Why You’ll Love This Recipe
- Decadent Flavor: The combination of soft, rich dough and Nutella creates a harmonious blend of sweetness and texture.
- Impressive Presentation: The intricate swirls and crumbly topping make this babka a showstopper at gatherings.
- Versatile Enjoyment: Perfect for breakfast, dessert, or a sweet snack with coffee or tea.
Ingredients
Dough:
- 1 cup plus 2 tablespoons (270ml) whole milk, divided
- 2 and 1/4 teaspoons active dry or instant yeast (1 standard packet)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature and divided
- 1/2 teaspoon salt
- 4 and 1/4 cups (531g) all-purpose flour, plus more for dusting/rolling
- 2 cups (600g) Nutella, divided
Crumble Topping:
- 1/4 cup (50g) packed light or dark brown sugar
- 1/4 cup (31g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (56g) unsalted butter, cold and cubed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough: Warm 1 cup of milk to about 95°F (35°C). In a large mixing bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy. Add sugar, softened butter, 1 egg, salt, and 4 cups of flour. Mix until a soft dough forms, adding additional flour if necessary. Knead the dough on a lightly floured surface for about 5-6 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm environment until doubled in size, about 90 minutes.
- Prepare the Filling: Gently warm the Nutella to make it more spreadable.
- Divide and Shape: Punch down the risen dough to release air bubbles. Divide the dough into two equal parts. On a floured surface, roll each portion into a rectangle approximately 10×12 inches. Spread half of the Nutella over each rectangle, leaving a small border around the edges.
- Form the Loaves: Starting from the long edge, tightly roll up each rectangle into a log. Using a sharp knife, slice each log lengthwise to expose the layers. Twist the two halves together, keeping the cut sides up, and place each twisted loaf into a greased 9×5-inch loaf pan.
- Second Rise: Cover the loaves and let them rise for about 30-45 minutes until puffy.
- Prepare the Crumble Topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Preheat and Egg Wash: Preheat the oven to 350°F (177°C). Beat the remaining egg with 2 tablespoons of milk to create an egg wash. Brush the tops of the loaves with the egg wash and sprinkle evenly with the crumble topping.
- Bake: Bake the loaves for 45-50 minutes, or until golden brown. If the tops are browning too quickly, tent with aluminum foil during the last 15 minutes.
- Cool and Serve: Remove from the oven and allow the loaves to cool in the pans for about 15 minutes. Then, transfer them to a wire rack to cool completely before slicing.
Servings and Timing
- Yield: 2 loaves, each serving about 8 slices.
- Prep Time: Approximately 2 hours 40 minutes (including rising times).
- Bake Time: 45-50 minutes.
Variations
- Chocolate Babka: Replace Nutella with a homemade chocolate filling made from melted chocolate and cocoa powder.
- Cinnamon Babka: Swap Nutella for a cinnamon-sugar mixture for a spiced version.
- Nutty Babka: Add chopped hazelnuts or walnuts to the Nutella filling for extra crunch.
Storage/Reheating
- Storage: Wrap cooled babka tightly in plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to a week.
- Freezing: Freeze the babka by wrapping it in plastic wrap and placing it in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm slices in a preheated 300°F (150°C) oven for 10 minutes or microwave for 20 seconds.
FAQs
What is babka?
Babka is a sweet, braided bread of Jewish origin, traditionally filled with cinnamon or chocolate.
Can I use a different filling besides Nutella?
Yes, you can use various fillings such as chocolate ganache, fruit preserves, or cinnamon-sugar mixtures.
Do I need a stand mixer to make the dough?
No, the dough can be mixed and kneaded by hand; it may just require more effort and time.
Why did my babka turn out dry?
Overbaking or adding too much flour can cause dryness. Ensure accurate measurements and check for doneness early.
Nutella Babka
- Total Time: 3 hours 30 minutes
- Yield: 2 loaves (16 slices total)
- Diet: Vegetarian
Description
Indulge in the sweet and buttery goodness of Nutella Babka, a delightful braided bread filled with creamy Nutella and topped with a cinnamon crumble. Perfect for breakfast, dessert, or as a sweet snack with coffee or tea, this stunning loaf is sure to impress.
Ingredients
Dough:
- 1 cup + 2 tbsp (270ml) whole milk, divided
- 2 ¼ tsp active dry/instant yeast (1 packet)
- ½ cup (100g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, divided
- ½ tsp salt
- 4 ¼ cups (531g) all-purpose flour, plus extra for dusting
- 2 cups (600g) Nutella
Crumble Topping:
- ¼ cup (50g) brown sugar
- ¼ cup (31g) all-purpose flour
- ½ tsp ground cinnamon
- ¼ cup (56g) unsalted butter, cold
Instructions
- Prepare the Dough: Warm 1 cup of milk to 95°F (35°C) and mix with yeast. Let it sit for 5 minutes. Add sugar, softened butter, 1 egg, salt, and 4 cups of flour. Mix until soft dough forms. Knead for 5-6 minutes until smooth.
- First Rise: Place dough in a greased bowl, cover, and let rise for 90 minutes.
- Prepare the Filling: Warm Nutella for easy spreading.
- Divide and Shape: Punch down dough and divide into two. Roll each piece into a 10×12-inch rectangle. Spread half the Nutella on each. Roll, slice lengthwise, and twist to form loaves. Place in greased pans.
- Second Rise: Let loaves rise for 30-45 minutes.
- Prepare Topping: Mix brown sugar, flour, and cinnamon. Cut in butter until crumbly.
- Bake: Preheat oven to 350°F (177°C). Brush loaves with egg wash (1 egg + 2 tbsp milk) and sprinkle crumble topping. Bake for 45-50 minutes, tenting with foil if browning too quickly.
- Cool: Let cool for 15 minutes in pans, then transfer to a wire rack to cool completely.
Notes
- Ensure milk is not too hot to avoid killing the yeast.
- Tent with foil in the oven to prevent over-browning.
- Babka freezes well; wrap tightly before storing in the freezer.
- Prep Time: 2 hours 40 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European, Modern Twist
