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Amazing Chocolate Hazelnut Babka Donuts

Chocolate Hazelnut Babka Donuts
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Enjoy a delightful fusion dessert with these Chocolate Hazelnut Babka Donuts. They combine the rich flavors of babka with the fun of donuts, featuring a swirl of chocolate and hazelnut in every bite.

Ingredients

Scale
  • 1 cup (240ml) warm milk (105-115F or 40-46C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • For the Filling:
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (140g) chopped or ground hazelnuts
  • For the Chocolate Hazelnut Glaze:
  • 1 cup (180g) semi-sweet chocolate chips
  • 1/4 cup (60g) unsalted butter
  • 1/4 cup (60g) hazelnut spread (like Nutella)
  • 1/4 cup (60ml) heavy cream

Instructions

  1. In a large bowl, combine warm milk, yeast, and granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Add eggs, melted butter, vanilla extract, and salt to the yeast mixture. Whisk to combine.
  3. Gradually add the flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling. In a medium bowl, cream together softened butter and brown sugar until smooth.
  7. Beat in cocoa powder, cinnamon, and salt until well combined. Stir in the chopped hazelnuts.
  8. Once the dough has risen, punch it down and divide it in half.
  9. On a lightly floured surface, roll out one half of the dough into a 12×8 inch rectangle.
  10. Spread half of the hazelnut-chocolate filling evenly over the dough, leaving a small border.
  11. Roll the dough up tightly lengthwise, like a jelly roll. Pinch the seam to seal.
  12. Cut the log into 12 equal slices (about 1 inch thick).
  13. Place the slices cut-side up into a greased donut pan or muffin tin. Repeat with the other half of the dough and filling.
  14. Cover the donuts and let them rise again for 30-45 minutes.
  15. Preheat your oven to 350F (175C).
  16. Bake for 15-20 minutes, or until golden brown and cooked through. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  17. While the donuts cool, make the glaze. Melt chocolate chips and butter in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
  18. Stir in hazelnut spread and heavy cream until the glaze is smooth and glossy.
  19. Dip the cooled donuts into the glaze or drizzle it over the top. Let the glaze set before serving.

Notes

  • Ensure your milk is warm, not hot, to avoid killing the yeast.
  • Room temperature eggs incorporate better into the dough.
  • Adjust flour as needed, some flours absorb more liquid than others.
  • For a stronger hazelnut flavor, toast the hazelnuts before chopping.
  • If you don’t have a donut pan, a standard muffin tin works well.
  • This recipe can be adapted to make a traditional babka loaf by shaping the dough differently.

Nutrition

Find it online: https://savorandpin.com/chocolate-hazelnut-babka-donuts/