These irresistible chocolate hazelnut babka buns are the ultimate weekend baking project! Imagine soft, rich, and fluffy dough beautifully twisted with layers of decadent dark chocolate and a satisfying crunch of hazelnuts – a truly delicious treat that promises to delight your entire family. Prepare for your home to be filled with the most heavenly aroma!

There’s nothing quite like the warmth and comfort of freshly baked goods, especially when they involve chocolate and nuts. This week, we’re diving into a recipe that has captivated hearts and taste buds for centuries: the Babka. But not just any babka – we’re crafting individual, perfectly portioned chocolate hazelnut babka buns. This recipe quickly became an obsession in my kitchen, a testament to its incredible taste and the sheer joy of creating these beautiful swirls of deliciousness.

Chocolate Hazelnut Babka Buns: A Delightful Weekend Bake

Babka holds a special place in my heart. Growing up in Poland, it was a traditional bake, cherished across Eastern Europe for its tender crumb and rich fillings. While many might consider babka a challenge, the truth is, it’s a wonderfully rewarding process. The effort invested in kneading the dough and layering the luscious filling pays off exponentially with every bite. Once you master making your own babka buns, you’ll find shop-bought versions simply don’t compare.

These individual babka buns offer all the classic babka flavor in a convenient, shareable format. They are perfect for a special breakfast, a delightful brunch centerpiece, or an indulgent afternoon treat with a cup of coffee or tea. The combination of airy, slightly sweet dough, dark chocolate, and crunchy hazelnuts creates a textural and flavor experience that is truly unforgettable.

Unveiling the Essential Ingredients for Your Babka Buns

The foundation of a great babka bun lies in its dough – a simple yet robust yeast-risen dough, identical to what you’d use for a traditional babka loaf. Quality ingredients are key to achieving that perfect soft, fluffy texture and rich flavor. Here’s what you’ll need to gather:

For the Enriched Dough:

• Strong White Bread Flour: This is crucial. Its higher gluten content provides the necessary elasticity and structure for a light, airy, and chewy babka. Don’t substitute with all-purpose flour if you want the best results.
• Caster Sugar: Adds a delicate sweetness to the dough, balancing the richness of the filling.
• Fast-Action Dried Yeast: Ensures a reliable rise. Always check the expiration date – old yeast might lead to flat babka!
• Salt: Essential for flavor balance and controlling yeast activity.
• Lemon Zest: A subtle but important addition. The citrus zest brightens the overall flavor profile, cutting through the richness of the chocolate.
• Egg: Enriches the dough, contributing to its tender texture and golden color.
• Unsalted Butter: Adds flavor, moisture, and tenderness.
• Milk: Provides liquid for the dough and helps activate the yeast. I prefer using oat milk for its subtle flavor and creamy texture, but any milk of your choice (dairy or non-dairy) will work.

For the Decadent Filling:

• Dark Chocolate (minimum 70% cocoa solids): The star of the filling. High-quality dark chocolate offers a deep, intense flavor that isn’t overly sweet, creating a beautiful contrast with the rich dough.
• Unsalted Butter: Helps create a smooth, spreadable chocolate filling.
• Icing Sugar (Confectioners’ Sugar): Sweetens the chocolate mixture to perfection.
• Cocoa Powder: Enhances the chocolate flavor and gives the filling a deeper color.
• Nuts (Optional, but highly recommended): Roughly chopped hazelnuts are my personal favorite, adding a wonderful crunch and nutty aroma. However, feel free to experiment with other nuts like pistachios, pecans, walnuts, or almonds. Each offers a unique texture and flavor dimension.
• Dairy-Free Alternatives: For a vegan or dairy-free version, simply substitute regular butter with a good quality vegan butter or spread, and use a plant-based milk like almond, soy, or oat milk. The results will be equally delightful!

