Description

A rich, twisted brioche-style loaf filled with dark chocolate and roasted hazelnuts, finished with a glossy caramelized sugar syrup for a shiny, crunchy finish.

Ingredients

Scale

4 cups (500g) all-purpose flour
2 packets (2 teaspoons) active dry yeast
1 cup (240ml) whole milk, warm
1/2 cup (100g) granulated sugar
3 large eggs, room temperature
1/2 cup (113g) unsalted butter, softened
1 teaspoon salt
1 1/2 cups (250g) dark chocolate chips or chopped bars
1 cup (100g) roasted hazelnuts, finely chopped
2 tablespoons (25g) granulated sugar
2 tablespoons (15g) unsweetened cocoa powder
2 tablespoons (30g) unsalted butter, softened
1/2 cup (120ml) water
1/2 cup (100g) granulated sugar
2 tablespoons (30ml) light corn syrup
1 teaspoon vanilla extract

Instructions

Activate the yeast: In a stand mixer bowl, combine warm milk, 1/2 cup sugar, and yeast. Let sit for 5-10 minutes until foamy.
Make the dough: Add eggs, softened butter, salt, and 3 cups of flour to the yeast mixture. Mix on low. Gradually add remaining flour until dough pulls away from sides. Knead on medium-low for 5-7 minutes until smooth and elastic.
First rise: Transfer dough to an oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
Prepare filling: While dough rises, mix chopped hazelnuts, cocoa powder, 2 tablespoons sugar, and 2 tablespoons softened butter into a crumbly paste. Chop chocolate into small chunks.
Roll and fill: Punch down dough and divide in half. Roll one half into a 12×18 inch rectangle. Spread hazelnut mixture evenly, leaving a border. Sprinkle with chocolate chunks.
Twist the loaves: Roll dough tightly into a log and pinch seam. Cut log lengthwise down the center (not all the way through). Twist strands away from you, then twist the two strands together. Tuck ends under and place in a greased 9×5 inch loaf pan. Repeat with second half.
Second rise: Cover loaves and let rise for 30-45 minutes until puffy and touching the top of the pan. Preheat oven to 350°F (175°C) during the last 15 minutes.
Bake: Bake for 35-40 minutes until golden brown and a skewer comes out clean. Tent with foil if browning too fast.
Make syrup: While baking, combine water, 1/2 cup sugar, and corn syrup in a saucepan. Boil for 2-3 minutes until slightly thickened. Remove from heat and stir in vanilla.
Apply syrup: Immediately brush hot syrup over the hot babka as it comes out of the oven. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure yeast is fresh and milk is warm but not hot to avoid killing the yeast. Do not roll dough too thin to prevent filling leakage. Apply syrup while both babka and syrup are hot for the best glossy finish. Can be frozen for up to 3 months.

Prep Time: 45 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: Eastern European

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22
Sodium: 180
Fat: 14
Saturated Fat: 6
Carbohydrates: 42
Fiber: 2
Protein: 6

Keywords: babka, chocolate hazelnut, homemade bread, glossy syrup, weekend baking, brunch recipe, twisted bread