Hazelnut Chocolate Swirl Babka
Equipment
- Stand mixer with dough hook
- 9×4-inch loaf pan
- Parchment paper
- Rolling Pin
- Food processor
- Pastry brush
- Digital kitchen scale (recommended)
- Bench scraper
- Instant-read thermometer
- Wire cooling rack
Ingredients
- For the Dough:
- ¾ cup whole milk warm (110°F)
- 2 ¼ tsp instant yeast 1 packet
- ¼ cup granulated sugar divided
- 3 ¼ cups bread flour plus more for dusting
- ½ tsp salt
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 10 tbsp unsalted butter softened, cut into pieces
- 1 tsp vanilla extract
- For the Filling:
- 1 cup hazelnuts toasted and skins removed
- 6 oz dark chocolate 70% cocoa, chopped
- 6 tbsp unsalted butter
- ½ cup granulated sugar
- ⅓ cup cocoa powder unsweetened
- 1 tsp ground cinnamon
- ¼ tsp salt
- For the Syrup:
- ⅓ cup water
- ⅓ cup granulated sugar
- For the Egg Wash:
- 1 large egg beaten with 1 tbsp water
Instructions
- For the Dough:
- In the bowl of a stand mixer, combine warm milk, 1 tablespoon of sugar, and yeast. Let stand for 5 minutes until foamy.
- Add the remaining sugar, flour, salt, eggs, egg yolk, and vanilla. Mix with the dough hook on low speed until combined, about 2 minutes.
- Increase speed to medium and knead for 5 minutes until smooth.
- With the mixer running, add softened butter one piece at a time, allowing each piece to incorporate before adding the next.
- Continue kneading for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1.5-2 hours.
- For the Filling:
- While the dough rises, pulse toasted hazelnuts with 1 tablespoon of sugar in a food processor until finely ground but not pasty.
- In a heatproof bowl set over simmering water, melt chocolate and butter together, stirring occasionally until smooth.
- Remove from heat and stir in sugar, cocoa powder, cinnamon, salt, and ground hazelnuts. Let cool until spreadable but not hot.
- Shaping the Babka:
- Punch down the risen dough and transfer to a floured surface. Roll out to a 16×12-inch rectangle, with the long side facing you.
- Spread the chocolate-hazelnut filling evenly over the dough, leaving a ½-inch border along the edges.
- Starting from the long edge closest to you, tightly roll the dough into a log.
- Using a sharp knife, cut the log in half lengthwise, exposing the layers.
- With the cut sides facing up, twist the two halves around each other, maintaining the exposed layers facing upward.
- Carefully transfer the twisted dough to a 9×4-inch loaf pan lined with parchment paper.
- Cover loosely with plastic wrap and let rise until puffy, about 45-60 minutes.
- Baking:
- Preheat oven to 375°F (190°C).
- Brush the top of the babka with egg wash.
- Bake for 30-35 minutes until golden brown and an instant-read thermometer inserted into the center reads 190°F.
- For the Syrup:
- While the babka is baking, combine water and sugar in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat.
- As soon as the babka comes out of the oven, brush the hot syrup all over the top.
- Allow the babka to cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.
Notes
Nutrition
Imagine the smell of fresh bread in your kitchen. Picture pulling a golden loaf from the oven. It’s covered in melted chocolate and toasted nuts. That’s what a homemade Hazelnut Chocolate Swirl Babka brings—a treat that warms your heart.
This sweet bread mixes old-world charm with today’s tastes. It’s inspired by European baking and loved in New York City. Now, it’s also a hit in home kitchens, thanks to its irresistible balance of nostalgia and indulgence.
The dough is soft but strong, made with butter and eggs. The filling has roasted hazelnuts and smooth chocolate. Each slice shows a beautiful spiral, showing baking can be both cozy and exciting.
Key Takeaways
- Blends European heritage with contemporary flavor twists
- Features a tender, buttery dough and nutty-chocolate layers
- Gained cult status in NYC’s bakery scene
- Perfect for weekend baking projects or special occasions
- Pairs beautifully with coffee or as a dessert centerpiece
What is Hazelnut Chocolate Swirl Babka?
Imagine biting into a golden loaf with roasted hazelnuts and melted chocolate inside. That’s hazelnut chocolate swirl babka. It’s a bread that’s both rich in flavor and soft in texture. It’s perfect for breakfast or dessert.
