Nutella Babka

Ingredients

• 80 ml Warm milk (about 110 F)
• 100 g Eggs
• 6 g Instant yeast ((or 21 grams fresh bakers yeast) )
• 40 g Sugar (or sugar)
• 60 g Butter (unsalted, room temperature )
• 9 g Kosher salt
• 350 g Bread flour ((or all-purpose flour))
• 1 cup Nutella or chocolate hazelnut spread
• 2 tbsp Chopped hazelnuts (optional )
• 2 tbsp Butter (soft room temperature for brushing )
• 1/2 Egg with 2 tbsp of water (for egg wash)

Instructions

1. 1

   --- Dough ---

2. 2

   Combine- In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110°F), yeast, sugar, and eggs. Followed by the flour and salt. Combine at medium-high speed for a minute or two.

3. 3

   Knead - Once all the flour is well incorporated, knead on medium speed for 6 to 8 minutes.

4. 4

   Butter - Next, add the soft room temperature butter, one cube at a time. Once all the butter is in, knead for 3 to 4 minutes more.

5. 5

   Bowl - Transfer to an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a damp kitchen cloth or plastic wrap.

6. 6

   Rise - Leave to rise in a warm place for about an hour or until it doubles in volume.

7. 7

   --- Fill & Shape ---

8. 8

   Pans - Generously grease one 9 x 4-inch loaf pan and set aside.

9. 9

   Divide - Punch the dough and transfer to a lightly floured work surface. Then, divide the dough into two to make two loaves.

10. 10

    Fill - Roll each portion into a rectangle about 1/8 inch thick, about 18 x 20 inches long. Drop spoonfuls of Nutella all over the dough, then use an offset spatula to spread evenly, making sure to get to all the edges, too.

11. 11

    Roll - Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together.

12. 12

    Twist - Using a serrated knife or bench scraper, cut the roll in the middle, dividing it into two lengthways. Turn the cut side facing upwards. Twist the two parts together and pinch the ends to prevent them from opening.

13. 13

    Pan - Pick the twisted dough up carefully and place it into the prepared loaf pan, making sure the twisted part is up and the seams are under.

14. 14

    Proof - Cover with plastic wrap and let it rest in a warm place for about 60 to 90 minutes.

15. 15

    --- Bake ---

16. 16

    Bake - Preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash. Transfer to the oven on the middle rack and bake for 30 minutes or until lightly golden on top.

17. 17

    Cool - Remove from the oven and brush with melted butter. Cool for 10 minutes in the pan. Then, invert onto a cooling rack or platter to cool further.