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!
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.
Add all the dry ingredients to bowl of stand mixer fitted with dough hook attachment. Mix until well combined.
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.
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.
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.
Create little dough balls and roll each one into a rectangular shape. Spread chocolate filling onto each rectangle. Roll into a little long neatly.
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.
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!
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
Frequently asked questions
It is actually a yeasted cake that can be filled with sweet or savory spreads.
Served best hot and will only last 24 hours at room temperature in an airtight container.
Nutella hazelnut babka buns
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
Recipes to enjoy!
- Homemade cinnamon rolls with fresh apple filling
- Homemade puff pastry raspberry turnovers
- Yummy butterscotch banana muffins
- Snickerdoodle muffins without cream of tartar
Fun fact of the day!
The average person laughs 15-20 times per day!
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