With only 3 ingredients - this ingenious recipe makes the most of ready-made pizza dough. And the best part is, no one will know you haven’t been slaving away on it for hours!
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- About 700g ready-made pizza dough, defrosted if frozen, we used Northern Dough Co. Original Pizza Dough
- 125g chocolate hazelnut spread
- 25g chopped roasted hazelnuts
- Step 1Lightly grease a 900g loaf tin. Allow the pizza dough to come up to room temperature, then gently press the dough together if in separate amounts.
- Step 2Roll the dough into a rough 20 x 35cm rectangle. Spread over the chocolate hazelnut spread, then sprinkle overthe hazelnuts. Roll up tightly from along edge, then slice in half lengthways to make 2 long pieces with the filling exposed.
- Step 3Lay the pieces side-by-side, with the filling facing upwards. Lightly press 2 of the ends together and then twist the lengths into each other, by lifting 1 piece over the other repeatedly, making sure you keep the filling exposed.
- Step 4Once you have a long, twisted roll, push both ends into the centre to shorten the overall length. Lift and squeeze it into the greased tin.
- Step 5Loosely cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 1hr, or until slightly puffed.
- Step 6Preheat oven to 180°C (160°C fan) mark 4. Bake the babka for 30-35min, or until golden, loosely covering with foil if getting too dark.
- Step 7Leave to cool fully in the tin before transferring to a board. Serve in slices.
GH TIP
For a pistachio version, swap the chocolate hazelnut spread for the same amount of pistachio cream, or creme (we like Black Milk Pistachio Cream, available on Ocado) and the hazelnuts for chopped pistachios.
TO STORE
Once cool, keep in an airtight container at room temperature for upto 2 days. To serve, cover with foil and reheat in an oven preheated to 180°C (160°C fan) mark 4 for 15min.
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Per serving:
- Calories: 331
- Protein: 9g
- Total fat: 11g
- Saturates: 3g
- Carbs: 47g
- Total sugars: 10g
- Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