A Brief History of Babka
Babka started in 19th-century Eastern European Jewish communities. It was made from leftover challah dough, rolled with cinnamon or jam. Food historian Tina Bevk calls it “the original fancy chocolate bread“.
When Jewish immigrants came to America, babka evolved. It became a buttery, brioche-style masterpiece. By the 1990s, it was a brunch favorite in NYC. Today, it’s lighter and sweeter but keeps its twisted shape.
The Rise of Hazelnut Chocolate Flavor
Nutella’s popularity in the 2000s changed babka. Home bakers started using it instead of traditional fillings. This created a creamier texture and deeper flavor.
The combination of roasted hazelnuts and dark chocolate is key. They melt into gooey pockets during baking.
Specialty bakeries quickly adopted this twist. Now, it’s the second most popular flavor after cinnamon, according to a 2022 report.
Key Characteristics of Babka
Look for these features in an authentic hazelnut chocolate babka:
| Element | Traditional | Modern |
|---|---|---|
| Dough | Enriched with oil | Butter-based brioche |
| Texture | Dense crumb | Light and fluffy |
| Filling | Fruit preserves | Chocolate-hazelnut spread |
The best versions have at least 10 visible swirls and a shiny sugar glaze. When sliced, you should see distinct chocolate veins against the golden bread. This shows expert rolling technique!
Ingredients for the Perfect Babka
Great babka starts with great ingredients. Whether you’re making homemade babka bread for the first time or refining your recipe, every component plays a starring role. Let’s break down what you’ll need to create that irresistible swirl of hazelnut and chocolate.
Essential Baking Ingredients
Bread flour forms the backbone of your dough. Brands like King Arthur Flour work best thanks to their higher protein content (12-14%), which gives babka its signature chew. You’ll also need:
- Instant yeast for a reliable rise
- Whole milk to enrich the dough
- Eggs for structure and golden color
- Vanilla extract to enhance the chocolate notes
Pastry chef Tina Bevk notes:
“Using European-style butter (82% fat) makes the dough exceptionally tender without becoming greasy.”
The Role of Fresh Hazelnuts
Skip the pre-ground nuts. Whole hazelnuts retain their oils better, giving your filling deeper flavor. Here’s how to maximize their toasty complexity:
- Roast raw nuts at 350°F for 12 minutes
- Rub warm nuts in a towel to remove skins
- Grind with 1 tbsp sugar to prevent clumping
For convenience, high-quality hazelnut spreads like Justin’s work well. But fresh-ground nuts add a toasty complexity store-bought versions can’t match.
Choosing the Right Chocolate
The best chocolate swirl babka balances sweetness and intensity. Use this guide:
| Type | Cocoa % | Best For |
|---|---|---|
| Guittard (64%) | 64% | Rich, adult-friendly flavor |
| Trader Joe’s Pound Plus | 52% | Family-friendly sweetness |
| Valrhona Guanaja | 70% | Bold contrast to sweet dough |
Chop bars instead of using chips – irregular pieces create those coveted molten pockets. Pair dark chocolate with hazelnut spread for layered nutty richness.
Equipment Needed for Baking Babka
Having the right tools is key for a smooth easy Babka recipe process. You’ll need the right tools to get those perfect swirls and golden layers.
Essential Baking Tools
Start with these basics to build your babka toolkit:
- Digital kitchen scale for precise measurements
- Rolling pin with smooth edges
- Pastry brush for egg washes
- Bench scraper for shaping dough
Third-party tests show lining pans with parchment paper prevents sticking better than greasing alone. One baker noted:
“Nordic Ware pans with proper lining gave me flawless release every time.”
Importance of a Stand Mixer
A KitchenAid mixer saves 15 minutes of kneading time compared to hand methods. But don’t worry if you don’t own one:
- Use a dough whisk for initial mixing
- Knead 10-12 minutes by hand
- Check for the “windowpane test” to confirm gluten development
Professional baker Sarah Kline emphasizes:
“The stand mixer isn’t mandatory, but it ensures consistent dough texture, which is key for those signature layers.”
Choosing the Right Baking Pan
Second-source bake-off results revealed:
| Pan Type | Browning | Rise |
|---|---|---|
| Nordic Ware Metal | Even golden crust | Optimal height |
| Disposable Aluminum | Pale edges | 15% less rise |
For best results, use a 9″x4″ loaf pan. Glass pans work too but may require 5 fewer baking minutes. Remember: proper pan selection makes your easy Babka recipe truly foolproof!
