Chocolate Hazelnut Babka Braided Brioche Loaf Tips, FAQ & printable recipe

Tips for success

For the neatest slices, use a serrated knife and saw gently without pressing down. If the babka is too soft, chill it for 15 minutes before slicing.

To warm individual slices, place them in a toaster oven or microwave for a few seconds. The babka is best enjoyed the same day, but it can be stored in an airtight container for up to 3 days.

When grating the chocolate, use a coarse grater to create curls that will melt nicely. If the chocolate starts to soften, chill it briefly.

You can also add a pinch of sea salt to the topping to enhance the chocolate flavor. For extra richness, spread a thin layer of chocolate hazelnut spread over the dough before adding the grated chocolate.

Variations

• Orange Chocolate: Add the zest of one orange to the dough before rolling, and brush the finished babka with an orange-scented syrup for a citrusy twist.
• Almond Crunch: Replace the chopped hazelnuts with sliced almonds and add a teaspoon of almond extract to the simple syrup for a nutty aroma.
• Cinnamon Swirl: Mix 1 tablespoon of ground cinnamon with the grated chocolate before spreading. This adds a warm spice note that complements the chocolate.
• Salted Caramel: Drizzle the baked babka with homemade salted caramel sauce and sprinkle with flaky sea salt for an indulgent upgrade.

Storage and make-ahead

Fridge

Store in the refrigerator in an airtight container for up to 5 days. Bring to room temperature or reheat before serving for best texture.

Freezer

Wrap the cooled babka tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat in a 300°F (150°C) oven for 10-15 minutes.

Reheat

Reheat slices in a toaster or microwave for 15-20 seconds. For a whole loaf, wrap in foil and warm in a 300°F (150°C) oven for 10-15 minutes.

Store the babka in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly in plastic wrap and refrigerate for up to 5 days.

The syrup helps maintain moisture, but the top may become slightly sticky. Reheat slices in a toaster or microwave before serving.

The babka can be made ahead and stored in the refrigerator for up to 2 days before serving. To reheat, wrap the loaf in foil and warm in a 300°F (150°C) oven for 10-15 minutes. You can also prepare the dough and filling the night before, then assemble and bake the next morning.

Serving ideas

Serve the babka warm or at room temperature as a breakfast treat or dessert. It pairs beautifully with coffee, tea, or a glass of milk. For a special brunch, offer it alongside fresh fruit and yogurt.

The sweet, chocolatey flavor is satisfying on its own, but a dollop of whipped cream or a scoop of vanilla ice cream can be a delightful addition.

When serving, cut thick slices to show off the swirl. The babka is best enjoyed fresh, but it also makes a great gift. Wrap it in parchment paper and tie with a ribbon for a thoughtful homemade present. Leftover slices can be used to make French toast or bread pudding for a delicious twist.

Frequently asked questions

Recipe card

Chocolate Hazelnut Babka Braided Brioche Loaf

Prep 45 minCook 40 minRest 2 hTotal 3 h 25 minServes 10

Ingredients

• 1 lb store-bought or homemade brioche dough
• 8 oz dark hazelnut chocolate block
• 1/2 cup chopped hazelnuts
• 1/4 cup simple syrup

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

50 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.