Step-by-Step Guide: Crafting Your Chocolate Hazelnut Babka Buns

Making babka buns is an enjoyable process that can be broken down into manageable steps. Don’t be intimidated by the multiple stages; each one contributes to the magic of these delicious treats.

1. Preparing the Dough: The Heart of Your Babka

The dough is the most crucial element, and its preparation requires patience and a good knead. You have two primary methods:

• By Hand: This is a wonderful, meditative process that takes about 10-15 minutes of continuous kneading. You’ll feel the dough transform under your hands.
• Using a Stand Mixer: My preferred method for efficiency. A stand mixer fitted with a dough hook attachment will do the hard work for you in about 6-8 minutes.

Here’s how to start:

1. Combine your dry ingredients: In a large bowl, whisk together the strong white bread flour, caster sugar, fast-action dried yeast, salt, and finely grated lemon zest. This ensures even distribution of flavors and leavening agents.
2. Gently melt the butter and milk: In a small saucepan, combine the milk and butter. Heat over a low flame until the butter has completely melted and the mixture is warm, but not hot. It should be lukewarm to the touch – about 40-45°C (105-115°F). This temperature is ideal for activating the yeast without killing it. Set it aside to cool slightly if it’s too hot.
3. Integrate wet into dry: Add one medium egg to your flour mixture. With your stand mixer on a low speed (or gradually by hand), slowly pour in the lukewarm milk and butter mixture. Continue mixing until a shaggy dough forms, then increase the speed slightly and knead.

Achieving Perfect Dough Consistency: After 6-8 minutes in a stand mixer (or 10-15 minutes by hand), your dough should be smooth, elastic, and no longer sticky. It should pull away cleanly from the sides of the bowl or your hands. To test, perform a “windowpane test”: pull a small piece of dough and gently stretch it. If it stretches thin enough to be translucent without tearing, it’s ready.

First Rise (Proofing): Transfer the kneaded dough to a lightly oiled large bowl. Turn the dough once to coat it evenly with oil, then cover the bowl tightly with cling film (plastic wrap). Allow it to rise in a warm place for about an hour, or until it has visibly doubled in size. A warm, draft-free spot is ideal – near a sunny window, in a slightly warm (but turned off) oven, or a dedicated proofing drawer.

2. Preparing the Irresistible Chocolate Hazelnut Filling:

While your dough is rising, you can prepare the luscious chocolate filling. This filling needs to be thick enough to spread easily without being runny, so it stays perfectly encapsulated within the dough layers.

1. Melt chocolate and butter: In a small heatproof bowl, combine the dark chocolate and butter. Place the bowl over a pan of gently simmering water (a double boiler setup), ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and smooth.
2. Combine with dry ingredients: Remove the bowl from the heat. Stir in the icing sugar and cocoa powder until thoroughly combined and smooth.
3. Cool and Thicken: Set the filling aside at room temperature to cool and thicken slightly. It should reach a consistency that is easily spreadable, similar to a thick Nutella, but not completely solid. If it becomes too firm, gently warm it again for a few seconds.

3. Assembling and Shaping Your Babka Buns: The Art of the Twist

1. Roll the dough: Once your dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 60 x 40 cm (24 x 16 inches). Aim for an even thickness across the entire rectangle.
2. Spread the filling: Carefully spread the prepared chocolate hazelnut filling over half of the rolled-out dough rectangle. Ensure an even layer, leaving a small border around the edges of the half you are spreading on. If using, generously sprinkle the chopped hazelnuts over the chocolate filling.
3. Fold the dough: Fold the uncovered half of the dough over the chocolate-covered half. Gently press the edges together to seal the filling inside. You now have a chocolate-filled rectangle of dough.

Cutting and Twisting: This is where the babka’s signature look comes to life. Using a sharp knife or a pizza cutter, divide the dough rectangle into 12-15 strips, each about 2.5-3 cm (1-1.2 inches) thick. The exact number depends on your desired bun size.

