Description
Indulge in a rich chocolate-hazelnut filled bread that’s perfect for breakfast or dessert with this delightful Nutella Babka Loaf.
Ingredients
Scale
- 3 ¼ cups (400 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 ¼ tsp (7 g) instant yeast
- ½ tsp salt
- ½ cup (120 ml) whole milk, lukewarm
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (225 g) Nutella or chocolate-hazelnut spread
- 2 tbsp unsalted butter, melted (optional)
- ¼ cup (30 g) chopped toasted hazelnuts (optional)
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) water
Instructions
- In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add lukewarm milk, eggs, and vanilla. Mix on low speed until a shaggy dough forms.
- With the mixer running, gradually add softened butter in small pieces. Knead for 8–10 minutes until the dough is smooth and elastic (it will be slightly sticky).
- Shape the dough into a ball, place it in a greased bowl, cover it, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- If desired, melt the Nutella slightly to make it easier to spread. Punch down the risen dough and roll it out on a lightly floured surface into a rectangle (about 12×16 inches/30×40 cm). Spread Nutella evenly over the dough, leaving a ½-inch border. Sprinkle with hazelnuts if using.
- Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, slice the log lengthwise in half. With the cut sides facing up, twist the two strands together, then gently transfer the twisted loaf to a greased 9×5-inch (23×13 cm) loaf pan.
- Cover and let rise for 45–60 minutes, until puffed.
- Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and cooked through.
- While the babka bakes, combine sugar and water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat.
- As soon as the babka comes out of the oven, brush syrup generously over the hot loaf. Let cool in the pan for 15 minutes, then transfer to a rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days; wrap in plastic to keep fresh in the fridge for up to a week.
- Prep Time: 120 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg