Chocolate Hazelnut Babka with Crisp Streusel
Chocolate hazelnut babka pairs a tender, buttery braided loaf with chopped chocolate and a crisp brown sugar and hazelnut streusel topping.
Chocolate hazelnut babka brings a soft, buttery crumb together with rich spread, chopped semisweet chocolate, and a crisp hazelnut streusel. The braided loaf looks intricate, but its relaxed twist gives you the layered pattern without requiring a tight, precise braid.
This is a dessert baked in a standard loaf pan. The dough’s gentle rise and the contrast between its tender interior and crunchy topping make each part worth handling with care.
Build a smooth, stretchy dough
Warm milk helps the yeast get started, while granulated sugar adds sweetness to the dough. Let the milk, yeast, and sugar stand until foamy before whisking in the eggs. A shaggy mixture at first is expected; kneading brings the flour and salt together into a more cohesive dough.
Add softened butter gradually as you knead. Working it in a little at a time helps it become part of the dough instead of leaving slippery patches. Keep kneading until the dough feels smooth and stretchy, then let it rise in a lightly buttered bowl until doubled. A covered bowl keeps the surface from drying while the dough rests.
Keep the filling and twist in place
Stir the chocolate hazelnut spread until it is easy to spread, and leave an even border around the dough when you apply it. That clear edge helps limit filling squeezing out as you roll. Sprinkle the chopped semisweet chocolate and toasted hazelnuts over the spread so they are distributed through the loaf.
Cut the rolled log lengthwise and keep the cut sides facing up. This exposes the filling and lets it show through the twist. Cross the halves loosely, then fold the twisted log to fit the pan and tuck the ends underneath. Handle it gently so the strands stay distinct and the loaf sits neatly in the pan.
Make the topping crisp and watch the bake
The streusel combines flour, packed light brown sugar, toasted hazelnuts, melted butter, and salt into a crumbly topping. Scatter it evenly over the puffy loaf so the surface gets a mix of brown sugar crunch and toasted nut pieces. If the topping browns quickly in the oven, tent the pan loosely with foil for the rest of the bake.
Look for a browned top and check the dough at the center against the recipe card’s doneness guidance. The topping can make the loaf look ready before the middle has finished baking, so use both cues. Cool the babka in the pan, then move it to a wire rack and let it cool fully before slicing; the chocolate filling needs time to firm up.
Frequently Asked Questions
Why should the dough rise until doubled?
The first rise gives the kneaded dough time to become airy before you shape it. Let it reach the doubled stage described on the recipe card; judging by the dough’s growth is more useful than rushing ahead while it still looks compact.
How do I keep the filling from squeezing out?
Spread the chocolate hazelnut mixture evenly but leave a border around the dough. Roll from a long edge, and keep the cut halves facing up as you twist them. Gentle handling helps the filling stay visible between the strands instead of being pressed out.
When can I slice the babka?
Wait until the loaf has cooled fully on a wire rack after its time in the pan. Slicing while it is still warm can smear the chocolate hazelnut filling, which needs time to firm up for cleaner slices.
Recipe
Chocolate Hazelnut Babka with Crisp Streusel
This braided babka has a chocolate hazelnut filling and a crisp topping of brown sugar and chopped hazelnuts. It bakes in a standard 9x5-inch loaf pan.
- Course
- Dessert
- Cuisine
- American
- Difficulty
- Medium
- Servings
- 10 slices
- Prep time
- 45 mins
- Cook time
- 45 mins
- Total time
- 4 hr 20 mins
- Calories
- 520 kcal
Ingredients
Dough
Filling
Streusel
For greasing
Instructions
Dough
In a large bowl, stir together the warm milk, yeast, and granulated sugar. Let stand for 5 minutes, until foamy. Whisk in the eggs, then stir in the flour and salt until a shaggy dough forms. Knead for 5 minutes, then knead in the softened butter a tablespoon at a time. Continue kneading until the dough is smooth and stretchy, about 5 minutes more.
First rise
Transfer the dough to a lightly buttered bowl, cover, and let rise at room temperature until doubled, about 90 minutes. While it rises, stir the chocolate hazelnut spread until easy to spread, and mix the streusel flour, brown sugar, hazelnuts, melted butter, and salt until crumbly.
Shape
Turn the dough onto a lightly floured surface and roll it into a 10x14-inch rectangle. Spread on the chocolate hazelnut spread, leaving a 1/2-inch border, then sprinkle with the chopped chocolate and hazelnuts. Starting at one long edge, roll the dough into a log about 14 inches long. With a sharp knife, cut the log lengthwise in half, keeping the cut sides facing up. Cross the halves over each other to make a loose twist. Fold the twisted log in half so it fits the pan, tuck the ends under, and place it in a buttered 9x5-inch loaf pan.
Second rise
Cover the pan loosely and let the loaf rise until puffy, about 45 minutes. Meanwhile, preheat the oven to 350°F.
Bake
Scatter the streusel evenly over the loaf. Bake for 45 minutes, until the top is browned and the dough at the center reaches 190°F. If the streusel browns quickly, tent the pan loosely with foil for the remaining baking time.
Cool
Cool the babka in the pan for 15 minutes, then transfer it to a wire rack and cool for 30 minutes before slicing.
Notes
- Let the loaf cool for the full 45 minutes before slicing so the chocolate filling has time to firm up.
Recipe: https://dishwhisperer.com/chocolate-hazelnut-babka-with-crisp-streusel/
