Immerse yourself in the luscious swirls of this Divine Chocolate Hazelnut Babka, a delightful twist on the traditional Eastern European bread. Enriched with a rich chocolate hazelnut spread, this babka combines a soft, buttery dough with indulgent filling, making each slice a tempting treat. This recipe is perfect for those who enjoy a sweet, yeasty bread with layers of decadent flavor.
Why You'll Love This Recipe:
The chocolate hazelnut spread adds a smooth, nutty depth to the babka, complementing the light, airy texture of the dough. It's a beautiful blend of flavors and textures, ideal for chocolate lovers and anyone who appreciates a sweet, enriched bread. Plus, the process of shaping and baking this babka is both fun and rewarding.
Perfect Occasion:
This babka is perfect for special occasions, holiday brunches, or as a luxurious weekend treat. Serve it at a family gathering, take it to a potluck, or gift it during the holidays. Its impressive appearance and delightful flavors are sure to make it a hit.
Decoration Tips:
For a beautiful finish, you can dust the baked babka with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. Alternatively, a sprinkle of toasted hazelnuts on top before baking adds a lovely crunch.
Ingredients:
- 200 ml milk
- 24g fresh yeast
- 500g flour
- 100g sugar
- 6g salt
- 2 eggs
- 160g butter (originally 80g, adjusted for richness)
- Chocolate hazelnut spread for filling
Instructions:
- Dissolve the yeast in the milk and let it activate for 10 minutes.
- In a mixer bowl, combine flour, sugar, and salt. Use the dough hook to mix briefly.
- Gradually add the yeasty milk followed by the eggs to the flour mixture. Knead until the dough starts to pull away from the sides of the bowl; this might take 15-20 minutes.
- Incorporate the soft butter and continue kneading until the dough forms a ball that detaches from the bowl walls.
- Shape the dough into a ball on a floured surface, lightly oil the top, and place it in a bowl to rise. Let it double in size at room temperature, or in a turned-off oven with a bowl of hot water to create a warm environment.
- Optionally, let the dough rise overnight in the refrigerator and continue the next morning.
- Roll out the dough into a large rectangle on a floured surface. Spread a generous amount of chocolate hazelnut paste over it.
- Roll up the dough tightly and place it in the freezer for 30 minutes to firm up.
- Cut the log in half lengthwise (or into three strips for braiding) and twist to form the babka.
- Place in a lined baking mold and let it rise for 1-2 hours, depending on room temperature.
- Bake in a preheated oven at 180°C (356°F) for 35-40 minutes without glazing.
Enjoy! This Chocolate Hazelnut Babka is best served warm or at room temperature, allowing the flavors and textures to shine. Each bite offers a delightful mix of soft, sweet dough and rich, creamy chocolate hazelnut filling. Enjoy this heavenly treat with your favorite coffee or tea.