clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Hazelnut Babka

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Erin Clarkson
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes plus rising time
  • Yield: 2 loaves 1x
  • Category: Bread


Chocolate Hazelnut Babka - fluffy brioche dough is rolled out and spread with a homemade hazelnut chocolate spread, sprinkled with chopped toasted hazelnuts, and rolled into swirly chocolatey loaves. The result is perfect for a coffee break, or an indulgent wee breakfast.



Brioche Dough 

  • 1 envelope (2 1/4 tsp) active dry yeast
  • 3/4 cup (180ml) whole milk, lukewarm
  • 4 Tbsp sugar
  • 3 3/4 cups (565g) all-purpose flour
  • 1 tsp salt
  • 2 eggs, at room temperature
  • 1 tsp vanilla bean paste
  • 115g (8 tbsp) unsalted butter, at room temperature

Chocolate Hazelnut Spread

  • 280g (2 cups) raw hazelnuts
  • 424g (1 1/2 cups) melted dark chocolate (at least 70%)
  • 200g (1 cup) sugar
  • 1 tsp kosher salt


  • 1 1/4 cups chocolate hazelnut spread or nutella (recipe above)
  • 1 cup chopped toasted hazelnuts (we used pre-chopped)
  • Egg wash - 1 egg whisked with 1 Tbsp water



  1. Preheat the oven to 350˚f / 180˚c. Place the hazelnuts on a baking sheet. Roast in the oven, shaking occasionally, for 8-10 mins, checking often, until the are golden brown. Allow to cool completely, then rub between your hands to remove the skins. Do not worry about any stubborn skins. Transfer to the work bowl of a food processor, and pulse briefly to chop.
  2. Add the melted dark chocolate, sugar, and salt. Pulse to combine, then mix on high speed for at least five minutes. Check, and give more time mixing if needed. Transfer to a container and store at room temperature until you are ready to use.


  1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
  3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
  4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours.


  1. Lightly grease two loaf pans, and line with parchment paper.
  2. On a lightly floured surface, roll the dough out to a 16" x 25" rectangle (40x64cm). Spread the hazelnut spread over the surface of the dough, and sprinkle with the hazelnuts. Starting with the long side, roll up into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour.
  3. Remove the dough from the fridge. Using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist, as shown in the photos. (this video also explains well) Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.
  4. Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for 45 minutes to an hour, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c.
  5. Brush the loaves lightly with egg wash. Bake for 40-45 minutes, or until the loaves are golden brown. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.


Chocolate Hazelnut Spread from Dandelion Chocolate