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.