Beautifully swirled with Nutella and topped with toasted hazelnuts. You will fall in love with each layer. This Nutella Babka is deliciously sweet with layers of irresistible rich brioche dough swirled with Nutella.
A babka traditionally is a sweet braided bread of jewish origin. Prepared with a yeast leavened dough that is rolled out and spread with a filling like chocolate, Cinnamon. Further then rolled up, braided and baked. The layers on slicing are beautiful. Babka originated in the Jewish communities in the early 19th century. Part bread, part cake.
How to make Nutella Babka?
1. Make Brioche dough – Giving the bread enough time to rise both the times is important, as an under proofed bread could lead to leaking of the filling and dense inside.
2. Make the filling – The babka is filled with Nutella and chopped Hazelnuts.
3. Shape the babka as mentioned in the directions. I have also included lots of step-by-step babka pictures showing you how approachable homemade babka truly is.
How to know when your Babka is baked?
To check if the bread is baked, one can use a thermometer. The inside of the baked bread should read about over 93 degrees C or 200 degrees F. Also, you could remove the bread from the mould and tap the bottom of the bread. A hollow sound indicates that it is baked completely.
Storing Nutella Babka
Wrap the babka in plastic wrap and store in an airtight container at room temperature for upto 7 days.
Some more bread recipes –
- Cream Cheese And Basil Babka
- Herb Olive Focaccia
- Mexican Coffee Buns
- Matcha Swirl Milk Bread
- Pizza Dough Breadsticks
Beautifully swirled with Nutella and topped with toasted hazelnuts. You will fall in love with each layer. This Nutella Babka is deliciously sweet with layers of irresistible rich dough swirled in Nutella.
- For brioche dough
250 g Bread flour / All Purpose Flour (Maida)
40 g Caster Sugar
½ tbsp Yeast
1 Large egg / 40 ml Whole milk (for eggless)
50 ml Whole Milk
30 ml Water
75 g Unsalted Butter, softened
1 tsp Salt, skip if using salted butter
100 g Nutella
50 g Toasted Hazelnuts, chopped
50 ml Honey +Water
25 g Toasted Hazelnuts, chopped
- For brioche dough
- Take 30 ml of luke warm water, add in 1 tsp of sugar and the yeast. Let it sit covered for 5 mins.
- In a stand mixer bowl (attachment – dough hook) or mixing bowl, combine the flour, remaining caster sugar and add in the yeast mixture.
- Add in the milk and egg (More milk for a vegetarian option) and knead the dough.
- Once it all comes together, add in the salt and butter and continue kneading till window pane test comes through. This should take about 10 minutes in a stand mixer and 20 minutes or so by hand.
- Once the window pane test comes through, shape the dough into a smooth ball and place it in a greased bowl. Cover it with a tea towel or plastic wrap.
- Let it rise for one hour or more, till double in size.
- Shaping the babka
- Once the dough is double in size or after 1 hour of letting it rest, punch down the air from the dough and place it on a clean surface dusted with flour.
- With the help of a rolling pin, roll out the dough into a thin rectangle.
- Now spread the Nutella filling on the dough all over and sprinkle chopped hazelnuts.
- Roll the dough tightly into a log. With the help of a serrated knife, cut the log lengthwise into two parts.
- Place the two parts in a ‘ x ’ and twist the two parts around each other to form a braid.
- Place the braid in a greased and lined loaf pan.
- Preheat the oven to 175C/350F
- Cover it with plastic wrap and let it rise for 30 minutes, OR until it has increased in size.
- Bake in the preheated oven for 30-35 minutes, until golden brown on top.
- Once baked, let it cool in the loaf pan for 15 minutes and then remove from the pan. Let it cool completely on a wire rack.
- Combine Honey and water in a small bowl. With the help of a pastry brush, brush the top of the babka and sprinkle the remaining chopped hazelnuts to top.
- To check if the bread is baked, one can use a thermometer. The inside of the baked bread should read about over 93 degrees C or 200 degrees F. Also, you could remove the bread from the mould and tap the bottom of the bread. A hollow sound indicates that it is baked completely.