Dark Chocolate Hazelnut Babka

Experience the delightful flavors of Dark Chocolate Hazelnut Babka. This twisted sweet bread features a rich chocolate-hazelnut filling, offering a wonderful blend of flavors and textures. Suitable for breakfast or dessert, this babka involves crafting a smooth dough, spreading the luscious filling, and skillfully braiding the loaf to achieve its distinct shape. The result is an appealing baked good that looks and tastes delightful, perfect for any occasion.

Ingredients

• 1 1/4 cup warm milk
• 2 1/4 tsp active dry yeast
• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted
• 1 cup dark chocolate, chopped
• 1 cup hazelnuts, toasted and chopped
• 1/2 cup brown sugar
• 1/4 cup cocoa powder
• 1 tsp cinnamon
• 1/4 cup butter, softened

Instructions

1. Combine the warm milk and active dry yeast in a small bowl, then let it sit for 5 minutes until it becomes foamy.
2. In a large bowl, mix together the all-purpose flour, granulated sugar, and salt. Add the yeast mixture, room temperature eggs, and melted unsalted butter. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 to 7 minutes until smooth. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
4. In a separate bowl, mix the chopped dark chocolate, toasted hazelnuts, brown sugar, cocoa powder, and cinnamon to create the filling.
5. Roll out the risen dough into a large rectangle on a floured surface. Spread the softened butter evenly over the dough, followed by the chocolate-hazelnut filling. Roll the dough tightly from one long edge to the other, then slice the roll lengthwise into two strands.
6. Twist the two strands together, ensuring the filling layers are visible, then transfer the twisted loaf into a greased loaf pan. Cover and let rise for another 1 hour.
7. Preheat the oven to 350°F (175°C). Once risen, bake the babka in the preheated oven for 45 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
8. Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Keywords: Sweet Bread, Braided, Rich Filling, Dessert, European

Spice Rack: Cinnamon

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