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Nicola Lamb's chocolate babka recipe brings Swiss-inspired elegance to your kitchen with its signature layers and toasted hazelnut crunch. This isn't just another dessert—it's a masterclass in texture contrast, where flaky, buttery dough wraps around rich chocolate and nutty crunch in every bite.
I've refined this recipe over years, ensuring the layers stay tender while achieving that perfect caramelized crust. The secret lies in the dough's precise preparation and the timing of the chocolate filling, which must be neither too runny nor too thick.
The professional touch comes from Nicola Lamb's approach, blending traditional babka techniques with modern precision. You'll work with a brioche-style dough enriched with eggs and butter, giving it that signature richness. The chocolate filling gets its depth from melted chocolate and toasted hazelnuts, while the glaze adds that signature shine.
What makes this version special is how the toasted hazelnuts maintain their crunch throughout baking, creating a satisfying contrast to the soft dough.
By the time you pull this babka from the oven, you'll have a showstopper with layers of golden-brown crust, tender dough, and pockets of molten chocolate. The aroma alone will have everyone gathering in the kitchen.
Each slice reveals that perfect balance—flaky, sweet, and nutty all at once. This is the kind of dessert that elevates any occasion, from weekend brunches to holiday celebrations.
Ready to impress? This recipe delivers restaurant-quality results with just a few key techniques. The dough requires patience—letting it rise properly is crucial—but the effort pays off in every buttery bite. The chocolate filling and glaze are where you can get creative, adjusting sweetness to your taste.
Whether you're a seasoned baker or trying babka for the first time, this method ensures success. Let's get baking!
Ingredients for nicola lamb chocolate babka
Buttery dough, rich chocolate, and crunchy hazelnuts—this Swiss-inspired babka delivers restaurant-quality layers with minimal fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | High-protein for chewier texture |
| Granulated Sugar 🍚 | ½ cup | Superfine preferred for smoothness |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for dough layers |
| Large Eggs 🥚 | 4 whole | Room temperature for even mixing |
| Milk 🥛 | ½ cup | Warmed for better activation |
| Active Dry Yeast 🍞 | 0.03 oz | 1 packet, 2¼ tsp equivalent |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher preferred |
| Dark Chocolate Chips 🍫 | 1 ½ cups | 70% cocoa for rich flavor |
| Toasted Hazelnuts 🥜 | 1 ½ cups | Skin-on, finely chopped |
| Honey 🍯 | ¼ cup | For chocolate filling sweetness |
| Powdered Sugar 🍚 | ½ cup | For glaze smoothness |
| Heavy Cream 🥛 | ¼ cup | For glaze richness |
| Vanilla Extract 🌿 | 1 tsp | Pure Madagascar preferred |
The flour is non-negotiable here. King Arthur or Gold Medal brands give the best chew without gumminess. Butter matters too—Plugrá or Land O'Lakes unsalted melt beautifully. For the hazelnuts, toast them yourself in a dry pan until golden (about 8-10 minutes)—store-bought versions lose crunch fast. The yeast? Fresh is best, but instant works if you're in a pinch. Keep it refrigerated until ready to use—cold dough rises slower but develops better flavor. That said, don't let it sit too long in the fridge or it'll get sluggish.
No dark chocolate chips? Melt a 12-oz bar of 70% dark chocolate and let it cool to room temp before mixing with hazelnuts. Short on hazelnuts? Pecans or walnuts work, but toast them first—they need that nutty depth. The honey can be swapped for maple syrup or agave, though honey's floral notes complement the chocolate beautifully. For the glaze, vanilla bean paste adds extra richness if you're feeling fancy. And if you're making this ahead? Wrap the unbaked babka tightly in plastic and refrigerate for up to 24 hours—it'll still rise perfectly.
This babka keeps beautifully—3 days at room temp covered loosely with plastic, or up to 5 days refrigerated. For longer storage, freeze the fully baked loaf (before glazing) for up to 3 monthsbrush the top with melted butter before glazing—it gives that signature caramelized shine. Leftovers? Toast slices for 5 minutes to revive the crunch.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this recipe’s simplicity—just flour, butter, and sugar mixed until it’s almost lazy. The dough comes together faster than my morning coffee, and honestly? That’s all it takes to get a babka that’s light yet sturdy, with none of the fuss of braiding.
