How to Make Nutella Babka (Chocolate Swirl Bread)

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Make the dough by mixing the buttermilk, egg yolk, whole egg, all dry ingredients and the butter in a stand mixer on medium speed with the hook until the dough pulls away from the bowl.
2. Add the soft butter a teaspoon at a time while mixing until fully combined; the dough should be shiny, slightly elastic and clean from the bowl.
3. Transfer gently to a lightly greased covered container and refrigerate overnight.
4. Turn out the chilled dough onto a floured bench without kneading. Flatten it with your fingertips, then roll it back and forth, turning it clockwise, until it is a 30 cm x 30 cm square.
5. Spread thick Nutella over the dough, leaving a border around the edges.
6. Roll the dough from the bottom into a tight, even log, then pinch the seam closed. Chill on a floured tray for 20 minutes.
7. Place the log with one end facing you. Cut it lengthwise down the middle with a serrated knife, then separate the halves.
8. Lay one half on its side with the filling facing up and cross the other half over it in an X. Twist one side over the other, keeping the chocolate facing up, until the two ends meet, then pinch the ends together.
9. Line a 20 cm loaf tin with baking paper, place the babka in the tin and press it in well.
10. Cover with plastic wrap and proof for 1 hour.
11. Remove the plastic wrap, cover with foil and bake at 170°C / 338°F for 20 minutes. Remove the foil and bake 10 more minutes until browned.
12. Meanwhile, boil ½ cup white sugar and ½ cup water over medium heat, then simmer 5 minutes until syrupy. Cool.
13. Brush the syrup over the babka and rest 5-10 minutes, then lift it out with the paper and cool for 1 hour.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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