Babka is a sweet braided bread (or double twisted) bread made by the Jewish communities in Poland and Ukraine.
It is a rich, buttery dough typically baked in a high loaf pan. The traditional filling is of course chocolate. But you can use almost anything from fruit fillings, and curds, to sauces and creams. The unique thing about babka is that is brushed with sugar syrup at the end of the cooking time. This ensures it says moist long after it is baked.
This Nutella babka recipe stands out from the crowd because of its perfect balance of ingredients, exceptional texture, generous Nutella filling, and foolproof instructions.
Step-by-step: Easy Nutella babka recipe
Dough
Combine – In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour and salt. Combine on medium-high speed for a minute or two.Pro tip – Use a whisk to ensure everything is well combined. Especially if you are using fresh baker’s yeast like I am in today. Knead – Once all the flour is well incorporated, knead on medium speed for 8 to 10 minutes.Pro tip – To knead by hand, transfer to a well-dusted worktop and knead for 12 to 15 minutes. Butter – Next, add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead for 8 to 10 minutes more.
Bowl – Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a damp kitchen cloth or plastic wrap. Rise – Leave to rise in a warm place for about an hour or until it doubles in volume.Pro tip – You can also cover and leave it in the fridge to rise for 6 to 12 hours or up to 24 hours.
Fill & shape
Pans – Generously grease two 9 x 4-inch loaf pans and set aside.Pro tip – You can also make 1 large 13 x 4-inch loaf. Today, I made one chocolate and one Nutella babka. Divide – Punch the dough and transfer to a lightly floured work surface. Then, divide the dough into two to make two loaves. Fill – Roll each portion into a rectangle about 1/8 inch in thickness. Drop spoonfuls of Nutella all over the dough. Then, use an offset spatula to spread evenly, making sure to get to all the edges too. Roll – Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together.Pro tip – I like to place the long in the freezer for 15 minutes before I cut them. This sets the chocolate and makes it easier (less messy) to work with.
Twist – Using a serrated knife or bench scraper, cut the roll in the middle dividing it into two lengthways. Turn the cut side facing upwards. Twist the two parts onto each other and pinch the ends to prevent them from opening.Pro tip – It is easier if you start from the middle, twist one end then twist the other end, and pinch the ends as shown in the video. Pan – Pick the twisted dough up carefully and place it into the prepared loaf pan making sure the twisted part is up, and the seams are under. Proof – Cover with plastic wrap and let rest in a warm place for about 60 to 90 minutes.Pro tip – You can even place the dough in the fridge for 6 to 9 hours (or overnight). Thaw an hour before baking. Perfect for weekend or festive breakfast.
Bake
Bake – 10 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash and transfer to the oven on the middle rack and bake for 30 minutes or until lightly golden on top.Pro tip – Egg wash is just a beaten egg with 2 tbsp of water or milk. Cool – Remove from the oven and brush with melted butter. Cool for 10 minutes in the pan. Then, invert onto a cooling rack or platter to cool further.Pro tip – Once the chocolate cools, getting it out of the pan might be challenging. So it is best to do that when the chocolate is still warm.2 tbsp Butter Enjoy!
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