Hazelnut Babka Recipe

Name: Hazelnut Babka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 envelope yeast (2 1/2 teaspoons); 1/2 cup milk; 2 1/2 to 3 cups all purpose flour; 1 egg; 3 egg yolks; 1/4 teaspoon salt; 3 tablespoons sugar; Butter or vegetable oil or spray, for bowl; 1/4 pound unsalted butter, melted; 2 tablespoons melted, unsalted butter; 1/4 cup sugar; 1 tablespoon cinnamon; 1 cup toasted and chopped hazelnuts; 1/4 cup butter; 2 tablespoons sugar; 1/4 cup honey; 1/4 cup hazelnut liqueur; 1/2 cup chopped, toasted hazelnuts

Servings: persons

1/2 cup all-purpose flour
1 envelope yeast (2 1/2 teaspoons)
1/2 cup milk
2 1/2 to 3 cups all purpose flour
1 egg
3 egg yolks
1/4 teaspoon salt
3 tablespoons sugar
Butter or vegetable oil or spray, for bowl
1/4 pound unsalted butter, melted
2 tablespoons melted, unsalted butter
1/4 cup sugar
1 tablespoon cinnamon
1 cup toasted and chopped hazelnuts
1/4 cup butter
2 tablespoons sugar
1/4 cup honey
1/4 cup hazelnut liqueur
1/2 cup chopped, toasted hazelnuts

1
Make the sponge by mixing ingredients in bowl and letting sit for 1/2 hour.
2
In a standing mixer, fitted with a dough hook, add the sponge.
3
Add in the flour, egg, egg yolks, salt, and sugar.
4
Add any additional flour to make smooth dough.
5
Place in oiled bowl, cover and set aside until doubled in volume.
6
Punch down and let rise (covered) again.
7
Punch down and roll out into a rough triangular shape that is about 1 1/2 feet and 1/2-inch thick.
8
Paint with melted butter.
9
Mix together sugar, cinnamon and hazelnuts.
10
Sprinkle on.
11
Roll up and press into well-buttered bundt pan.
12
Let rise until doubled.
13
Preheat oven to 375 degrees F.
14
Bake for 40 minutes.
15
Let cool then remove from pan.
16
Cook together butter, sugar, honey, and liqueur.
17
Paint on top.
18
Sprinkle with nuts.

975

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 envelope yeast (2 1/2 teaspoons), 1/2 cup milk, 2 1/2 to 3 cups all purpose flour, and more.

Yes, Hazelnut Babka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut Babka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions