Chocolate Hazelnut Babka Knots | Chocolate Bread Twist

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

chocolate hazelnut spread

🥗Healthier: nut butter

💰Cheaper: chocolate spread

Nut butter is a healthier alternative, while chocolate spread can be a more affordable option.

Mix flour, sugar, and salt in a large bowl.

Activate yeast in warm milk for 5-10 minutes until bubbly.

Add yeast mixture, eggs, butter, and vanilla to dry ingredients; mix until combined.

Knead dough on a floured surface for 8-10 minutes until smooth.

Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled.

Roll out dough into a rectangle on a floured surface.

Spread chocolate hazelnut spread evenly over the dough.

Sprinkle cocoa powder over the spread; fold dough in thirds like a letter.

Cut the dough into strips, twist each strip, and form knots.

Place knots on a baking sheet lined with parchment paper; let rise for 30 minutes.

Preheat oven to 350°F (175°C).

Brush knots with egg wash before baking.

Bake for 20-25 minutes until golden brown.

Let cool slightly, then dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Allergens