Chocolate Hazelnut Babka on a wooden serving board on a cloth beside a cup of coffee on a blue wood background

Chocolate Hazelnut Babka

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Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

3 hours 20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

25 minutes

Icon of clock in maroon red lines

TOTAL TIME:

3 hours 45 minutes

INGREDIENTS

1 cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
⅓ cup 2% Milk, warmed
1 ½ teaspoons Yeast
¼ cup + 1 tablespoon Sugar
¼ teaspoon Salt
2 cups All-Purpose Flour
1 Egg
1 teaspoon Vanilla
¼ cup Unsalted Butter, softened

DIRECTIONS

1. Combine the milk, yeast, and 1 tablespoon of sugar in a small bowl.

2. Set aside for a five minutes.

3. In the bowl of a stand mixer with a dough hook, combine ¼ cup of the sugar, salt, and flour.

4. Beat in the egg and vanilla extract on low, immediately followed by the yeast mixture.

5. Add the butter, one tablespoon at a time.

6. Mix the dough for 7-10 minutes, until smooth.

7. Transfer the dough to an oiled bowl, cover with a damp cloth, and then let rise until doubled in size for about 2 hours.

8. Line a loaf pan with parchment paper and coat the parchment with cooking spray.

9. Roll out the dough into a 9 x 12-inch rectangle.

10. Spread the JUSTIN’S® Chocolate Hazelnut and Almond Butter evenly over the dough.

11. Roll the rectangle lengthwise into a jelly roll shape and cut it down the length of the roll so that you have two long pieces.

12. Twist the two dough pieces around each other, and place in the prepared loaf pan.

13. Let rise for an hour.

14. Preheat the oven to 350°F.

15. Bake for 20-25 minutes or until golden brown. Serve warm.

This Recipe Serves 12

INGREDIENTS

1 cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
⅓ cup 2% Milk, warmed
1 ½ teaspoons Yeast
¼ cup + 1 tablespoon Sugar
¼ teaspoon Salt
2 cups All-Purpose Flour
1 Egg
1 teaspoon Vanilla
¼ cup Unsalted Butter, softened

DIRECTIONS

1. Combine the milk, yeast, and 1 tablespoon of sugar in a small bowl.

2. Set aside for a five minutes.

3. In the bowl of a stand mixer with a dough hook, combine ¼ cup of the sugar, salt, and flour.

4. Beat in the egg and vanilla extract on low, immediately followed by the yeast mixture.

5. Add the butter, one tablespoon at a time.

6. Mix the dough for 7-10 minutes, until smooth.

7. Transfer the dough to an oiled bowl, cover with a damp cloth, and then let rise until doubled in size for about 2 hours.

8. Line a loaf pan with parchment paper and coat the parchment with cooking spray.

9. Roll out the dough into a 9 x 12-inch rectangle.

10. Spread the JUSTIN’S® Chocolate Hazelnut and Almond Butter evenly over the dough.

11. Roll the rectangle lengthwise into a jelly roll shape and cut it down the length of the roll so that you have two long pieces.

12. Twist the two dough pieces around each other, and place in the prepared loaf pan.

13. Let rise for an hour.

14. Preheat the oven to 350°F.

15. Bake for 20-25 minutes or until golden brown. Serve warm.

This Recipe Serves 12

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