Chocolate-Hazelnut Babka That Tastes Like a Dream (And Your Willpower)

Forget the bakery flex. This Chocolate-Hazelnut Babka is the loaf that makes store-bought taste like a sad, overpriced souvenir. Imagine silky chocolate, roasted hazelnuts, and buttery, pull-apart layers that snap into a glossy swirl.

It’s indulgence engineered for maximum wow with minimum drama. If you can measure flour and twist a towel, you can twist a babka. Your brunch crew won’t stop texting you—fair warning.

What Makes This Recipe Awesome

This babka delivers that bakery-level swirl without complicated techniques.

The dough is rich but workable, with just enough butter to be decadent while still rising tall. The filling? A double-hit: lush chocolate-hazelnut spread and chopped roasted hazelnuts for crunch and aroma.

It’s a weekend showpiece that also plays well as a weekday snack.

The proofing times are forgiving, and the shaping step looks fancy but feels like arts-and-crafts for adults. Plus, a simple sugar syrup at the end creates that signature glossy finish and locks in moisture. Win-win.

Shopping List – Ingredients

• For the dough:
  • 3 cups (375 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 tsp (7 g) instant yeast
  • 1/2 tsp fine sea salt
  • 1/2 cup (120 ml) whole milk, lukewarm
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 6 tbsp (85 g) unsalted butter, softened
  • Optional: 1 tsp orange zest for brightness
• For the filling:
  • 3/4 cup (210 g) chocolate-hazelnut spread (e.g., Nutella)
  • 3 oz (85 g) dark chocolate, finely chopped
  • 1/2 cup (60 g) roasted hazelnuts, coarsely chopped
  • 2 tbsp cocoa powder (Dutch-process preferred)
  • 1 tbsp unsalted butter, melted (for easier spreading)
  • Pinch of salt
• For the syrup:
  • 1/3 cup (65 g) granulated sugar
  • 1/3 cup (80 ml) water
  • 1/2 tsp vanilla extract
• To finish:
  • Nonstick spray or butter for the pan
  • Parchment paper

The Method – Instructions

1. Make the dough: In a large bowl or stand mixer, whisk flour, sugar, yeast, and salt.

   Add milk, eggs, and vanilla. Mix until a shaggy dough forms. Knead on medium for 2–3 minutes.

2. Incorporate butter: Add softened butter in small pieces, mixing until fully absorbed.

   Knead 6–8 minutes more until the dough is smooth, elastic, and slightly tacky.

3. First rise: Shape into a ball, place in a lightly greased bowl, cover, and let rise at warm room temp until puffed and nearly doubled, 1–1.5 hours. (Slow schedule? Refrigerate overnight—flavor gets even better.)
4. Prep the filling: Stir chocolate-hazelnut spread with melted butter, cocoa powder, chopped chocolate, and a pinch of salt. Set aside.

   Line a 9×5-inch loaf pan with parchment and grease the sides.

5. Roll it out: On a lightly floured surface, roll the dough into roughly a 12×18-inch rectangle, short side facing you. Keep edges tidy—clean lines make cleaner swirls.
6. Spread the filling: Spread the chocolate mixture evenly, leaving a 1/2-inch border. Sprinkle chopped hazelnuts over the top.
7. Roll and chill: Roll the dough tightly from the long side into a log.

   Pinch seam to seal. Wrap in parchment or plastic and chill 10–15 minutes—this makes clean slicing way easier.

8. Slice and twist: Using a sharp knife, slice the log lengthwise into two long strands, exposing the layers. With cut sides up, twist the strands around each other 2–3 times.

   Don’t overthink it—it’s supposed to look rustic.

9. Pan and proof: Tuck the ends under and nestle the twist into the prepared pan. Cover loosely and let rise 45–60 minutes, until puffy and reaching near the rim.
10. Bake: Preheat oven to 350°F (175°C). Bake 35–40 minutes, tenting with foil at the 25-minute mark if browning too fast.

    Internal temp should hit about 190°F (88°C).

11. Make the syrup: While it bakes, simmer sugar and water until clear, 2–3 minutes. Remove from heat and stir in vanilla.
12. Glaze immediately: Brush the hot loaf generously with syrup. Use it all—this is your glossy finish and moisture lock.
13. Cool and slice: Cool in the pan 15 minutes, then lift out to a rack.

