Amazing Twisted CHOCOLATE & NUTELLA BABKA Bread Recipe & Tutorial | Cupcake Jemma

Welcome to the kitchen and introduce the recipe for Nutella and chocolate babka.

Add 530 grams of plain flour to a mixing bowl.

Add 100 grams of caster sugar to the flour.

Add 1 tablespoon of easy-bake yeast to the dry ingredients.

Stir the dry ingredients with a whisk to combine them evenly.

Prepare the liquid mixture by combining 60 milliliters of whole milk and 60 milliliters of water in a separate container.

Add 3 large free-range eggs to the liquid mixture and whisk them together.

Use a stand mixer with a dough hook to combine the dry and liquid ingredients.

Start mixing on low medium speed while gradually adding the liquid mixture to the dry ingredients.

Once combined, add 3/4 teaspoon of salt to the dough.

Add 150 grams of soft room-temperature butter bit by bit into the dough.

Increase the mixer speed to medium-high and mix for about 10 to 12 minutes until the dough is shiny and elastic.

Scoop the dough off the dough hook and gather it into a rectangle shape.

Wrap the dough loosely in cling film and place it in the fridge for at least 6 hours or overnight.

After the dough has chilled, dust the work surface with flour and transfer the dough onto it.

Roll the dough into a rectangle about 12 inches wide and 24 to 30 inches long.

Spread a generous amount of Nutella over the rolled-out dough, reaching the edges.

Pulverize chocolate chips in a food processor and sprinkle them over the Nutella-covered dough.

Equipment Needed

Allergens