December 30, 2021 · Written by Foodtolive Team

Chocolate Hazelnut Babka

This Melt-in-your-mouth Chocolate Hazelnut Babka combines light and tender spelt brioche dough, with a rich and scrumptious filling made of homemade chocolate hazelnut spread and chopped roasted hazelnuts.

Prep Time: 20 min | Rising Time: 2 hours | Cook Time: 40 min | Total Time: 3 hours | Servings: 2 loaves

Calories: 226 cal | Total Fat: 12g | Fiber: 1.8g | Sugar: 14g | Protein: 3.5g

INGREDIENTS:

For the brioche dough:

• 1 envelope (2 ¼ tsp) active dry yeast
• ¾ cup (180 ml) whole milk, lukewarm
  

  Delicious and Nutritious: Health Benefits of Hazelnuts

• 4 tbsp sugar
• 3 ¾ cups (565g) spelt flour
• ½ tsp salt
• 2 eggs, at room temperature
• 115g (8 tbsp) unsalted butter, at room temperature

For the filling:

• 1 ½ cups homemade chocolate hazelnut spread or nutella
• 1 cup chopped roasted blanched hazelnuts
• egg wash – 1 egg whisked with 1 tbsp water

Vegan Version:

For the brioche dough:

• 1 envelope (2 ¼ tsp) active dry yeast
• ¾ cup (180 ml) non-dairy milk, warm (such as almond or oat milk)
• 4 tbsp organic cane sugar
• 3 ¾ cups (565g) spelt flour
• ½ tsp salt
• 2 flax ‘eggs’ (2 tbsp milled flax seeds + 6 tbsp water)
• 115g (8 tbsp) unsalted vegan butter, at room temperature

For the filling:

• 1 ½ cups homemade chocolate hazelnut spread
• 1 cup chopped roasted blanched hazelnuts

For the vegan ‘egg wash’:

• 1 tsp maple or agave syrup + 2 tbsp almond milk

INSTRUCTIONS:

1. In a small bowl, combine the yeast, milk, and 2 tbsp of the sugar. Mix well, and leave to sit for 10-15 min, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 tbsp sugar. Mix to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low, until the dough is starting to come together. Increase the mixer speed to medium, and mix for another 10 min, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time. This process should take 3-4 min. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 min, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover with a clean kitchen towel. Place in a warm spot until doubled in size, approximately 1 – 1 ½ hours.
5. Lightly grease two loaf pans, and line with parchment paper.
6. Divide dough in half. Roll out dough on a lightly floured surface and shape into a rectangle measuring 16×14 inches (40×35 cm). Position dough so that the long side is closest to you. Using a spatula, spread half of the hazelnut spread over the rectangle, leaving a ½-inch/1cm border all around. Sprinkle half of the nuts on top.

7. Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other side.
8. Using a serrated knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam. You should have two long, even halves with the layers of dough and filling visible along the length of both.
9. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat the process again, this time lifting the left half over the right to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with two intertwined halves showing the filling on top.
10. Carefully lift the loaf into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and look fine, even if you feel like it’s messy at this point.
11. Cover the loaf pans with a kitchen towel, and place in a warm spot to rise for 45 min to an hour, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c.
12. Brush the loaves lightly with egg wash. Bake for 40-45 min, or until the loaves are golden brown. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.