Chocolate Nutella Babka Bread Recipe

Ingredients

• 100 ml milk (at room temperature)
• 100 g caster or granulated sugar
• 7 g fast action dried yeast
• 1/2 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
• 100 g caster or granulated sugar
• 100 g water
• few drops of lemon juice

Instructions

1. 1

   Prepare the Dough: In a mixing bowl, warm the milk slightly and dissolve the yeast along with a pinch of sugar. Let it activate for about 5 minutes until frothy. In another large bowl, combine the flour, remaining sugar, and salt. Add the eggs, softened butter, and the activated yeast mixture. Knead the ingredients together either by hand or with a stand mixer fitted with a dough hook for about 10-15 minutes until you have a smooth, elastic dough.

2. 2

   First Proof: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1.5 hours or until the dough has doubled in size.

3. 3

   Roll and Spread Nutella: Once risen, punch down the dough to release air. Roll it out on a lightly floured surface into a large rectangle approximately 40×30 cm. Spread the Nutella evenly over the dough, leaving a small border around the edges to prevent overflow during baking.

4. 4

   Braid the Babka: Carefully roll the dough from one long edge into a tight log. Using a sharp knife, cut the log lengthwise down the middle, creating two strands with visible Nutella layers. Twist the two strands together gently, keeping the cut sides facing up to showcase the chocolate swirls. Pinch the ends to seal well. Place the twisted loaf into a greased loaf pan or onto a baking sheet lined with parchment paper.

5. 5

   Second Proof: Cover the shaped dough and let it rise again for about 45 minutes to 1 hour until puffy.

6. 6

   Preheat and Bake: Preheat your oven to 180°C (350°F). Bake the babka for 40-45 minutes or until golden brown on top and cooked through. If the top browns too quickly, loosely cover it with foil towards the end of baking.

7. 7

   Prepare the Syrup: While the babka is baking, combine sugar, water, and a few drops of lemon juice in a small saucepan. Bring to a boil and simmer until the sugar dissolves completely, creating a clear syrup. Remove from heat and let it cool slightly.

8. 8

   Glaze the Babka: Once baked, remove the babka from the oven and immediately brush the syrup evenly over the hot loaf. This adds shine and keeps the bread moist. Let the babka cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

9. 9

   Serve and Enjoy: Slice the Chocolate Nutella Babka Bread and serve it warm or at room temperature. It pairs wonderfully with a cup of coffee or tea.