Nutella Babka
Tender and slightly sweet dough swirled with smooth Nutella and topped with crispy hazelnut streusel.
- Prep time
- 40 min
- Cook time
- 35 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Recipe Babka Dough
- 2 Cups Nutella
- 1/2 Cup Chopped hazelnuts ((50g))
- 1/4 Cup Unsweetened cocoa powder ((23g))
- 1/3 Cup Powdered sugar ((40g))
- 1/4 Cup Flour ((30g))
- 4 Tablespoons Melted butter ((55g))
- 1 Egg For egg wash
Instructions
- 1
The dough takes about 15 minutes to make and needs about 90-120 minutes to rest for the first rise. For an easy shape, after the first rise, place the dough in the refrigerator to chill for about 30-45 minutes.
- 2
To make the streusel, place all of the ingredients in a medium bowl.
- 3
Use a fork or fingers to mix the ingredients until you have a moist, lumpy mixture. Set it aside until use.
- 4
Divide the dough into two equal parts. Each aprox. 485g.
- 5
Grease two eight or nigh-inch pans and line with parchment paper.
- 6
Roll each piece of dough over a lightly floured work surface into a 12x14-inch rectangle.
- 7
Spread half the Nutella over the dough using an offset spatula.
- 8
Roll the dough into a spiral log starting from the long side.
- 9
With the log seam side down, cut it vertically in the middle using a sharp knife.
- 10
Gently twist the two sides around each other.
- 11
Gently lift the log and place it in the prepared pan. Repeat this process with the second piece of dough.
- 12
Brush the loaves with the egg wash and sprinkle with the streusel.
- 13
Set aside in a warm spot to rest for the second rise, about 90-120 minutes. No need to cover the loaves.
- 14
Bake the loaves over the middle oven rack in a 350F (180C) preheated oven for 38-44 minutes.
- 15
The Babkas are ready when the temperature at the center of the loaves is 190-200F (98-104C).
- 16
Remove the babkas from the oven and allow them to cool in the pans for about 30 minutes before inverting and serving.