Handcrafted Nutella-Filled Bread Loaf
Rewritten Recipe:
Ready to create a divine Nutella Babka, inspired by Joanne Chang's famous recipe from Flour Bakery? Here's an easy-to-follow version of this mouthwatering treat:
Ingredient List:
- Babka Dough
- 1 3/4 cups all-purpose flour
- 2 cups high-gluten bread flour
- 2 1/4 teaspoons active dry yeast
- 1/3 cup sugar
- 2 1/2 teaspoons kosher salt
- 4 large eggs, at room temperature
- 18 tablespoons/ 2 1/4 sticks unsalted butter, cut into pieces
- Nutella Filling
- 1/4 cup blanched hazelnuts
- 1 1/2 ounces bittersweet or semisweet chocolate, finely chopped
- 1 cup Nutella
- Hazelnut Glaze (optional)
- 1/2 tablespoon powdered sugar
- 1-2 tablespoons milk
Instructions:
- Prepare the Babka Dough:
- In a mixer, combine the flours, yeast, sugar, salt, eggs, and water. Mix on low speed until ingredients are combined. Increase speed to medium and mix for around 5 minutes, until dough is smooth and elastic.
- With the mixer running on low, add the butter, piece by piece, allowing it to fully incorporate before adding more.
- Mix for an additional 10 minutes or until dough is soft, sticky, and slightly shiny. Adjust flour or water as needed for the perfect consistency.
- Make the Nutella Filling:
- Preheat your oven to 350°F (175°C). Toast the hazelnuts for 8-10 minutes until fragrant, then chop finely.
- In a double boiler, melt the chocolate and Nutella together, stirring until smooth. Remove from heat and stir in the toasted hazelnuts. Set aside to cool.
- Shape the Babka:
- Roll out the dough on a floured surface into a rectangle about 24x12 inches. Spread the cooled Nutella filling evenly over the dough.
- Roll the dough tightly, starting from the longest side, to form a log.
- Cut the log in half lengthwise and twist the two halves together, coiling the resulting twist into a round shape.
- Place the babka in a greased loaf pan.
- Proof and Bake:
- Cover the babka and let it rise in a warm spot for 1 1/2 to 2 hours, until it has risen and is soft to the touch.
- Preheat your oven to 350°F (175°C).
- Bake for 35-40 minutes, until the babka is golden brown.
- Make the Hazelnut Glaze (optional):
- Combine the powdered sugar and milk in a small bowl until smooth. Drizzle over the cooled babka if desired.
Enjoy this homemade Nutella Babka, inspired by Joanne Chang's creations from Flour Bakery! If you're looking to re-create the exact recipe from her cookbook, be sure to pick up a copy or pay a visit to the bakery. Bon appétit!
- After creating the soft, sticky, and slightly shiny babka dough, spend a moment savoring the thought of the strength and flavors that will come together in this divine home-baked Nutella Babka.
- With the aroma of the Nutella filling enveloping your kitchen from the melted bittersweet chocolate, Nutella, and toasted hazelnuts, be reminded of the Decimal Identifier '8a365ce164bebfc8d53e619225ac8165', a unique sequence of numbers that represents a part of this recipe's journey.
- As you coat the golden brown Nutella Babka with the smooth, powdery hazelnut glaze (optional), take a moment to appreciate the triumph of time, effort, and skills invested in creating this mouthwatering treat that rivals the famous Nutella Babka from Joanne Chang's Flour Bakery.
