chocolate hazelnut babka
Babka is a rich, sweet, and beautifully twisted yeast cake that has captured the hearts of pastry lovers around the world. Originally from Eastern Europe, particularly Poland and Ukraine, this brioche-like bread was traditionally baked for festive occasions and family gatherings.
What makes Babka truly irresistible is its intricate swirls of filling—most often chocolate, cinnamon, or nut pastes—woven into soft, buttery layers. Its distinctive braided shape not only looks stunning but also ensures every bite is laced with flavor.
Today, Babka has evolved beyond its traditional form, inspiring modern bakers to experiment with creative fillings, glazes, and toppings. Whether enjoyed for breakfast, dessert, or an afternoon treat, Babka is more than just a pastry—it’s a celebration of culture, craftsmanship, and indulgence.
Babka Dough Recipe
Total dough weight: 500 g
Ingredients (Baker’s Percentages)
- All-purpose flour (13–15% protein): 115 g – 23%
- Flour: 115 g – 23%
- Sugar: 35 g – 7%
- Salt: 6 g – 1%
- Fresh yeast: 13 g – 2%
- Milk (2.5% fat): 46 g – 9%
- Whole eggs: 77 g – 16%
- Butter (82% fat): 93 g – 19%
Tip: Place all ingredients in the refrigerator the night before preparation.
Method
- Initial Mixing:
In the bowl of a stand mixer fitted with a dough hook, combine the sifted flour, sugar, salt, milk, eggs, and fresh yeast. Mix on low speed for 5 minutes until a rough dough forms. - Kneading:
Increase the speed and knead the dough for 12 to 15 minutes until it becomes smooth and elastic. The final dough temperature should be 24–25 °C (75–77 °F). - Incorporate Butter:
Cut the chilled butter into small cubes and gradually add it to the dough. Continue kneading until all the butter is fully incorporated. - Shape:
Transfer the dough onto a silicone mat or lightly floured surface. Shape it into a square using your hands. - Fermentation:
Cover the dough with cling film, ensuring it touches the surface to prevent skin formation. Place in the refrigerator for 12 hours to ferment slowly.
Chocolate–Hazelnut Spread
Total weight: 150 g
Ingredients (Equal Parts – 33% Each)
- Hazelnuts: 50 g
- Icing sugar: 50 g
- Dark chocolate (Valrhona Caraïbe 66%): 50 g
Method
- Toast the Hazelnuts:
Preheat a convection oven to 150 °C (302 °F). Spread the hazelnuts on a tray and toast for 15 minutes. Let them cool completely. - Make the Nut Paste:
Place the cooled hazelnuts and icing sugar in a food processor. Blend until the mixture becomes a smooth paste — this may take a few minutes depending on your processor’s power. - Melt the Chocolate:
Gently melt the dark chocolate to 45 °C (113 °F), either over a bain-marie or in short bursts in the microwave. - Combine:
Pour the melted chocolate into the hazelnut paste and blend again until fully combined and silky smooth. - Storage:
Transfer the spread to an airtight container and refrigerate. It will keep well for up to 7 days.
Arabic Gum Glaze
Total weight: 147 g
Ingredients (Baker’s Percentages)
- Water: 56 g – 38%
- Brown sugar: 56 g – 38%
- Glucose or corn syrup: 25 g – 17%
- Arabic gum: 10 g – 7%
Method
- Heat the Mixture:
In a small saucepan, combine the glucose (or corn syrup), water, brown sugar, and Arabic gum. Place over medium heat and stir continuously with a spatula until everything is fully dissolved. - Blend the Glaze:
Remove the pan from the heat and transfer the mixture to a measuring cup. Use a hand blender to process until smooth and homogeneous. - Strain and Cool:
Pass the glaze through a fine sieve into a clean bowl. Let it cool to room temperature. - Storage:
Cover with cling film directly touching the surface and keep at room temperature until ready to use.
