If you’re in the mood for a truly indulgent treat that will wow your family and friends, this Chocolate Hazelnut Babka is the perfect choice. With its soft, buttery dough and a filling made of rich, smooth chocolate and toasted hazelnuts, this pastry strikes the perfect balance of sweet and nutty flavors.
The tender, flaky texture of the dough, combined with the satisfying crunch of the hazelnuts and the deep chocolate flavor, creates a delightful sensory experience with every bite. Not only does it taste incredible, but the beautiful braided design makes it an impressive centerpiece for any occasion.
While it may take a bit of time to prepare, the result is well worth the effort—whether you serve it for breakfast, dessert, or as an afternoon treat with a cup of coffee. Follow this step-by-step guide, and you’ll be able to bake a fresh, homemade babka that’s guaranteed to disappear in no time.
Tools & Equipment
- Cutting board
- Loaf pan 23x13cm / 9×5-inch
- Large bowl
- Medium saucepan
- Parchment paper
- Pastry Brush
- Rolling pin
- Sharp knife
- Silicone spatula
- Small saucepan
- Stand mixer fitted with paddle attachment & dough hook
Recipe Tips
Filling Options: I used semi-sweet chocolate (54%), but feel free to substitute it with any chocolate you prefer. For the nuts, hazelnuts work wonderfully, but you can use walnuts, almonds, pecans, pistachios, or any other nuts you like.
Adding Butter: When adding the butter to the dough, do so on low speed. It may not fully incorporate, and the dough might appear slightly lumpy—that’s perfectly fine at this stage.
Adjusting Dough Texture: If the dough feels too soft and sticks to the sides of the bowl after kneading, add an extra tablespoon of flour to bring it to the right consistency.
Resting the Dough: Cover the bowl and refrigerate the dough for at least 6 hours or overnight. This step makes the dough easier to handle. If you’re short on time, you can skip the chilling and proceed directly with the next step, though chilled dough is generally easier to work with.
Cool the Filling: Allow the melted chocolate and butter mixture to cool slightly before spreading to prevent melting the dough.
Warm Syrup Application: Brush the syrup onto the babka while it is still warm from the oven. This helps the syrup absorb better and keeps the bread moist.
Ingredients for Chocolate Hazelnut Babka
For the Dough
- All-purpose flour provides the structure for the babka, with its gluten forming a network that gives the bread its chewy texture.
- Dry yeast acts as a leavening agent by fermenting the sugars in the dough, producing carbon dioxide, which causes the dough to rise.
- Salt enhances flavor and strengthens the gluten structure, which helps the dough maintain its shape during rising and baking.
- Granulated sugar adds a slight sweetness to the dough and acts as food for the yeast, promoting fermentation.
- Whole milk adds moisture and richness to the dough, creating a softer texture, while its warmth helps activate the yeast.
- Eggs add fat and protein, which enriches the dough, improves its elasticity, and contributes to a tender crumb.
- Butter adds richness and flavor to the dough while contributing to a soft, tender texture.
For the Chocolate Hazelnut Filling
- Butter provides richness and creaminess, making the filling smooth and spreadable.
- Granulated sugar sweetens the filling and helps it caramelize slightly during baking, enhancing the flavor.
- Semi-sweet chocolate adds rich chocolate flavor and texture to the filling.
- Unsweetened cocoa powder intensifies the chocolate flavor and provides depth.
- Ground cinnamon adds warmth and complexity to the flavor, complementing the chocolate and hazelnuts.
- Roasted hazelnuts provide a crunchy texture and nutty flavor, adding contrast to the rich filling.
For the Syrup
- Granulated sugar creates the base for the syrup, which adds sweetness and helps create a glossy finish.
- Water dissolves the sugar to form the syrup, which is brushed onto the babka after baking to lock in moisture and add a shiny glaze.
Directions – How to make Chocolate Hazelnut Babka
Make the Dough
In the bowl of a stand mixer, whisk together the flour, dry yeast, salt, and granulated sugar briefly. Add the milk and eggs, then attach the dough hook to the stand mixer.
Knead on medium speed for about 10 minutes, or until the dough no longer sticks to the sides of the bowl. Scrape down the sides with a silicone spatula as needed. Reduce the mixer speed to low and add the butter. Mix until incorporated, about 5 minutes.
Increase to medium speed and knead for another 15–20 minutes until the dough is elastic and pulls away cleanly from the bowl. Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap and chill in the fridge overnight.
Make the Chocolate Hazelnut Filling
Preheat the oven to 150°C/300°F and roast hazelnuts for about 10-15 minutes. Remove the baking sheet from the oven and let the hazelnuts cool completely. Use a sharp knife to chop the hazelnuts on a cutting board.
Melt the butter in a medium saucepan over medium heat. Add the sugar and stir until it dissolves or nearly dissolves, some sugar grains are okay; they’ll melt later. Remove the pan from heat and add the chocolate.
Let it sit for 1 minute, then stir until melted and smooth. Stir in the cocoa powder and cinnamon. Set the filling aside to cool slightly.
Make the Syrup & Finish the Babka
Grease a 23cm/9-inch loaf pan and line it with parchment paper, leaving an overhang on both sides for easy removal. Set aside. Remove the dough from the fridge. On a lightly floured surface, roll it out into a rectangle approximately 30x40cm/12×16 inches.
Spread the chocolate filling evenly over the dough, leaving a small border around the edges. Sprinkle the chopped roasted hazelnuts over the filling.
Roll the dough tightly along the long side to form a spiral. Use a sharp knife to cut the rolled dough lengthwise into two long pieces. Cross one piece over the other to form an “X,” then braid the two pieces together.
Transfer the braided dough to the prepared loaf pan. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 60–90 minutes.
Preheat the oven to 180°C/350°F. Once risen, remove the plastic wrap and bake on the middle rack for 30–35 minutes, or until golden brown.
While the babka bakes, combine the water and sugar in a small saucepan. Bring to a boil over medium heat. Boil for 4 minutes, skimming off any foam that forms. Remove from heat and let the syrup cool to room temperature.
Once the babka is out of the oven, brush the syrup generously over the top while it’s still warm. Let the babka cool completely in the pan. Use the parchment overhang to lift it out before serving.
Storing and Freezing Instructions
Storing: Keep the babka in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days, avoiding refrigeration to prevent it from drying out; if it starts to lose softness, warm slices in the oven at 150°C/300°F for 5–10 minutes or microwave for 10–15 seconds.
Freezing: Allow the babka to cool completely, then wrap the whole loaf tightly in plastic wrap followed by aluminum foil, or wrap individual slices in plastic wrap and store in a ziplock bag or container for up to 2 months to maintain freshness.
Thawing: To thaw a whole babka, leave it wrapped and let it sit at room temperature for 2–4 hours, or for slices, unwrap and reheat directly in the oven at 150°C/300°F for 5–10 minutes or microwave for 20–30 seconds.
My Summary for Chocolate Babka
Difficulty: Simple.
Taste: This Chocolate Hazelnut Babka offers a rich and indulgent flavor, where the sweetness of the chocolate filling is beautifully balanced with the warm notes of cinnamon. The toasted hazelnuts provide a delightful nutty contrast, adding depth and a satisfying crunch to every bite.
Texture: The dough is wonderfully soft and buttery, with a slightly sweet and airy crumb that’s tender yet substantial. The outer crust is golden, slightly crisp, and adds a perfect contrast to the pillowy interior, while the layers of chocolate and hazelnuts create a decadent, melt-in-your-mouth experience.
How Long It Takes to Make Chocolate Hazelnut Babka: A Step-by-Step Timeline
- Making the dough takes about 20-30 minutes for mixing and kneading, plus an additional 6-12 hours for the dough to rise in the fridge overnight.
- Roasting and chopping the hazelnuts will take around 15-20 minutes, including cooling time.
- The chocolate filling preparation takes about 10-15 minutes to melt and mix together.
- Rolling, filling, and shaping the babka will take about 20-30 minutes, depending on your comfort with the process.
- Allow the babka to rise in the loaf pan for 60-90 minutes until doubled in size.
- Baking the babka will take around 30-35 minutes, and making the syrup while it bakes takes about 10 minutes.
- After baking, allow the babka to cool completely, which will take about 1-2 hours before removing it from the pan.
Total Time Estimate
Total time: 9–16 hours, depending on your schedule and timing choices.
Active prep time: 1.5–2 hours
Inactive time: 6–12 hours for dough rise + 1.5–2 hours for the second rise and cooling.
More Babka Recipes
- Biscoff Babka
- Blueberry Cream Cheese Babka
- Chocolate Pistachio Babka
- Honey Pistachio Babka
- Pistachio Babka
