Chocolate and Hazelnut Babka

Updated: Jun 27

We first saw these at Whiteladies Road market at the fabulous Farro Bakery stand. We have made a low sugar version here using allulose but it will also work well with erythritol. This is best eaten warm from the oven when the dough is soft and the chocolate mixture gooey and decadent.


For the filling:

90g salted butter

90g allulose or 120g erythritol

80g dark chocolate (sweetened with Stevia or use at least 70%), chopped

80g hazelnut butter (or lightly roast and blend your own)

27g cocoa powder

For the dough:

275g plain flour

5g fast-action dried yeast

20g allulose or 26g erythritol

½ tsp fine sea salt

2 eggs, beaten

50ml whole milk

80g unsalted butter, cubed and very soft


1. First make the dough. Put the flour into a large bowl and add the sugar and salt. Gently warm the milk to body temperature and add the yeast and stir to dissolve.

2. Now mix the milk and eggs into the flour and combine to form a thick dough. This can be done in a stand mixer with a dough attachment if you have one.

3. Now add the butter a little at a time and knead until you have a ball of smooth, silky, shiny dough. Cover with a clean damp tea towel and leave for an hour or until roughly doubled in size

4. Meanwhile, place the butter, allulose and chocolate in a pan and melt very slowly over a low heat, stirring until smooth and combined. Remove from the heat and stir in the cocoa powder and hazelnut butter. Leave to cool.

5. Once the dough is ready, lightly flour a work surface and roll out the dough to a 40 x 40cm square.

6. Spread the cooled chocolate mixture over the dough, leaving a 1cm border all around. Roll up the dough into a tight spiral, with the seam underneath.

7. Turn the roll through 90° so that a short end is closest to you. Using a large, sharp knife and slice lengthways, down through the middle of the dough, starting an inch from the top all the way down to the bottom.

8. Lift the right half over the left half, followed by the left half over the right half. Repeat, twisting the dough to make a two-stranded plait, then press the bottom end together to seal.

9. Carefully lift the loaf into the lined tin and cover with a clean tea towel. Leave at room temperature for roughly 2 hours until doubled in size.

10. Fifteen minutes before the end of the proving time, heat the oven to 190°C/170°C fan/375°F/Gas 5. When the babka has proved, bake it for 15 minutes, then reduce the oven temperature to 170°C/150°C fan/325°F/Gas 3 and cook for a further 25–30 minutes, until a skewer inserted into the centre comes out clean. When the babka is ready, transfer it to a wire rack and eat whilst still warm.

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