Chocolate Hazelnut Babka

$To make Chocolate Hazelnut Babka, you need: - 4 cups all-purpose flour - 2 teaspoons instant yeast - 1/2 cup granulated sugar - 1 teaspoon salt - 1 cup warm milk (about 110°F) - 1 large egg - 1/2 cup unsalted butter, softened - 1 cup chocolate hazelnut spread (like Nutella) - 1/2 cup finely chopped hazelnuts - 1 teaspoon pure vanilla extract - 1 egg (for egg wash) - Optional: powdered sugar for dusting If you’re missing an ingredient, here are some easy swaps: - For all-purpose flour, use bread flour for a chewier texture. - Instead of instant yeast, you can use active dry yeast. Just proof it in warm milk first. - Substitute almond milk for dairy milk if you want a dairy-free option. - You can replace unsalted butter with coconut oil for a dairy-free alternative. When picking your ingredients, focus on quality: - Use fresh yeast. Check the expiration date. Fresh yeast rises better. - Choose a good chocolate hazelnut spread. The flavor makes a big difference. - Grab unsalted butter. It gives you better control over the sweetness. - Select high-quality vanilla extract. This will enhance the overall taste. These choices set you up for a delicious babka! {{ingredient_image_2}} Start by mixing warm milk, yeast, and sugar in a large bowl. Stir gently, then let it sit for five minutes. This helps the yeast become active. You will see bubbles forming, which means it's ready to use. Next, in another bowl, whisk together flour, salt, and the rest of the sugar. Make a well in the center. Pour in the frothy yeast mix, an egg, and vanilla extract. Mix this with a wooden spoon or dough hook until it forms a shaggy dough. Now, add the softened butter bit by bit. Knead the dough with your hands or a stand mixer for eight to ten minutes. It should become smooth and a bit sticky. Shape it into a ball and place it in a greased bowl. Cover it and let it rise in a warm place until it doubles in size. This takes about one to two hours. After the dough rises, punch it down gently to release air. On a floured surface, roll it into a rectangle, about 12 by 18 inches. Spread a generous layer of chocolate hazelnut spread on the dough. Leave a one-inch border around the edges. Next, sprinkle the finely chopped hazelnuts on top of the spread. This adds a nice crunch. Now you are ready to roll it up. Starting from one long side, roll the dough tightly away from you to form a log. Pinch the edges to seal it well. With a sharp knife, slice the log lengthwise down the middle. This will show the lovely layers. Twist both halves together, making a lovely spiral shape. Place the twisted babka in a greased loaf pan. Cover it with a towel and let it rise again for about 30 to 45 minutes. While it rises, preheat your oven to 350°F. Once it has puffed up, brush the top with a beaten egg for a shiny finish. Bake for 30 to 35 minutes until it turns a deep golden brown. Let it cool in the pan for 10 minutes before moving it to a wire rack. If you like, dust it with powdered sugar before serving. Enjoy this sweet treat! Baking can be tricky. Here are key mistakes to avoid: - Not measuring ingredients: Use a scale for precision. - Skipping the yeast proofing: Always let the yeast bloom. - Overworking the dough: Knead until smooth, not too long. - Not preheating the oven: Preheat to ensure even baking. - Opening the oven door too soon: Resist the urge during baking. A golden crust makes your babka look and taste great. Here are tips: - Use an egg wash: Brush the babka with beaten egg before baking. - Bake at the right temperature: Set your oven to 350°F (175°C). - Check for doneness: Look for a deep golden brown color. - Rotate the pan: Halfway through baking, turn the pan for even heat. Using the right tools can make your baking easier. Here’s what you need: - Mixing bowls: Have a few in different sizes. - Measuring cups and spoons: Essential for accuracy. - Dough hook: If using a stand mixer, this helps with kneading. - Rolling pin: For rolling out the dough. - Sharp knife: Perfect for slicing the dough. - Loaf pan: A 9x5-inch pan works best for shaping. - Wire rack: Great for cooling the babka after baking. These tips and tools will help you make a fantastic Chocolate Hazelnut Babka that everyone will love! Pro Tips Proof Your Yeast: Always ensure your yeast is fresh by checking its expiry date. If it doesn't foam after 5 minutes in warm milk, it may be inactive, and you should start over. Chill the Dough: If the dough is too sticky to handle, refrigerate it for 30 minutes. Chilled dough is easier to roll out and shape. Layer Generously: Don’t skimp on the chocolate hazelnut spread! A generous layer will ensure each slice is rich and delicious. Check for Doneness: When baking, use a toothpick to check the center. If it comes out clean, the babka is ready. Keep an eye on baking time to avoid over-baking. {{image_4}} You can change the flavors of your babka for the seasons. For fall, try pumpkin spice. Mix pumpkin puree with cinnamon, nutmeg, and sugar. Spread this mix instead of chocolate hazelnut spread. For summer, use raspberry jam. It adds a bright, fruity taste. Just remember to leave a border when you spread it. You can switch up the nuts or chocolate for fun. Use almond butter instead of chocolate hazelnut spread. Pair it with chopped almonds for a nice crunch. You can also try peanut butter and peanuts. This gives a unique twist on the classic babka. Just make sure you keep the same amounts. If you need a gluten-free option, it's easy. Use a gluten-free flour blend in place of all-purpose flour. Look for a blend with xanthan gum for the best texture. The taste will be just as good as the original. Follow the same steps in the recipe, and you’ll have a delicious gluten-free babka. To keep leftover babka fresh, wrap it well. Use plastic wrap or foil. Store it at room temperature for up to three days. If your kitchen is warm, place it in the fridge. This helps keep it tasty longer. Just remember, it may dry out a bit in the fridge. You can freeze babka for later enjoyment. First, let it cool completely. Then wrap it tightly in plastic wrap. Next, place it in a freezer bag. Label the bag with the date. It will be good for up to three months. When ready to eat, thaw it overnight in the fridge. To reheat babka, preheat your oven to 350°F. Remove the wrapping and place it on a baking sheet. Heat for about 10-15 minutes. This warms it through and makes the crust nice again. If you want to use a microwave, heat it for 15-20 seconds. Keep an eye on it to avoid making it tough. Enjoy your warm, gooey treat! The best way to serve Chocolate Hazelnut Babka is warm. Slice it to show off the layers. You can dust it with powdered sugar for a nice touch. Pair it with coffee or tea for a delightful treat. Friends and family will love it! Chocolate Hazelnut Babka stays fresh for about 3 to 4 days at room temperature. Keep it in a sealed container or wrap it tightly to keep it soft. If you want it to last longer, consider freezing it. Yes, you can make this recipe ahead of time. Prepare the dough and let it rise. After shaping, you can freeze it before the second rise. When ready to bake, let it thaw and rise. This makes it easy to enjoy freshly baked babka anytime! You learned how to make a delicious Chocolate Hazelnut Babka. We covered key ingredients and tips to choose the best ones. Step-by-step instructions helped guide your baking process, while helpful tips showed how to avoid common mistakes. We explored fun variations to try and ways to store and reheat your babka. Now, you’re ready to impress with this sweet treat. Enjoy your baking journey!$