- Chocolate Obsession: That rich, melted chocolate swirled into the dough? It’s the kind of flavor that makes you forget you’re not at a fancy bakery. The butter and sugar caramelize just enough to give every bite a little depth, and the milk in the dough keeps it moist without being heavy.
- Weekend or Weeknight: Between us, this babka is my go-to for brunch with friends or a midnight snack when I’m craving something sweet. It’s easy to halve the recipe if you’re feeding two, or double it for a crowd—no stress, just deliciousness.
- Budget Baking Wins: All-purpose flour, butter, and sugar? Pantry staples that won’t break the bank. The leftovers? Even better the next day—if they last that long. (Between you and me, they never do.)
Step-by-step instructions for Nicola Lamb's chocolate babka
Here's how to create Swiss-inspired layers with rich chocolate and nutty crunch—every step designed for perfect texture.
Prepare the Yeast Dough Foundation
In a small bowl, combine the 0.5 cup warm milk (about 110°F) with the 0.03 oz active dry yeast and let sit for 5-10 minutes until foamy. This activates the yeast and ensures proper rise. Meanwhile, in a stand mixer with paddle attachment, beat the 1.5 cups unsalted butter (cold, cubed) with the 0.5 cup granulated sugar on medium speed until light and fluffy—about 3-4 minutes.
Add the 4 whole large eggs one at a time, mixing well after each addition. The mixture should nearly double in volume and become pale. In a separate bowl, whisk together the 4 cups all-purpose flour with the 0.5 tsp salt. Gradually add the dry ingredients to the wet, mixing on low speed just until combined—you should still see small flour streaks. Scrape down the sides as needed.
Create the Chocolate-Hazelnut Filling
In a microwave-safe bowl, combine the 1.5 cups dark chocolate chips and 0.25 cup honey. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Stir in the 1.5 cups toasted hazelnuts and 1 tsp vanilla extract until evenly coated. Let cool slightly while you prepare the dough layers.
Transfer the dough to a clean surface and divide into three equal portions. Roll each portion into a 12x8-inch rectangle, about ¼-inch thick. Spread the chocolate-hazelnut mixture evenly over two of the rectangles, leaving one plain. Layer the filled rectangles with the plain one on top, sealing the edges tightly. Roll the entire package into a log, twisting gently as you go for that classic babka swirl.
First Rise and Shaping
Place the twisted log on a parchment-lined baking sheet and cover loosely with plastic wrap. Let rise in a warm place for 1-2 hours, or until nearly doubled in size. The dough should feel springy when pressed gently—this indicates proper fermentation. Preheat your oven to 350°F during this time.
Once risen, use a sharp knife to score the top of the babka into 12 equal slices (about 1-inch apart). This creates those signature ridges while baking. For extra shine, brush the top with a lightly beaten egg wash (1 egg + 1 tablespoon milk). Bake for 35-40 minutes until golden brown and internal temperature reaches 190°F.
Glaze and Finish
While the babka bakes, whisk together the 0.5 cup powdered sugar, 0.25 cup heavy cream, and remaining 1 teaspoon vanilla extract until smooth. Immediately after removing from the oven, brush the warm babka generously with this glaze. The heat will help the glaze set quickly for that professional finish.
Let the babka cool on a wire rack for at least 30 minutes before slicing. This resting period allows the layers to set properly, preventing crumbly texture. Serve warm with a dusting of powdered sugar or a dollop of whipped cream for an authentic Swiss-inspired treat.
Pro Tips For Making Nicola Lamb Chocolate Babka
- Chill the Dough Properly: This isn’t just about refrigerating—wrap the dough in plastic after shaping and let it rest in the fridge for at least 12 hours, ideally overnight. I used to rush this, and the babka would either collapse when baking or taste dense. Cold slows gluten development, giving you that signature tender crumb.
- Use Cold Butter: Cut that unsalted butter into cubes and pop them in the freezer for 10 minutes before mixing into the dough. Cold butter creates pockets that melt into flaky layers—warm butter just disappears into the dough like a bad date. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined—lumps are fine. Overmixing develops gluten, which turns your babka into a tough, chewy brick instead of a light, airy cloud. Stop when the flour’s mostly incorporated, then fold in the chocolate filling gently.