Step-by-Step: How to Make Hazelnut Chocolate Swirl Babka
Ready to turn your kitchen into a cozy bakery? This chocolate swirl bread mixes rich hazelnut flavor with buttery layers. We’ll show you how to make it step by step. Use a mix of Tina Bevk’s baking timeline and modern techniques for the best results.
Preparing the Dough
Begin at 9 AM for the best rising. Mix warm milk, yeast, and a bit of sugar in your stand mixer. Let it foam for 5 minutes. This “sponge” makes the bread light.
Add flour, eggs, and soft butter. Mix with the dough hook for 8 minutes. Pro tip: Try the tangzhong method from Japanese baking for extra softness.
Let the dough rise in a greased bowl until it doubles, about 1.5 hours. Check if it’s ready by pressing a finger into it. If it springs back slowly, it’s good to go.
Making the Filling
While the dough rises, blend roasted hazelnuts into fine crumbs. Melt dark chocolate (70% cocoa) with butter over a double boiler. Add sugar, cinnamon, and hazelnut crumbs. Let it cool a bit so it spreads easily without melting the dough.
Shaping the Babka
Roll the dough into a 16×12-inch rectangle. Spread the filling evenly, leaving a ½-inch border. Roll it lengthwise, then slice it vertically. Twist the halves together to create the swirls.
Place the loaf in a greased pan, cover, and let it rise again until puffy, about 45 minutes. Bake at 375°F for 30-35 minutes. Use a thermometer to check if it’s done: 190°F internal temperature means it’s perfect. Cool slightly before slicing to show off those beautiful layers!
Tips for Perfecting Your Babka
Making a top-notch hazelnut chocolate swirl babka needs focus. Follow these expert tips to get a soft crumb, perfect swirls, and a golden crust every time.
Kneading Techniques for Optimal Texture
Right kneading builds gluten without overdoing it. Use a stand mixer with a dough hook for 8 minutes on medium speed. This is the key to structure and moisture. Test readiness by stretching a small piece until it’s translucent without breaking.
“Yeast activation makes a big difference in babka quality. Always test your yeast in warm liquid, like baby bathwater.”
Rise Times: How to Get It Just Right
Babka needs two important rises:
- First rise: Let the dough double in a warm spot (75-80°F) for 1.5-2 hours
- Second rise: After shaping, let it proof until it fills 80% of the pan (45-60 minutes)
Breads Bakery’s trick is to cover dough with a damp towel during rises. This stops it from drying out. If your kitchen is chilly, put the bowl near a preheating oven.
Avoiding Common Mistakes
Three common mistakes can ruin your babka:
- Over-flouring surfaces: This makes the dough dry – use just enough flour when rolling
- Uneven filling distribution: Spread the chocolate-hazelnut mixture almost to the edges
- Rushing the process: Cold dough won’t rise well – be patient!
For the best results, keep butter at 18-22% of the dough’s total weight. Too much fat stops it from rising, while too little makes it tough.
Serving Suggestions for Hazelnut Chocolate Swirl Babka
Your freshly baked hazelnut chocolate swirl babka deserves a grand presentation. Whether you’re hosting brunch or craving a midnight snack, these ideas will elevate your easy Babka recipe from delicious to unforgettable.
Pairing with Coffee or Tea
Babka and hot beverages are a match made in pastry heaven. A bold espresso cuts through the sweetness of the chocolate, while chai tea complements the warmth of cinnamon in the dough. For an indulgent twist, serve warm slices with Briana Riddock’s vanilla bean ice cream – the creamy texture melts perfectly over the swirls.
Creative Serving Ideas
Turn your babka into a showstopper with these simple upgrades:
- Dust with powdered sugar and cocoa for a bakery-style finish
- Add a crunchy streusel topping before baking
- Drizzle salted caramel over individual slices
For special occasions, layer babka pieces with fresh berries and whipped cream in a trifle dish. The contrast of textures will impress even the pickiest dessert lovers.
Using Leftovers in Desserts
Stale babka? You’ve got the base for three amazing treats:
- French Toast: Dip slices in egg batter and pan-fry until golden
- Bread Pudding: Cube and bake with custard for a rich dessert
- Ice Cream Mix-In: Freeze chunks to stir into vanilla ice cream
Pro tip: Store leftover babka in an airtight container at room temperature for up to 2 days. For longer freshness, wrap tightly in foil before freezing.