Now, for the fun part: shaping the buns. Take each strip of dough and gently twist it a few times along its length. Once twisted, coil the strip around your fingers to form a bun or knot shape, tucking the end underneath to secure it. If you’re a visual learner, these videos are incredibly helpful: How to Twist Babka Buns Video 1 or How to Twist Babka Buns Video 2. Don’t worry if your first few aren’t perfect – they will still taste amazing!

4. Second Rise and Baking:

1. Second Proofing: Place the shaped babka buns on baking trays lined with parchment paper, leaving about 5 cm (2 inches) of space between each bun to allow for expansion. Loosely cover the trays with cling film or a clean kitchen towel and let them rise again in a warm spot for another 45 minutes to an hour. They should look visibly puffed up and soft.

Preheat and Bake: Preheat your oven to 190°C (170°C fan/375°F). Just before baking, gently brush the tops of the buns with an egg wash (one beaten egg mixed with a tablespoon of milk or water) or simply some milk. This will give them a beautiful golden-brown shine. Bake for approximately 20 minutes, or until they are deeply golden brown and cooked through. As they bake, your house will be filled with the most incredible, comforting aroma – it’s truly a sensory experience!

5. Finishing Touches (Optional Sugar Syrup):

While these babka buns are absolutely divine enjoyed plain and fresh from the oven, some recipes suggest coating them with a simple sugar syrup for an extra touch of sweetness and shine. To make the syrup, simply boil 75g caster sugar in 75 ml of water for a couple of minutes until the sugar dissolves and the syrup slightly thickens. Brush this warm glaze over the babka buns as soon as they come out of the oven. This step adds moisture and a delightful subtle crispness to the crust.

Key Tips for Babka Bun Perfection: Things to Remember

While the recipe for these chocolate hazelnut babka buns is straightforward, paying attention to a few details can elevate your baking experience and ensure fantastic results every time:

• Flour Quality Matters: Always opt for good quality strong white bread flour. Its higher protein content (gluten) is crucial for developing the elastic structure needed for light, fluffy babka dough that can beautifully hold its shape and layers.
• Yeast Vitality: Fresh, in-date yeast is paramount. Old or expired yeast is the most common reason for dough failing to rise. Store your yeast in an airtight container in the refrigerator or freezer to prolong its freshness.
• Dough Consistency is Key: The final kneaded dough should be smooth, supple, and elastic. It shouldn’t be overly sticky, nor should it be stiff and tough. It should be a joy to work with, stretching without tearing easily. The “windowpane test” (stretching a small piece until translucent) is a great indicator of sufficient kneading.
• Patience with Proofing: Dough rising takes time and can vary based on room temperature. Don’t rush the rising stages. Ensure your dough is in a warm, draft-free environment to encourage optimal yeast activity. A slow, steady rise often leads to better flavor and texture.
• Don’t Fear Imperfection: Babka buns, by their very nature, are rustic and charming. If your twists aren’t perfectly uniform or some buns look a little more “homemade” than others, don’t fret! They will still taste absolutely incredible, and the slight variations add to their homemade appeal.
• Filling Temperature: Ensure your chocolate hazelnut filling is spreadable but not warm or runny. A warm filling can melt the butter in the dough, making it greasy and harder to handle. If your kitchen is very warm, you might need to chill the filling for a few minutes to achieve the right consistency.
• Even Baking: Ovens can have hot spots. If baking multiple trays, rotate them halfway through the baking time to ensure all your buns bake evenly and achieve a uniform golden-brown crust.

Serving and Storage Suggestions

Chocolate hazelnut babka buns are undoubtedly at their absolute best when eaten fresh out of the oven, slightly warm, allowing the chocolate to be gooey and the dough to be incredibly soft. There’s nothing quite like that first bite!

However, if you happen to have any leftovers (which is a big “if”!), they can be stored in an airtight container at room temperature for up to 3 days. To revive their freshness, a quick warm-up in the microwave for 10-15 seconds or a few minutes in a moderate oven will bring them back to life. These buns also freeze beautifully. Once cooled, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature and warm gently before serving.

