Nutella Babka
Makes: 2 loaves
Preparation time: 30 minutes plus rising (overnight)
Cooking time: 40 minutes
Difficulty: Hard
Ingredients
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3 ¾ cups (530g) bread flour
1 tbsp (10 grams) dry yeast
⅓ cup (67g) granulated sugar, plus a pinch
½ cup (120ml) water or milk (milk will be richer)
3 eggs
1 tsp sea salt
150g unsalted butter, cut into small cubes and at room temperature
Oil, for brushing
200g Nutella
Sugar syrup
½ cup (120ml) water
½ cup (100g) sugar
Method
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1. Heat milk or water until lukewarm in microwave, it should be just warm to touch. Add the yeast and a pinch of the sugar and let it sit for 5-10 minutes until foamy.
2. In a stand mixer, add the flour, sugar, salt and then add the milk/yeast mixture in. Mix with a dough hook and add the eggs. The mixture should start to come together. Slowly incorporate the butter on a low speed, mixing for 10 minutes. The dough should come together and be smooth, elastic and shiny. If it is sticking to the side, add flour one tbsp at a time until it comes together.
3. Transfer to a bowl brushed with oil and cover with plastic wrap. Leave in the fridge overnight or on a warm, draft-free place until it has risen which will take 1-2 hours.
4. Grease two loaf pans with oil and line the sides. Set aside.
5. Once dough has risen, roll into a rectangle measuring 40x30cm. Have the long side closest to you. Spread 100g of the Nutella over the rectangle (don’t need to go to the edges). At this point you could also sprinkle with other bits of chocolate if you like. Roll the dough (with the long end) into a tight log.
6. Slice the log down the middle to expose the filling. With the cut sides facing up, braid the dough (like a double helix). Squeeze together the two ends so you are left with two halves intertwined, showing the filling on the top. Lift into the loaf tin and cover with a clean kitchen towel, continuing to rise in a warm place for 1 to 1 ½ hours until risen again.
7. Preheat oven to 175 degrees, place into oven in the middle shelf for 35-40 minutes until golden brown on top, or an internal temp of 93 degrees Celsius.
8. When the babkas come out of the oven, use a skewer to pierce all over going all the way to the bottom. Pour the syrup on top of both cakes, and make sure to use all of the syrup.
9. Let the cakes cool in the tin, then remove from the pans and let cool completely before serving.
10. Decorate with sifted icing sugar, cocoa powder and serve.
