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Chocolate Hazelnut Babka

Full of hazelnut and chocolate, this Babka recipe by blogger Lion's Bread is a delicious sweet bread that can be enjoyed all year long.

 

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Ingredients
2 Bakbas

  • 1/2 cup whole milk, room temperature

  • 1 tsp vanilla extract 
  • 2 tsp dry active yeast
  • 2 large eggs, room temperature, beaten
  • 4 1/4 cups unbleached all purpose flour
  • 2 1/2 tsp kosher salt
  • 1/2 cup Domino® Golden Sugar
  • 6 tablespoons salted butter, room temperature, cut into small pieces 

Filling:

  • 4 1/2 ounces chopped dark chocolate

  • 1/2 cup salted butter
  • 1/3 cup cocoa powder
  • 1/2 cup Domino® Powdered Sugar
  • Pinch of kosher salt
  • 1 egg, beaten
  • 1 cup chopped hazelnuts

Syrup:

  • 6 tablespoons Domino® Golden Sugar

  • 1/3 cup water
  • 1/4 teaspoon salt

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Instructions
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Prep Time: 30 minutes / Cook Time: 6-24 hours / Yields: 2 Bakbas

To make the dough:

Step 1

In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, vanilla extract, and yeast. Use a fork to combine and let stand for 5 minutes to activate the yeast. In this order, add the eggs, flour, salt, Golden Sugar, and butter to the mixer. Stir on low for 3 minutes. Stop to scrape down the sides.

Step 2

Increase the mixer speed to medium and continue to mix the dough for about 7-8 minutes, until the dough is a smooth, elastic ball. Cover the bowl with plastic wrap, and refrigerate for at least 6 hours, or up to 24.

To make the filling:

Step 3

Make the filling by combining the chopped chocolate and the butter in a heatproof bowl. Gently melt the chocolate by heating in the microwave in 10-second intervals, stirring in between. When the chocolate and butter have melted, add the cocoa powder, Domino® Powdered Sugar, and salt. Whisk well to combine, it should be slightly thick, and will be pasty when cooled.

Step 4

Line two 9”x5” loaf pans with parchment paper, and spray with nonstick cooking spray. Set aside.

Step 5

Dump the dough out onto a well floured work surface. Divide the chilled dough in half.

Step 6

Roll out one piece of dough into a large rectangle, about 14”x8”. Spread half of the filling onto the whole surface of the dough. With the long edge facing you, roll the dough up tightly into a log, and rest it seam-side down. Use a sharp chef’s knife to slice the log right down the middle, lengthwise. Twist the two halves around each other, trying to keep the cut sides facing out, to show off the layers. Pinch the ends.

Step 7

Place the loaf into the prepared pan and cover with plastic wrap. Repeat with the remaining half of dough.

Step 8

Let rise for about 2 hours in a warm place.

Step 9

Preheat the oven to 350°F.

Step 10

Brush the risen loaves with the beaten egg, and generously sprinkle the hazelnuts on top.

Step 11

Bake for 22-25 minutes or until the loaves are golden brown.

To make the syrup:

Step 12

Make the syrup by combining the Golden Sugar, water, and salt in a small pan. Stir until the sugar is completely dissolved, set aside. Spoon the syrup generously onto the loaves while they are still hot from the oven.

Allow the Banks to cool completely before turning them out of the pans.

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Meet the Chef:

LeAnne Shor

@lions.bread

Meet LeAnne, the baker and author behind Lion's Bread blog - elevated, unfussy recipes from scratch for the home baker. She's a mom of 4 very little ones, and she loves the slower pace of her micro-farm in the country.