Description
A soft and fluffy twisted babka filled with rich chocolate hazelnut spread, baked until golden and pillowy with beautiful swirls in every slice. Perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Scale
- 4 cups (480 g) all purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (180 ml) whole milk, warm
- 2 1/4 teaspoons (7 g) active dry yeast
- 2 large eggs
- 1 cup (300 g) chocolate hazelnut spread
- 1 teaspoon salt
Instructions
- In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy.
- In a large mixing bowl, combine flour, remaining sugar, and salt. Add eggs, softened butter, and the yeast mixture. Mix until a dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
- Roll the dough into a large rectangle. Spread chocolate hazelnut spread evenly over the surface.
- Roll tightly into a log. Slice lengthwise down the center and twist the two halves together with the cut sides facing up.
- Place the twisted dough into a greased 9×5 inch loaf pan. Let rise for 30 minutes.
- Bake at 350°F (175°C) for 35 to 40 minutes until golden brown and cooked through.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients for smoother dough.
- Chill the filled log for 15 minutes before slicing for cleaner swirls.
- If the top browns too quickly, loosely cover with foil during baking.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg