Chocolate Hazelnut Babka with fluffy yeast dough

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This Chocolate Hazelnut Babka is a delicious sweet twist bread. With a fluffy yeast dough and creamy chocolate hazelnut filling.

Crunchy from outside and soft in the inside. This Chocolate Hazelnut Babka tastes sooo delicious. It’s my favorite sweet bread for picnic, traveling and for our lovely guests.

Filling

You can use your favorite chocolate cream for the filling. And you can also use chopped almonds, instead of hazelnuts. You can also use a mix of chocolate cream and peanut butter.

Step by step picture. See blueberry babka recipe.

Chocolate Hazelnut Babka

500 g wheat flour
7 g active dry yeast
260 ml lukewarm oat milk (or milk of your choice)
70 g vegan butter, room temperature
50 g brown sugar (if you like it sweeter you can use 3 tablespoons)
pinch of salt
5 big spoons of nut nougat cream
90 g of chopped and roasted hazelnuts
2 tbsp oatmilk

Put flour, yeast, sugar and salt in a mixing bowl and mix.
Add milk and butter and knead for about 10 minutes with the dough hook at medium level.

Then let the dough covered in a warm place for 1 hour.
Roll out the dough on a floured surface to a rectangle (40x64cm). Spread the chocolate cream over the surface of the dough, and sprinkle with hazelnuts.
Now roll up the dough from the long side. With a sharp knife cut in half, lengthwise. and then cross the pieces over one another to create a twist.

Press the ends slightly and place them in the greased cake pan. NOTE: Cut the Babka, if it to big for one pan, I also used two cake pans.
Cover again and let rest for 45 minutes. Brush the loaves lightly with oat milk.
Preheat oven to 190 ° C and bake for 35 -40 minutes.
Allow to cool slightly in the mold and then allow to cool completely on a grid.

Enjoy.
Your Kathrin

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Chocolate Hazelnut Babka

This Chocolate Hazelnut Babka is a delicious sweet twist bread. With a fluffy yeast dough and creamy chocolate hazelnut filling.

Course baking

Keyword babka

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 1 Babka

Author Klaraslife

Ingredients

• 500 g wheat flour
• 7 g active dry yeast
• 260 ml lukewarm oat milk or milk of your choice
• 70 g vegan butter room temperature
• 50 g brown sugar
• pinch of salt
• 5 big spoons of nut nougat cream
• 90 g of chopped and roasted hazelnuts
• 2 tbsp oatmilk

Instructions

• Add flour, yeast, sugar and salt in a mixing bowl and mix.
• Add milk and butter and knead for about 10 minutes with the dough hook at medium level.
• Then let the dough covered in a warm place for 1 hour.
• Roll out the dough on a floured surface to a rectangle (40x64cm). Spread the chocolate cream over the surface of the dough, and sprinkle with hazelnuts.
• Now roll up the dough from the long side. With a sharp knife cut in half, lengthwise. and then cross the pieces over one another to create a twist.
• Press the ends slightly and place them in the greased cake pan. NOTE: Cut the Babka, if it to big for one pan, I also used two cake pans.
• Cover again and let rest for 45 minutes. Brush the loaves lightly with oat milk.
• Preheat oven to 190 ° C and bake for 35 -40 minutes.
• Allow to cool slightly in the mold and then allow to cool completely on a grid.
• Enjoy.

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