Babka is what happens when brioche and chocolate have a beautiful, twisted love child. This chocolate hazelnut babka is rich, buttery, and swirled with melty chocolate-hazelnut spread and crunchy toasted hazelnuts. It looks impressive. It tastes insane. And while it takes time, every single minute is worth it. Shabbat, brunch, or “I need something amazing” — this is it.
Make the Dough
Whisk flour, sugar, yeast, and salt. Add eggs and warm milk. Mix until shaggy.
Knead 5 minutes. Gradually add softened butter. Knead 8-10 minutes until smooth and elastic.
Let rise 1-2 hours until doubled.
Roll and Fill
Roll dough into a 10×16-inch rectangle. Spread chocolate hazelnut spread evenly.
Sprinkle with toasted hazelnuts and cocoa powder.
Twist and Shape
Roll tightly from the long side into a log. Slice log lengthwise down the middle.
Twist the two halves together, cut sides facing out. Tuck into a greased loaf pan.
Let rise 45-60 minutes until puffy.
Bake and Syrup
Preheat oven to 350°F (175°C). Bake 35-40 minutes until deep golden brown.
While baking, simmer water and sugar until dissolved.
Pour warm syrup over babka as soon as it comes out of the oven. Let cool completely in pan.
Slice and Swoon
Run a knife around the pan. Remove babka. Slice thick.
Eat warm or at room temperature. Accept your new reputation as a baker.
Summary
Prep Time: 30 minutes + rising | Cook Time: 40 minutes | Total Time: ~3.5 hours
Yield: 1 loaf
Difficulty: Medium (patience required)
Storage Notes
Store babka at room temperature wrapped tightly for 5 days. Freeze whole or sliced for 3 months—thaw, then warm in a 300°F oven. The syrup is essential (keeps it moist). Don’t skip it. Toast leftover slices and top with butter or ice cream. Make two loaves. One for gifting. One for hiding. You’ll thank yourself.
