Hopefully, I had you at Nutella.
Babka is one of those Great British Bake Off buzzwords that gets thrown around every season – mainly on the much anticipated bread week. And I can’t deny that the reason I made this is because of all the chocolatey swirls that lit up my telly some two or three weeks ago.
I know, but I’ve been busy getting ready for this much needed trip home. I’m now a week into this holiday and it has been going amazing (check out social media fun on the side panel). I mean, currently I’m editing this post while watching The Golden Girls and waiting for breakfast tacos to arrive. Seriously feels like I am living the life.
Any way, I can no longer resist sharing a little Sunday baking fun with you. It’s bready, chocolatey and has a good amount of cinnamon spice in it – so Hello Autumn!
Cinnamon Nutella Babka
Dough + Filling, 1 loaf pan needed
2 teaspoons active dry yeast (I used 1 x7g packet)
1/2 cup warm milk
1 teaspoon sugar
1 tablespoon cinnamon
1 large egg
100 grams salted butter (ideally room temperature)
1 cup all purpose flour
1 cup white bread flour
1 jar of Nutella
100g of dark chocolate, chopped
1. Heat milk up in microwave for about 30 seconds. Pour in a large bowl, ideally attached to a stand mixer/dough hook attachment.
2. Add sugar and pour yeast on top. Swirl once or twice to cover yeast with milk.
3. Leave yeast mix to sit for 10 to 15 minutes.Yeast mix should be foamy before adding in other ingredients.
4. Add egg, butter and cinnamon to yeast and mix gently for 1-2 minutes.
5. Add in flour 1/2 cup at a time until each batch is fully incorporated. Once all flour is added beat on high for 7-10 minutes. Dough should be in one lump and not stick to the dough hook. (Or if you do not have a stand mixer then just mix dough completely by hand for 20-30 minutes)
6. Hand knead dough for an additional 2-3 minutes before placing on a lightly floured surface.
***You can let your dough proof overnight or make the babka straight away. I did mine straight away. Make sure dough reaches room temperature again before you decide to roll it, if refrigerating***
7. Roll dough out into a rectangle, ideally until dough is between .5-1 cm
8. Spread Nutella all over the dough – as much as you want! I did a rather thin coat, because Nutella is quite rich.
9. Sprinkle chocolate chunks over dough, then tightly roll up dough starting from the longest edge. Don’t worry about any spillage.
10. Cut dough in half vertically, exposing all the lovely chocolate-filled layers.
11. With the two strips of dough facing up, mash the top end portions of each strip together then start a crossover or rope pattern. I did mine quite loose, as the dough is rather heavy. Once you reach the end, connect the remaining dough together as you did for the top. (Refer to photos)
12. Fold into a greased loaf pan with parchment paper, making sure a few twists and layers and exposed on the top, but otherwise just get it in.
13. Cover and prove bread for 2-2.5 hours – should be about double in size.
14. Bake in the oven for at 375F (190C) for 30-35 minutes depending on your oven. Top should be golden brown and well defined. Stick in a cake tester or toothpick to test dough, go for the middle and find a less chocolatey bit- nothing should stick expect maybe some chocolate. Don’t worry if some of the chocolate looks burnt – it probably isn’t.
Syrup (make while babka is proofing)
1/2 granulated sugar
1 tablespoon cinnamon
1.5 tablespoons honey
1. Combine all ingredients in a small saucepan and let boil on medium for about 4-5 minutes. Set aside to let cool.
2. Once babka is out of the oven, brush syrup over loaf and leave to cool inside the pan so the glaze soaks in.
3. Once babka is cool remove from the pan, cut into slices and devour!
I won’t restrict you, but this babka tastes better when heated up a little so you get the melty Nutella mess. I usually popped my slice into the microwave for a few seconds and enjoyed it with a cup of strong coffee.
Ah, memories. I think this is definitely going to be baking staple in my kitchen.