How to Make Chocolate-Hazelnut Babka Buns

chocolate hazelnut spread

🥗Healthier: homemade nut butter

💰Cheaper: peanut butter

Homemade nut butter can be lower in sugar and cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

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

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

Combine yeast mixture with flour mixture, add eggs, and mix until a dough forms.

Knead dough on a floured surface until smooth, about 10 minutes.

Incorporate softened Plugrà Butter gradually until fully absorbed.

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

Roll dough into a rectangle, spread chocolate hazelnut spread evenly over the surface.

Sprinkle cocoa powder and chopped hazelnuts over the spread.

Roll the dough tightly into a log, then slice into equal pieces.

Arrange the pieces in a greased baking dish, allowing space for rising.

Cover and let rise again until puffy, about 30-45 minutes.

Preheat oven to 350°F (175°C).

Brush tops with egg wash before baking.

Bake until golden brown, about 25-30 minutes.

Cool slightly before dusting with powdered sugar and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens