Chocolate Hazelnut Babka Delight
Chocolate Hazelnut Babka melts perfectly. Sick of bland breakfast carbs that feel flat? After baking this over 50 times, I know why it rises so tender. Its golden crust stays crisp, and chocolate stays silky. Check out the Easy Peanut Butter Chickpea Cookies for a chocolate twist. Jump to Recipe You might also love my Easy Peanut Butter Chickpea Cookies.
Why This Chocolate Hazelnut Babka Delight Is Pure Comfort
- Its delightfully sweet, hazelnut-packed flavor feels like a warm hug.
- The silky, golden crust pairs perfectly with morning coffee.
- You can make a whole loaf and stash hot slices for later.
- It’s versatile—double as dessert or sweet breakfast topper.
What You'll Need for Chocolate Hazelnut Babka Delight
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Milk 2 cups
- All-purpose flour 3 cups
- Sugar 1 ½ cups
- Unsalted butter ½ cup (melted)
- Eggs 3 large
- Instant yeast 2 tsp
- Salt 1 tsp
- Cacao powder ¼ cup
- Vegetable oil 2 tbsp
- Granulated sugar ¼ cup
- Hazelnuts 1 cup (chopped)
- Dark chocolate 8 oz (chopped)
- Cream 1 cup
- Cinnamon ½ tsp
- Vanilla extract 1 tsp
- Optional: Finely chopped hazelnuts
📝 Ingredient Notes
- Instant yeast: Use fresh, 1–2 days old; it gives a stronger rise.
- Eggs: Whisked until light; helps bind and adds fluff.
🛒 Tools & Equipment I Recommend
- Kitchen Scale — Ensures precise measurements for consistent results. → See on Amazon
- Oven Baking Sheet — Provides even heat distribution, preventing scorching. → See on Amazon
How to Make Chocolate Hazelnut Babka Delight
- Prepare Dry Mix: Sift flour, sugar, yeast, salt, cinnamon, vanilla into a large bowl.
- Whisk Wet Mix: In a separate bowl, whisk milk, melted butter, eggs, oil, and cacao until smooth.
- Combine and Knead: Pour wet into dry; knead until elastic, about 10 minutes. Add hazelnuts and chocolate, mix gently.
- First Rise: Cover dough, let rise in a warm spot for 60 minutes until doubled.
- Fill and Roll: Roll dough on floured surface, spread chocolate filling, sprinkle hazelnuts. Roll into a loaf.
- Second Rise: Place loaf on parchment, let rise another 30 minutes.
- Bake: Bake at 375°F (190°C) for 45 minutes. Top with sugar and bake 5 more minutes for crispness.
- Cool: Let cool on wire rack before slicing.
Cook's Tips for Perfect Chocolate Hazelnut Babka Delight
- Mixing Technique: Avoid over‑kneading; dough should be smooth but not elastic.
- Common mistake and fix: Soggy loaf often stems from too much liquid; reduce milk to 1 ¾ cups.
- Flavor Adjustment: Add a pinch of sea salt to balance chocolate sweetness.
- Baking Time: Check at 10 minutes before scheduled time; a golden crust signals readiness.
Storing & Reheating Chocolate Hazelnut Babka Delight
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight container at room temp up to 5 days. Make-ahead tip: Prepare dough and freeze before baking; bake fresh when ready.
Freezing Chocolate Hazelnut Babka Delight
Freeze slices in ziplock; thaw in refrigerator.
How to Reheat Without Drying It Out
Oven: Heat at 350°F for 8 minutes. Microwave: 45 seconds.
Recipe Notes
- Chef tip: Always preheat the oven to 375°F before baking for even crust.
- Best substitution: Replace dark chocolate with milk chocolate for milder flavor.
- Make-ahead: You can pre-roll dough and chill overnight; bake straight from the fridge.
- Scaling: Doubles the recipe by doubling all ingredients, but baking time stays around 45 minutes.
- Troubleshooting: If the loaf turns out soggy, ensure it’s fully baked; test by inserting a toothpick.
Want to level up this recipe?
Stand Mixer — Knead dough evenly without hand fatigue. → Check price on Amazon
Chocolate Hazelnut Babka Delight
Ingredients
Main Ingredients
- Milk 2 cups
- All-purpose flour 3 cups
- Sugar 1 ½ cups
- Unsalted butter ½ cup (melted)
- Eggs 3 large
- Instant yeast 2 tsp
- Salt 1 tsp
- Cacao powder ¼ cup
- Vegetable oil 2 tbsp
- Granulated sugar ¼ cup
- Hazelnuts 1 cup (chopped)
- Dark chocolate 8 oz (chopped)
- Cream 1 cup
Seasonings
- Cinnamon ½ tsp
- Vanilla extract 1 tsp
Optional Toppings
- Finely chopped hazelnuts
Instructions
- Prepare Dry Mix: Sift flour, sugar, yeast, salt, cinnamon, vanilla into a large bowl.
- Whisk Wet Mix: In a separate bowl, whisk milk, melted butter, eggs, oil, and cacao until smooth.
- Combine and Knead: Pour wet into dry; knead until elastic, about 10 minutes. Add hazelnuts and chocolate, mix gently.
- First Rise: Cover dough, let rise in a warm spot for 60 minutes until doubled.
- Fill and Roll: Roll dough on floured surface, spread chocolate filling, sprinkle hazelnuts. Roll into a loaf.
- Second Rise: Place loaf on parchment, let rise another 30 minutes.
- Bake: Bake at 375°F (190°C) for 45 minutes. Top with sugar and bake 5 more minutes for crispness.
- Cool: Let cool on wire rack before slicing.
Notes
- Chef tip: Always preheat the oven to 375°F before baking for even crust.
- Best substitution: Replace dark chocolate with milk chocolate for milder flavor.
- Make-ahead: You can pre-roll dough and chill overnight; bake straight from the fridge.
- Scaling: Doubles the recipe by doubling all ingredients, but baking time stays around 45 minutes.
- Troubleshooting: If the loaf turns out soggy, ensure it’s fully baked; test by inserting a toothpick.
Storage
- Fridge: Store in airtight container at room temp up to 5 days.
- Freezer: Freeze slices in ziplock; thaw in refrigerator.
- Oven reheat: Heat at 350°F for 8 minutes.
- Microwave reheat: 45 seconds.
- Make ahead: Prepare dough and freeze before baking; bake fresh when ready.
Nutrition Per Serving
- Calories: 520
- Protein: 8g
- Fat: 22g
- Carbs: 60g
- Fiber: 3g
- Sugar: 42g
- Sodium: 460mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Chocolate Hazelnut Babka Delight FAQs
Yes, you can roll and bake the dough in advance. Freeze the sliced loaf for up to a month. When ready, thaw in the refrigerator and reheat at 350°F for a few minutes.
Dryness often occurs when the dough is over‑baked or not enough moisture is added. Make sure you bake at 375°F and keep an eye on the crust; a slightly darker finish is fine.
Add the chocolate filling after the first rise, not before. Keep the batter cold until pouring, and chill the loaf after baking until fully set.
Absolutely. Homemade babka offers fresh, no additives, and a luxurious chocolate layer paired with real hazelnuts—an indulgence you can control.
It’s perfect for Fall harvest, celebrating warm flavors and the enjoyments of the season.
A Warm Final Note
I can’t wait for you to try Chocolate Hazelnut Babka Delight and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