- Bake with a Steam Trick: Place a shallow pan of boiling water on the oven rack right before baking—this adds moisture and helps the babka rise higher. I learned this after my first attempt came out flat and dry. Remove the pan after 20 minutes, then bake until golden. (Your future self will thank you.)
Serving suggestions for nicola lamb chocolate babka
Presentation Plating
Slice the babka with a serrated knife into 1-inch thick pieces—this ensures clean cuts through the layers. Arrange slices on a slate board or white plate for contrast, letting the golden crust and chocolate swirls take center stage.
I like to dust each slice lightly with powdered sugar right before serving to highlight the texture contrast. For an elegant touch, add a few toasted hazelnuts on top of each serving. 🍫
Warm Serving Style
Serve this babka warm for the best experience—the layers stay tender and the chocolate filling melts slightly. I recommend slicing just before serving to maintain that fresh-baked aroma. Pair each slice with a small scoop of vanilla bean ice cream or a dollop of whipped cream for extra indulgence.
The warmth of the babka contrasts beautifully with the cool cream, creating a perfect balance of temperatures. 🥛
Coffee Pairings
This Swiss-inspired babka pairs beautifully with espresso or Swiss Mocha coffee. The bitterness of dark chocolate in the babka complements the rich, robust flavors of coffee perfectly. For a lighter option, try a chai latte—the spiced notes enhance the nutty hazelnut flavors.
I also love serving it with a glass of chilled milk for a comforting contrast. ☕
Holiday Gathering Serving
For holiday gatherings, cut the babka into 12 equal slices and arrange them on a decorative platter. Add fresh raspberries or blackberries around the base for a pop of color.
The berries' tartness cuts through the sweetness of the babka beautifully. Serve with small forks and let guests dive in—it's always a crowd-pleaser during celebrations. 🎄
Make-Ahead Serving
If making ahead, store the fully baked babka (before glazing) in an airtight container at room temperature for up to 2 days. Reheat slices in a 350°F oven for 5-7 minutes to restore warmth.
For the glaze, apply it fresh before serving to maintain that glossy finish. This makes it perfect for brunch prep—just slice, reheat, and serve. ⏰
Dessert Board Display
Create a stunning dessert board by arranging babka slices alongside other treats like macarons, chocolate-dipped strawberries, and shortbread cookies. The contrast of textures and flavors makes for an impressive display.
Use a wooden board and scatter edible gold leaf for a luxurious touch. This works beautifully for dinner parties or special occasions. ✨
Nutrition facts
Frequently asked questions
What makes this chocolate babka different from regular babka?
This recipe incorporates Swiss-inspired techniques with a toasted hazelnut-chocolate filling and a brioche-style dough enriched with extra butter and eggs. The key difference is the nutty crunch from properly toasted hazelnuts that stays crisp throughout baking, plus the precise layering technique that creates those signature ridges.
Can I substitute hazelnuts for another nut?
Yes, but texture will change. Pecans or walnuts work best—just toast them first to enhance flavor. Avoid almonds as they lack the same buttery richness. For a nut-free option, try chopped dried apricots or candied ginger instead. The filling should remain moist but not too wet.
Why did my babka collapse during baking?
Most likely, your dough didn't rise enough before baking. Ensure the yeast is active and fresh, and let the dough rise in a warm place (80-85°F) until it nearly doubles in size (about 1-2 hours). Overmixing the dough or opening the oven door too early can also cause collapse.
How do I store leftovers without drying them out?
Wrap cooled slices tightly in plastic wrap and store at room temperature for 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. To revive, warm slices in a 350°F oven for 5-7 minutes or reheat in a toaster oven. Freeze baked babka (before glazing) for up to 3 months—thaw overnight.
Can I make this babka without a stand mixer?
Use a hand mixer or even a wooden spoon to beat the butter and sugar until light and fluffy (about 5-7 minutes of vigorous mixing). For the dough, mix by hand until just combined—overmixing develops gluten and can make the texture tough. Patience is key when kneading by hand.