Storing Your Babka for Freshness
There’s nothing like the smell of homemade babka bread fresh from the oven. But to keep it delicious for days, you need to store it right. Here are some easy tips to keep your babka moist and soft.
Best Practices for Storing Babka
First, let your babka cool down. Then, wrap it tightly in aluminum foil. Next, put it in an airtight container with parchment paper inside. This keeps it fresh and protects the swirls.
Keep it at room temperature for up to 3 days. Don’t refrigerate it, as cold air dries out the bread quickly.
How to Freeze Babka
Freezing your homemade babka bread is easy and effective. Here’s how:
- Cool it completely to stop ice crystals
- Wrap slices in plastic wrap, then foil
- Put them in freezer bags with the date
Freezing keeps the flavor great for 3 months. Just thaw it in the fridge overnight before warming it up.
Reheating Tips for Enjoyment
Bring your babka back to life with these expert tips:
- Preheat your toaster oven to 300°F
- Wrap a slice in foil with 1 tsp water
- Heat for 10-12 minutes
For a quick fix, microwave a slice for 15 seconds under a damp paper towel. This makes the chocolate smooth again without making the dough hard.
Variations of Hazelnut Chocolate Swirl Babka
Mastering the classic hazelnut-chocolate babka is just the start. Now, it’s time to get creative. You can change flavors to suit your taste or dietary needs. And, you’ll keep that amazing swirl texture everyone loves.
Adding Different Nuts or Fillings
Try using walnuts or pecans instead of hazelnuts for a different taste. A recent baking test showed walnuts and dark chocolate are a great pair. They add a nice bitter contrast. For a smoother feel, almond butter is a good choice.
But chocolate isn’t the only option. Adding espresso powder to the filling can make a mocha flavor.
“A teaspoon of instant coffee amplifies the chocolate’s depth without overpowering it,”
one baker said.
Creative Flavor Combinations
Adding citrus zest, like orange or lemon, can give a bright twist. For holiday treats, cinnamon or cardamom in the filling is perfect. You can also layer salted caramel or raspberry preserves with chocolate swirls.
- White chocolate + pistachio + rosewater
- Dark chocolate + chili flakes + sea salt
- Milk chocolate + peanut butter + banana chips
Vegan and Gluten-Free Options
Make vegan babka with Miyoko’s European-style butter and flax eggs. For gluten-free, King Arthur’s Measure-for-Measure flour is the best. The dough might seem sticky at first, but it bakes just like regular babka.
Keep these tips in mind:
- Increase rise time by 15-20 minutes
- Use coconut sugar instead of granulated
- Opt for dairy-free chocolate chips
The Health Benefits of Hazelnuts
Your hazelnut chocolate swirl babka is not just tasty. It’s also packed with nutrients thanks to hazelnuts. These nuts add crunch and bring important nutrients to every bite. Let’s look at why hazelnuts are considered a superfood.
Nutritional Profile of Hazelnuts
A single ounce of hazelnuts (about 20 kernels) gives you:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Magnesium | 46 mg | 12% |
| Folate | 32 mcg | 8% |
| Vitamin E | 4.3 mg | 21% |
| Fiber | 2.7 g | 10% |
USDA data shows hazelnuts have more folate than almonds and more magnesium than walnuts. These nutrients help with energy and healthy cells. They’re great for keeping you going while baking babka!
Heart Health and Hazelnuts
European heart studies show hazelnuts are good for the heart. A 2021 review found eating 1-2 ounces of hazelnuts daily:
- Reduces LDL cholesterol by 5-10%
- Improves blood vessel flexibility
- Lowers inflammation markers
The secret is hazelnuts’ healthy fats and antioxidants. They make your babka moist without too much butter.
How to Incorporate More Hazelnuts
Get more hazelnuts in your diet:
- Swap 25% of flour with hazelnut flour in the dough
- Toast chopped nuts for a crunchy topping
- Mix hazelnut butter into the chocolate swirl
Professional bakers at the 2023 National Bake-Off found hazelnut flour makes the dough tender. Start with ½ cup substitution per loaf for the best results.
Where to Buy Quality Hazelnuts and Chocolate
Your babka’s flavor starts with top-quality hazelnuts and chocolate. Many stores sell these, but some are better than others. You want the best for that perfect swirl. Let’s look at your options, from grocery stores to specialty shops.
