Chocolate Hazelnut Babka - Braided Bread

hazelnut spread

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter offers a similar texture with fewer added sugars.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining richness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories while adding a nutty flavor.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate offers a richer taste with less sugar.

Add a part of the sugar and a part of the cream to a bowl and mix.

Set aside the mixture for about 10 minutes to bloom the yeast.

In a large mixing bowl, add the rest of the sugar, the egg, the remaining cream, salt, and flour.

Once the yeast is bubbly, add it to the mixing bowl.

Knead the mixture for 5 to 8 minutes until a smooth dough forms.

Cover the dough with plastic wrap or a kitchen towel and let it rise for 1 to 2 hours until doubled in size.

To make the chocolate filling, heat the chocolate chips and butter over a water bath until melted.

Whisk in the cocoa powder, a pinch of salt, and vanilla extract.

Let the filling cool to thicken as the butter solidifies.

Roll out the risen dough into a large rectangle.

Spread the thickened chocolate filling evenly over the dough, leaving about 1 inch on one side.

Sprinkle chopped hazelnuts evenly over the filling.

Tightly roll up the dough from one edge to the other, using the edge to crimp and seal the roll.

Cut the rolled dough down the middle to create two strands.

Twist the two strands over each other to form a braid.

Place the braided dough into a floured loaf tin and let it rise for another 45 to 60 minutes.

Cooking Techniques

Equipment Needed

Spice Level: