Nutella & Hazelnut Babka

Makes 1 loaf

Ingredients

• 70 ml milk, room temp

• 4 gr active dry yeast

• Pinch of sugar

• 250 gr bread or ap flour

• 5 gr salt

• 15 gr sugar

• 1 tsp vanilla

• 62 gr unsalted butter, room temp

• For the filling

  • Nutella

  • 30 gr hazelnuts, crushed

• For the syrup

  • 50 gr sugar

  • 50 gr water

Instructions

1. In a small bowl combine, milk, yeast, and a pinch of sugar. Set aside for 10 minutes for yeast to activate and create bubbles on the top.

2. In a stand mixer bowl, combine flour, salt, sugar, vanilla, and milk/yeast mixture. Knead at medium speed for 8-10 minutes minutes. Slowly add 1 tbsp butter at a time, and knead for 5-10 more minutes. Shape the dough into a ball, and cover the bowl with cling film. Leave it to proof for 2 hours.

3. Flatten the dough after its first proof is complete. Cover with cling film, and let it cool in the fridge overnight.

4. Line a loaf pan with parchment paper.

5. Roll the dough into a 25x50 cm/10x20 inch rectangle. Spread a thin layer of Nutella and top with crushed hazelnuts. Start rolling from the long side. Slice the log in the middle lengthwise, and braid two pieces. Transfer to the loaf pan, letting the braid curl around itself. Cover the pan loosely and let it proof at room temperature for 2 hours.

6. In the meantime, in a small saucepan bring sugar and the water to boil over medium heat for 3-4 minutes. Set aside to cool.

7. Preheat the oven to 180°C/350°F. Bake the loaf for 40-50 minutes, or until a skewer poked in the middle comes out clean. Once the babka is out of the oven, pour the syrup over while the bread is still warm. Transfer to a wired wrack after 10 minutes to completely cool. Enjoy!