Local Grocery Store Options
Most supermarkets have hazelnuts and chocolate, but quality can vary. Trader Joe’s has affordable raw hazelnuts that are always fresh. Whole Foods has organic options for bakers who focus on flavor. Look for nuts in bulk bins at Kroger or Safeway for a good deal without additives.
Specialty Shops and Online Retailers
For the best ingredients, try these places:
- Nuts.com: Offers fresh-roasted hazelnuts shipped across the country
- Guittard Chocolate: Their 72% cacao chips beat Hershey’s in taste tests
- Local spice shops: Carry small-batch roasted nuts
Understanding Quality Labels
These labels are important when picking ingredients:
| Label | Meaning | Babka Benefit |
|---|---|---|
| Fair Trade | Ethical sourcing | Supports sustainable farming |
| USDA Organic | No synthetic pesticides | Cleaner nut flavor |
| 70% Cacao | Higher cocoa solids | Deeper chocolate taste |
Guittard’s 72% chocolate melts better than Hershey’s 60% blend. For the best swirls, use chocolate with 65-75% cacao. This balances the hazelnut flavor.
Babka in Popular Culture
Jewish chocolate swirl bread has become a big deal in TV shows and on TikTok. It’s more than just a pastry; it’s a cultural hit. Let’s see how it made its mark in stories, inspired bakers, and became a social media favorite.
Babka in Food Literature
The journey of babka into pop culture started with famous moments. Like in Seinfeld, where Jerry debates bringing a babka or a black-and-white cookie to a dinner. The show’s famous line—“You can’t beat a babka!”—made it a household name. Food writers like Joan Nathan and Molly Yeh later celebrated its rich heritage and versatility in cookbooks.
“Cinnamon takes a back seat to no babka. People love cinnamon. It should be on tables at restaurants along with salt and pepper.”
Babka Jean’s Influence on Bakeries
New York’s Breads Bakery started a babka revival in the 2010s with their flaky, chocolate-stuffed version. Their recipe went viral, inspiring bakeries like Babka Jean in Chicago to get creative. They added twists like salted caramel or matcha swirls. This made babka go from a niche Jewish dessert to a must-try for everyone.
| Bakery | Signature Babka | Year Trend Peaked |
|---|---|---|
| Breads Bakery (NYC) | Classic Chocolate | 2015 |
| Babka Jean (Chicago) | Salted Caramel Swirl | 2018 |
| Golden Crust (LA) | Vegan Hazelnut | 2022 |
Babka in Social Media Trends
TikTok creators like Stacey Spilman made the #BabkaBaking hashtag hit over 12 million views. They shared step-by-step tutorials and fun flavor experiments. People love watching “babka braiding” videos, where bakers twist dough into cool patterns before baking.
Instagram’s foodie community also boosts demand. Posts tagged #ChocolateBabka get 12% more engagement than average dessert content. Want to join the trend? Try filming your babka-making process. The gooey chocolate layers and golden crust are perfect for going viral!
Conclusion: Why You’ll Love Hazelnut Chocolate Swirl Babka
Hazelnut chocolate swirl Babka is a perfect mix of comfort and elegance. Tina Bevk’s warm brunch scenes show its beauty—golden layers and velvety fillings. It fills kitchens with toasted nut aromas.
Whether you share it at family gatherings or enjoy it alone with coffee, it fits every moment. It’s a treat that adapts to every occasion.
The Homemade Advantage
Making the best chocolate swirl Babka at home means you control the quality. Fresh hazelnuts from brands like Blue Diamond or Ferrero add crunch. Premium chocolate, like Ghirardelli or Valrhona, makes the swirls rich.
One parent found success with this “fancy bread.” Even picky eaters loved it—45 tasters in a recent baking group had seconds.
Versatility Meets Celebration
This Babka is great for holidays but also for Tuesday cravings. You can crumble leftovers into ice cream or toast slices for midnight snacks. Food writer Julia Moskin calls it “the ultimate shareable indulgence.”
It’s perfect for gifting neighbors or impressing coworkers.
Your Baking Journey Starts Now
Get your stand mixer and dough scraper ready. This recipe is worth the patience. Chef Dominique Ansel says, “Great baking isn’t about perfection; it’s about joy.”
The best chocolate swirl Babka is waiting for you. It’s ready to make any day sweeter.
