Nutella Babka

Nutella

🥗Healthier: dark chocolate spread

💰Cheaper: chocolate hazelnut spread

Dark chocolate spread can reduce sugar content while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

Measure 4 cups of flour into a bowl.

Add 1/4 cup of caster sugar and 11 grams of instant yeast to the flour and mix together.

Create a well in the center of the dry ingredients.

In a separate bowl, beat 2 eggs with a pinch of salt.

Add 1 cup of hand warm milk to the well in the flour mixture.

Add the beaten eggs and some butter to the mixture and mix everything together until the dough pulls away from the bowl.

Shape the dough into a ball and grease the bowl with vegetable oil, coating the dough ball in oil.

Cover the bowl and let the dough rise for 1.5 hours until it doubles in size.

Grease the bottom of two loaf pans with vegetable oil and line them with parchment paper.

Punch down the risen dough and remove it from the bowl.

Divide the dough into two equal parts.

Roll out each piece of dough into a rectangle about 9 inches by 12 or 13 inches.

Spread about 1 cup of Nutella evenly over the dough, leaving half an inch from the edges.

Sprinkle finely chopped hazelnuts and 70 grams of chopped dark chocolate over the Nutella.

Roll the dough tightly into a log.

Cut the log in half lengthwise with a serrated knife.

Place the babka into the prepared loaf pans, tucking the edges in.

Let the babka rise for another hour until it expands.

Preheat the oven to 180 degrees Celsius.

Bake the babka for 35 to 40 minutes.

Let the babka cool in the pan for 5 to 10 minutes before removing it to cool fully.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens