Description
A rich, fudgy chocolate hazelnut babka that serves as the perfect ritual for breaking a fast. This homemade loaf features a complex swirl of hazelnut paste and semi-sweet chocolate, offering a sophisticated comfort food experience.
Ingredients
Scale
- 4 ½ cups (560g) high-protein bread flour
- 1 cup (240ml) whole milk, warm (110°F/43°C)
- 2 packets (2 ¼ tsp) active dry yeast
- ½ cup (100g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon salt
- ½ cup (120g) hazelnut paste
- 1 ½ cups (250g) semi-sweet chocolate chips
- ½ cup melted chocolate, for drizzle
Instructions
- Bloom the yeast: In a stand mixer bowl or large cup, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add eggs, softened butter, and salt to the yeast mixture. Mix on low until combined. Gradually add flour, then switch to dough hook and mix on medium-low for 5-7 minutes until dough pulls away from sides and passes the windowpane test.
- First rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-2 hours until doubled in size.
- Shape the babka: Punch down dough and roll into a 12×16 inch rectangle. Spread hazelnut paste evenly, leaving a 1-inch border. Sprinkle with chocolate chips. Roll tightly into a log, pinch seam, cut in half lengthwise, twist halves together, fold in half, and tuck ends under into a greased 9×5 inch loaf pan.
- Second rise: Cover pan and let rise for 45-60 minutes until puffy and about an inch over the rim.
- Bake: Preheat oven to 350°F (175°C). Brush top with melted chocolate. Bake for 45-50 minutes until internal temperature reaches 190°F (88°C). Tent with foil if browning too fast.
- Cool: Let cool in pan for 10 minutes, then turn out onto a wire rack. Cool completely before slicing to prevent gummy texture.
Notes
Ensure milk is warm but not hot to avoid killing yeast. Do not skip the second rise for proper texture. For a glossy finish, brush with melted butter immediately after baking. Can be frozen for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 320
- Sugar: 18
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
Keywords: babka, chocolate hazelnut, yom kippur break fast, jewish baking, homemade bread, comfort food, holiday breakfast