Chocolate spread, and Nutella in particular, is something I always have in the pantry. Whenever I want to make Babka for the weekend – it makes it a lot easier, because I simply fill the dough with Nutella and the result is always delicious without having to make a special filling.
This Nutella Babka combines Nutella and white chocolate chips in the filling and is simply delicious and so fragrant. This combo creates a cake that is hard to stop eating as soon as it’s out of the oven. It’s definitely the perfect treat next to a coffee cup.
White Chocolate Nutella Babka
For the dought:
- 530 grams all-purpose flour
- 8 grams active dry yeast
- 75 ml. milk
- 25 ml. orange juice
- 75 grams natural white yogurt
- 3 , medium eggs
- 100 grams sugar
- pinch of salt
- 1 tsp. vanilla extract
- 100 grams soft butter
For the filling:
- 1/2 jar of Nutella spread
- 200 grams white chocolate chips
For egg wash:
- 1 egg yolk
- 2 tbsp. milk
Make the dought: in a bowl of an electric mixer with a kneading hook put flour, yeast, milk, orange juice, yogurt, eggs, sugar, salt, vanilla and butter and knead for 10-12 minutes until a smooth and slightly sticky dough is formed.
Place the dough in a large bowl, cover and let rise for about an hour or until it doubles in volume.
Transfer the risen dough onto a slightly floured work surface and divide into two parts.
Roll each part on a well-floured surface to a rectangle 1/2 inches thick and spread about 1/2 of the Nutella in a thin layer. Sprinkle half the amount of white chocolate chips in top. Roll tightly and divide into 2 (at length). Braid 2 parts and put in a slightly greased pan.
Repeat with the second part of the dough and the remaining of Nutella and chocolate chips.
Cover the cakes and let rise until it almost doubled its volume.
Preheat oven to 160 degrees.
In a small bowl combine the egg yolk and milk.
Brush the cakes and bake for about 30-35 minutes or until golden brown and set.
Cool slightly and serve at room temperature.
- If you want, you can add chopped nuts to the filling for extra crunch.
- You can use milk or dark chocolate chips instead of white chocolate chips.
- Keep the babka in an airtight container at room temperature for about a day, but it is best once it's out of the oven.
- You can freeze the babka for up to 2 weeks.