Whether you’re an experienced baker or new to yeast dough, these chocolate hazelnut babka buns are a rewarding journey. The process of creating them is as satisfying as enjoying them. Get ready to impress your family and friends with these delectable, homemade treats that taste of pure comfort and indulgence.

Thank you for exploring this wonderful recipe with me today! I genuinely hope you enjoy making and devouring these babka buns as much as I do. If you give them a try, I would absolutely love to hear about your experience. Feel free to leave a comment and rating below to share your thoughts, and don’t forget you can always follow my baking adventures on my Instagram, Facebook, and Pinterest channels!

📖 Recipe: Chocolate Hazelnut Babka Buns

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Rated 4.95 from 20 votes

Chocolate Hazelnut Babka Buns

Soft, fluffy, buttery babka dough filled with delicious dark chocolate and chopped hazelnuts, twisted into little knots. These homemade buns will make a great weekend baking project and will make your house smell heavenly!

Prep Time

2 hrs
30 mins

Cook Time

20 mins

Total Time

2 hrs
50 mins

Course:
Snack

Cuisine:
Vegetarian

Keyword:
babka buns, chocolate babka, chocolate buns

Servings:

15
buns

Calories:

Author:

Anna Wierzbinska (adapted from Olive magazine)

Ingredients

For the dough:

• 500
  g
  strong white bread flour
  (plus extra for dusting)
• 40
  g
  caster sugar
• 7
  g
  dried yeast
• 1
  teaspoon
  salt
• 1
  medium
  lemon
  (zest only)
• 275
  ml
  milk of choice
  (I’ve used oat milk)
• 75
  g
  unsalted butter or vegan spread
• 2
  medium
  eggs
  (1 beaten to glaze)

For the filling:

• 75
  g
  unsalted butter or vegan spread
• 75
  g
  dark chocolate
  (min 70% solids)
• 2
  tablespoon
  icing sugar
• 2
  tablespoon
  cocoa powder
• 75
  g
  roughly chopped hazelnuts
  (or any other nuts of choice)

Instructions

To make the dough:

1. Place flour, caster sugar, yeast, salt and lemon zest into a large bowl of a standing mixer fitted with the hook attachment and mix well (you can also do it all by hand). Place the milk and the butter into a small saucepan and heat gently until the butter has melted. Set this mixture aside until it is lukewarm. Add one egg and the milk mixture into the bowl with flour, and start mixing it on a low speed for about 6-8 minutes until it forms smooth and elastic dough. Transfer the dough into an oiled bowl, cover with cling film and allow it to rise for about an hour or until it has doubled in size.

To make the filling and shape the buns:

2. Put the butter and chocolate into a small heatproof bowl set over a pan of simmering water and heat until fully melted. Remove from the heat and add the icing sugar and cocoa powder and stir together. Set aside until it has thickened to a spreadable consistency.
3. Put the dough on a lightly floured surface and roll into a rectangle, about 40 x 60 cm. Spread the filling over half of the dough and sprinkle with chopped nuts. Fold the uncovered dough over the filling and gently press together. Using a pizza cutter or a very sharp knife, cut the dough into strips, about 2.5-3 cm thick. Twist each strip of the dough a few times, then, gripping one end between your thumb and forefingers, coil the dough around your fingers to form a bun shape, finishing by folding the end of the dough over and under (see recipe notes for how-to video).
4. Place each bun on a baking sheet lined with parchment paper, leaving about 5 cm space between each bun. Cover loosely with cling film and set aside until buns have risen and puffed up (about 45 min- 1 hour).
5. Heat the oven to 190C (170C fan). Brush each bun with egg wash (made from the second egg mentioned in ingredients) and bake for about 20 minutes or until golden brown. Enjoy!

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Notes

Watch this video to see how to twist the dough into a knot shape.

Did you make this?
Tell me how you like it! Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

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