Nutella Babka

This Nutella babka is made with a fluffy, sour cream-enriched dough, which is rolled thin and stuffed with a generous amount of Nutella and chocolate chips – it’s a classic for a reason!. Makes 1 loaf.

Ingredients:

For the dough:

• 280 grams all-purpose flour
• 1 and 1/2 teaspoons instant yeast
• 25 grams sugar
• 1/2 teaspoon salt
• 1 large egg
• 70 grams sour cream
• 50 grams milk
• 45 grams neutral oil (such as sunflower or avocado)

For the filling:

• 170 grams nutella, room temperature or slightly warmed up if solidified
• 50-100 grams dark chocolate chips or finely chopped dark chocolate

For the syrup:

• 30 grams sugar
• 30 grams water

Instructions:

1. Make the dough: Place all of the dough ingredients in the bowl of a stand mixer. Knead on low speed for 12-14 minutes, until the dough comes together and forms a smooth ball around the hook. The dough may be slightly sticky but should be easy to handle.
2. Place the dough in a lightly oiled bowl. Cover and let rise for one hour, or until doubled. At this point, the dough can be covered and refrigerated for up to 24 hours.
3. Shape and proof the babka: On a lightly floured surface, roll the dough out until it is very thin, into a rectangle about 60 by 40 centimeters. With an offset spatula, spread the nutella evenly over the entire rectangle. Sprinkle with chocolate. Roll the dough up on the long side to form a 60cm long log.
4. Place the log in the freezer for about 20 minutes, to firm up and make for easier slicing.
5. Remove the log from the freezer and use a sharp knife to cut the log in half lengthwise, exposing the layers of nutella. Twist the two halves over each other to form a babka.
6. Place in a lined loaf pan. Optionally, brush the babka with a beaten egg for a golden crust. Cover and let rise for 45-50 minutes while your oven preheats.
7. Heat oven to 180 Celsius or 350 Fahrenheit.
8. Bake the babka: Bake for 25-35 minutes, or until the babka is golden brown and bounces back when pressed lightly. You can also test doneness with a toothpick or cake tester – it should meet no resistance going in, and come out free of dough (but likely covered in chocolate). If the babka has browned on top but is still not done baking, cover it with foil and continue baking.
9. While the babka is baking, make the syrup: place all the ingredients in a small saucepan, and cook on low heat until the sugar has dissolved and begins to simmer. Stop cooking once you can no longer see the sugar.
10. Once the babka is done baking, brush the syrup over it.
11. Let cool, slice and enjoy! Babka is best on the day it was baked, but leftover slices can be tightly wrapped, frozen, and reheated.