Steps to Prepare Award-winning Nutella Babka Cooking Basics for Newbies

Deliciously sweet and addictive bread swirled with Nutella and topped with buttery cinnamon crumbles! Babka has been on my "to-make" list for so long! The seemingly intricate swirls and layers of chocolate and yeasted brioche-type bread make it so impressive and beautiful. This comforting babka is made of a soft and airy dough, is loaded with a gooey Nutella filling, and has a crunchy chocolatey topping.

Nutella Babka is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Nutella Babka is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook nutella babka using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Nutella Babka:

1. Make ready 1 cup + 2 Tablespoons (270ml) whole milk, divided*
2. Prepare 2 and 1/4 teaspoons active dry or instant yeast (1 standard size
3. Get 1/2 cup (100 g) granulated sugar
4. Take 1/2 cup (115 g) unsalted butter, softened to room temperature
5. Get 2 large eggs, at room temperature and divided
6. Prepare 1/2 teaspoon salt
7. Take 4 and 1/4 cups (530g) all-purpose flour, plus more for dusting
8. Get 2 cups (600 g) Nutella, divided

Spread the Nutella in an even layer over the dough, all the way to the edges. These soft fluffy Nutella babka buns are simply delicious and fun to make. Sign up for our Nosher recipe newsletter! This traditional Middle Eastern twisted chocolate-swirl bread is definitely worth trying!

Steps to make Nutella Babka:

1. Make the dough: Heat 1 cup of milk to about 35°C. You can use the microwave or stovetop. Pour the warm milk into the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Manually whisk in the yeast and 2 teaspoons of the granulated sugar. Cover the bowl with a clean towel. The mixture should be frothy and foamy after 5 minutes.
2. On low speed, beat in the remaining sugar and the softened butter until butter is slightly broken up. Next beat in 1 whole egg plus 1 egg yolk (reserve the egg white) and the salt. The butter won’t really be mixing in, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms, about 1 minute.
3. Increase speed to medium-high and beat until the dough is soft and supple and pulls away from the sides of the bowl, about 6 minutes. If you do not have a stand mixer with a dough hook attachment, knead the dough by hand in this step.
4. Turn it out onto a lightly floured surface and form into a ball. Place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl that I made the dough in– remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. For this warm environment, I preheat the oven to 93°C then turn the oven off and place the bowl inside the warm-ish
5. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife or dough scraper, cut dough in half. Work with only half of the dough at a time. Place a clean towel over the dough you aren’t working with.
6. Generously grease two 9×5 inch loaf pans with butter or nonstick spray.
7. Shape the babka: On a lightly floured work surface, roll one dough half out into a 9×13 inch rectangle (approximately). Spread with 1 cup of Nutella, leaving a 1/2 inch border uncovered.
8. Tightly roll the dough into a 13-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half– forming an X. Twist the two together. Place in prepared loaf pan and cover with a clean towel. Repeat with 2nd half of dough. This step can get a little messy!
9. Preheat the oven to 177°C
10. Whisk the remaining 2 Tablespoons of milk with the leftover egg white. This is your egg wash. Using a pastry brush, brush the babka loaves with egg wash. Do the best you can as some Nutella is exposed.
11. Bake for 45-50 minutes or until babka is golden brown on top. Remove from the oven, place each pan on a wire rack, and allow to cool for 10 minutes before slicing and serving.

Sign up for our Nosher recipe newsletter! This traditional Middle Eastern twisted chocolate-swirl bread is definitely worth trying! I literally made babka a couple months ago with cookie butter - Nutella and cookie butter are like crack to me. Be the first to review this recipe. Adapted from Martha Stewart and the blog Su Good Sweets This babka has never-ending folds of chocolate.

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