Quick Recipe Version (TL;DR)
Quick Ingredients
- Bread flour 3 cups (360 g)
- Granulated sugar 1/4 cup + 1 tbsp (60 g)
- Instant yeast 2 1/4 tsp (7 g)
- Kosher or fine sea salt 1 tsp (6 g)
- Whole milk 1/2 cup (120 ml), warm 105–110°F (40–43°C)
- Large eggs 2, room temperature
- Unsalted butter 6 tbsp (85 g), softened
- Vanilla extract 2 tsp; optional orange zest 1 tsp
- Chocolate-hazelnut spread 3/4 cup (210 g)
- 70% dark chocolate 3.5 oz (100 g), melted and slightly cooled
- Unsweetened cocoa powder 2 tbsp (14 g)
- Espresso powder 1 tsp; fine salt 1/4 tsp
- Toasted hazelnuts 1 cup (120 g), chopped
- Egg wash: 1 egg + 1 tbsp milk
- Syrup: sugar 1/2 cup (100 g) + water 1/2 cup (120 ml) + 1 tsp vanilla + pinch salt
Do This
- 1. Make dough: Mix flour, sugar, yeast, salt. Add warm milk, eggs, vanilla; knead. Beat in butter; knead smooth. Rise 60–90 minutes until doubled (or chill 8–24 hours).
- 2. Toast hazelnuts (350°F/175°C, 8–10 min) and make filling: combine hazelnut spread, melted dark chocolate, cocoa, espresso, salt, vanilla.
- 3. Roll dough to 12×18 in (30×46 cm). Spread filling; sprinkle hazelnuts. Roll tightly from long side.
- 4. Chill log 10 minutes. Split lengthwise; twist halves cut-side up. Coil into parchment-lined 9×5 in loaf pan.
- 5. Proof 45–75 minutes until puffy. Brush with egg wash. Preheat oven to 350°F (175°C).
- 6. Bake 38 minutes until deep golden and 200°F (93°C) inside. Simmer syrup 2–3 minutes; brush over hot loaf. Cool 45 minutes before slicing.
Why You’ll Love This Recipe
- Buttery, pillowy enriched dough wrapped around dark, glossy chocolate ribbons and crunchy hazelnuts.
- Balanced sweetness: the cocoa and dark chocolate keep it rich, not cloying.
- Make-ahead friendly: chill the dough overnight for flexible timing and deeper flavor.
- Bakery-style finish at home thanks to a simple syrup that keeps the loaf ultra-moist and shiny.
Grocery List
- Produce: 1 orange (for optional zest)
- Dairy: Whole milk, unsalted butter, eggs
- Pantry: Bread flour, granulated sugar, instant yeast, salt, vanilla extract, chocolate-hazelnut spread, 70% dark chocolate, unsweetened cocoa powder, espresso powder, hazelnuts
Full Ingredients
Enriched Dough
- Bread flour: 3 cups (360 g)
- Granulated sugar: 1/4 cup + 1 tbsp (60 g)
- Instant yeast: 2 1/4 tsp (7 g)
- Kosher or fine sea salt: 1 tsp (6 g)
- Whole milk, warmed to 105–110°F (40–43°C): 1/2 cup (120 ml)
- Large eggs, room temperature: 2
- Vanilla extract: 2 tsp
- Unsalted butter, softened: 6 tbsp (85 g)
- Optional: finely grated orange zest: 1 tsp
Chocolate-Hazelnut Filling
- Chocolate-hazelnut spread: 3/4 cup (210 g)
- 70% dark chocolate, melted and slightly cooled: 3.5 oz (100 g)
- Unsweetened cocoa powder: 2 tbsp (14 g)
- Espresso powder: 1 tsp
- Fine salt: 1/4 tsp
- Vanilla extract: 1 tsp
- Hazelnuts, toasted and chopped: 1 cup (120 g)
To Finish
- Egg wash: 1 large egg + 1 tbsp milk
- Simple syrup: granulated sugar 1/2 cup (100 g) + water 1/2 cup (120 ml) + vanilla extract 1 tsp + pinch of salt
- Optional garnish: extra chopped toasted hazelnuts and dark chocolate shavings
Step-by-Step Instructions
Step 1: Mix and knead the dough
In the bowl of a stand mixer, whisk together the flour, sugar, instant yeast, and salt. Add warm milk, eggs, and vanilla (plus zest if using). Fit the dough hook and mix on low until a shaggy dough forms, 1–2 minutes. Increase to medium and knead 3 minutes. With the mixer running, add the softened butter a tablespoon at a time, letting each addition incorporate before adding the next. Knead on medium until the dough is smooth, slightly tacky, and elastic, 6–8 minutes more. It should clean the sides of the bowl. If kneading by hand, expect 10–12 minutes total.
