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?
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
2/3 cup Sugar
1/3 cup Flour
½ stick Butter
- Pour warm ilk into small bowl. Sprinkle yeast and a pinch of sugar and let bloom for 5 minutes.
- Whisk together the sugar, 2 eggs and egg yolks. Add the egg mixture to the yeast mixture and whisk to combine. Set aside.
- 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.
- Grease three loaf pans and line with paper.
- Punch dough and allow to rest for 5 minutes. Take remaining egg and add a little water. Mix and prepare brush.
- 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.
- Twist dough and form into a figure 8 and twist again. Place into prepared pan and repeat with remaining dough.
- 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.
- 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.