the braided dough in a greased loaf pan. Cover it again and let it rise for another 30 to 40 minutes. While it rises, preheat your oven to 350°F (175°C). Bake the babka for about 25 to 30 minutes. It should be golden brown and smell amazing! - Cool in pan, then transfer to wire rack. - Dust with powdered sugar before serving. Take the babka out of the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack. Let it cool completely. Before serving, dust the top with powdered sugar. This makes it look extra special! - Ensure milk is at the right temperature: Warm milk should be about 110°F (43°C). This helps the yeast activate. Too hot or too cold can ruin your dough. - Importance of letting dough rise properly: Allow the dough to rise until it doubles in size. This gives the babka a light and fluffy texture. If you skip this step, the babka will be dense. - How to know when it's done: The babka should be golden brown. Insert a toothpick in the center. If it comes out clean, it’s ready. - Avoiding common baking mistakes: Don’t open the oven door too early. This can cause the babka to collapse. Always preheat your oven before baking. - Presentation tips for serving: Slice the babka evenly and arrange it on a nice platter. A sprinkle of whole hazelnuts adds charm. - Pairing ideas (drinks or sides): Serve with coffee or tea. A side of extra chocolate hazelnut spread can make it even better! Pro Tips Perfect Dough Temperature: Ensure your milk is warmed to about 110°F (43°C) to activate the yeast effectively, promoting proper dough rising. Layering the Filling: Spread the chocolate hazelnut spread evenly to the edges of the dough for maximum flavor in every bite. Twisting Technique: When twisting the dough, be gentle to maintain the beautiful layers and prevent the filling from spilling out. Cooling Before Serving: Allow the babka to cool completely on a wire rack for the best texture before slicing and serving. {{image_4}} You can make your babka special with different flavors. Try adding cinnamon or cardamom to the filling for a warm, spicy twist. You can also mix dried fruits like cherries or cranberries for a burst of sweetness. If you want to go nutty, consider adding walnuts or almonds. For spreads, if you want a different taste, swap the chocolate hazelnut spread with peanut butter or almond butter. This change gives you a creamy and nutty flavor that pairs well with the dough. You can enjoy babka even if you follow a special diet. For a gluten-free version, use almond or coconut flour. Mix with a binding agent like xanthan gum to help the dough hold together. If you prefer vegan babka, replace the eggs with flax eggs. Use plant-based milk and butter to keep it dairy-free. This way, everyone can enjoy this sweet treat! Sometimes, smaller is better. You can make mini babka bites for fun snacks. Roll out the dough and cut it into smaller squares before filling. Twist each piece and bake them in muffin tins for perfect little bites. Check the baking time; they usually bake for about 15-20 minutes. These mini treats are great for parties or for a quick sweet fix! To keep your babka fresh, store it at room temperature. Place it in an airtight container or wrap it in plastic wrap. This helps it stay soft and moist. Avoid putting it in the fridge, as that can dry it out. Enjoy it within three days for the best taste and texture. For longer storage, consider freezing your babka. Wrap it tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. When you want to enjoy it again, let it thaw overnight in the fridge. Then, warm it in the oven at 350°F (175°C) for about 10 minutes. This brings back its delicious, fresh flavor. Chocolate hazelnut babka stays fresh for about three days at room temperature. If you freeze it, it can last for up to three months. Remember, the sooner you eat it, the better it tastes! Chocolate hazelnut babka is a sweet bread. It has a rich filling of chocolate and hazelnuts. This treat comes from Eastern Europe, especially Poland. Bakers often make it for special occasions. The dough is soft and fluffy, which makes each slice a delight. Yes, you can make babka ahead of time. Prepare the dough and let it rise. After shaping it, you can freeze the unbaked loaf. When you are ready, thaw it overnight in the fridge. Then allow it to rise before baking. This way, you save time when you want to enjoy it fresh. To reheat babka, use your oven. Preheat it to 350°F (175°C). Wrap the babka in foil to keep it moist. Heat for about 10-15 minutes. You can also microwave slices for 15-20 seconds. Avoid overheating, as it can dry out the bread. You can find chocolate hazelnut babka at local bakeries. Many shops sell it fresh on weekends. Some grocery stores also carry it in the bakery section. If you prefer online shopping, check specialty food websites. They often have fresh babka available for delivery. You have learned how to make Chocolate Hazelnut Babka, from the ingredients to storage. Each step was designed to help you create a delicious treat. Focus on the right yeast activation and let your dough rise fully for the best results. Variations are fun, so feel free to try new flavors. Remember, babka tastes best fresh, but you can store it for later. Enjoy your baking and share your results! Your babka will surely impress friends and family.

Chocolate Hazelnut Babka Delight

A rich and decadent babka filled with chocolate hazelnut spread and toasted hazelnuts, perfect for dessert or a sweet treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine Eastern European
Servings 10
Calories 300 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 4 cup granulated sugar
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 cup whole milk, warmed to about 110°F (43°C)
  • 1 2 cup unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 cup hazelnuts, toasted and coarsely chopped
  • 1 cup chocolate hazelnut spread (like Nutella)
  • 1 3 cup unsweetened cocoa powder
  • 1 4 cup powdered sugar (for dusting)

Instructions
 

  • In a medium bowl, combine the warm milk and granulated sugar. Gently sprinkle the active dry yeast over the milk and let it sit undisturbed for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active.
  • In a large mixing bowl, whisk together the all-purpose flour and salt until well blended. Create a well in the center of the flour mixture. Pour in the activated yeast mixture, softened butter, and room-temperature eggs. Mix with a wooden spoon until a soft dough begins to form.
  • Turn the dough out onto a lightly floured surface and knead for approximately 10 minutes, or until it is smooth and elastic. Transfer the kneaded dough into a greased bowl, cover with a damp dish towel, and allow it to rise in a warm, draft-free area for 1-2 hours, or until it has doubled in size.
  • Once the dough has risen, punch it down to release excess air. Roll it out on a lightly floured surface into a rectangle approximately 1/4 inch thick. Evenly spread the chocolate hazelnut spread over the dough, ensuring you reach the edges. Sprinkle the unsweetened cocoa powder and chopped hazelnuts over the spread.
  • Starting from one edge, carefully roll the dough into a tight log. Use a sharp knife to cut the log in half lengthwise, revealing the beautiful layers of filling. Twist the two halves together gently, creating a braided shape. Tuck the ends under to seal.
  • Place the braided dough into a greased loaf pan, ensuring it fits snugly. Cover the pan and let the dough rise again for about 30-40 minutes, allowing it to puff up slightly.
  • Preheat your oven to 350°F (175°C). Once the dough has risen, place it in the oven and bake for 25-30 minutes, or until the babka is golden brown and a toothpick inserted into the center comes out clean.
  • Remove the babka from the oven and allow it to cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely. Before serving, dust the top with powdered sugar for an extra touch of sweetness.

Notes

For an elegant display, slice the babka into even pieces and arrange them on a beautiful serving platter. Add a sprinkle of whole hazelnuts around the base, and include a small bowl of chocolate hazelnut spread on the side for guests to enjoy.
Keyword babka, bread, chocolate, dessert, hazelnut

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