Easy Chocolate Babka Bread Recipe With Hazelnuts and Rum

This easy chocolate babka bread recipe features a filling mixture with cocoa, hazelnuts, and rum. It’s a sweet bread that you can serve as a dessert. Babka is sometimes called the King of the Jewish breads, and for good reason. The sweet indulgence is a great recipe for celebrating the end of Passover. You can bake my version either in the oven or the bread machine. Its rise (haha! get it!) in popularity marks its transition from a holiday exclusive to year-round in bakeries worldwide.

What I Love About This Beautiful Chocolate Babka Bread Recipe

You might not be Jewish, but that doesn’t mean you can’t bake and enjoy a good babka. And feel free to experiment! I did not make the glaze on mine, but I included one so that you can make it more like a cinnamon bun rather than a dry bread. Either way is great.

Also, this recipe is good in either the oven or bread machine. I’ve made it both ways. Let the machine roll the dough, and let it rise. Don’t let it bake, though. Instead, remove from the bread machine, fill it with goodness, braid it, and then return it to the bread machine to rise again. Then, bake it. I like to set my bread machine for a timer (30 to 40 minutes to rise), then run the bake only cycle.

Kitchen Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Baking dish
• Baking paper
• Rolling pin
• Pastry brush
• Wire rack
• Saucepan

A Little Bit About Babka

I am not Jewish, but I feel a certain kinship because I am Korean. I feel we are united in spirit because of our shared tragedies during WWII. Food narratives, rich with history and emotion, often celebrate faith and resilience. That was such a beautiful story of faith and love. The time of Easter (for Christians) and Passover (for both Jewish and Christians) is for deep spiritual renewal. Just as our earth has been born again, so too are we. The Korean culture deeply connects with our food heritage, as well, since food scarcity was something used to suppress us during the Japanese dominion.

Babka is this awesome bread from Eastern European Jewish culture. Eating it after Passover is a way to celebrate getting back to the good stuff, like a high-five for making it through. It’s more than just eating; it’s about remembering hardships, celebrating coming through them, and the importance of keeping traditions alive.

Pairing Suggestions

Most sweet breads are enjoyed with a hot mug of tea or coffee, so I recommend:

• Moroccan Mint Green Tea Recipe
• Hazelnut Mocha Coffee Recipe
• The Decadent Brandy Alexander Recipe With Vanilla Ice Cream (if you want to go adult!)

FAQs

1. How do I keep babka fresh? To keep your chocolate babka tasting like it just came out of the oven, seal it up tight in an airtight container and leave it at room temperature. It’ll stay fresh for about 3 days. If you’re not going to eat it right away, wrap it carefully in plastic wrap and then in foil, and pop it into the freezer. It’ll keep well there for 2 to 3 months. When you’re ready to enjoy it, let it thaw out in the fridge and then bring it to room temperature to get that freshly-baked taste back.
2. Can I make this babka gluten-free? Sure, you can switch out the all-purpose flour for a gluten-free flour blend. Just make sure the blend is specifically for baking bread and includes a binder like xanthan gum. This is key for giving your gluten-free babka the right texture and ensuring it holds together just like the traditional version.
3. What about making it dairy-free? If you’re looking to make your babka without any dairy, replace the regular butter with a plant-based alternative and the milk with a non-dairy milk like almond, soy, or oat milk. Also, double-check that your chocolate and any other added ingredients don’t contain dairy. This way, you can enjoy a dairy-free babka without compromising on taste or texture.
4. Can I add different kinds of nuts to the filling? Sure, why not throw in some almonds, pistachios, or macadamias instead? These nuts bring their own unique crunch and flavor, kicking the whole chocolate babka experience up a notch. Just scatter them evenly throughout the filling to ensure every slice is dotted with nutty goodness, boosting both the taste and texture of your babka.
5. How do I tell if the babka’s done? A perfectly baked babka should have a rich golden-brown crust and sound somewhat hollow when you tap it. Using an instant-read thermometer is a foolproof way to check; it’s done when the center hits 190°F (88°C). This ensures your babka is baked through without being overdone.
6. Is over-kneading the dough a bad thing? Indeed, over-kneading the dough can lead to a babka that’s more brick than bread. You’re aiming for dough that’s smooth and elastic but still a bit tacky to the touch. If you overdo the kneading, the dough becomes tough, and your babka will end up dense and heavy, which is not what you want.
7. Can I make the dough ahead of time? Prepping the dough ahead of time is a great way to split the baking process across two days. Once you’ve kneaded it, let it rise until it doubles in size, then tuck it into the fridge overnight. This slows down the yeast activity but doesn’t stop it, giving you a head start on the next day’s baking.
8. What if my dough is super sticky? A sticky dough can be a bit of a nuisance, but it’s nothing a little extra flour can’t fix. Add it in small increments, though, because too much will dry out your babka. The dough should feel tacky but not like it’s permanently attached to your hands. This is crucial for achieving the right moisture level in your babka.
9. How do I get that shiny crust? For that bakery-style shiny crust on your babka, brush it with a simple syrup as soon as it comes out of the oven. The syrup not only adds a beautiful gloss but also a touch of sweetness that really makes the chocolate flavor pop.
10. Can the chocolate filling be made less sweet? If you prefer your chocolate filling on the less sweet side, you can certainly cut back on the sugar in the recipe or opt for a darker chocolate with a higher cocoa content. This will give your babka a richer, more intense chocolate flavor without overwhelming sweetness.
11. What’s the yeast deal—active dry vs. instant? Active dry yeast and instant yeast are both used to help your babka rise, but they work a bit differently. Active dry yeast needs to be dissolved in water before you add it to your mix, giving it a head start on activating. Instant yeast, on the other hand, can be mixed right in with your dry ingredients, no pre-dissolving required. If you’re swapping one for the other, just keep an eye on the measurements since they might not line up exactly.
12. How can I test if my yeast is still good? Not sure if your yeast is still in the game? Test it by dissolving a bit in warm water with a pinch of sugar. If it starts bubbling and foaming within 10 minutes, you’re good to go. No action? It might be time to grab a new packet. Active yeast is crucial for getting that beautiful rise in your babka.