Chocolate Hazelnut Babka

Indulge in this Choco-Nutty Babka, a delectable twist on the classic Chocolate Hazelnut Bread that's perfect for any occasion! Our Homemade Babka Recipe is not only easy to follow but also vegan-friendly, ensuring everyone can enjoy this scrumptious treat. Create your own Easy Babka Recipe today and impress your family and friends! Don’t forget to save this recipe for later! #Babka #ChocolateHazelnut #VeganBaking #HomemadeTreats

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Ingredients

4 cups all-purpose flour

2 teaspoons instant yeast

1/2 cup granulated sugar

1 teaspoon salt

1 cup warm milk (approximately 110°F)

1 large egg

1/2 cup unsalted butter, softened to room temperature

1 cup chocolate hazelnut spread (such as Nutella)

1/2 cup finely chopped hazelnuts

1 teaspoon pure vanilla extract

1 egg (for egg wash)

Optional: powdered sugar for dusting

Instructions

In a large mixing bowl, combine the warm milk, instant yeast, and 1 tablespoon of the granulated sugar. Stir gently and allow it to rest for about 5 minutes until it becomes frothy and bubbly, indicating the yeast is activated.

In a separate bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center of the dry ingredients, then incorporate the frothy yeast mixture, the egg, and the vanilla extract into the well.

Stir the mixture with a wooden spoon or dough hook until it starts to come together into a shaggy dough.

Gradually incorporate the softened butter into the dough, kneading with your hands or a stand mixer for about 8-10 minutes, until the dough is smooth, elastic, and slightly tacky.

Shape the dough into a ball and place it in a greased bowl, turning it to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size.

Once the dough has risen, gently punch it down to release excess air. On a well-floured surface, roll the dough into a rectangle roughly 12x18 inches in size.

Evenly spread a generous layer of chocolate hazelnut spread across the rolled-out dough, leaving a 1-inch border around the edges. Sprinkle the finely chopped hazelnuts over the spread for added crunch.

Starting from one long edge, slowly and tightly roll the dough away from you to form a log. Be sure to pinch the seams together to seal the roll completely.

Using a sharp knife, carefully slice the log lengthwise down the middle to reveal the beautiful layers. Twist both halves together, intertwining them to create a lovely spiral effect.

Place the twisted babka in a greased 9x5-inch loaf pan, ensuring it fits snugly. Cover it with a kitchen towel and allow it to rise for an additional 30-45 minutes, until it puffs up again.

Preheat your oven to 350°F (175°C) while the babka is rising.

In a small bowl, beat the remaining egg and brush it generously over the top of the babka for a shiny, golden crust.

Bake in the preheated oven for 30-35 minutes, or until the babka is deeply golden brown and a toothpick inserted into the center comes out clean.

Allow the babka to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.

For a delightful finishing touch, optionally dust the cooled babka with powdered sugar before slicing and serving.

Prep Time: 20 min | Total Time: 3 hr | Servings: 10

- Presentation Tips: When serving, slice the babka to beautifully showcase the layers of chocolate hazelnut goodness. Arrange it on a rustic wooden board, garnished with extra chopped hazelnuts for a charming look. This sweet treat pairs perfectly with a steaming cup of coffee or tea! Enjoy!