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
