Dark Chocolate Hazelnut Babka

Ingredients

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 3/4 cup whole milk, warm
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup chocolate hazelnut spread
• 1/2 cup dark chocolate, finely chopped
• 1/3 cup hazelnuts, toasted and finely chopped
• 2 tablespoons unsalted butter, melted
• 1 egg, beaten, for egg wash
• 1/4 cup granulated sugar, for syrup
• 1/4 cup water, for syrup

Method

1. 1

   In the bowl of a stand mixer, whisk together the flour, granulated sugar, instant yeast, and salt.

2. 2

   Add the eggs, egg yolk, warm milk, softened butter, and vanilla extract. Mix with the dough hook on low speed until a shaggy dough forms, then increase speed and knead 8 minutes until smooth and elastic.

   8:00 · Knead dough
3. 3

   Shape the dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled.

4. 4

   Punch down the dough and refrigerate, covered, for at least 1 hour to firm up for rolling.

5. 5

   In a small bowl, stir together the chocolate hazelnut spread, chopped dark chocolate, and toasted hazelnuts until combined.

6. 6

   On a lightly floured surface, roll the chilled dough into an 16x12-inch rectangle.

7. 7

   Brush the dough with melted butter, then spread the chocolate hazelnut filling evenly, leaving a 1/2-inch border on all sides.

8. 8

   Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal.

9. 9

   Using a sharp knife, slice the log in half lengthwise, exposing the swirled layers. Twist the two halves together, cut sides facing up, keeping the swirl visible.

10. 10

    Transfer the twisted dough to a greased 9x5-inch loaf pan, tucking the ends under. Cover loosely and let rise in a warm spot until puffy and nearly doubled.

11. 11

    Preheat the oven to 350°F (175°C).

12. 12

    Brush the top of the risen babka with the beaten egg wash.

13. 13

    Bake until deeply golden brown and a thermometer inserted into the center reads at least 190°F (88°C), tenting loosely with foil if the top browns too quickly.

    40:00 · Bake babka
14. 14

    While the babka bakes, combine the sugar and water in a small saucepan and simmer until the sugar dissolves, about 2 minutes, to make a simple syrup.

    2:00 · Simmer syrup
15. 15

    Brush the warm syrup generously over the babka as soon as it comes out of the oven.

16. 16

    Cool the babka in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

    20:00 · Cool in pan