Babka is made of a rich brioche dough, usually with a cinnamon or chocolate filling. They can be topped with nuts for extra crunch. Babka originated in Israel and there are so many variations of this rich and scrupulous Bread. Chocolate babka is made of a rich brioche dough and a rich, smooth and super chocolaty filling. Here in this Chocolate Babka recipe I have used Nutella instead of chocolate. Every bite is soft and buttery and full of Nutella goodness. No one is able to resist a warm piece of this chocolate babka!
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Prep Time30 Mins
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Cook Time25 Mins
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Serving6 People
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Ingredients
Directions
Fit your stand mixer with the dough hook attachment, then pour the flour, sugar, crumbled yeast, 1 whole egg and the oil into the bowl. Start the mixer on a slow speed for several seconds to mix the ingredients together, then gradually add 180ml (6fl oz/3/4cup) of water, in stream. Knead for 3 minutes. Then add the salt and continue to knead for more 3 minutes.
Shape the dough into a ball, place in a bowl and cover with clean towel. Place the bowl somewhere dry and warm (in your switched off oven, for example) and leave to rise for 2 hours. The dough should double in volume
With a rolling pin, roll out the dough in a lightly work surface and shape it into a large rectangle, spread the NUTELLA over the entire surface. Leaving a 1 to 2cm gap at each edge,starting from one of the short sides of the rectangle, roll up the dough like you’re rolling up a swiss (jelly) roll. Trim the ends of the dough cleanly, then wrap it in clingfilm (plastic wrap) and set aside in the freezer for 20 to 25 minutes.
Take the dough out the freezer and cut the roll in half lengthways, braid the two halves back together, then place the braid into a loaf tin. Brush the top with the egg yolk. Leave to rise again for 30 minutes.
Preheat the oven to 180C (350F/Gas 4), then bake for 20-25 minutes, until the babka is golden brown.
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