• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Emily Laurae
  • RECIPES
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Contact
  • Portfolio
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Contact
    • Portfolio
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » All Recipes » Breads & Muffins

    Chocolate Hazelnut Tahini Babka

    July 4, 2020 by Emily 1 Comment

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    A slice of this Chocolate Hazelnut Tahini Babka is bound to make all of your wildest babka dreams come true.

    Babka can look a bit complicated to create due to the characteristic swirl of layered dough and filling. Yet, with a few techniques and tips it's truly not as complicated as you would think!

    Chocolate Hazelnut Tahini Babka
    Jump to:
    • What is Tahini?
    • The Babka Twist
    • Chocolate Hazelnut Tahini Babka Filling
    • Alternate Babka Flavors
    • Chocolate Tahini Babka

    What is Tahini?

    Tahini is a thick paste made from the grinding of sesame seeds. Tahini has a high percentage of oil within a purchased jar. Make sure to take some time to stir the separated tahini until combined before using as you would a jar of natural peanut butter.

    Traditionally, Tahini has been used throughout the Middle East for quite some time. You'll find recipes that require tahini for making hummus, sauces and dressings. It's also commonly baked into various desserts or bread to add a nutty rich flavor!

    Chocolate Hazelnut Tahini Babka

    The Babka Twist

    Once your babka dough has been mixed and has sat in the fridge overnight, it's time to form the dough. Here, we start dividing, rolling and twisting the dough to form that characteristic swirl that babka is known for.

    First off, flour your counter and roll out the dough until it is a rectangle of about 9" by 15". Spread your tahini and chocolate hazelnut butter evenly over the dough. Roll up the rectangle so that the rolled log is 15 inches long and place in the freezer for 10 minutes. This will help to cleanly cut through the babka and allow for easy twisting.  

     Once chilled, cut the log in half with a serrated knife so that you have two 15" pieces and the filling is exposed.

    Fold the two separate logs on top of each other keeping the sides up as you do so, creating a long twist of tahini and hazelnut butter-filled dough! Place the twist in a greased loaf pan. Cover and place in a warm area for 1.5 hours until the dough has slightly risen and feels puffy.

    Preheat your oven to 350 degrees F and bake your babka for about 35-45 minutes until the top is a golden brown shade. Cool, slice, and enjoy!

    Chocolate Hazelnut Tahini Babka
    Chocolate Hazelnut Tahini Babka

    Chocolate Hazelnut Tahini Babka Filling

    Homemade chocolate hazelnut butter is a staple ingredient in my kitchen - it's healthy, protein-packed, and delicious.

    In less than half an hour start to finish you can make a natural version with ingredients in your own home, then spread it onto the babka dough. All you need is raw hazelnuts, dark chocolate, sea salt, and a touch of vanilla extract.

    Alternate Babka Flavors

    There are endless amounts of flavors that you can twist into babka dough. Perhaps some extra crunch with roughly chopped nuts, additional spices, matcha powder, or chocolate spreads the world is yours.

    If you're looking for another babka recipe, head over to my Pistachio Pesto Babka recipe. You could even double the babka dough recipe and make one Chocolate Hazelnut Tahini Babka and one Pistachio Pesto version!

    Chocolate Hazelnut Tahini Babka

    As always, I love seeing your creations and hearing from you! If you try the recipe for this Chocolate Tahini Babka, please share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!

    Chocolate Tahini Babka

    A slice of this Chocolate Hazelnut Tahini Babka is bound to make all of your wildest babka dreams come true with dough, tahini and chocolate hazelnut spread
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Bread
    Cuisine: American
    Keyword: Babka, Bread
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Proofing Time: 3 hours
    Total Time: 4 hours 30 minutes
    Servings: 10 Slices
    Calories: 412kcal
    Author: Emily Laurae

    Equipment

    • Stand Mixer
    • Dough Hook
    • Spatula
    • Bowls
    • Ruler
    • Serrated Knife
    • 9x5 Loaf Pan
    • Cooling Rack
    • Food Processor

    Ingredients
     

    Babka Dough 

    • ¼ cup (60 g) Whole Milk , warm, not hot (ideally 100°F)
    • ½ package (3.5 g) Active Dry Yeast
    • 2.5 tablespoon Granulated Sugar
    • 2 cups + 2 Tbsp (285 g) All-Purpose Flour
    • ¾ teaspoon Salt
    • ½ teaspoon Vanilla Extract
    • 2 Eggs, room temperature, lightly beaten
    • 5 tablespoon (70 g) Unsalted Butter, room temperature
    • oil for greasing bowls and pans

    Filling

    • ¾ Cups (200 g) Chocolate Hazelnut Butter
    • ¼ Cup (60 g) Tahini
    • 3 Tablespoons Sesame Seeds

    Instructions

    • In a small bowl combine the yeast, warm milk, and sugar together until the yeast has been activated and appears foamy (approximately 5 minutes)
      ¼ cup Whole Milk, ½ package Active Dry Yeast, 2.5 tablespoon Granulated Sugar
    • Add the flour and salt into the bowl and mix using a paddle attachment to combine before adding the vanilla extract and eggs.
      2 cups + 2 tablespoon All-Purpose Flour, ¾ teaspoon Salt, ½ teaspoon Vanilla Extract, 2 Eggs
    • Mix thoroughly for a total of 3 minutes. If the dough is still sticking to the side of the bowl and quite wet, you may need to add an extra tablespoon of flour. 
    • Once the dough is not sticking to the side of the bowl anymore, it's time to add the softened butter in two separate parts. Add the first half of your butter and mix for five minutes. Scrape down the side of the bowl, then add the last half of the butter and mix for an additional 6 minutes. As before, if the dough is still sticking to the side of the bowl is sticking, you may need to add an extra tablespoon of flour. 
      5 tablespoon Unsalted Butter
    • Place the dough into a large clean bowl that is lightly coated in oil. Cover in plastic wrap and let is slowly rise for 1-2 hours. Then, degas the dough by lightly pressing with your hands and place in fridge overnight so that the flavor has plenty of time to develop. 
      oil for greasing bowls and pans
    • Flour your counter and roll out the dough until it is about 9" by 15" and spread your tahini and chocolate hazelnut butter evenly over the dough and sprinkle with sesame seeds. Roll up the rectangle so that the rolled log is 15 inches long and place in the freezer for 10 minutes. This will help to cleanly cut through the babka and allow for easy twisting.  
      ¾ Cups Chocolate Hazelnut Butter, ¼ Cup Tahini, 3 Tablespoons Sesame Seeds
    •  Once chilled, cut log in half with a serrated knife so that you have two 15" pieces and the filling is exposed.
    • Fold the two separate logs on top of each other keeping the sides up as you do so, creating a long twist of tahini and hazelnut butter filled dough!
    • Place the twist in a greased loaf pan. Cover and place in a warm area for 1.5 hours until the dough has slightly rise and feels puffy.
    • Preheat your oven to 350 degrees. 
    • Bake your babka for about 35-45 minutes until the top is a golden brown shade. If you happen to have a thermometer handy, check that the interior of the babka is 185-200 degrees in the thickest center part of the bread and remove from the oven. 
    • Transfer to a cooling rack before serving and enjoy!

    Notes

    Recipe Adapted from NYT Babka Recipe 

    Nutrition

    Calories: 412kcal | Carbohydrates: 47g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 282mg | Potassium: 232mg | Fiber: 3g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

    More Breads & Muffins

    • How to Store Sourdough Bread
    • Chocolate Chip Banana Bread Without Baking Soda
    • Sourdough Walnut Banana Bread made with Sourdough Discard
    • Crumb Topped Mini Blueberry Muffins Recipe

    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HELLO MY FRIENDS!

    Welcome to Emily Laurae - I'm so looking forward to sharing some of my favorite recipes, tips and tricks with you. Pull up a chair, grab your favorite beverage and relax while you jump into my very favorite world that includes plenty of butter, flour and sugar!

    Trending Recipes

    • How to make Sourdough Bread (Dutch Oven Method)
    • 15+ Flavored Simple Syrup Recipes for Cakes, Cocktails, Coffee, & More!
    • How to make Sugared Berries
    • Chewy Molasses Cookies with Candied Ginger Stack
      Chewy Molasses Cookies with Candied Ginger

    Easter Recipes

    • Raspberry Ice Cream
    • Raspberry Margarita
    • Raspberry Martini
    • How to Make Raspberry Compote

    Footer

    ↑ back to top

    About

    • About Page
    • Privacy Policy
    • Photography Gear Guide
    • Shop

    Newsletter

    • Sign Up so you're the first to know about new recipes, kitchen tips, and events!

    Contact

    • Contact
    • Classes & Events
    • Collaborations & Partnerships
    • Special Orders

    Copyright © 2023 Emily Laurae of Accountable Design LLC - All Rights Reserved