Go Back
–+ servings
Schoko-Nuss-Hefezopf alias Babka

Chocolate-Babka with Roasted Hazelnuts

This is just the best recipe you'll find for a vegan chocolate-babka with roasted hazelnuts aka chocolate twisted bread! Hope you love it as much as I and my friends do!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hrs 25 mins
Cook Time 35 mins
Total Time 3 hrs
Course Dessert
Cuisine East-European, German
Servings 10 slices
Calories 344.2 kcal

Equipment

  • bowl
  • pan
  • small pot and bowl for melting chocolate in a water bath
  • Rolling Pin
  • sharp knife
  • baking sheet with baking paper

Ingredients
  

Dough

  • 320 g wheat flour or spelt flour
  • 7 g dry yeast or ca. 20 g fresh yeast
  • ½ tsp salt
  • 20 g agave syrup
  • 180 ml oat milk
  • 80 g vegan butter lukewarm, or rapeseed oil

Filling

  • 60 g vegan butter or rapeseed oil
  • 100 g dark chocolate or 40 g cocoa powder and 60 g cocoa butter
  • 100 g hazelnuts chopped
  • ¼ tsp cinnamon
  • ¼ tsp salt

Instructions
 

Prepare the dough

  • Mix the flour, dry yeast, and salt in a bowl.
  • Heat the milk in a small saucepan so that it is about lukewarm. Add your vegan butter to make it softer. You can also add the agave syrup and mix everything well.
  • Add the liquid ingredients to the flour and knead everything well into a smooth and elastic dough. You should knead with your hand for at least 15 minutes, with the dough hook you need about 5 minutes. The dough should no longer stick to your hands. Cover and place in a warm place to rise for 1 hour.

Prepare the filling

  • While your dough rests, roast the chopped hazelnuts in a pan over medium heat for about 5 minutes.
  • Chop your dark chocolate and place it in a bowl, add the cinnamon and salt and slowly melt it in a warm water bath. Let your melted chocolate cool down well.

Roll and twist it

  • After the dough has risen, roll it out in a rectangle shape on a lightly floured worktop.
  • Brush your dough with the chocolate sauce and spread the hazelnuts on top so that about 2 cm remain free at the edge.
  • Carefully roll up your dough from the long side.
    Rolle Deinen Teig von der langen Seite auf
  • Cut your roll once in the middle with a sharp knife, leaving out about 3 cm at the top.
  • Twist the two strands into a braid. Make sure the cut sides are facing up. Let your chocolate-nut yeast plait rise again in a warm place for about another hour.
  • Preheat your oven to 355 °F or 180 °C and bake your chocolate-babka for about 35 minutes till golden. Enjoy!

Nutrition

Serving: 1slice of 10Calories: 344.2kcalCarbohydrates: 31.1gProtein: 6.1gFat: 21.1g
Keyword vegan
Tried this recipe?Let us know how it was!