Craving a delightful chocolate dessert recipe that impresses? This Chocolate Hazelnut Babka is a showstopper, offering layers of rich chocolate and nutty hazelnut swirled through a tender, sweet dough. You’ll love making this beautiful and delicious treat.
Key Ingredients & Substitutions
- All-Purpose Flour: Bread flour can be used for a chewier texture.
- Active Dry Yeast: Instant yeast works too; no need to proof it separately.
- Granulated Sugar: You can use brown sugar for a slightly deeper flavor.
- Unsalted Butter: Margarine is a possible substitute, but butter offers the best flavor.
- Hazelnuts: Almonds or pecans can be used for a different nutty twist.
- Chocolate: Dark or semi-sweet chocolate chips work best for the filling.
Ingredients
For the Dough:
- 1/2 cup warm milk (around 105-115°F)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, softened and cut into pieces
For the Chocolate Hazelnut Filling:
- 1 cup finely ground hazelnuts
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips, melted
- 1/4 cup unsweetened cocoa powder
For the Simple Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes
- Prep Time: 45 minutes
- Proofing Time: 2 hours 30 minutes
- Cook Time: 40 minutes
- Servings: 10-12 slices
- Tools Needed: Stand mixer with dough hook, 9×5 inch loaf pan, small saucepan.
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy, indicating the yeast is active. This is crucial for a light and airy chocolate dessert.
2. Prepare the Dough
In the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt. Add the activated yeast mixture and eggs. With the dough hook attachment, mix on low speed until combined, then gradually add the softened butter pieces, one at a time. Increase speed to medium and knead for 8-10 minutes until the dough is smooth and elastic.
3. First Proof
Lightly grease a large bowl. Transfer the dough to the bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. This slow rise develops great flavor in your chocolate dessert recipe.
4. Make the Filling
While the dough proofs, prepare your indulgent chocolate hazelnut filling. In a medium bowl, combine the ground hazelnuts, sugar, melted butter, melted chocolate chips, and cocoa powder. Mix until well combined and smooth.
5. Assemble the Babka
Once the dough has risen, punch it down gently on a lightly floured surface. Roll the dough into a large rectangle, about 18×14 inches. Evenly spread the chocolate hazelnut filling over the entire surface, leaving a small border on one long edge.
6. Roll and Shape
Starting from one long edge, tightly roll the dough into a log. If desired, you can chill the log for 15-20 minutes to make it easier to handle. Using a sharp knife, slice the log lengthwise down the middle, creating two long halves with the filling exposed. Twist the two halves together, exposing the layers, then carefully transfer the twisted dough into a greased 9×5 inch loaf pan.
7. Second Proof
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the babka rise in a warm place for another 30-45 minutes, or until visibly puffy. Preheat your oven to 375°F (190°C) during this time.
8. Bake the Babka
Bake the babka for 35-40 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. A skewer inserted into the center should come out clean.
9. Prepare the Simple Syrup
While the babka bakes, make the simple syrup. In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat.
10. Glaze and Cool
Immediately after removing the babka from the oven, brush the warm simple syrup generously over the top. This adds a beautiful sheen and keeps the babka moist. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Enjoy your amazing chocolate dessert recipe!
Variation Ideas
- Cinnamon Sugar Swirl: Instead of chocolate, use a cinnamon sugar filling.
- Nutella Babka: Substitute pre-made chocolate hazelnut spread for the filling.
- Orange Zest: Add a teaspoon of orange zest to the dough for a subtle citrus note.
- Coffee Flavored: Mix a teaspoon of instant espresso powder into the chocolate filling for a mocha twist.
Storage Instructions
Store leftover Chocolate Hazelnut Babka tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices for up to 1 month. Thaw at room temperature or gently warm in the microwave or oven.
Frequently Asked Questions (FAQ)
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and let it have its first rise in the refrigerator overnight. Just bring it to room temperature before assembling.
Q: Why is my babka dry?
A: Overbaking is a common culprit. Ensure you don’t bake it longer than necessary, and using the simple syrup helps retain moisture.
Q: Can I use different nuts in the filling?
A: Absolutely! Almonds, pecans, or walnuts can be ground and used in place of hazelnuts for a different flavor profile in this chocolate dessert recipe.
Q: How do I know if my yeast is active?
A: When combined with warm milk and a pinch of sugar, active yeast will become foamy and bubbly on the surface within 5-10 minutes. If it doesn’t, your yeast might be old.
Q: What if I don’t have a stand mixer?
A: You can knead the dough by hand on a floured surface for about 15-20 minutes until it’s smooth and elastic. It requires a bit more effort but is totally doable.
Q: Can I freeze the baked babka?
A: Yes, once completely cooled, wrap the entire babka or individual slices tightly in plastic wrap and then foil. It freezes well for up to 1 month.