Bakery-Style Chocolate Hazelnut Babka

$- 4 cups all-purpose flour - 1/4 cup granulated sugar - 1 teaspoon salt - 1 packet (2 1/4 tsp) active dry yeast - 1 cup warm whole milk - 1/4 cup melted unsalted butter - 2 large eggs - 1 cup toasted and chopped hazelnuts - 1 cup semi-sweet chocolate chips - 1/2 cup chocolate hazelnut spread - 1/4 cup powdered sugar (for dusting) Gathering great ingredients is key to making the best babka. Start with all-purpose flour. It gives the dough strength. Next, sugar adds sweetness. Salt is important too; it enhances flavors. You need active dry yeast for rising. Warm whole milk helps activate the yeast. Melted unsalted butter makes the dough rich and soft. Use large eggs for moisture and texture. Chopped hazelnuts add crunch and flavor. Semi-sweet chocolate chips melt beautifully into the dough. Don't forget the chocolate hazelnut spread; it is the star of this recipe! Finally, powdered sugar is for dusting. It adds a lovely touch of sweetness on top. Make sure you have all these items ready before you start. 1. In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes. It should get frothy. 2. Mix in the melted butter and eggs. Stir until everything blends well. 3. Gradually add the flour and salt to the wet mix. Keep stirring until a dough forms. 1. Knead the dough on a floured surface for about 5-7 minutes. Aim for a smooth texture. 2. Place the dough in a greased bowl. Cover it with a damp cloth and let it rise. Find a warm spot for about 1-2 hours until it doubles in size. 1. Once the dough has risen, punch it down and roll it out on a floured surface. Make a rectangle about 12x18 inches. 2. Spread the chocolate hazelnut spread evenly, leaving a small border around the edges. 3. Sprinkle the chopped hazelnuts and chocolate chips over the spread. 4. Starting from one long edge, roll the dough tightly into a log. Pinch the ends to seal them. 5. Cut the log in half lengthwise. This exposes the filling. Twist the two halves together to form a braid. 6. Place the twisted babka in a greased loaf pan. Cover it again and let it rise for 30 more minutes. 1. Preheat your oven to 350°F (175°C). 2. Bake the babka for about 30-35 minutes. It should be golden brown. 3. Once done, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack. 4. Dust the cooled babka with powdered sugar before slicing it. To get that soft and fluffy babka, kneading is key. Knead the dough for 5-7 minutes. This builds gluten, giving the bread structure. Let the dough rise for 1-2 hours. This time lets the yeast work. For best results, keep the dough in a warm spot. The yeast needs warmth to activate. Use milk that feels warm, but not hot. A good temperature is around 110°F. This helps the yeast grow and makes your babka rise nicely. One common mistake is over-rolling the dough. When you roll it too thin, it loses its texture. Aim for a thickness of about ¼ inch. This gives you a nice, chewy bite. Another mistake is not spreading the filling evenly. If you don’t distribute the chocolate hazelnut spread well, some bites may taste plain. Spread it evenly, leaving a small border. This ensures a delicious bite every time. For that bakery-style look, slice the babka and serve it warm. A decorative cake stand adds charm. You can also dust it with powdered sugar. This creates a lovely, sweet finish. Pair your babka with coffee or tea for a great match. You might also try serving it with whipped cream or vanilla ice cream. These additions make it even more special. {{image_2}} You can make this babka your own by switching some ingredients. For flour, try whole wheat or almond flour. These options add unique flavors and textures. If you need to cut down on sugar, use coconut sugar or honey. These alternatives can sweeten without being too sweet. For spreads, use peanut butter or almond butter instead of chocolate hazelnut spread. This change gives a fun twist to the flavor. You can also mix in a bit of fruit jam for a fruity touch. Want to spice things up? You can add cinnamon or vanilla to the dough. Just a teaspoon of cinnamon can give warmth and depth. A splash of vanilla makes everything taste rich and sweet. You can also add dried fruits, like raisins or cranberries. They add a chewy texture. If you love spices, mix in some nutmeg or cardamom for an exciting twist. If you're looking to make the babka vegan, swap eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. For milk, use almond or oat milk. To make it gluten-free, use a gluten-free flour blend. Check if the blend has xanthan gum, which helps mimic the texture of wheat flour. This way, everyone can enjoy this tasty treat! - Storing babka at room temperature: Place your babka in a cool, dry spot. Wrap it in plastic wrap or foil to keep it fresh. It can last up to three days this way. Avoid direct sunlight or heat, as it can dry out the bread quickly. - How to freeze for longer storage: For longer storage, slice the babka. Wrap each slice in plastic wrap. Then, place the slices in a freezer bag. This way, you can enjoy a piece whenever you want. It stays good for up to three months in the freezer. - Best methods for maintaining freshness: To reheat, use an oven set to 350°F (175°C). Wrap the babka in foil to keep it moist. Heat for about 10-15 minutes. If you prefer a slice, you can microwave it for 20-30 seconds. Just be careful not to overheat it. - Serving after refrigeration: If your babka has been in the fridge, let it sit at room temp for a bit. This helps it regain its soft texture. You can dust it with extra powdered sugar for a nice touch before serving. Babka comes from Eastern Europe, especially Poland and Ukraine. It started as a bread for special occasions. People used leftover dough to create this sweet treat. Babka means "grandmother" in Polish, symbolizing family and tradition. Yes, you can make babka ahead of time. Prepare the dough, let it rise, and then shape it. Wrap it tightly and store in the fridge. You can bake it the next day. Just remember to let it rise again for about 30 minutes before baking. You can tell the babka is done when it turns golden brown. It should sound hollow when tapped on the bottom. The internal temperature should reach about 190°F (88°C). Serve chocolate hazelnut babka warm or at room temperature. It pairs well with whipped cream or vanilla ice cream. You can also enjoy it with a cup of coffee or tea. For a fun twist, try adding fresh berries on the side. You learned how to make a delicious chocolate hazelnut babka. We covered the key ingredients, step-by-step instructions, and tips for success. Remember to knead well and let your dough rise. Avoid common mistakes like over-rolling. You can also tweak the recipe with different flavors or ingredients. Proper storage helps keep your babka fresh. Enjoy the process, and share your tasty creation with friends and family. Baking can be fun, and now you're ready to impress!$

