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Chocolate Hazelnut Babka Buns

A close-up of a freshly baked Chocolate Hazelnut Babka Bun swirled with chocolate filling and drizzled with white icing.
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A detailed recipe for making individual, swirled pastries using a rich, sweet dough filled with chocolate-hazelnut spread.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, softened and cut into pieces
  • 1 cup chocolate-hazelnut spread (like Nutella)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5-10 minutes until foamy.
  2. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, flour, and salt. Add the yeast mixture and eggs. Mix on low speed until a shaggy dough forms.
  3. Knead the dough: Increase speed to medium-low and knead for 5 minutes. Add the softened butter, one piece at a time, mixing until fully incorporated after each addition. Continue kneading for another 5-7 minutes until the dough is smooth and elastic.
  4. First proof: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Prepare the filling: While the dough proofs, mix the chocolate-hazelnut spread in a small bowl until slightly smoother.
  6. Shape the dough: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches.
  7. Spread the filling: Spread the chocolate-hazelnut filling evenly over the dough, leaving a 1-inch border on one long edge bare.
  8. Roll and cut: Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam closed.
  9. Slice the log: Using a sharp knife or unflavored dental floss, slice the log in half lengthwise, exposing the layers of filling.
  10. Twist and shape: Gently twist the two halves around each other, keeping the cut sides facing up. Then, cut the twisted rope into 12 equal pieces (about 1.5 inches wide).
  11. Form the buns: Place each piece cut-side up into the cups of a greased 12-cup muffin tin. Gently press down slightly.
  12. Second proof: Cover the muffin tin loosely and let the buns proof for 45-60 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of proofing.
  13. Bake: Bake for 20-25 minutes, or until golden brown and cooked through.
  14. Glaze: While the buns cool slightly, whisk together the powdered sugar and 2 tablespoons of milk to create a thin glaze. Drizzle over the warm buns.

Notes

  • For easier slicing of the dough log, chill it in the freezer for 10 minutes before cutting.
  • Use high-quality chocolate-hazelnut spread for the best flavor in the filling.
  • If the dough feels sticky during rolling, add a small amount of flour, but avoid adding too much to keep the dough soft.

Nutrition

Find it online: https://sundayflavor.com/chocolate-hazelnut-babka-buns-recipe/