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Decadent Hazelnut Babka

A rich and decadent recipe that is perfect for sharing on Easter Sunday. Loaded with the goodness of hazelnuts and chocolate, this recipe sure looks complicated but is actually a breeze with a few of our tips and tricks!
Prep Time: 10 minutes
Cook Time: 30 minutes
Proofing Time: 1 hour
Total Time: 1 hour 40 minutes
Course: Baking, Dessert
Cuisine: American, French
Keyword: #Easter #Babka #Hazelnuts #Decadent
Calories: 3223kcal



Sugar Icing


Yeasted Dough

  • Heat the almond milk in a pot until it is lukewarm to the touch. Add the sugar to the milk and dissolve it. Add the active dry yeast to a coffee mug and add the warm milk and sugar to it.
  • Place this mug in a warm place to activate the dry yeast for about 10 minutes. The yeast will become bubbly inside the mug and this is an indication that the yeast has been activated.
  • In a large bowl, add the flour and the yeast mixture. Using the tips of your fingers, move the dough around and incorporate the milk into the flour slightly.
  • Add the Vegan Ghee and knead the dough for 5 to 6 minutes until it is smooth.
  • Cover the dough with a cloth and let it rise for 30 to 40 minutes.

Hazelnut Filling

  • In a medium pot, add the almond milk, dark brown sugar, cinnamon, and heat until the sugar is completely dissolved.
  • Add the Chocolate Hazelnut paste, chopped hazelnuts, and ground hazelnuts to the sugar mixture. Mix well to combine.
  • Transfer to a plate and cool it down.

Braiding the Babka

  • Divide the yeast dough into two and roll out each dough on a floured countertop to an oval shape.
  • Spread the filling over the surface of the dough in a thin layer.
  • Beginning at one of the long edges of the rectangle, start to tightly roll up the dough.
  • Using a sharp knife, slice the roll lengthwise. Slightly rotate the halves outwards so the layers are facing upwards.
  • Cross the two halves over each other to form a braid and pinch together the end of the rope into a circle. Repeat the process with the second portion of the dough.
  • Let the buns rise for about 30 minutes and brush with milk before baking.
  • Bake the Hazelnut Babkas in a 180°C oven for 30 minutes.


Serving: 40g | Calories: 3223kcal | Carbohydrates: 655g | Protein: 64g | Fat: 40g | Saturated Fat: 3g | Sodium: 578mg | Potassium: 756mg | Fiber: 23g | Sugar: 258g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 708mg | Iron: 27mg
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