Assembly & Glazing of the Babka
Ingredients for Assembly
- Stabilized babka dough (prepared and rested overnight)
- Chocolate–hazelnut spread: 40 g
- Arabic gum glaze: 30 g
- Butter (82% fat): for greasing the mold (approx. 10 g)
- Chopped hazelnuts: as needed
- Dark chocolate callets (Valrhona Caraïbe 66%): as needed
Method
- Warm the Filling:
Gently heat the chocolate–hazelnut spread to 35 °C (95 °F) so it becomes easy to spread. - Roll Out the Dough:
Take the chilled dough out of the fridge and roll it between two sheets of parchment paper into a rectangle approximately 3 mm thick and 30 cm wide. - Spread & Sprinkle:
Remove the top sheet of parchment. Using an offset spatula, spread the chocolate–hazelnut filling evenly across the dough. Sprinkle with chopped hazelnuts and dark chocolate callets. - Roll the Dough:
Starting from the long edge, carefully roll the dough into a tight log, peeling it gently away from the parchment paper. - Cut & Braid:
With a sharp knife, cut the roll lengthwise into two long halves. With the cut sides facing upward, twist the two strands together, starting from the center. Be gentle to avoid overstretching the dough. - Prepare the Mold:
Grease a loaf pan (size: 8 × 23 × 8 cm) with butter. Place the braided dough into the mold. - Proof:
Cover the dough loosely with cling film and proof in a warm place or proofer at 26 °C (79 °F) for 2.5 to 3 hours, until puffed. - Bake:
Preheat a convection oven to 155 °C (311 °F). Remove the cling film and bake for about 35 minutes, turning the pan halfway through (after 20 minutes) for even coloring. - Glaze While Hot:
Carefully unmold the baked babka and immediately brush it with Arabic gum glaze while still hot for a beautiful shine. - Cool & Serve:
Allow the babka to cool at room temperature. It is best served the same day, when the texture and flavor are at their peak.
Conclusion: The Beauty of Babka, Layer by Layer
There’s something undeniably captivating about Babka. From the moment you roll out the dough to the final brush of glossy Arabic gum glaze, this pastry embodies both technique and indulgence. Every layer tells a story: of warm hazelnuts, silky chocolate, and a dough so tender it practically melts on the tongue.
Baking Babka isn’t just about the result — it’s about the process. The overnight fermentation, the careful braiding, the rich filling — each step is an invitation to slow down and appreciate the craft of baking. Whether you’re making it for a holiday, a family gathering, or just to celebrate a quiet morning at home, this Babka promises both elegance and comfort.
So the next time you want to impress, surprise, or simply treat yourself — let Babka be your signature bake.
Questions & Answers: Your Babka, Perfected
Q: Can I make the dough ahead of time?
A: Yes! In fact, this recipe is designed for it. The dough is refrigerated overnight to develop flavor and structure, making it easier to work with and richer in taste.
Q: What if I don’t have Valrhona chocolate?
A: You can use any high-quality dark chocolate, ideally around 66–70% cocoa. The key is to choose a chocolate that melts smoothly and balances sweetness with a deep cocoa flavor.
Q: Can I swap the hazelnuts for another nut?
A: Absolutely. Almonds, pecans, or even pistachios work wonderfully. Just toast them and chop coarsely before adding them to the filling.
Q: How do I know when my Babka is fully baked?
A: Look for a deep golden color and a slightly firm top. You can also insert a skewer in the center — it should come out clean or with just a few moist crumbs.
Q: Can I freeze Babka?
A: Yes, once baked and completely cooled, wrap it tightly in cling film and freeze for up to one month. Thaw at room temperature and rewarm slightly before serving.
Q: What does the Arabic gum glaze add?
A: It gives the Babka a professional finish — a glossy sheen and a lightly tacky surface that enhances both look and texture, without overwhelming the flavor.Link to: [Your brioche recipe post or glossary of baking terms]Valrhona Caraïbe 66% – Official Page
👉 https://www.valrhona-chocolate.com/en/our-products/caraibe-66