These chocolate hazelnut babka buns are a perfect weekend baking project. Soft, fluffy dough filled with dark chocolate and crunchy nuts creates an irresistible treat the whole family will love.
Happy Monday!
Where did the weekend go? Time seems to be flying — we’re nearly at the end of March already. On the bright side, daylight saving is coming soon, so more light in the evenings to enjoy baking and coffee!
I’m starting the week with a recipe I’ve been making non-stop lately. I made these four times last week because the combination of tender, buttery dough layered with rich dark chocolate and toasted hazelnuts is just that good. They’re fun to shape, great to share, and make your home smell amazing while baking.
Chocolate hazelnut babka buns
I’ve loved babka for as long as I can remember. Growing up in Poland, these braided and filled breads were a familiar favorite across Eastern Europe. They require a bit of effort, but the result — tender, buttery layers studded with chocolate and nuts — is so satisfying that once you bake your own, store-bought versions won’t compare.
What ingredients do I need to make chocolate hazelnut babka buns?
The dough is the same enriched yeast dough used for traditional babka. For the dough you’ll need: strong white bread flour, caster sugar, fast-action dried yeast, salt, lemon zest, eggs, butter (or vegan spread) and milk (dairy or plant-based).
The chocolate filling is made from dark chocolate (I recommend at least 70% cocoa), butter, icing sugar and cocoa powder. Roughly chopped nuts, such as hazelnuts, pistachios, pecans, walnuts or almonds, add texture and flavour but are optional. You can also use a ready-made chocolate spread if preferred.
Butter and milk can be swapped for dairy-free alternatives like vegan spread and oat, soy or nut milk without changing the method.
How to make chocolate hazelnut babka buns
You can knead the dough by hand or use a stand mixer fitted with a dough hook. Hand kneading takes around 10–15 minutes; a stand mixer takes about 6–8 minutes. Begin by combining the dry ingredients — flour, sugar, yeast, salt and lemon zest. Gently heat the milk with the butter until the butter melts, then leave it to cool until lukewarm.
Add one egg to the flour mixture, then gradually pour in the milk-and-butter while mixing on low speed. When mixed and kneaded, the dough should be smooth, elastic and no longer sticky. Transfer it to a lightly oiled bowl, cover and leave to rise until doubled in size, about an hour.
While the dough rises, prepare the filling. Melt the butter and dark chocolate together (a heatproof bowl over a pan of simmering water works well), then stir in icing sugar and cocoa powder until the mixture thickens to a spreadable consistency. Let it cool slightly before using.
On a lightly floured surface roll the dough into a rectangle about 60 x 40 cm. Spread the filling over half the dough and sprinkle with the chopped nuts if using. Fold the uncovered portion over the filling and press lightly to seal.
Cut the rolled dough into 12–15 strips (roughly 2.5–3 cm wide). Twist each strip a few times, then shape each into a bun or knot. Place the buns on baking sheets lined with parchment, leaving about 5 cm between them. Cover loosely and let them rise until puffed, around 45–60 minutes.
Preheat the oven to 170°C fan (190°C conventional). Brush the buns with egg wash or milk and bake for about 20 minutes, or until golden brown. Your kitchen will smell irresistible as they bake.
Optionally, brush the warm buns with a simple sugar syrup to add shine and extra sweetness: dissolve 75 g caster sugar in 75 ml water by boiling together for a couple of minutes, then brush on while buns are warm. I often enjoy them without the glaze, but it’s a nice finishing touch.
Things to remember when making chocolate hazelnut babka buns
The method is straightforward, but a few pointers help ensure success:
- Use strong white bread flour for better gluten structure and a light, chewy crumb.
- Check your yeast is in date — old yeast can prevent proper rising.
- The dough should feel smooth and elastic and stop sticking to the bowl or your hands when it’s ready.
- Don’t worry about perfect shapes — uneven buns will still taste great.
Babka buns are at their best warm and fresh from the oven but can be stored in an airtight container for up to three days. Reheat gently before serving if desired.
Thanks for reading! If you try the recipe I’d love to hear how it went. Leave a comment and rating below — and feel free to share a photo of your bake.
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Chocolate hazelnut babka buns
Ingredients
For the dough:
- 500 g strong white bread flour (plus extra for dusting)
- 40 g caster sugar
- 7 g dried yeast (fast-action)
- 1 teaspoon salt
- 1 medium lemon (zest only)
- 275 ml milk of choice (oat milk works well)
- 75 g unsalted butter or vegan spread
- 2 medium eggs (1 beaten for glaze)
For the filling:
- 75 g unsalted butter or vegan spread
- 75 g dark chocolate (min 70% cocoa)
- 2 tablespoon icing sugar
- 2 tablespoon cocoa powder
- 75 g roughly chopped hazelnuts (or other nuts)
Instructions
To make the dough:
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Place the flour, caster sugar, yeast, salt and lemon zest into a large bowl or the bowl of a stand mixer fitted with a dough hook. Heat the milk with the butter until the butter melts, then leave to cool until lukewarm. Add the egg and the milk mixture to the dry ingredients and mix on low speed for 6–8 minutes until a smooth, elastic dough forms. Transfer to a lightly oiled bowl, cover and allow to rise until doubled in size, about an hour.
To make the filling:
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Melt the butter and chocolate in a heatproof bowl over simmering water. Remove from the heat and mix in the icing sugar and cocoa powder until the mixture thickens to a spreadable consistency. Set aside to cool slightly.
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Roll the risen dough on a lightly floured surface into a rectangle about 60 x 40 cm. Spread the filling on half the dough and sprinkle with chopped nuts. Fold the uncovered half over the filling and press to seal. Cut into 12–15 strips about 2.5–3 cm wide. Twist each strip a few times, then coil or knot each strip to form a bun shape.
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Place buns on baking sheets lined with parchment, leaving about 5 cm between them. Cover loosely and leave to rise until puffed, about 45–60 minutes.
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Preheat the oven to 190°C (170°C fan). Brush each bun with beaten egg or milk and bake for around 20 minutes, or until golden brown. Allow to cool slightly before serving. Enjoy!
Please note that recipes are developed and tested using metric measurements. For best results use digital scales. Conversions to other systems are provided for convenience and may not have been tested.
Notes
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