Description
This Nutella babka is a delightful Eastern European Jewish sweet bread made with rich brioche dough swirled generously with creamy Nutella. Perfect as a decadent dessert or an indulgent breakfast treat, this beautifully braided bread is soft, buttery, and glazed with a sweet lemon-sugar syrup that adds a shiny finish and subtle tang.
Ingredients
Babka Dough
- 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 the pans
Syrup Glaze
- ½ cup granulated sugar
- ½ cup water
- 2 tablespoons lemon juice (about half a lemon)
Instructions
- Prepare Ingredients: Begin by bringing the eggs and butter to room temperature to ensure proper mixing.
- Activate Yeast: Warm the milk until it is comfortably warm to the touch. Mix in 1 tablespoon of sugar and the yeast, stir lightly, and let it activate for about 10 minutes until foamy and fragrant.
- Mix Dry Ingredients: In a stand mixer, combine flour, salt, remaining sugar, vanilla extract, and the yeast-milk mixture. Mix on low to medium speed until incorporated.
- Add Eggs and Butter: Add eggs one at a time, mixing after each addition. Then add half the softened butter and mix for several minutes. Add the rest of the butter and continue mixing for approximately 3 more minutes until dough is elastic. If sticky, add flour tablespoon by tablespoon until dough pulls away cleanly from bowl.
- First Rise: Transfer dough to a buttered bowl, cover with plastic, and let rise in a warm place for 2 hours until it has risen slightly but not doubled.
- Refrigerate Dough: Punch down dough, cover again, and refrigerate for at least 4 hours or preferably overnight to develop flavor and texture.
- Shape Babka Loaves: Divide dough in half. On parchment paper, roll one half into a 10″ x 18″ rectangle about 1/8 inch thick. Spread ½ cup Nutella evenly over the surface all the way to the edges. Roll tightly lengthwise and pinch the seam closed. Freeze for 10 minutes while prepping second half. Repeat rolling and spreading with the second half.
- Braid Babka: Remove first rolled babka from freezer. Using a serrated knife, carefully slice lengthwise to create two long halves. Twist and braid the halves together tightly. Place braided dough into a well-buttered loaf pan. Repeat with second loaf.
- Second Rise: Cover loaves and let rise in a warm place for 1 to 2 hours until slightly puffed.
- Bake: Preheat oven to 350°F (175°C). Bake loaves for 25 to 30 minutes or until golden brown on top and cooked through.
- Make Syrup: While baking, combine sugar, water, and lemon juice in a saucepan. Boil for 7 to 8 minutes until the syrup slightly thickens.
- Glaze Babka: Immediately after removing loaves from the oven, brush warm syrup generously over the top to create a shiny glaze.
- Cool and Serve: Allow babka to cool in pans for about 20 minutes before carefully removing. Slice and enjoy as a delicious breakfast or dessert.
Notes
- Bring eggs and butter to room temperature to ensure smooth dough mixing.
- If dough is sticky, add flour gradually until it no longer sticks to the bowl.
- Freezing the rolled dough briefly helps make slicing and braiding easier.
- Letting dough rest overnight improves flavor and texture.
- Use a serrated knife to cut the dough lengthwise to avoid squashing the layers.
- Brush syrup on the babka while still warm for a perfect glossy finish.
- This recipe yields two loaves, perfect for sharing or freezing.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European Jewish
