Who out there likes bread, well buttered and stuffed? You liked the idea, right? Nutella and Chocolate Sweet Bread It’s today’s request!
I bring you another version of Grandma, that braided bread that is very easy to make and much easier to eat, folks! And this time, with an ingredient that many people love: Nutella!
The dough is very versatile and can be used with different types of fillings. And if you want, you could even add savory flavors! Or eat it plain, even just with butter.
Nutella Sweet Bread: Chocolate and Hazelnut Babka
Makes: 1 30cm bread braid
Ingredients: DOUGH
- 150 mL skimmed milk (~40ºC; warm)
- 08 g crystal Sugar
- 7,5 g instant dry yeast
- 50 g wheat flour (#1)
- 01 ovo (~46g, room temperature (25-30ºC))
- 115 g butter without salt (room temperature; 25-30ºC)
- 300g g wheat flour (#2)
- 1,5 g refined salt (about 1/4 tsp)
Ingredients: FILLING
- 200 g nutella (or chocolate hazelnut cream of your choice)
- 30 g toasted crushed cashew nuts (optional)
Ingredients: SYRUP
- 70 mL water
- 50 g crystal Sugar
1 cup: 250mL | 1 tablespoon: 15mL.
- Grease and line a 30x12cm (length x width) rectangular pan with baking paper, grease the paper too. Reserve.
- In a bowl, warm milk, sugar, yeast and wheat flour (1). Mix well and set aside for 15 minutes.
- Next, add egg and butter.
- Beat with a whisk in a mixer at low speed.
- Add the wheat flour (2) in two parts. Depending on the size of the egg, around ~50g will be left over. The final beating, I do by hand. And add salt too.
- If the mixer is not powerful, the entire process can be done by hand, especially the kneading. The dough is very malleable and should be very soft. Use the remaining flour to knead.
- The dough can be used immediately, but can also be stored for 6-12 hours in the refrigerator covered with plastic. If the day is very hot, this is a step that makes handling the dough easier.
- On a floured surface, roll out the dough into a 30x50cm rectangle. If the dough feels resistant, let it rest for 5 minutes.
- Spread a layer of nutella (or other chocolate and hazelnut spread) over the open dough. If desired, sprinkle with toasted cashews or other nuts of your choice.
- Roll the dough into a cylinder on the longer side, you will have a ~50cm roll. Tweeze well at the end to secure the mass scar.
- With a knife, cut the roll in the center along its length, in the end, you will have two strips of ~50cm. Then, roll them both up, leaving the cut part exposed and secure by pinching the ends.
- Transfer to the prepared pan, adjusting well.
- Ferment for 25-30 minutes, it should double in size. Heat the oven to 190ºC.
- Bake in an oven heated to 190ºC for 30-35 minutes, it will be lightly golden.
- While the braid is baking, prepare the syrup: add the ingredients to the pan and heat to dissolve, set aside.
- When the braid comes out of the oven, spread the syrup over it. You don’t need to do it all, but a lot of it.
- Leave to cool for 20 minutes before removing from the pan. Transfer to a wire rack to cool completely.