Step 2: First rise
Shape the dough into a ball, place in a lightly greased bowl, and cover. Let rise at warm room temperature until doubled, 60–90 minutes. For maximum flavor and flexible timing, refrigerate the covered dough for 8–24 hours; cold dough is also easier to roll.
Step 3: Toast hazelnuts and make the filling
Toast the hazelnuts on a baking sheet at 350°F (175°C) for 8–10 minutes until fragrant, then rub in a clean towel to remove most skins; chop coarsely. For the filling, stir together the chocolate-hazelnut spread, melted dark chocolate (cooled but fluid), cocoa, espresso powder, salt, and vanilla until glossy and spreadable. If it firms up, warm it gently for a few seconds to loosen.
Step 4: Roll the dough and spread the filling
Line a 9×5-inch (23×13 cm) loaf pan with parchment, leaving overhang. On a lightly floured surface, roll the dough to a 12×18-inch (30×46 cm) rectangle. Spread the filling evenly, leaving a 1/2-inch (1.25 cm) border on all sides. Scatter the chopped toasted hazelnuts over the filling, pressing them in gently.
Step 5: Roll, chill briefly, then split and twist
Starting from a long edge, roll the dough up tightly into a log. Transfer to a sheet pan and refrigerate or freeze for 10 minutes to firm the layers. With a sharp knife, trim the ends. Slice the log lengthwise to expose the layers. With cut sides facing up, cross the two strands into an X, then twist them together from the center outward, keeping cut sides up for visible ribbons.
Step 6: Pan and second rise
Coil the twisted dough into the prepared pan, tucking ends under as needed. Cover and let rise until puffy and risen by about 50 percent, 45–75 minutes (cool kitchens take longer). Near the end, preheat the oven to 350°F (175°C). Brush the loaf gently with egg wash.
Step 7: Bake and glaze with syrup
Bake on the center rack until deeply golden and an instant-read thermometer in the center reads 200°F (93°C), about 35–40 minutes (start checking at 33 minutes; tent with foil if browning too fast). While it bakes, simmer sugar, water, vanilla, and a pinch of salt for 2–3 minutes until clear. Immediately after the loaf comes out, brush all the syrup over the hot babka, letting it soak in.
Step 8: Cool, garnish, and slice
Cool in the pan for 20 minutes, then lift out via parchment and cool another 25 minutes before slicing. Garnish with extra toasted hazelnuts or chocolate shavings if desired. Slice into 3/4-inch pieces and enjoy slightly warm or at room temperature.
Pro Tips
- Weigh ingredients for best results; enriched dough is sensitive to small changes.
- Cold dough is easier to roll and twist cleanly. If the filling gets soft, chill 5–10 minutes before cutting.
- Use a serrated knife or unflavored dental floss to split the log cleanly and preserve layers.
- Check doneness by temperature (200°F/93°C at the center) rather than color alone.
- The simple syrup is your insurance policy for moisture and shine—don’t skip it.
Variations
- Chocolate-Orange Cardamom: Add 1/2 tsp ground cardamom to the dough and 1 tbsp orange zest to the filling.
- Tahini-Chocolate Twist: Replace 1/4 cup (70 g) of the hazelnut spread with tahini; sprinkle with sesame seeds instead of hazelnuts.
- Mocha Almond Babka: Swap hazelnuts for toasted almonds and add 1 more tsp espresso powder to the filling.
Storage & Make-Ahead
Store cooled babka, wrapped airtight, at room temperature for up to 3 days. Rewarm slices at 300°F (150°C) for 8–10 minutes. Freeze whole or sliced (well wrapped) for up to 2 months; thaw at room temperature in the wrapper, then refresh in a 300°F (150°C) oven for 10 minutes. For make-ahead, refrigerate the dough after the first knead for 8–24 hours, or shape the loaf and refrigerate overnight for a slow second rise; bake straight from the fridge, adding a few minutes if needed.
Nutrition (per serving)
Approximate per slice (1/12 loaf): 440 calories; 25 g fat; 49 g carbohydrates; 8 g protein; 2 g fiber; 24 g sugars; 170 mg sodium.
