Babkas are seriously on trend right now. A delicious swirly sweet bread with deliciousness in-between those layers. YUM! This babka contains one of my childhood favourites, Nutella. Smeared all over the sweet dough, rolled and twisted into a delicious layered loaf.
3/4 Cup Warm Full Fat Milk (44c)
1 Sachet of Active Yeast
1/4 Cup Caster Sugar
1 Egg plus 1 Egg Yolk
1/4 Cup Butter (Melted)
3 Cups Bread Flour
Sprinkle of Salt
Handful Crushed Hazelnuts
3tbs Brown Sugar
- Firstly, its time to make the dough. Over a medium heat, bring the milk to a medium heat. A thermometer is useful here. You want it to be around 44c. Once it reaches that temperature, add the yeast and allow to sit.
- Now, melt your butter and add the sugar, eggs all together.
- Add the butter sugar mix to the milk and combine.
- If you have a mixer with a dough hook, that comes in really handy now! Into your mixer, add the wet mixture and tip in the flour and salt. Turn the mixer onto a medium speed and it will knead and beat the mixture for you and save you from kneading by hand. Leave it kneading for about 5 minutes.
- Once finished, add the dough into a well oiled bowl large enough to allow the mix to double in size. Cover it with clingfilm and a tea towel and leave in a warm area to prove.
- After the dough has doubled in size (1-3 hours) remove from the bowl onto a floured surface or baking paper. Roll out into a large rectangle approximately 2/3cm thick.
- Next, spread the room temperature butter over the dough and then top that with the Nutella.
- Roll the dough up then slice down the centre. (See Image)
- With the two pieces, twist them over one another to make the Babka.
- Place into dish and cover again for 20 minutes. Allowing to rise a little again.
- Bake in the oven at 180c/350f for 15/20 minutes.
- Whilst it bakes, add the brown sugar and water to a pan. Bring to the boil and then add the hazelnuts. Coat the nuts and place on a non stick sheet to cool.
- Take the bread out of the oven and leave to cool, then decorate with the caramelised hazelnuts and a caramel glaze.