This WHOLE WHEAT HAZELNUT CHOCOLATE BABKA is a delicious addition for your next socially distanced garden party!


For the dough:

250g whole wheat flour 

5g salt

30 g coconut sugar

5g yeast

70g eggs (1 and ½ egg)

30g water

85g butter

50g milk

For the filling:

100g chocolate hazelnut spread

25g dark chocolate pieces

10g cocoa nibs

20g whole hazelnut & 5g cocoa nibs for garnishing


  1. Add whole wheat, yeast and coconut sugar to a container. Mix well
  2. Add eggs, milk and salt. Mix to form a dough. Add cubes of butter to make it softer
  3. Refrigerate the dough for 2 hours
  4. Roll the dough thin and evenly spread the chocolate hazelnut spread
  5. Sprinkle dark chocolate pieces and cacao nibs
  6. Slowly fold the dough into a roll and cut it into 2 halves. Cut one of the halves further on the long side to form a braid
  7. Allow to proof for 3 hours
  8. Apply some milk with a brush. Top it with whole hazelnuts and cacao nibs.
  9. Bake at 170°C for 20-25 min. Allow to cool and enjoy!

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