Nutella Babka Recipe | Breads Bakery Style

Tender and slightly sweet dough swirled with smooth Nutella baked into golden brown with crispy hazelnut streusel soaked with sweet and sticky syrup.

Course Dessert

Cuisine jewish

Keyword Nutella Babka

Prep Time 40

Cook Time 35

Servings slices

The dough takes about 15 minutes to make and needs about 90-120 minutes to rest for the first rise.
For an easy shape, after the first rise, place the dough in the refrigerator to chill for about 30-45 minutes.
To make the streusel, place all of the ingredients in a medium bowl.
Use a fork or fingers to mix the ingredients until you have a moist, lumpy mixture. Set it aside until use.

Divide the dough into two equal parts. Each aprox. 485g.
Grease two eight or nigh-inch pans and line with parchment paper.
Roll each piece of dough over a lightly floured work surface into a 12x14-inch rectangle.
Spread half the Nutella over the dough using an offset spatula.
Roll the dough into a spiral log starting from the long side.
With the log seam side down, cut it vertically in the middle using a sharp knife.
Gently twist the two sides around each other.
Gently lift the log and place it in the prepared pan. Repeat this process with the second piece of dough.
Brush the loaves with the egg wash and sprinkle with the streusel.
Set aside in a warm spot to rest for the second rise, about 90-120 minutes. No need to cover the loaves.

Pour the water in medium sauce pan and add the sugar.
Bring to a boil over medium heat, then reduce to a simmer and cook for additional 5-7 minutes.
Remove from heat, pour into a glass container and refrigerate.

Bake the loaves over the middle oven rack in a 350F (180C) preheated oven for 38-44 minutes.
The Babkas are ready when the temperature at the center of the loaves is 190-200F (98-104C).
Remove the babkas from the oven and brush them with the chilled syrup. Allow them to cool in the pans for about 30 minutes before inverting and serving.

Store at room temperature for up to one week. I like to keep the loaves in the pan and cover them with aluminum foil, rather than placing them in an airtight container.
Room-Temperature Ingredients: To ensure the dough comes together smoothly, ensure your eggs, milk, and butter are at room temperature.
Chill the dough: The dough is soft and tender and can be a bit messy to shape (which is fine!). Before you shape it, place it in the fridge for about 30 minutes to minimize the mess.
Brush the loaves with simple syrup as soon as they come out of the oven for an extra layer of texture. Bring one cup of water with one cup of sugar to a boil, then cook it for 3-5 minutes on medium-low heat.
This recipe makes 2 eight—or nine-inch loaves, each sliced into 8-12 slices, depending on the size.
Alternatively, you can make one large babka bread and bake it in a 9—or 10-inch tube pan that yields 18-24 slices, depending on the size.
To Freeze: Wrap the baked babka in plastic wrap and aluminum foil, place in a plastic bag and store it in the freezer for up to 2 months. Thaw unwrapped at room temperature and warm in the oven before serving.
Make-Ahead Option: Reduce the yeast amount to 1 1/2 teaspoons, let it rest for one hour at room temperature then refrigerate overnight. The next day, shape the dough when it is cold, proof and bake.
To reheat: To reheat a full or slightly less loaf, place it in a 300F preheated oven (150C) for 10-15 minutes. To reheat a slice, reduce the time to 3-5 minutes.