My chocolate babka recipe that I make using Nutella as a chocolate spread. The Nutella has a lovely hint of hazelnut and so it adds a nutty twist to the Babka.
What is Babka?
Babka is a sweetish, braided bread that originated in the Jewish communities of Poland and Ukraine. It’s usually made with a yeasted dough that’s rolled out and spread with a filling, then braided and baked in a loaf pan. The result is a loaf shaped light sweet bread that has streaks of the filling adding a unique flavour to the sweet bread. The most common fillings are chocolate, cinnamon, fruit, and cheese, but there are endless variations.
Chocolate babka
My chocolate babka recipe that I make using Nutella spread.
Equipment
- Stand mixer
- 2 Loaf pans
Ingredients
- 550 gr Flour
- 1 pinch Salt
- 2 tsp Dry instant yeast
- 100 gr Sugar
- 50 gr Butter
- 2 lrg Eggs
- 2 tsp Vanilla essence
- 200 ml Milk
- 3 Tbsp Heaped Nutella or chocolate spread
Instruction Video (please like and subscribe)
Instructions
- To your stand mixer bowl add – flour, salt, yeast, sugar, and milk. All ingredients should be at room temperature.
- Now add vanilla essence, butter, and eggs that have been slightly whisked. Leave a small amount of eggs aside for eggwash.
- Place bowl in stand mixer with a hook attachment and gently mix until the dough is silky smooth.
- Cover the dough and leave to proof for 1 hour.
- Gently fold the dough and cover again. Allow to proof for half an hour.
- Cut the dough in half to make 2 separate loaves.
- Roll dough thinly into a rectangular shape.
- Spread the Nutella or chocolate spread evenly on the dough.
- Roll the dough into a sausage-shape
- Cut the sausage in half lengthwise. Now gently plait the 2 halves together.
- Place in a lined or greased loaf tin and cover.
- Allow to proof for half an hour
- Brush the exposed dough of the babka loaf with eggwash
- Bake in an oven that has been preheated to 180℃ for 30 to 35 minutes.
- Allow to cool before cutting.Bon Appetit.
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