Oh wow! We are just a few days before Christmas and the end of 2018!
My last recipe of this year is these soft fluffy Nutella babka buns.
What Is Babka?
The babka that I'm referring to today is from Jewish tradition. It's a type of yeast dough that is twisted and usually baked in a loaf pan.
The filling is usually chocolate with cinnamon and typically is topped with some streusel.
Talking about Jewish yumminess, have you tried Rugelach? Crispy flaky crescent-shaped pastry filled with jam, pecans, raisins, and cinnamon. Yum!
Ok now let's start with my take on the delicious Babka, shall we?
Instead of chocolate, I opted for Nutella.
Well.. why not?
You can go with some extra steps by making your own cinnamon chocolate filling though. I just wanted something easy and yet, yummy. Like always.
But trust me, go with Nutella. You will thank me later.
Shaping Babka Buns
In the recipe video below, I show in detail how to shape these babka buns.
It's not difficult, I swear.
If you have made braided bread, then it's kind of similar. Instead of just stopping after braiding the dough, you go one step further by making a round shape tucking in one end inside the hole, and pinching it together with the other end at the bottom.
Easy, seriously. Just watch it below.
There are many other ways to shape babka buns, of course.
I've tried several but I have a soft spot on this one. It's easier and the end result is gorgeous! Well.. if I may say so myself.
As I mentioned earlier, typically a babka is sprinkled with some streusel on top before baking. I like to do that if I'm baking the babka in a loaf pan. I think it looks beautiful.
For these buns, I like them without topping since I think they look beautiful without it.
Just some dust of icing sugar at the end is enough.
Of course, if you want you can add in the streusel. Make them yours.
I hope you will give these delicious soft fluffy Nutella babka buns a try. They're worth it.
Before You Go
Want to see more bread recipes? I have some suggestions for you:
- Garlic cheese herbs pull apart bread
- Apple cinnamon rolls
- Spinach and feta gozleme
- Mini chocolate panettone
- Pandan coconut braided bread
You can find more similar recipes in my recipe page.
Nutella Babka Buns
- ⅓ cup warm water (80 ml)
- 2 tablespoon honey (40 gr)
- 1 ½ teaspoon dry yeast (5 gr)
- 2 ¼ cup bread flour (290 gr)
- 1 teaspoon salt
- 1 egg , room temperature
- ¼ cup powdered milk (30 g)
- 1 yolk , room temperature
- 1 lemon zest
- 1 clementine zest
- ⅓ cup butter (75 gr), room temperature & cubed
- Nutella as needed , for filling
Preparing The Dough
- Mix honey with warm water and then sprinkle in yeast. Mix and leave for the yeast to activate.
- In a standing mixing bowl, add in the rest of the ingredients except butter and Nutella. Add in also the yeast mixture. Mix to incorporate and then knead for 10 minutes.
- While still kneading, add in cubed butter bit by bit. Make sure it's incorporated before adding more. After all butter is added, knead for another 10 minutes.
- Form dough into a ball, place in a greased bowl and cover the bowl tightly with a cling film. Leave the dough to rise until double its size.
Shaping The Buns
- Place dough on a lightly floured working surface and lightly knead it into a log. Cut into 8 equal pieces. Form each piece into a ball.
- Take a ball and press it into a rectangle. Roll it into a 5x8 inch (13x20 cm), more or less. Spread some Nutella on top, leaving the edges empty.
- Roll it lengthwise. Cut it lengthwise leaving, not all the way to the top. Braid the 2 pieces of dough together, making sure the beautiful exposed layers of Nutella is on top.
- Stretch the braid into 10 inch (25 cm) length, more or less. Bring both ends together, overlapping them and creating a hole in the middle. Bring one end into the hole and pinch it together with the other end at the bottom.
- Place on a baking tray with a baking sheet. Repeat with the rest of the balls. Rest the dough for 30 minutes or until they puff up a bit.
- Bake in a preheated oven at 350ºF (175ºC) for 20 minutes or until golden brown and fully cooked. When they're still slightly warm, dust with some icing sugar and serve!