24 hr 45 min
Babka is a sweet braided bread or cake which consists of an enriched dough (higher concentrations of fat, sugar or dairy) that has been rolled out and spread with a variety of sweet fillings - in this case we are using Nutella, but you can substitute with a cinnamon filling, fruit jam, chocolate, matcha... the possibilities are endless.
This recipe yields two loaves which do not need to be baked straight away - freeze and save one for when you crave babka. Ideally, the dough should be prepared and left overnight in the fridge to develop flavour, but if you're in a hurry, two hours should do.
- ½ cup (118ml) of whole milk
- 1 (tbsp) 7g instant dry yeast
- 1/3 cup (67g) of granulated sugar
- 1.5tsp salt
- 1 tsp vanilla extract
- ½ teaspoon nutmeg
- 3 large eggs, room temperature
- 140g cubed unsalted butter, room temperature
- 530g (4 and 1/4 cups) plain flour (extra for rolling the dough)
- 250g of Nutella
- 100g sugar, 80ml water for the sugar syrup
- Prepare a stand mixer fitted with dough hook, or a large bowl if mixing by hand.
- Into your mixing bowl, add the flour, sugar, nutmeg and yeast and stir together with a whisk.
- Combine eggs and milk and whisk together.
- Turn the mixer on to a low-medium speed and add the liquid in gradually.
- Add the salt then the butter gradually one cube at a time. Allow the dough to continue mixing for about 10 minutes until it pulls away from the side of the bowl. It should have an elastic/shiny appearance.
- Transfer the dough to a clean and buttered bowl and cover, then place in the fridge overnight (or at least 4 hours).
- Flour a large, flat working bench space. Prepare two buttered baking loaf tins (approx. 8x4inches) or line with parchment paper.
- Remove the dough from the fridge and divide in half. On a floured surface, roll one half of the dough into a 9x17 inch rectangle.
- Spread Nutella all over the surface of the dough. Starting with the longer side, roll into a tight coil.
- Slice the dough coil in half lengthwise, exposing the Nutella-filling. With the filling side facing up, place one coil over the top of the other, to form a cross-shape. Twist the ends over each other, ensuring that the filling is always facing up, then transfer to the baking tray. You may bring the two ends together if the dough is too long for the tray.
- Repeat steps 9 and 10 with the other half of the dough.
- Allow to rest for 1-2 hours in warm place. It should increase in size slightly.
- Pre-heat oven to 180C and bake for about 35 minutes. The babka should be a golden brown on top, or you can use a thermometer to check the internal temperature of the loaf - it should read about 85C (185F).
- While the babka is baking, make sugar syrup by microwaving the water and sugar together until the sugar has dissolved fully.
- Remove babka from oven and immediately brush with the sugar syrup. Allow to cool, then enjoy.
Published September 20th, 2020 10:28 AM
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2 of 3 comments
There's no indication in recipe directions about when to add the vanilla. I assume it goes in with the egg and milk mixture.
All ingredients are given in American until the last 4 ingredients. They are given in metric. Can you translate into American?