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    Home » Recipes

    Delicious chocolate hazelnut babka buns

    November 19, 2022 by Carrie Leave a Comment

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    Delicious chocolate hazelnut babka buns.....need I say more? Babka originated in the Jewish communities, but is making it's rise here in the states. I have been seeing them all over and now finally took my chance at one. And I am sure glad I did! It just seemed to be the perfect recipe for the start of winter here in Wisconsin!

    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.

    This chewy brioche twisty bun is filled with a chocolatey hazelnut spread and then topped with additional toasted hazelnuts. It can either be made into a bread or buns. Best served right out of the oven but will last 24 hours at room temperature, if they stay around that long!

    Make these buns for Christmas or Hanukkah. My three kiddos are obsessed with anything chocolate and will eat Nutella straight out of the jar, so when they found out I am making these for Christmas morning, they will lose their marbles!

    Other hazelnut spread recipes of mine are Nutella swirl bread, Ferrero Rocher cupcakes, and Ferrero Rocher cookies.

    Why you will love these buns!

    • Soft and pillowy texture
    • Rich in that hazelnut flavor
    • Easy to make and not time consuming
    • Kids will love them

    Ingredients

    • Bread flour
    • Milk
    • Unsalted butter
    • Granulated sugar
    • Orange
    • Hazelnut spread
    • Hazelnuts
    • Dark chocolate
    • Instant yeast

    Step by step instruction

    Making the buns

    Place milk and butter into microwavable bow and heat until butter is melted. Add in egg and whisk until combined. Set aside.

    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Butter and milk
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Butter and milk melted
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Egg added
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Egg whisked in

    Add all the dry ingredients to bowl of stand mixer fitted with dough hook attachment. Mix until well combined.

    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Dry ingredients
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Dry ingredients mixed together

    Add wet ingredients to dry ingredients and mix on medium low speed. Once ball is formed, continue mixing for 10-15 minutes.

    Cover with plastic wrap and allow to rest in warm area for an hour to double in size.

    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Dry ingredients added to wet ingredients
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Dough will be sticky to start
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Dough after 10-15 minutes of mixing
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Dough that has doubled in size

    Chocolate hazelnut filling

    Toast chopped hazelnuts and set aside.

    Add all the ingredients to a microwavable bowl and melt at 30 second increments until smooth.

    Add in hazelnuts to chocolate spread and mix until well combined.

    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Filling ingredients
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Filling ingredients melted

    Assembly of the buns

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

    Remove risen dough and place on lightly floured surface. Knead for about 30 seconds until a smooth ball of dough has formed. Split dough into 12 equal sized pieces.

    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Dough ball ready to cut and roll
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.
    Dough pieces being split up

    Create little dough balls and roll each one into a rectangular shape. Spread chocolate filling onto each rectangle. Roll into a little long neatly.

    Individual dough ball
    Rolled out into semi rectangle
    Filling spread onto dough
    Rolling up dough
    Log shape

    With a knife, cut down the middle leaving 1 inch of the top of the roll uncut.

    Twirl the two pieces around each other and tie in knot.

    cut out leaving inch on one end
    start twisting
    Continue twisting
    Up to 3 twists
    Tie in knot at end and wrap around top of bun

    Place each bun onto oiled baking sheet and then cover with plastic wrap and let rise for an additional 45 minutes. After rising, brush with beaten egg. Bake for 20 minutes. Cool slightly and then serve and enjoy!

    Place buns on prepared baking sheet and rest for additional 45 minutes
    Spread egg wash on top and bake

    Substitutions and variations

    • If you are unable to use bread flour you can substitute with all-purpose flour
    • Substitute with a fruit spread or add different types of nuts
    • Use a 9x5 loaf pan and make into a bread
    • Add different spices to the spread to enhance flavor
    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.

    Frequently asked questions

    Is babka a bread or a cake?

    It is actually a yeasted cake that can be filled with sweet or savory spreads.

    Is babka served hot or cold?

    Served best hot and will only last 24 hours at room temperature in an airtight container.

    A soft pillowy chocolatey bun filled with Nutella and hazelnuts.

    Nutella hazelnut babka buns

    Carrie
    These sweet pillowy and twisty buns are filled with a rich chocolatey hazelnut spread and topped with toasted chopped hazelnuts.
    Print Recipe Pin Recipe
    Prep Time 2 hrs
    Cook Time 20 mins
    Total Time 2 hrs 20 mins
    Course Breakfast, Dessert
    Cuisine Jewish
    Servings 12 buns
    Calories 310 kcal

    Equipment

    • 1 standmixer dough hook attachment
    • 2 Baking sheets
    • Parchment paper
    • 1 Whisk
    • 1 spatula
    • Measuring cups and spoons
    • mixing bowl

    Ingredients
      

    Buns

    • 3⅓ cups bread flour
    • 1¼ cups 2% milk
    • 1 large egg
    • 2 tablespoon granulated sugar
    • 1 teaspoon salt
    • 1 7g instant dry yeast

    Chocolate hazelnut filling

    • ½ cup chocolate hazelnut spread
    • ¼ cup unsalted butter
    • ¼ cup dark chocolate
    • 1 tablespoon granulated sugar
    • ⅛ teaspoon salt
    • ½ cup hazelnuts chopped and toasted

    Instructions
     

    For the buns

    • In a large microwavable bowl, add the unsalted butter and milk and heat for 90 seconds or until butter is melted. Add in the egg and whisk until combined. Set aside.
    • In a bowl of a stand mixer fitted with a dough hook attachment, add in the bread flour, salt, sugar, and yeast. Mix on low until just combined.
    • Add the butter/milk mixture to the dry ingredients in the bowl and mix on medium low speed. Once a ball of dough forms, continue mixing for 10-15 more minutes.
    • Cover bowl with plastic wrap and place in warm setting for an hour to double in size.

    Chocolate hazelnut filling

    • Toast chopped hazelnuts in pan on stove just until they are slightly brown and you smell an aroma. Set aside to cool.
    • In a microwavable bowl, add filling ingredients and mix for 30 second increments until all melted and smooth. Add in toasted hazelnuts.

    Assembly of the buns

    • Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside.
    • Once the dough has doubled in size, take out and place on a lightly floured surface. Knead for 30 seconds or until you have a smooth ball of dough. With a knife, split dough into 12 equal sized pieces.
    • Create little dough balls with your hands. Then, with a rolling pin roll into small rectangles. Add about 1 tablespoon of filling to each rectangle and then roll into a log neatly.
    • Using a knife, cut down the center of each log leaving about 1 inch of the top of the roll uncut. Twirl the two pieces around each other and tie in a knot.
    • Once they are all tied into knots, place on prepared baking sheet. Cover with plastic wrap and let rest for additional 45 minutes to rise. Once they have had the second rising, brush tops with beaten egg. Place in oven and bake for 20 minutes. Cool, serve and enjoy!

    Notes

    • Best eaten right away, store in airtight container for 1 days at room temperature. 

    Nutrition

    Serving: 12bunsCalories: 310kcalCarbohydrates: 40gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 28mgSodium: 243mgPotassium: 188mgFiber: 2gSugar: 12gVitamin A: 171IUVitamin C: 1mgCalcium: 61mgIron: 2mg
    Keyword Babka, jewish sweet bread, hazelnut spread
    Tried this recipe?Let us know how it was!

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    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

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