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Nutella Babka Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes plus resting and rising times (approximately 8-12 hours total including refrigeration and rises)
  • Yield: 16 servings

Description

This Nutella Babka recipe is a delightful braided bread filled with rich, creamy Nutella. The dough is enriched with eggs and butter for a tender crumb, and sweetened with sugar and vanilla. After a couple of rises and a rest in the fridge, the dough is rolled out, spread with Nutella, braided, and baked to golden perfection. A sweet lemon-sugar syrup glaze adds a glossy finish and extra flavor, making this babka irresistibly delicious and perfect for breakfast or dessert.

Ingredients

Dough Ingredients

  • 1 cup Nutella
  • ½ cup whole milk
  • 2 ¼ teaspoons dry active yeast (one package)
  • ⅓ cup granulated sugar
  • 4 ½ cups all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 10 tablespoons salted butter (softened, plus extra for greasing pans)

Syrup Ingredients

  • ½ cup granulated sugar
  • ½ cup water
  • 2 tablespoons lemon juice (or juice of ½ lemon)

Instructions

  1. Bring eggs and butter to room temperature: Before starting, ensure the eggs and butter are at room temperature to help create a smooth dough.
  2. Warm the milk: Heat the milk gently in a microwave or saucepan until warm to the touch but not hot, to activate the yeast properly.
  3. Activate yeast: Stir 1 tablespoon sugar into the warm milk, add the yeast, mix lightly, and let it sit for 10 minutes until foamy and fragrant, indicating active yeast.
  4. Mix dry and wet ingredients: In a stand mixer, combine the flour, salt, remaining sugar, vanilla extract, and the milk-yeast mixture. Mix on low-medium to combine the ingredients thoroughly.
  5. Add eggs: Add eggs one at a time while mixing to incorporate evenly into the dough.
  6. Add butter: Add half of the softened butter and mix for several minutes until incorporated, then add the remaining butter and mix for an additional 3 minutes until the dough is smooth.
  7. Adjust dough consistency: If the dough is sticky or wet, add flour 1 tablespoon at a time until the dough pulls away from the bowl sides.
  8. First rise: Transfer the dough to a large buttered bowl, cover with plastic wrap, and place in a warm spot for 2 hours to rise slightly.
  9. Refrigerate dough: Punch down the dough, cover it again, and refrigerate for at least 4 hours or preferably overnight to rest and develop flavor.
  10. Roll out dough: On parchment paper, roll half of the dough into a 10″x18″ rectangle about ⅛” thick. This stiff dough will require some effort with a rolling pin.
  11. Spread Nutella: Evenly spread ½ cup Nutella over the flattened dough, covering all edges.
  12. Roll the dough: Tightly roll the dough lengthwise and pinch the seams to seal.
  13. Chill in freezer: Place the rolled dough in the freezer for 10 minutes to firm up while preparing the second half.
  14. Repeat for second loaf: Repeat rolling, spreading, and rolling steps with the remaining dough and Nutella.
  15. Cut and braid babka: Remove the first roll from the freezer, slice it lengthwise with a serrated knife into two halves, then braid the halves by twisting them together. Place the braided dough into a buttered loaf pan.
  16. Prepare second braided loaf: Repeat the cutting, braiding, and placing in a loaf pan with the second dough roll.
  17. Second rise: Cover the loaves and let them rise in a warm place for 1-2 hours until slightly puffed.
  18. Preheat oven and bake: Preheat your oven to 350°F (175°C). Bake the babka loaves for 25-30 minutes until golden brown on top.
  19. Make syrup: While baking, prepare the syrup by boiling the water, sugar, and lemon juice together for 7-8 minutes until it starts to thicken slightly.
  20. Glaze babka: Immediately after baking, brush the warm lemon syrup over the top of both loaves to add shine and sweetness.
  21. Cool and serve: Let the babka cool for about 20 minutes before removing from pans. Slice and enjoy your decadent Nutella Babka.

Notes

  • Make sure all ingredients like eggs and butter are at room temperature for best dough consistency.
  • The resting time in the refrigerator enhances the dough’s flavor and texture.
  • If the dough is too sticky, don’t hesitate to add flour gradually until manageable.
  • The lemon syrup glaze is essential for adding a shiny sweet crust and helps keep the babka moist.
  • Use a serrated knife to cut the dough to prevent squashing the layers.
  • You can substitute Nutella with other chocolate hazelnut spreads or fillings if desired.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://saraflavors.com/nutella-babka-recipe-2/