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Nutella Babka

Nutella Babka
Swirl upon swirl of chocolate hazelnut spread and a buttery, nutty streusel topping make this babka one decadent and delicious bread.
Yield 1 loaf
0

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Ingredients

Dough

  • 3/4 cup warm milk (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 6 tablespoons unsalted butter (softened)
  • 6 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 4 large egg yolks
  • 3 1/4 cups all-purpose flour (plus more for kneading and shaping)
  • 1/2 teaspoon table salt
  • Egg wash: 1 egg + 1 tablespoon water (whisked together)

Filling

  • 1 (13oz) jar Nutella (or your favorite chocolate hazelnut spread)

Streusel topping

  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup chopped hazelnuts
  • 4 tablespoons cold unsalted butter, cut into ¼-inch cubes

Instructions

  • In a small bowl, combine warm milk and yeast; stir to dissolve yeast. Let sit 10 minutes until yeast is foamy.
  • Meanwhile, in a large bowl or bowl of a stand mixer, beat butter and sugar on medium speed 1 to 2 minutes until light and fluffy. Beat in vanilla and egg yolks, one at a time, beating well and scraping down sides of bowl after each addition.
  • Add flour, salt and yeast mixture to bowl; stir just until a dough forms. Using the stand mixer fitted with the dough hook attachment, knead dough on medium speed 4 to 5 minutes, adding a few more tablespoons of flour if needed until a smooth, soft, elastic and only slightly sticky dough forms; OR, turn dough out onto a well-floured surface and knead by hand 10 minutes, adding a few more tablespoons of flour if needed until a smooth, soft, elastic and only slightly sticky dough forms.
  • Shape dough into a ball and place in a large, lightly oiled bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour to 1½ hours until doubled.
  • Punch down risen dough. On a lightly floured surface, use a rolling pin to roll dough into roughly an 18-by-18-inch square. Use a spatula to spread Nutella evenly on top of dough.
  • Roll up dough tightly like a jelly roll. Use palms to gently roll into a 24-inch (2-foot) long log. Twist log into a figure 8, then twist into a figure 8 one more time, pinching seams to seal. Place dough in a well-greased 9-by-5-inch loaf pan. Cover with plastic wrap or a tea towel and let rise in a warm place 40 to 45 minutes until the loaf just begins to peek over the top of the pan and is nearly doubled.
  • Meanwhile, heat oven to 350°F. In a medium bowl, combine all ingredients for the streusel except the butter. Using a pastry cutter or your fingers, cut in the butter until mixture resembles coarse crumbs. Place bowl in refrigerator until loaf is ready to bake.
  • Brush the top of the loaf lightly with egg wash. Sprinkle and gently pat as much streusel as you can on top of loaf. Place loaf pan on a baking sheet (to catch any streusel drips), then place baking sheet on center rack of oven. Bake 50 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean.
  • Remove loaf from pan; transfer to a cooling rack to cool completely before slicing.

Notes

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Review & Comments

Abby Roane | Reply

Just made the Nutella Babka recipe yesterday in time for National Babka Day. I would agree that the recipe will be absolutely addictive and a hit for anyone who tries it.

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