Chocolate Hazelnut Babka

Loaf of Chocolate Hazelnut Babka with Chocolate Hazelnut Drizzle
Indulge in the ultimate sweet treat with our Chocolate Hazelnut Babka made with our delicious CHOCOLATE HAZELNUT Dessert Butter. Each layer of this delectable babka is a symphony of flavors and textures. The soft, buttery dough with ribbons of velvety chocolate hazelnut filling, creating a decadent spiral. With every mouthful, you'll experience the perfect balance of sweet, nutty, and chocolaty goodness. 


  • 1 envelope active dry yeast
  • ¾ cup whole milk, heated between 105° and 110°F
  • 4 tbsp. granulated sugar
  • 3 ¾ cups all-purpose flour
  • 1 tsp. salt
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 stick (8 tbsp.) unsalted butter, room temperature
  • 1 jar Spread The Love CHOCOLATE HAZELNUT Dessert Butter


  • Step 1 -
    In a small bowl, whisk together the yeast, milk and 2 Tbsp. sugar. Allow to rest for 10-15 minutes, or until the mixture is foamy.
  • Step 2 -
    In the bowl of a stand mixer fitted with the dough hook, combine flour, 2 Tbsp. sugar and salt and mix just until combined.
  • Step 3 -
    Add in the eggs, vanilla and yeast mixture and mix on low until the dough begins to come together. Increase the speed to medium, mixing for another 10 minutes, or until the dough is soft and smooth.
  • Step 4 -
    With the mixer speed on low, begin to add the softened butter in small pieces, waiting until it is fully incorporated before adding the next piece. Once all the butter has been mixed in, increase the speed to medium once more, and mix until smooth.
  • Step 5 -
    Transfer the dough to a greased bowl and cover with a towel or plastic wrap. Store in a warm place until the dough doubles in size, about 2 hours.
  • Step 6 -
    Once the dough has risen, line 2 loaf pans with parchment paper, lightly grease and set aside.
  • Step 7 -
    Lightly flour a clean surface, then roll out the dough to a rectangle approximately 16”x20”. Spread the CHOCOLATE HAZELNUT Dessert Butter in an even layer over the surface of the dough, leaving about ½ inch border around the edges.
  • Step 8 -
    Beginning with the long side, gently roll the dough into a tight spiral. Transfer to a large baking sheet, then chill in the fridge for at least 1 hour.
  • Step 9 -
    Remove the dough from the fridge and measure the length of the dough roll, then slice in half to make 2 rolls.
  • Step 10 -
    Slice one of the rolls in half lengthwise, positioning both pieces side by side with the Dessert Butter side facing up. 
  • Step 11 -
    Gently pinch the tops of the slices together, then cross the left side over the right, followed by the right side over the left to form a twist. Repeat until you reach the end of the roll, then transfer to a loaf pan and gently tuck in the ends. Repeat with the 2nd roll.
  • Step 12 -
    Cover the pans with plastic wrap or a towel, and allow to rise for another hour in a warm place. Alternatively, place in the fridge to rise overnight.
  • Step 13 -
    Once ready to bake, preheat oven to 350°F. Brush the loaves with egg wash, then bake for 40-45 minutes.
  • Step 14 -
    Allow to cool completely, then cut into slices and spread with an extra scoop of Dessert Butter!
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