There’s something irresistible about a Chocolate & Hazelnut Babka – soft, enriched dough swirled with rich chocolate and toasted hazelnuts. This loaf was baked at a Village Bakers Baking Masterclass, where patience, technique, and a little indulgence came together.

Perfect for tearing and sharing, it’s a bake that feels both comforting and impressive. Whether enjoyed warm from the oven or sliced with a cup of coffee, this babka is always a showstopper.

INGREDIENTS

METHOD

1. Add both the flours, salt and sugar in a large bowl and mix together. 
2. Add the butter and rub this into the mixture to create a breadcrumb texture. 
3. Weigh out the milk into a jug and warm in a microwave, till tepid (you can comfortably hold your finger in the warm milk). Add the yeast to the milk and mix (if too hot it will kill the yeast)
4. Add the milk, egg and orange zest to the flour mixture. 
5. Leave to rest for 10-15 mins 
6. Turn out onto a floured surface and knead the dough, to form a smooth dough consistency. 
7. Place back in the bowl and rest covered for 90mins.
8. Line a 900g baking tin with parchment. 
9. Make the Filling: heat the butter and chocolate together in a bain marie or microwave till melted. 
10. Mix in the hazelnut spread to form a thin paste. 
11. Chopped or crush the hazelnuts, keeping some pieces large to add texture. 
12. Turn the dough out onto a floured surface, add a bit of flour on top of the dough, and shape into a rough square, then roll into a big rectangle at least 30x40cm. 
13. Spread over your filling, then sprinkle over some of the crushed hazelnuts, keeping back a small amount for the top. 
14. Roll the dough up like a swiss roll. Slice the roll down its length to open it in half, exposing all the cut edges. 
15. Line the two pieces up smooth side (or back to back). Pinching or holding both ends, twist them around each other until you’ve got several spirals. Tuck the cut ends under to hide them, then scoop this into your tin. It can get messy and thats fine. Finally sprinkle with the remaining hazelnuts. 
16. Prove for a final hour or so, or until its noticeably risen. stop the dough drying out by proving within a plastic bag or using a sheet of cling film placed loosely on top. 
17. About 20mins before the dough is ready, preheat your oven to 180CFan (200c/gas 6). 
18. Bake for 30-40mins, or until you’ve got a deep golden colour and the chocolate is on the edge of going a bit darker than you’d like. Cool completely before slicing. Eat within 48hrs when freshest. 

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