Ingredients
Dough Ingredients
- 1/2 cup whole milk (room temperature)
- 2 1/4 tsp instant yeast
- 3 tbsp white granulated sugar
- 6 large eggs (room temperature)
- 2 tsp sea salt
- 4 1/2 cups bread flour (spooned and leveled)
- 1 cup unsalted butter (softened)
Filling
- 2 cups Nutella (divided, 1 cup per loaf)
Syrup
- 1/3 cup white granulated sugar
- 1/3 cup water
Instructions
- Make The Dough: In the bowl of a stand mixer fitted with the dough hook, combine bread flour, sugar, salt, and instant yeast. Add milk and eggs, mixing on low speed until just combined, about 2 minutes.
- Incorporate Butter: With the mixer still on low, add softened butter one tablespoon at a time, allowing each piece to incorporate fully. Once all butter is added, increase speed slightly and knead until dough is smooth, elastic, and stretchy, about 8-10 minutes. Scrape bowl sides as needed for even blending.
- First Proof: Lightly grease a large bowl with nonstick spray and transfer dough inside, turning once to coat. Cover tightly and refrigerate for at least 8 hours or overnight to develop flavor and gluten.
- Prepare Loaf Pans: Grease two 8×4-inch loaf pans with nonstick spray and line with parchment paper, leaving overhang for easy loaf removal.
- Shape Loaf: Divide chilled dough in half, returning one half to fridge. On a lightly floured surface, roll one half into a 12×16-inch rectangle. Spread 1 cup of Nutella evenly over dough, leaving a 1-inch border on one short edge.
- Form Babka: Starting at the short edge without the border, roll dough tightly into a log and pinch seam to seal. Slice log lengthwise down the center with a sharp knife or bench scraper. Position cut sides up and gently twist or braid strands together. Tuck ends under and place braid into prepared loaf pan. Repeat with second dough half and Nutella.
- Second Proof: Loosely cover pans and let rise in a warm spot until puffy and nearly doubled, about 1 1/2 to 2 hours.
- Bake: Preheat oven to 350℉ (175℃). Bake babkas for 30 minutes or until tops are golden and a skewer inserted in the center comes out clean.
- Make Sugar Syrup: While baking, combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat.
- Glaze and Cool: Immediately after removing babkas from oven, brush hot loaves generously with sugar syrup. Allow babkas to cool in pans for about 30 minutes before slicing. Serve warm or at room temperature.
Notes
- Use room temperature ingredients for best yeast activation and dough consistency.
- Chilling the dough overnight enhances flavor and makes it easier to handle when shaping.
- Ensure the butter is softened but not melted to incorporate properly into the dough.
- Line loaf pans with parchment paper strips for easy removal of the babka after baking.
- The sugar syrup glaze gives the babka a beautiful shine and slight sweetness on the crust.
- Store leftover babka wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes (plus 8 hours chilling)
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Jewish, Eastern European