Bakery-Style Chocolate Hazelnut Babka

Indulge in the rich flavors of Bakery-Style Chocolate Hazelnut Babka with this delightful recipe! This heavenly pastry combines warm, fluffy dough with luscious chocolate hazelnut spread, crunchy hazelnuts, and semi-sweet chocolate chips. Perfect for sharing or enjoying on your own, this treat is a guaranteed crowd-pleaser. Click to explore the step-by-step instructions and elevate your baking game today!

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Ingredients

4 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon salt

1 packet (2 1/4 tsp) active dry yeast

1 cup whole milk, warm

1/4 cup unsalted butter, melted

2 large eggs

1 cup hazelnuts, toasted and chopped

1 cup semi-sweet chocolate chips

1/2 cup chocolate hazelnut spread (like Nutella)

1/4 cup powdered sugar (for dusting)

Instructions

In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Add melted butter and eggs to the yeast mixture and stir until combined.

Gradually add the flour and salt to the wet ingredients, mixing until a dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Preheat the oven to 350°F (175°C).

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12x18).

Spread a layer of chocolate hazelnut spread evenly over the dough, leaving a small border around the edges.

Sprinkle the chopped hazelnuts and chocolate chips evenly over the spread.

Starting from one long edge, roll the dough tightly into a log. Pinch the ends to seal.

Cut the log in half lengthwise, exposing the filling. Twist the two halves together, forming a braid.

Place the twisted babka into a greased loaf pan. Cover again and let rise for another 30 minutes.

Bake in the preheated oven for about 30-35 minutes or until golden brown.

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.

Dust the cooled babka with powdered sugar before slicing.

Prep Time: 30 mins | Total Time: 3 hours | Servings: 8-10

- Presentation Tips: Slice the babka and serve warm on a decorative cake stand. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!