Polish Chocolate Hazelnut Babka

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, warmed 1/2 cup (120ml) whole milk, warmed
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (85g) chocolate hazelnut spread 1/2 cup (85g) chocolate hazelnut spread
• 1/2 cup (60g) chopped toasted hazelnuts 1/2 cup (60g) chopped toasted hazelnuts
• 1/4 cup (50g) granulated sugar, for sprinkling 1/4 cup (50g) granulated sugar, for sprinkling
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 42g, 15g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and roll it out into a rectangle shape.
7. 7.
   Spread the chocolate hazelnut spread evenly over the dough, leaving a small border around the edges.
8. 8.
   Sprinkle the chopped toasted hazelnuts over the chocolate spread.
9. 9.
   Starting from one of the longer sides, tightly roll up the dough into a log.
10. 10.
    Carefully transfer the rolled dough into a greased loaf pan.
11. 11.
    Cover the pan with a kitchen towel and let it rise for another 30 minutes.
12. 12.
    Preheat the oven to 350°F (180°C).
13. 13.
    Sprinkle the top of the babka with granulated sugar.
14. 14.
    Bake for 30-35 minutes, or until the babka is golden brown and cooked through.
15. 15.
    Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
16. 16.
    Optional: Dust the babka with powdered sugar before serving.

Treat your ingredients with care...

• Chocolate Hazelnut Spread — Use a high-quality spread for the best flavor. If desired, you can substitute with a different chocolate spread or Nutella.
• Toasted Hazelnuts — To toast the hazelnuts, spread them on a baking sheet and bake in a preheated oven at 350°F (180°C) for about 10 minutes, or until fragrant. Allow them to cool before chopping.

Tips & Tricks

• For an extra touch of sweetness, drizzle the cooled babka with a simple glaze made from powdered sugar and milk.
• If you prefer a stronger hazelnut flavor, you can add a teaspoon of hazelnut extract to the dough.
• Serve the babka warm or at room temperature for the best texture and flavor.
• Leftover babka can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• This babka is perfect for special occasions or as a delightful treat with a cup of coffee or tea.

Serving advice

Slice the babka into thick slices and serve on a platter. Dust with powdered sugar for an elegant touch. Enjoy it as a breakfast treat, dessert, or a sweet snack.

Presentation advice

To enhance the presentation, you can place a few whole toasted hazelnuts on top of the babka before baking. This adds a beautiful visual element and hints at the delicious flavors inside.