Chocolate Hazelnut Babka Recipe

This Chocolate Hazelnut Babka Recipe turns soft, enriched dough and a rich chocolate hazelnut filling into a beautifully braided loaf with dark, glossy swirls in every slice.

For more festive dessert favourites, try our Eggnog Cheesecake, our Snowball Cookies and our Chocolate Yule Log.

What Makes This Chocolate Hazelnut Babka So Good

The magic is the contrast between the soft dough and the rich filling. The dough is tender and buttery, almost like brioche, while the chocolate hazelnut swirl stays dark, sweet and slightly crunchy. When the loaf is sliced, the marbled pattern looks as good as it tastes, which makes it perfect for sharing at a holiday table.

It is also a wonderfully rewarding bake. The braiding looks impressive but is simpler than it seems, and the smell of chocolate and toasted hazelnuts filling the kitchen is worth the wait alone. A sugar syrup brushed over the warm loaf gives it a glossy shine and keeps every slice moist for days.

The Key Ingredients

A short list of everyday baking ingredients builds the rich, bakery style flavour.

The Enriched Dough

Strong white flour, milk, egg and butter make a soft, rich dough that rises well and bakes into a tender crumb. A little sugar feeds the yeast and adds sweetness, while salt balances the flavour so the loaf never tastes flat.

The Chocolate Filling

Dark chocolate melted with butter makes a smooth, spreadable filling, sweetened just enough to balance the cocoa. Cocoa powder deepens the chocolate flavour, so the swirl stays dark and bold against the pale dough.

The Hazelnuts

Toasted hazelnuts add crunch and a warm, nutty flavour that pairs perfectly with chocolate. Chop them finely so they spread evenly and do not tear the dough when you roll and twist the loaf.

How to Make Chocolate Hazelnut Babka

The method is simple: make the dough, let it rise, spread the filling, roll and braid, then bake until golden.

• Make the dough: mix the flour, yeast, sugar and salt, then add the warm milk, egg and butter and knead for 8 to 10 minutes until smooth.
• Let it rise: cover the dough and leave it in a warm place for 1 hour until doubled in size.
• Make the filling: melt the chocolate with the butter, then stir in the cocoa, sugar and chopped hazelnuts until smooth.
• Roll and spread: roll the dough into a large rectangle and spread the filling evenly, leaving a small border around the edges.
• Roll and braid: roll the dough into a tight log, slice it in half lengthways, then twist the two halves together with the cut sides up.
• Bake until golden: place the braid in a lined loaf pan, rise for 30 minutes, then bake at 350 degrees F for 35 to 40 minutes.

Mistakes to Avoid

A Dough That Is Too Warm

Warm dough turns sticky and the filling melts out during shaping. Chill the dough for 30 minutes before rolling if your kitchen is warm, as a cool dough is far easier to roll, slice and braid neatly.

Too Much Filling

Overfilling the loaf makes the filling leak out in the oven and the braid fall apart. Spread a generous but even layer and leave a border around the edges, so the roll seals cleanly.

Underbaking the Centre

Babka is dense and can look done on top while the centre is still raw. Bake until the top is deep golden and a skewer inserted into the middle comes out clean, and cover the loaf loosely with foil if it browns too fast.

What to Serve with Chocolate Hazelnut Babka

This is a rich, sweet loaf, and it loves simple drinks and creamy sides:

• Hot coffee, for a classic bakery pairing
• A glass of cold milk, for a simple, comforting match
• Vanilla ice cream, for a warm slice with a cold scoop
• Whipped cream, for a light, festive finish

Make It Your Own

The recipe welcomes tweaks. Swap the hazelnuts for chopped pecans, walnuts or pistachios, or add a spoonful of orange zest to the filling for a bright, festive note. A pinch of cinnamon in the chocolate deepens the flavour, and a drizzle of extra melted chocolate over the cooled loaf makes it even more indulgent. For a nut free version, use chocolate chips and a little extra cocoa instead.

Make This Chocolate Hazelnut Babka Today

Soft, swirled and rich with chocolate, this is the loaf that makes an ordinary afternoon feel like a bakery visit. Mix the dough tonight and let the oven do the rest. Browse more of our Desserts recipes for more sweet favourites.