Description
Swirling Nutella babka buns invite chocolate lovers into a world of irresistible sweetness and comfort. Mediterranean-inspired pastry twists deliver rich, indulgent layers that melt deliciously in your mouth, promising pure bliss with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 cups (480 grams) all-purpose flour
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (320 grams) Nutella spread
Dry Ingredients:
- 1/2 cup (100 grams) granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/4 cup (30 grams) powdered sugar
- 1/2 cup (60 grams) chopped hazelnuts (optional)
Liquid Ingredients:
- 1/2 cup (120 milliliters) whole milk, lukewarm (about 110°F)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 tablespoons water
Instructions
- Craft a velvety dough by blending flour, sugar, and yeast in a spacious mixing vessel. Incorporate lukewarm milk, eggs, vanilla extract, and salt, stirring until a cohesive mixture forms. Gradually knead the softened butter into the developing dough, working it thoroughly on a dusted surface or using a stand mixer with a dough hook for approximately 10 minutes until achieving a silky, pliable consistency.
- Transfer the dough to a greased container, drape with a clean cloth, and allow it to proof in a warm environment until it expands to double its original volume, roughly 1-1.5 hours.
- Unfurl the risen dough onto a flour-dusted workspace, stretching it into a rectangular shape measuring about 16×12 inches. Generously spread Nutella across the surface, maintaining a half-inch border. Scatter chopped hazelnuts over the chocolate layer if desired.
- Tightly roll the dough from its lengthy edge, creating a compact log. Slice the log into 12 uniform sections using a razor-sharp knife or dental floss for precision.
- Arrange the dough segments in a greased baking dish, allowing slight separation between each bun to accommodate further rising. Shroud the dish with a towel and permit a secondary proofing for 30 minutes.
- Heat the oven to 350°F (175°C). Bake the buns until they transform into a rich golden hue and cook completely, approximately 25-30 minutes.
- While baking, whisk powdered sugar and milk in a small bowl until achieving a smooth glaze. Adjust liquid proportions as needed to reach the ideal consistency.
- Once baked, drizzle the glaze over warm buns, creating an enticing finish. Serve immediately to savor the decadent Nutella-swirled, pillowy pastries.
Notes
- Keep dough temperature consistent by using lukewarm milk and letting ingredients reach room temperature before mixing to ensure smooth, elastic texture.
- Prevent sticking while rolling by dusting work surface generously with flour and using parchment paper for easier handling.
- For dairy-free adaptation, substitute milk with almond milk and use plant-based butter alternative to accommodate dietary restrictions.
- Control Nutella distribution by warming spread slightly for smoother spreading and more even coverage inside the buns.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg