Everyone loves a babka.
Sweet, enriched dough layered with chocolate spread. The best part is that you can fill this kind of bread with anything you like. It could even be made savoury with pesto and parmesan perhaps. That is totally up to you.
I chose Nutella for this recipe as it is just so convenient and delicious, of course.
Watch the video down below for detailed instructions.
For the dough –
300g (10.6oz) strong white bread flour
50g (1.75oz) soft butter
6g (0.2oz) salt
4g (0.15oz) dry yeast or 3x the amount of fresh yeast
40g (1.4oz) sugar
1 whole egg, cold from the fridge
130g (4.6oz) cold milk
To learn more about dough temperature control click here.
180g (6.3oz) Nutella
15g (0.5oz) vegetable oil
Mix the oil with the Nutella to make it more runny and easier to spread. Nutella is made out of oil, so do not worry about this step as it will make no difference in flavour.
30g (1oz) chopped chocolate, any chocolate you like. I used milk chocolate.
Sugar syrup –
20g (0.7oz) sugar
10g (0.35oz) water
Bring this up to the boil once the loaf comes out the oven.
- In a bowl combine the milk, yeast, salt, sugar & egg. Mix well to dissolve the sugar and hydrate the yeast.
- Add the flour and mix to a dough.
- Knead the dough for 3 minutes. Add in the butter and keep kneading for 1 minute.
- Switch to the ‘stretch & fold’ method and keep kneading for another 4 minutes. Desired dough temperature 25 – 26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Keep an eye on it and adjust proofing times accordingly.
- Cover & ferment for 1 hour.
- Cover & ferment for 1 more hour.
- Roll the dough out to a long rectangle. Spread with the Nutella evenly all over. Try to cover the whole surface. Sprinkle with the chocolate chips.
- Roll the dough up. Try and roll it tight. Seal it up. Cut off the ends. Now cut it in half length ways. Do not hesitate and cut it in one move.
- Make sure the dough strips are pointing cut side up. Twist them around each other. Place on a piece of parchment paper and place it in a loaf tin.
- Cover & ferment for 1.5 – 2 hours or until almost doubled. During the final hour of fermentation preheat your oven to 160C (320F) fan on.
- Bake for 50 – 60 minutes or until the inner temperature reads above 94C (200F).
- Brush the loaf with the hot syrup as soon as it comes out the oven. Let it set in the tin for 10 minutes before removing.
Let it cool down for at least 45 minutes before slicing it.
Watch the video here