Decadent Chocolate Hazelnut Babka: A Sweet Twist on a Classic Bread

There’s something magical about pulling a freshly baked babka out of the oven—its golden crust glistening, swirls of chocolate peeking through, and the intoxicating aroma of toasted hazelnuts filling your kitchen. This chocolate hazelnut babka is the ultimate indulgence, combining the rich, buttery texture of traditional Eastern European babka with the irresistible pairing of chocolate and hazelnuts. Whether you’re a seasoned baker or trying babka for the first time, this recipe will guide you through every step to create a showstopping loaf that rivals any bakery.

The History of Babka: From Humble Origins to Sweet Stardom

Babka has deep roots in Jewish and Eastern European baking traditions. Originally, it was a simple yeast-raised cake made from scraps of challah dough, filled with cinnamon or jam. Over time, as Jewish immigrants brought babka to America, it evolved into the decadent, chocolate-swirled bread we know today.

The addition of chocolate and hazelnuts transforms this humble bread into a luxurious treat. Inspired by the flavors of Nutella, this version takes babka to new heights with its rich, nutty filling and tender crumb. Perfect for brunch, dessert, or a special weekend baking project, this babka is sure to impress.

Why You’ll Love This Recipe

Irresistible Flavor – Chocolate and hazelnut are a match made in heaven.
Perfect Texture – Soft, buttery dough with layers of gooey filling.
Great for Gifting – A homemade babka is a thoughtful and impressive present.
Freezer-Friendly – Make ahead and enjoy fresh babka anytime.
Fun to Make – Twisting the dough is a satisfying baking project.

Key Ingredients for Chocolate Hazelnut Babka

For the Dough:

4 cups (500g) all-purpose flour
½ cup (100g) granulated sugar
2¼ tsp (7g) instant yeast
½ cup (120ml) warm milk
3 large eggs (room temperature)
½ cup (115g) unsalted butter
1 tsp vanilla extract
½ tsp salt

For the Chocolate Hazelnut Filling:

1 cup (280g) chocolate-hazelnut spread (like Nutella)
½ cup (60g) toasted hazelnuts, chopped
¼ cup (25g) cocoa powder
2 tbsp (30g) unsalted butter
**½ tsp cinnamon **

For the Sugar Syrup (Adds Shine & Moisture):

½ cup (100g) granulated sugar
½ cup (120ml) water

Step-by-Step Instructions

Step 1: Make the Dough

Activate the yeast: In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Allow to rest for 5-10 minutes until bubbly.
Mix dry ingredients: In a stand mixer, combine flour, sugar, and salt.
Add wet ingredients: Pour in yeast mixture, eggs, and vanilla. Mix with a dough hook on medium speed until combined.
Incorporate butter: Add softened butter a few pieces at a time, kneading until the dough is smooth and elastic (about 8-10 minutes).
First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1.5-2 hours, or until doubled in size.

Step 2: Prepare the Filling

Toast hazelnuts: Spread chopped hazelnuts on a baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant.
Mix filling: In a bowl, combine chocolate-hazelnut spread, cocoa powder, melted butter, cinnamon (if using), and toasted hazelnuts.

Step 3: Assemble & Shape the Babka

Roll out dough: On a floured surface, roll the dough into a 16×12-inch rectangle.
Spread filling: Evenly distribute the filling, leaving a small border at the edges.
Roll tightly: Starting from the long side, roll the dough into a log. Pinch the seam to seal.
Twist & shape: Cut the log in half lengthwise, then twist the two strands together. Transfer to a greased loaf pan.
Second rise: Cover and let rise for 45-60 minutes until puffy.

Step 4: Bake to Perfection

Preheat oven to 350°F (175°C).
Bake for 30-35 minutes until golden brown and a skewer comes out clean.
Brush with syrup: While baking, boil sugar and water to make a syrup. Brush over warm babka for extra shine and moisture.

Expert Tips for the Best Babka

Use high-quality chocolate-hazelnut spread for the best flavor.
Don’t skip the sugar syrup—it keeps the babka moist.
For extra crunch, sprinkle chopped hazelnuts on top before baking.
Make ahead: Freeze unbaked babka after shaping, then thaw and bake when needed.

Serving Suggestions

Warm with coffee for a decadent breakfast.
Toasted & buttered for an indulgent snack.
Paired with vanilla ice cream for a next-level dessert.

FAQs

Can I use a different nut?
Yes! Almonds or pecans work well too.

How long does babka stay fresh?
Store wrapped at room temp for 3 days, or freeze for up to 2 months.

Can I make it without a stand mixer?
Absolutely—just knead by hand for about 15 minutes.

Final Thoughts

This chocolate hazelnut babka is more than just bread—it’s a labor of love that fills your home with warmth and sweetness. Whether you’re baking it for a special occasion or just because, every slice is a little piece of heaven.

So, tie on your apron, preheat that oven, and get ready to bake a babka that will have everyone asking for seconds!

The Best Decadent Chocolate Hazelnut Babka