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Cinnamon Sticks

Nutella Babka

The intricate swirls of gooey Nutella and hazelnuts combined with the yeasted brioche-type dough makes this bake so impressive and beautiful. A Babka is a Polish and Middle Eastern sweet bread which is somewhere between a cake and a brioche, so the appropriate time to eat this dessert is ALL-the-time. The quick on-the-go breakfast, afternoon tea after the walk or with coffee? You can't go wrong.


When I was looking for recipes, I came across one on the Lion's Bread blog which was a method inspired by Yotam Ottolenghi and Sami Tamimi's Jerusalum cookbook. But naturally, why would you make this is cocoa power and not Nutella? I knew if would taste amazing and omg it is. dream come true.


I know everyone right now is focussed on being healthy and going on all of those 5km runs - don't get me wrong, all the fundraising is such a good idea. But you definitely need some balance which this Babka is going to bring you. If you can roll up a cinnamon swirl, this brioche isn't much different.






A few tips:

  • The dough has to rest for at least 6 hours - this may seem like ages but trust me, the poofiness afterwards is so worth-it. I made my dough in the morning and then finished off the recipe at about mid-afternoon ready for dinner.

  • Use the back of a spoon or silicone spatula to spread the Nutella in an even layer over the rolled out dough.

  • After you've rolled out the dough, leave it in the fridge for about 10 mins - cold dough is much easier to cut cleanly.

[bottom image credit: Lion's Bread]


-> The recipe below is for a Nutella babka but I've also made a Biscoff one in a circle shape which tasted AMAZING too. Any filling works, as long as its not too bulky, savoury is a good idea as well (eg: poppy seed)



Prep time: 1 hr

Cooking: 25 mins

Proving: 6 hrs + 1 hr before you cook them


Ingredients (MAKES 2 BABKAS)

  • 4 1/4 cups plain or bread flour

  • 1/2 cup sugar

  • 2 tsp dried fast action yeast

  • 3 medium eggs

  • 1/2 cup room temp. water + up to 2 tbsp extra, in needed

  • 1/2 cup unsalted butter at room temp. - about 100g

  • 1/2 jar of Nutella

  • 2 handfuls chopped hazelnuts

For the syrup:

  • 1/3 cup water

  • 6 tbsp sugar

  • 2 tsp vanilla extract


Method


Combine the flour, sugar and yeast in a bowl and stir to mix. Add the eggs and 1.2 cup water, mixing together with your hands until the dough comes together - this may take a few minutes, but if it doesn't come together at all, add extra water as required. Add the salt, then gradually the butter. Massage the butter into the dough until fully incorporated. This may make the dough very greasy and hard to work with but just keep at it, adding extra flour if necessary to prevent sticking. Kneed the dough for about 10 mins. Lightly coat a large clean bowl with flavourless oil and place the dough inside, cover with plastic and leave for at least 6 hours until doubled in size. If you're going to be leaving it overnight, place it in the fridge to prove.


Coat two 9x4" loaf ins with butter and line them with baking parchment. Take the dough out and divide it in half, leaving one half in the fridge for later. Roll out onto a well-floured surface to about 10x12". Spread half of the Nutella evenly over the dough and sprinkle one handful of the hazelnuts, leaving a boarder of 1/2-inch. Brush the edges with water. Roll the dough up tightly, starting from the further edge and coming towards you. Place the roll on a parchment lined baking sheet in the fridge while you deal with the other half of the dough. Repeat this process with the second half of dough.


Trim last 1/2-inch off each end of the logs. With a very sharp knife, cut the log in half lengthwise, leaving about an inch attached at the top. Lift one side over the next and being to twist, trying to keep the filling side facing up to make it look super pretty. Transfer the twists to the two loaf tins, tucking the ends underneath itself. Cover them loosely with cling film and let prove for 1-1 1/2 hrs.


Preheat the oven to 190℃.


Remove the cling film and bake for 25-28 mins until brown. If the babkas appear to be browning too fast, cover with foil and continue cooking. The way to test is bread is done is to turn it gently upside down and tap the bottom - if it sounds hollow, it'd done! While the babkas are baking, make the syrup: bring the sugar and water to a simmer until the sugar has dissolved. Remove from the heat and mix in the vanilla extract. Leave to cool. As soon as the babkas come are done, remove from the oven and brush the syrup all over both. It may seem like too much syrup but to get that beautiful shine, it's just the right amount. Let the babkas cool about half way in the tins, then transfer to a cooking rack and cool until ready to serve.



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