Description
This decadent Chocolate Nutella Babka Bread features a soft, enriched dough swirled generously with creamy Nutella and baked to golden perfection. Enhanced with a sweet syrup glaze, this classic Eastern European treat offers a delightful balance of rich chocolate and buttery bread, perfect for breakfast, dessert, or a special occasion.
Ingredients
Scale
For the Bread
- 100 ml milk (at room temperature)
- 100 g caster or granulated sugar
- 7 g fast action dried yeast
- ½ teaspoon salt
- 550 g white strong flour
- 4 large eggs (at room temperature)
- 150 g unsalted butter (softened at room temperature)
- 280 g Nutella or any other chocolate spread
For the Syrup
- 100 g caster or granulated sugar
- 100 g water
- few drops of lemon juice
Instructions
- Prepare the dough: In a mixing bowl, combine the milk, sugar, and yeast. Let it activate for about 5-10 minutes until frothy. Then add the salt, flour, and eggs. Mix until a dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Gradually incorporate the softened butter and continue kneading until it is fully absorbed and the dough is soft and stretchy.
- First rise: Place the dough in a clean, greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours or until it doubles in size.
- Shape the babka: Once risen, punch the dough down and roll it out into a large rectangle approximately 40×30 cm. Spread the Nutella evenly over the surface, leaving a small border around the edges.
- Roll and twist: Roll the dough tightly from the long side into a log. Cut the log lengthwise into two long strips with the Nutella filling exposed. Twist the two strands around each other, keeping the cut sides facing up to showcase the swirls.
- Second rise: Place the twisted dough into a greased loaf pan. Cover and let rise again for 45 minutes to 1 hour until puffy.
- Bake: Preheat the oven to 180°C (350°F). Bake the babka for 40-45 minutes or until golden brown and cooked through. If the top browns too quickly, cover loosely with foil halfway through baking.
- Prepare the syrup: While baking, combine the sugar, water, and lemon juice in a small saucepan. Heat gently until the sugar dissolves completely and the syrup is clear. Remove from heat.
- Glaze the babka: As soon as the babka comes out of the oven, brush it generously with the warm syrup. This adds shine and keeps the bread moist.
- Cool and serve: Allow the babka to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- Use room temperature ingredients for better dough consistency.
- If Nutella is too thick, warm it slightly for easier spreading.
- Ensure the syrup is warm when glazing the babka to soak in well.
- You can substitute Nutella with any chocolate-hazelnut spread or even a cinnamon sugar filling.
- Store the babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Let the babka cool fully before slicing to prevent the filling from oozing out.
Keywords: Chocolate Babka, Nutella Bread, Chocolate Swirl Bread, Enriched Bread, Eastern European Pastry, Breakfast Bread, Sweet Yeast Bread