CHOCOLATE HAZELNUT BABKA Recipe

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.

Take 10 tablespoons of butter out of the fridge about an hour before making the dough; cut into small cubes and let it come to room temperature along with 3 eggs.

Grate about 1 teaspoon of zest from a navel orange.

Warm 1/2 cup of whole milk in a small saucepan to around 110°F.

Pour the warm milk into a small bowl; add a pinch of sugar and stir to dissolve.

Sprinkle in 1 tablespoon of active dry yeast; stir again and cover to proof for 10 minutes.

In a medium bowl, combine 3 3/4 cups of unbleached all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of nutmeg; whisk to combine.

Transfer the dry mix to the bowl of a stand mixer fitted with a hook attachment.

In a small bowl, whisk together the 3 eggs, 1 teaspoon of pure vanilla extract, and the teaspoon of orange zest.

With the stand mixer running on low speed, add the egg mixture and then the proofed yeast; mix for about 3 minutes until the dough comes together.

Gradually add the butter into the bowl while the mixer is running on low speed; then increase to moderate speed and let it run for 10 minutes until a ball of dough forms.

Rub a bit of vegetable oil in a medium bowl, place the dough in it, cover, and refrigerate overnight.

The next day, bring the dough out of the fridge and let it come to room temperature for an hour.

Preheat the oven to 350°F.

Spread 1 cup of hazelnuts on a parchment-lined baking tray and roast for 10 minutes; then transfer to a dish towel-lined bowl and let steam for 10 minutes before rubbing to remove skins.

Roughly chop half of the hazelnuts and finely chop the other half.

Grease two 9 by 5 inch loaf pans with vegetable oil and line them with strips of parchment.

Divide the dough into two equal portions and roll out the first portion into a 9 by 16 inch rectangle on a floured surface.

Spread 375 grams of chocolate hazelnut spread evenly over the dough using an offset spatula.

Sprinkle half of 1 cup of mini semi-sweet chocolate chips and some of both the roughly and finely chopped hazelnuts over the spread.

Roll the dough tightly from the long edge to form a log; cut the log down the middle and braid the two halves together, pinching the ends to seal.

Transfer the braided dough into the greased loaf pan; cover with wrap and let rise in a warm place for 1.5 hours.

Bake the babkas in the preheated oven for 40 minutes.

While the babkas are baking, make a glaze by dissolving 1/2 cup of granulated sugar in 1/2 cup of water in a small saucepan; bring to a boil and then remove from heat.

Check the babkas at the 40 minute mark; if a tester goes in without tension, they are done.

Brush the baked babkas with the sweet glaze immediately after removing from the oven; let them cool until warm before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level: