babka

Deliciously sweet and addictive bread swirled with Nutella and topped with buttery cinnamon crumbles! 

Nutella Babka

+ 2 Tablespoons (270 milliliters) whole milk, divided*

(100 grams) granulated sugar

eggs,

salt

(600 grams) Nutella, divided

(50 grams) packed light or dark brown sugar

1/4 cup (30 grams) all-purpose flour

cinnamon

1/4 cup (60 grams) unsalted butter,

Make the dough

Heat 1 cup of milk to about 95°F (35°C). You can use the microwave or stovetop. Pour the warm milk into the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Manually whisk in the yeast and 2 teaspoons of the granulated sugar. Cover the bowl with a clean towel. The mixture should be frothy and foamy after 5 minutes.

On low speed, beat in the remaining sugar and the softened butter until butter is slightly broken up. Next beat in 1 whole egg plus 1 egg yolk (reserve the egg white) and the salt. The butter won&#8217;t really be mixing in, so don&#8217;t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms, about 1 minute.

Increase speed to medium-high and beat until the dough is soft and supple and pulls away from the sides of the bowl, about 6 minutes. If you do not have a stand-mixer with a dough hook attachment, knead the dough by hand in this step.

Turn it out onto a lightly floured surface and form into a ball. Place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl that I made the dough in&#8211; remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven. Leave the oven door cracked a bit.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife or dough scraper, cut dough in half. Work with only half of the dough at a time. Place a clean towel over the dough you aren&#8217;t working with.

Generously grease two 9&#215;5 inch loaf pans with butter or nonstick spray.

Shape the babka

On slightly floured work surface, roll one dough half out into a 9&#215;13 inch rectangle (approximately). Spread with 1 cup of Nutella, leaving a 1/2 inch border uncovered.

Watch the video above to see exactly how I do this step. Tightly roll the dough into a 13-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half&#8211; forming an X. Twist the two together. Place in prepared loaf pan and cover with a clean towel. Repeat with 2nd half of dough. This step can get a little messy!

Allow both shaped (and covered) loaves to rest for 10-20 minutes as you prepare the crumble topping and preheat the oven.

Make the crumble topping

Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Set aside.

Whisk the remaining 2 Tablespoons of milk with the leftover egg white. This is your egg wash. Using a pastry brush, brush the babka loaves with egg wash. Do the best you can as some Nutella is exposed. Top each loaf with crumble topping.

Bake for 45-50 minutes or until babka is golden brown on top. Gently tap the loaves– if they sound hollow, the bread is done. Remove from the oven, place each pan on a wire rack, and allow to cool for 10 minutes before slicing and serving.

Cover and store leftover babka at room temperature for a couple days or in the refrigerator for 1 week. (It won&#8217;t last that long!!) You can also freeze the baked babka for up to 3 months, then thaw overnight in the refrigerator. Bring to room temperature before serving. Or warm it up in the oven.

Delicious! This recipe was so easy and baked beautifully in four mini loaf pans. Can’t wait to make it again!

The recipe is great but I added 1/2 tblsp of vanilla extract along with the zest of ~ 1/2 a medium orange &amp; it reminded me of the babka I grew up eating in NY!

Hey there! I followed this recipe pretty closely, but for some reason, the bottom of the babka was pretty burnt. Can you help me understand what might have gone wrong?

This recipe is easy to follow and it turned out well. My only recommendation would be to put 3/4 c of Nutella in each Babka. I found a full cup to make it hard to actually taste the dough itself (and for the dough nearest the Nutella to not fully cook).

https://content.jwplatform.com/videos/t1bpPhiL.mp4

Deliciously sweet and addictive bread swirled with Nutella and topped with buttery cinnamon crumbles! 

How To Shape Babka

Buttery brioche dough rolled up with sweetened cream cheese and homemade blueberry preserves.

Blueberry Cream Cheese Babka

blueberries

sugar

lemon juice

all purpose flour

sugar + 1 tsp sugar (divided)

tsp kosher salt

pkg active dry yeast (about 2 1/4 tsp)

milk (warmed to about 100-110 degrees)

eggs

vanilla

unsalted butter (very soft and cubed)

oz cream cheese

water

Combine all the ingredients in a medium saucepan. Bring to a boil, and then reduce the heat to medium and simmer for about 15 minutes, stirring occasionally until thickened and crushing some of the blueberries with the back of the spoon. Refrigerate the preserves while the dough rises.

