Babka is a sweet, rich yeast bread that originated in Eastern Europe and has become a beloved pastry in many parts of the world. With its flaky, buttery layers and delicious filling, babka is the perfect treat for any occasion. And when it comes to fillings, Nutella babka is a popular and irresistible variation. This recipe calls for a homemade dough made with simple ingredients like flour, yeast, sugar, and milk, as well as a generous amount of Nutella spread, chocolate chips, and hazelnuts for the filling. The result is a decadent and flavorful bread that’s sure to impress your friends and family. So why not try making this delicious Nutella babka and enjoy a slice of heaven with your morning coffee or afternoon tea?
Basic Ingredients for Nutella Babka
All-purpose Flour: The base ingredient for the dough, which provides structure and texture.
Instant Yeast: A type of yeast that doesn’t require proofing in liquid before use.
Caster Sugar: A fine granulated sugar that helps sweeten the dough.
Melted Salted Butter: Adds richness and moisture to the dough.
Hand-warm Milk: Provides moisture and helps activate the yeast.
Eggs: Adds richness and structure to the dough.
Salt: Enhances flavor and helps control the yeast’s activity.
Nutella: A hazelnut chocolate spread that provides sweetness and flavor to the babka.
Finely Ground Hazelnuts: Adds nuttiness and texture to the filling.
Chocolate Chunks or Chocolate Chips: Add more chocolate flavor and texture to the filling.
Flour: Bread flour can be used instead of all-purpose flour for a chewier texture.
Nutella: Other chocolate spreads or spreads with nuts can be used as a substitute.
Hazelnuts: Other nuts like almonds, walnuts or pecans can be used in place of hazelnuts.
Chocolate Chunks or Chocolate Chips: Other chocolate varieties, such as dark or white chocolate, can be used as a substitute.
Preparation Tips for Nutella Babka
- Ensure the yeast is not expired and the milk is at the correct temperature to help the dough rise properly.
- When preparing the dough, it is important to ensure that it is well-kneaded and has enough time to rest and rise. When rolling out the dough, it should be done on a lightly floured surface to prevent it from sticking.
- Use a serrated knife to cut the rolled dough in half lengthwise to create the twist.
Serving Tips for Nutella Babka
- Serve the babka warm or at room temperature with a dusting of powdered sugar or a drizzle of melted chocolate on top.
- Can be served as a dessert, brunch or breakfast treat.
- Can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- 4 cups all-purposeflour
- 1 pack instant yeast
- ¼ cup caster sugar
- ¼ cup salted butter, melted
- 1 cup milk, hand warm
- 2 eggs, at room temperature
- ¼ tsp salt
- 2 cups Nutella
- ¾ cup finely ground hazelnuts
- ¾ cup chocolate chunks or chocolate chips
- In a stand mixer bowl combine the flour, yeast, and sugar; mix the ingredients together. Form a little well in the middle of the dough and add the melted butter, milk, eggs, and salt. With a dough hood attachment, combine the ingredients together until the dough pulls together. If the dough is too sticky and is stuck to the bottom of the bowl, simply add a few tablespoons of flour and this should do the trick.
- Place the dough in an oiled bowl, cover it with a kitchen towel or cling wrap and allow it to rest for 1 ½ hours, or until the dough has doubled in size.
- Grease two 9×4 inch loaf pans with oil and line the bottom of each pan with parchment paper. Sets aside.
- Once the dough has doubled in size, punch down the dough and with a knife, cut the dough in half and shape it into a ball and cover it with a kitchen towel until ready to use.
- Roll out dough on a lightly floured surface and shape it into a rectangle measuring 14x 9 inch rectangular shape. Spread one cup of Nutella over the rectangle, leaving a ½ inch border. Sprinkle half of the chocolate chips and half the ground hazelnut on top.
- Gently roll the dough into a log shape. With a serrated knife, cut the log in half lengthwise. With the cut sides up, gently cross-layer the two halves together.
- Lift the dough into the loaf pan, cover it with a kitchen towel, and allow it to rest and rise for 45 to 60 minutes. Repeat the same steps with the second half of the dough.
- Preheat the oven to 180 degrees Celsius. Place the loaf pans in the middle rack and allow to bake for 40 to 45 minutes. Allow the babkas to cool until warm, then remove them from the pan. Allow cooling completely before you are ready to serve.