    Cool another 30–45 minutes before slicing. Yes, waiting is painful. Yes, it’s worth it.

Preservation Guide

• Room temp: Wrap well and keep at room temperature for up to 3 days.

  Rewarm slices in a 300°F (150°C) oven for 5–7 minutes to revive the crumb.

• Freezer: Wrap the whole loaf or individual slices tightly in plastic, then foil. Freeze up to 2 months. Thaw at room temperature and refresh in the oven.
• Make-ahead: Shape the babka, place in pan, cover, and refrigerate overnight.

  Proof at room temp 45–60 minutes before baking. FYI, cold-proofing deepens flavor.

Why This is Good for You

No, it’s not a kale salad. But there’s real value here. Hazelnuts add healthy fats, magnesium, and vitamin E, supporting heart health and satiety. Dark chocolate brings polyphenols and a mood boost because science (and your taste buds) said so.

Making enriched dough at home teaches timing, patience, and a little precision—kitchen skills that pay long-term dividends.

Also, sharing a slice with someone you care about? That’s good for your nervous system. IMO, joy counts as nutrition.

Common Mistakes to Avoid

• Too much flour: The dough should be slightly tacky.

  Over-flouring makes a dense loaf. Dust lightly; don’t snowstorm the counter.

• Skipping the chill: Chilling before slicing the log keeps layers clean. Warm dough smears and tears.
• Overfilling: More filling isn’t always better.

  Excess leaks, burns, and prevents proper rise.

• Underproofing: If it hasn’t puffed near the rim, give it time. Baking too early yields a tight crumb.
• No syrup: The glaze prevents dryness and gives that iconic shine. Don’t “forget” it—you’ll taste the difference.
• Cutting too soon: Steam needs to settle.

  Slice too early and you compress the layers. Patience, chef.

Recipe Variations

• Orange-Dark Chocolate: Add 1 tsp orange zest to the dough and 1 tsp to the filling for a citrusy lift.
• Mocha Babka: Mix 1 tsp instant espresso into the cocoa for a coffee kick.
• Salted Caramel Swirl: Drizzle 2–3 tbsp thick caramel over the filling and finish with flaky sea salt.
• Tahini-Chocolate: Brush 2 tbsp tahini over the dough before the chocolate spread for nutty depth.
• Crunch Factor: Swap hazelnuts for toasted pecans or almonds. Add 2 tbsp cacao nibs for extra texture.
• Mini Babkas: Divide dough into two 8×4-inch pans or braid into individual knots.

  Reduce bake time by 8–12 minutes.

FAQ

Can I use active dry yeast instead of instant?

Yes. Bloom 2 1/4 tsp active dry yeast in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed. The rise times might be slightly longer.

My dough is sticky—did I mess up?

Stickiness is normal with enriched dough.

Lightly flour your hands and work surface. Avoid adding lots of extra flour; it tightens the crumb and dulls the softness.

Do I have to use a stand mixer?

Nope. Hand-kneading works; it just takes longer (10–12 minutes).

The windowpane test—stretching a small piece until translucent without tearing—tells you it’s ready.

How do I know it’s baked through?

Look for deep golden color and an internal temperature around 190°F (88°C). If you don’t have a thermometer, tap the top—it should sound hollow, and the center should feel set, not squishy.

Can I reduce the sugar?

In the dough, you can trim by a tablespoon or two without wrecking structure. The filling sweetness mostly comes from the spread, so choose a darker chocolate for balance if you prefer less sweet.

What if my swirl looks messy?

It still eats like a dream.

Babka is forgiving and rustic by design. The glossy syrup and marbled crumb make it look intentional—because it is.

Wrapping Up

This Chocolate-Hazelnut Babka is your new flex: dramatic looks, addictive flavor, minimal fuss. You get tender, buttery layers, a rich chocolate core, and that craveable crunch from hazelnuts.

Bake it for brunch, gift it to a friend, or slice it late-night over the sink—we won’t judge. Just don’t skip the syrup, and don’t skip the second slice. You earned it.