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Yield: 8 servings

Chocolate Babka Bread With Hazelnuts and Rum

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Indulge in the rich, swirling layers of this Chocolate Babka Bread Recipe, a sweet testament to tradition and taste, perfect for savoring the joys of life post-Passover.

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 30 minutes

Total Time 1 hour 50 minutes

Ingredients

For the dough:

• 3 cups flour
• 2 tablespoons fresh yeast
• 2/3 cup fresh milk
• 2 eggs
• 1/2 cup sugar
• 2 tablespoons olive oil
• 3 tablespoons butter
• zest of 1/2 lime
• zest of 1/2 lemon
• zest of 1/2 orange
• 1 teaspoon vanilla extract
• 1 teaspoon rum
• 1/4 teaspoon salt

For the filling:

• 1 cup ground hazelnuts
• 1/2 cup cocoa
• 1/4 cup sugar
• 5.5 ounces cooking chocolate
• 6 tablespoons softened butter
• 1/4 cup fresh milk

For greasing the top:

• 1 egg yolk
• 1 tablespoon fresh milk

For the glaze syrup:

• 1/2 cup water
• 1/2 cup brown sugar
• 1 tablespoon butter

Instructions

1. Warm the milk slightly and dissolve the yeast and 1 tablespoon of sugar in it.
2. Sift the flour into a mixing bowl, add all other dough ingredients, including the milk and yeast mixture, and knead into a soft dough. Let it rise until doubled in size.
3. Combine all filling ingredients in a separate bowl and set aside.
4. Once the dough has risen, roll it out, spread the filling evenly over it, roll it up, slice it in half lengthwise, and twist into a braid. Place in a greased and floured baking dish for a second rise.
5. After the dough has risen again, brush the top with a mixture of egg yolk and milk.
6. Bake in a preheated oven at 350°F (180°C) for about 50 minutes, covering with foil if necessary to prevent burning.

For the Glaze

1. Boil water, brown sugar, and butter together until the sugar dissolves.
2. Brush the baked babka with the syrup immediately after removing from the oven.
3. Allow cooling slightly before removing from the pan, then let it cool completely on a wire rack.

Notes

This chocolate babka bread recipe brings a sweet twist to your table, perfect for any occasion that calls for a special homemade touch.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 722Total Fat 37gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 19gCholesterol 115mgSodium 235mgCarbohydrates 87gFiber 5gSugar 43gProtein 13g

Nutrition automatically generated.

The Final: Easy Chocolate Babka Bread Recipe With Hazelnuts and Rum