Ingredients
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1.5 cups bread flour
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1 cup all purpose flour
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3 tablespoons granulated sugar
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1 package rapid rise yeast
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1/2 teaspoon salt
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3/4 cup almond milk
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6 tablespoons vegan butter
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2 teaspoons vanilla extract
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6 oz nutella
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1/4 cup vegan chocolate chips
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1/3 cup granulated sugar
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1/3 cup cold water
Directions
Soft, enriched dough stuffed with Nutella and chocolate chips, then glazed in a simple syrup is as delicious as it is beautiful. If you can make cinnamon rolls, you can make a babka. If you’ve never made either, no time like the present!
This recipe uses a mix of bread flour and all purpose flour to give both softness and structure to the crumb. Nutella is spread generously for rich ripples throughout, but mini chocolate chips are used sparingly for just the right amount of melt. I find too many chips can get too dark in the oven and disturb the flavor.
Traditional babka is usually made in a loaf pan, but I love the twisted swirls of this method. Either will work with this recipe.
This process can be messy, you might think, this isn’t going to work, but every time, bam, a beautiful babka. Make this stunning treat for the Nutella lovers in your life.
Note: If you wish to prove overnight in the fridge, it’s best to use 2 teaspoons of active yeast, not a packet of rapid rise. Overnight proofing develops a lovely flavor, but this batch was made for same day eating!
Steps
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1
Done
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In a stand mixture with a dough hook, add flours, salt, yeast, and sugar, stirring to blend. Microwave your milk for 30 seconds and pour it in along with the vanilla while the dough hook is mixing and allow it to come together to form a ball. This should take about 3-5 minutes. If you find you mixture has not come together, add a little more milk, one tablespoon at a time. When a ball has formed, add the butter and continue to mix until the dough is soft, slightly sticky, and cleanly coming off the sides of the bowl. This should take about another 5 minutes. All kneading can be done by hand if you prefer. |
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2
Done
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Lightly grease a large bowl and place your dough ball in, covered in plastic wrap, and allow to prove in a warm spot, about an hour or until doubled in size. For this batch, I used my oven's proof setting and it took about 45 minutes. |
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3
Done
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Roll out your dough as you would for a cinnamon roll, into a long rectangle. It's always best to roll as thin as the dough can stand to make the best ratio of filling to dough in the final product. Once the desired thinness is reached, spread generously with Nutella. I used about 1/2 a jar here. Then sprinkle chocolate chips lightly and evenly distribute them. Roll up the dough lengthwise in a tight spiral and trim the ends. Then slice the long lengthwise, gently placing the two new sections with the filling side out. Lay one side over the other in a simple braid until you reach the bottom and pinch the ends together. Roll up the dough along the length of itself and place into a pie plate with parchment. Cover with plastic wrap and allow to prove a second time, 45 minutes in a proving oven or one hour in a warm spot on the counter. Near the end of the proving time, preheat your oven to 350 degrees. |
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4
Done
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Bake the babka for 40 minutes or until an internal thermometer reads 190 degrees. While it's baking, make the simple syrup by mixing the sugar and water together in a sauce pan and bringing it to a simmer. When all the sugar is dissolved, remove from heat. This should take only a minute or two. When your babka is ready to come out of the oven, brush the simple syrup over the entire top and pour remaining liquid over it. Allow it to soak for 15 minutes, then remove it from the pie plate to continue cooling on a rack. Try not to cut into it until it's fully cool. I have yet to follow my own advice. Pictures in this step are: proved, right out of the oven, and glazed |
