Chocolate Hazelnut Babka Braided Brioche Loaf

This chocolate hazelnut babka is a showstopper: a buttery brioche braided with rich dark chocolate and hazelnuts, then topped with crunchy nuts and a glossy syrup.

The braided shape creates beautiful swirls in every slice, and the combination of tender dough, melted chocolate, and toasted hazelnuts is irresistible. Perfect for a special breakfast, brunch, or dessert, this loaf is best served fresh from the oven.

Babka is a classic sweet bread that has become a favorite for its dramatic swirl and indulgent flavor. This version uses a soft brioche dough, filled with grated dark hazelnut chocolate that melts into ribbons as it bakes. The braided top is scattered with chopped hazelnuts and chocolate curls, then brushed with simple syrup for a beautiful shine.

The result is a tender, flaky loaf with a rich, chocolatey interior and a satisfying crunch. Whether you make the dough from scratch or use store-bought, this recipe guides you through each step to achieve a perfect babka every time.

Ingredients

Why this recipe works

The key to this babka's success is the brioche dough, which is enriched with butter and eggs, giving it a tender, flaky crumb. Rolling the dough thin and spreading the chocolate evenly ensures that every slice has a consistent swirl.

Braiding the dough not only looks impressive but also creates pockets where the chocolate can pool and caramelize, adding depth of flavor.

Grating the chocolate block into fine curls helps it melt quickly and evenly during baking, avoiding large chunks that can burn. The simple syrup brushed on the hot loaf adds moisture and a glossy finish, keeping the top soft and shiny. The chopped hazelnuts on top toast during baking, adding a nutty aroma and a pleasant crunch that contrasts with the soft bread.

Notes and substitutions

For the best flavor, choose a high-quality dark hazelnut chocolate block that contains 60% or more cocoa. If you prefer a milder taste, use milk chocolate, but note that it will be sweeter. The brioche dough can be homemade or store-bought; if using store-bought, let it come to room temperature before rolling to make it easier to handle.

A 9x5-inch loaf pan is ideal for this recipe. If you don't have one, you can use a similar sized pan or shape the babka free-form on a baking sheet.

The rising time can vary depending on the temperature of your kitchen; the dough should be puffy and nearly doubled in size. For a richer flavor, you can substitute the simple syrup with a sugar-water mixture flavored with vanilla or orange zest.

• dark hazelnut chocolate block: Use a dark chocolate bar and add 1/2 cup finely chopped toasted hazelnuts to the filling.
• store-bought brioche dough: Replace with a rich sweet dough made from flour, butter, eggs, and sugar.
• simple syrup: Mix 2 tablespoons sugar with 2 tablespoons water and microwave until dissolved.

Equipment

• Box grater
• Loaf pan (9x5-inch)
• Sharp knife
• Cutting board
• Pastry brush
• Cooling rack