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nutella babka buns

These Nutella Babka Buns are a simplified take on the traditional braided loaf, baked into individual portions that are ideal for sharing, or not.

Soft, enriched dough is rolled with layers of chocolate-hazelnut spread, creating a tender bun with just the right balance of richness and sweetness.

 

nutella babka buns
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Nutella Babka Buns

Make these babka buns when you want an impressive addition to a brunch table, a thoughtful homemade gift or a weekend baking project that’s well worth the effort. Makes 4 buns.
Servings 4

Ingredients

  • 1/2 cup milk, warmed to 100 F
  • 2 1/4 tsp traditional yeast (one packet)
  • 3 large eggs
  • 1/2 tsp salt
  • 1/4 cup sugar, plus 1 tbsp
  • 2 1/2 cups all-purpose flour
  • 7 tbsp unsalted butter, softened
  • 14 oz Nutella or hazenul spread
  • 1/2 cup hazelnuts
  • 1/4 cup water

Instructions

  • Place warm milk in the bowl of a stand mixer. Sprinkle yeast grains over top and let sit for 10 minutes to activate. Cut butter into 8 squares.
  • In a large measuring cup, mix two eggs, salt and 1 tbsp sugar. Add to the yeast mixture.
  • Slowly add flour, reserving the last ½ cup. Mix the dough with a wooden spoon.
  • With the mixer on low speed and using the paddle attachment, gradually add the butter, a couple at a time, waiting for them to become incorporated in the dough. Dough will be shaggy and greasy.
  • Switch to the dough hook attachment, add the last half cup of flour as the dough becomes sticky/greasy. Keep kneading until all has been incorporated.
  • Knead for another 10 minutes. The final dough should be smooth and come away from the sides of the mixer easily.
  • Place dough in a greased bowl, cover with plastic wrap or beeswax paper and rest in a draft free spot until it doubles in size. For best dough flavour, place covered bowl in the refrigerator for at least 6 hours, or overnight.
  • In the morning,remove dough from the refrigerator and allow to warm to room temperature. Preheat oven to 350 F. Place the hazelnuts on a baking sheet and toast for 10 minutes. Watch carefully.
  • Remove from oven and turn oven off. Place hazelnuts in a clean tea towel, cover them with the towel and rub them together to remove the skins. Roughly chop the nuts and set aside.
  • Turn the dough out onto a clean work surface then cut into 4 equal portions. Roll each piece into a rectangular shape, roughly 5 x 10 inches.
  • Spread Nutella over the dough, leaving a ½ inch edge. Sprinkle with chopped hazelnuts and,beginning with the long side, roll the dough into a sausage. Use a bit of milk to moisten the edge so it sticks together and tuck the ends under. Place seam side down. Repeat with remaining dough portions.
  • Use a sharp knife to cut down the length of each log of dough starting about 1 inch from the top (keeping the dough attached at the top).
  • Twist the two halves together, then bring the ends together forming a circle. Pinch and tuck the ends underneath. Place on a parchment lined baking sheet. Repeat with remaining portions. Allow buns to rise for another 20 minutes, or until puffy. Preheat oven to 350 F. When the buns have doubled in size (approximately), brush them with the beaten egg and bake for 20 minutes, or until golden brown.
  • Meanwhile, make the glaze by adding ¼ cup sugar and ¼ cup water to a small saucepan. Boil for 2 minutes, then brush the syrup over the buns as soon as they come out of the oven. Serve warm.