Chocolate Hazelnut Babka Braided Brioche Loaf Step-by-step instructions

Before you start

Before starting, ensure the brioche dough is at room temperature for easier rolling. Grease a 9x5-inch loaf pan with butter or nonstick spray. Grate the dark hazelnut chocolate block using a box grater and set aside.

Have the chopped hazelnuts and simple syrup ready. If making the dough from scratch, prepare it ahead of time and allow it to complete its first rise before shaping.

Instructions

Shaping and Filling

1. 1Prepare the Dough and Chocolate
   On a lightly floured surface, roll the brioche dough into a rectangle about 1/4 inch thick. Grate the dark hazelnut chocolate block on a box grater into a bowl to make fine curls. Spread the chocolate curls evenly over the dough, leaving a small border at the edges. Roll the dough tightly into a log, starting from one long side, and pinch the seam to seal.
   Look for The log is tight and the chocolate curls are evenly distributed inside.
   Tip If the dough is too sticky, chill it for 10 minutes before rolling.
2. 2Slice and Braid the Log
   Using a sharp knife, slice the log in half lengthwise to expose the chocolate layers. Turn the two halves so the cut sides face up, then gently twist them together to form a braid. Transfer the braid to a greased 9x5-inch loaf pan, tucking the ends underneath.
   Look for The braid has visible swirls of chocolate and dough.
   Tip Work gently to keep the chocolate inside the dough.

After rolling and grating, the dough is a neat rectangle with an even layer of chocolate curls. The log is tight and the braid has distinct swirls.

The loaf pan is filled with the braided dough, and the topping is scattered evenly. The dough feels springy and slightly puffy before rising.

Rising and Baking

3. 3Add Topping and Let Rise
   Scatter the chopped hazelnuts and any remaining chocolate curls over the top of the braided dough. Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place until puffy and nearly doubled in size, about 1 1/2 to 2 hours.
   Look for The dough has risen and the topping is nestled into the surface.
   Tip A warm oven with the light on is a good spot for rising.
4. 4Bake the Babka
   Heat the oven to 350°F (175°C). Bake the babka for 35 to 40 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C) in the center. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
   Look for The babka is golden brown and sounds hollow when tapped.
   Safe temperature 190°F (88°C) internal temperature (egg dishes)
   Tip Check for doneness with an instant-read thermometer.

The dough has risen to nearly double its size, and the topping has settled into the surface. The oven is preheated, and the babka bakes until golden brown. The kitchen smells of toasted hazelnuts and chocolate. The loaf is firm to the touch and sounds hollow when tapped.

Glazing and Serving

5. 5Brush with Syrup and Cool
   Remove the babka from the oven and immediately brush the top with simple syrup. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
   Look for The syrup gives the top a glossy shine.
   Tip Brushing while warm helps the syrup soak in.
6. 6Slice and Serve
   Slice the babka with a serrated knife into thick pieces. Serve warm or at room temperature, revealing the swirled interior with melted chocolate and crunchy nuts.
   Look for The interior shows distinct swirls of chocolate and dough.
   Tip Warm slices slightly before serving for the best texture.

The hot babka is brushed with simple syrup, giving it a glossy sheen. After cooling slightly, the loaf is removed from the pan and transferred to a rack. Slicing reveals a beautiful swirl of chocolate and dough, with melted chocolate and crunchy nuts visible in every piece.

Common mistakes

One common mistake is rolling the dough too thick, which prevents the chocolate from spreading evenly. Another is overfilling the dough, causing the chocolate to leak out during baking.

Be sure to pinch the seams well to seal the filling inside. Also, avoid over-proofing the dough, as it can become too airy and collapse in the oven. If the babka browns too fast, tent with foil to prevent burning.

How to tell it’s done

The babka is done when the top is deep golden brown and the internal temperature reaches 190°F (88°C) in the center. Insert an instant-read thermometer into the thickest part of the loaf to check.

The babka should sound hollow when tapped on the bottom. If the top browns too quickly, cover loosely with foil during the last 10 minutes of baking. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.

• Egg dishes: 160°F (71°C) in the thickest part