Blueberry Preserves

Whisk together flour, 1/3 cup of sugar and salt in a bowl. Warm milk in the microwave for about 45 seconds or until a thermometer reads 100 to 110 degrees. Add the milk and 1 tsp sugar to the bowl of a stand mixer fit with a dough hook. Sprinkle the yeast over the milk and stir to combine. Let stand for about 5 minutes until the yeast starts to foam.

Add eggs, vanilla, flour, sugar and salt to the yeast mixture. Mix on low speed until combined and then increase speed to medium and mix for about 5 minutes until the dough is smooth.

Add the softened butter gradually and mix on medium about 4 minutes until butter is incorporated and dough comes together but is sticky. Scrape down the sides of the bowl as needed during mixing.

Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours until the dough is about doubled (or let rise in the refrigerator overnight). Punch down the dough and scrape out onto a lightly floured surface. Divide the dough into 2 halves and shape into a rectangle.

Starting with one disc, roll the dough out on a floured surface to a 12 x 16 rectangle. Spread with half the cream cheese mixture leaving a small border on one long edge. Then spread with half the blueberry preserves again leaving a border on a long edge.

Starting with the long side without the border, roll the dough into a tight log. If the dough is very warm or sticky, you can refrigerate the dough for about 30 minutes to make it easier to work with (if you didn&#x27;t refrigerate overnight).

Trim off about an inch from each side. Slice the dough down the middle lengthwise into 2 long halves with the layers exposed. Place the end of one of the halves over the top of the other half, pressing together lightly (see pictures above) and then braid the 2 pieces over one another to the bottom, again pressing together lightly. Repeat the last 2 steps with the other dough disc.

Line two, 9 x 5 loaf pans with parchment paper leaving an overhang on the long sides. Carefully place the braided dough into each loaf pan, squeezing the ends slightly to fit if needed. Cover with plastic wrap and let rise in a warm place for an hour.

Bake at 350 degrees for about 40 minutes or until golden brown and a tester comes out clean. Immediately after taking out of the oven, brush each loaf with half the sugar syrup, using it all.

Cool a few minutes in the loaf pan and then transfer the babka using the parchment paper to a wire rack to cool completely.

Babka Dough

Combine the cream cheese and sugar in a bowl and beat using an electric mixer until combined.

Cream Cheese Filling

Combine the sugar and water in a small saucepan and stir, cooking on medium high until the sugar is dissolved. Set aside to cool.

Sugar Syrup

La délicieuse recette de la Babka du chef Jeffrey Cagnes.

Babka chocolat noisettes Jeffrey Cagnes

250 gramsr de farine

gramsr de sel

gramsr de sucre

gramsr de levure sèche ou 12 gramsr de levure boulangère fraîche

gramsr de lait

gramsr de beurre

gramsr de pâte à tartiner

gramsr de chocolat noir concassé

80 gramsr de noisettes concassées

Dans la cuve du robot mettre dans l’ordre suivant : le sel, la farine, la levure boulangère, le sucre et le lait.

Pétrir à petite vitesse et dès que le mélange est homogène augmenter à vitesse moyenne pendant 8 min

Rajouter le beurre coupé en petits morceaux et pétrir jusqu’à ce que la pâte se décolle des parois.

Mettre la pâte dans un bol un peu huilé, couvrir et laisser reposer au réfrigérateur pendant 1h.

Saupoudrer le plan de travail de farine et étaler la pâte en rectangle de la longueur de votre moule et trois fois sa largeur.

Etaler la pâte à tartiner sur toute la surface de la pâte et ajouter les noisettes et chocolat concassés.

Rouler la pâte en boudin puis couper en deux sur la longueur.

Enrouler les deux morceaux pour former une tresse en laissant la partie chocolatée sur le dessus.

Placer la brioche dans un moule beurré et laisser reposer pendant 45 min à température ambiante.

Pour finir, enfourner 25 min au four à 180°C (350°F).

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Nutella Babka

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Top 3 babka recipes from across the web

The most viewed babka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nutella Babka

Blueberry Cream Cheese Babka

Babka chocolat noisettes Jeffrey Ca...

The most viewed babka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine