Nutella Babka

Transfer to wire rack and bring to room temp.  Slice.

Transfer to wire rack and bring to room temp. Slice.

There was a Nutella Babka floating around all over Pinterest a few weeks ago and I decided to make a variation of it.  Turned out to be really good with a nice crust and soft center but what isn’t good with Nutella?

Nutella Babka

Dough

1 ½         cups       Milk (115F)

½             oz           Dry Active Yeast

¾             cup         Sugar

3                              Eggs, Room Temp

2                              Egg Yolks

6              cups       Flour

1              tsp          Salt

1              pound   Butter, Room Temp

 

Filling

Nutella

Streusel Topping

2/3         cup         Sugar

1/3         cup         Flour

½             stick       Butter

  1. Pour warm ilk into small bowl. Sprinkle yeast and a pinch of sugar and let bloom for 5 minutes.
  2. Whisk together the sugar, 2 eggs and egg yolks. Add the egg mixture to the yeast mixture and whisk to combine. Set aside.
  3. In electric stand with paddle, combine flour and salt. Add egg/yeast mixture and beat on low until flour is incorporated. Change to dough hook and add room temperature butter that has been sliced. Add additional flour if dough is too tacky. Should pull away from the bowl. Knead 10 minutes. Placed in greased bowl and allow to rise double in size about an hour.
  4. Grease three loaf pans and line with paper.
  5. Punch dough and allow to rest for 5 minutes. Take remaining egg and add a little water. Mix and prepare brush.
  6. Lightly flour surface and divide dough into three. Flour and roll into 1/8”. Brush egg wash along the sides. Spread thin layer of Nutella and begin to roll. Take care to seal the edges and not to break the dough.
  7. Twist dough and form into a figure 8 and twist again. Place into prepared pan and repeat with remaining dough.
  8. Allow dough to rise above the pan (approximately 30 minutes) and prepare streusel by mixing all ingredients. Egg wash the top of the dough and sprinkle streusel top.
  9. Bake 350F 55 minutes, rotating in between. Lower heat to 325 and bake an additional 15-20 minutes. Transfer to wired rack and cool to room temperature.
Sugar, eggs and yolk.

Sugar, eggs and yolk.

Mix with bloomed yeast.

Mix with bloomed yeast.

Add to stand mixer with flour and salt.  Start with paddle.

Add to stand mixer with flour and salt. Start with paddle.

Change to dough hook.  Add flour till dough pulls away from bowl.

Change to dough hook. Add flour till dough pulls away from bowl.

Add butter.

Add butter.

Transfer to greased bowl.  Turn out to prevent drying.  Wrap with plastic.

Transfer to greased bowl. Turn out to prevent drying. Wrap with plastic.

Allow to double in size approximately 1 hour.

Allow to double in size approximately 1 hour.

Punch down and allow 5 minute rest.

Punch down and allow 5 minute rest.

Mix final egg with milk or water.

Mix final egg with milk or water.

On flour surface, divide into thirds.

On flour surface, divide into thirds.

Roll out to 1/8 inch.

Roll out to 1/8 inch.

Egg wash border and spread a thin layer of Nutella.

Egg wash border and spread a thin layer of Nutella.

Yum!  NUTELLA

Yum! NUTELLA

Tightly roll.

Tightly roll while sealing edges.

Seal all edges so Nutella doesn't come out.

Seal all edges so Nutella doesn’t come out.

Twist and twist onto itself like a twist donut.

Twist and twist onto itself like a twist donut.

Twist again.

Twist again.

Place into prepared loaf pan.  Allow to rise 30 minutes wrapped.

Place into prepared loaf pan.

Allow to rise 30 minutes wrapped.

Allow to rise 30 minutes wrapped.

Egg wash and top with streusel.

Egg wash and top with streusel.

Bake 55 minutes.

Bake 55 minutes.

Transfer to wire rack and bring to room temp.  Slice.

Transfer to wire rack and bring to room temp. Slice.

Slightly sweet with streusel but not overpowering.

Slightly sweet with streusel but not overpowering.