Homemade Nutella Babka Buns with Hazelnut Filling (Print version)
Soft, buttery babka buns twisted with Nutella, toasted hazelnuts, and a shiny syrup glaze.
# Ingredients:
For the dough
01 -
3/4 cup (180 ml) whole milk, warm
02 -
2 1/4 teaspoons active dry yeast
03 -
1/4 cup (50 g) granulated sugar, divided
04 -
3 1/2 cups (420 g) all-purpose flour, plus more for dusting
05 -
1/2 teaspoon fine salt
06 -
1 large egg, room temperature
07 -
1 large egg yolk, room temperature
08 -
1 teaspoon vanilla extract
09 -
5 tablespoons (70 g) unsalted butter, softened
For the filling
10 -
2/3 cup (200 g) Nutella or chocolate-hazelnut spread
11 -
3/4 cup (85 g) toasted hazelnuts, finely chopped
12 -
1 tablespoon unsweetened cocoa powder, optional for a darker filling
For finishing
13 -
1 egg beaten with 1 tablespoon milk, for egg wash
14 -
3 tablespoons (38 g) granulated sugar
15 -
3 tablespoons (45 ml) water
# Instructions:
01 -
Stir warm milk, yeast, and 1 tablespoon of the sugar in a small bowl. Let stand for 10-15 minutes until foamy.
02 -
In a stand mixer bowl, combine flour, remaining sugar, and salt. Add the egg, egg yolk, vanilla, and yeast mixture. Knead with the dough hook on low for 2 minutes, then on medium for 8-10 minutes.
03 -
Add softened butter one tablespoon at a time, kneading until each piece disappears before adding the next. Continue kneading for 4-5 minutes until the dough is smooth and elastic.
04 -
Transfer the dough to a lightly greased bowl, cover, and let rise until puffy, about 60-75 minutes. Press into a rectangle, wrap, and refrigerate for at least 1 hour or overnight.
05 -
Roll chilled dough on a lightly floured surface into a 14x12 inch rectangle. Spread Nutella over the surface, leaving a 1/2 inch border. Sprinkle with chopped hazelnuts and cocoa powder if using.
06 -
Roll tightly from the long side into a log. Chill for 20-30 minutes, then cut lengthwise. Slice into 10 pieces and twist each piece into a loose knot or coil with the cut layers facing up. Place on a parchment-lined baking sheet or in a greased muffin pan.
07 -
Cover and let rise until puffy, 35-50 minutes. Brush lightly with egg wash. Bake at 350°F (175°C) for 20-24 minutes until deeply golden and cooked through.
08 -
While the buns bake, simmer sugar and water until dissolved. Brush the hot buns with the syrup, then cool for at least 15 minutes before serving.
# Good to know:
01 -
Chilling the filled log before cutting gives cleaner chocolate-hazelnut swirls.
02 -
Best served the day they are baked, while the crumb is soft and the filling is glossy.