Nutella Babka

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I am sure you are saying “Finally! Something NOT a Tuesdays With Dorie post!”

Yes. Finally. I am not falling asleep on the sofa, allowing me to do something else with my time.

This whole interviewing, packing, moving across the country, and travelling for work that has consumed my life for the last 5 months (! Wow has it really been that long?!) has finally caught up to me. And I am sure you are all wondering what took so long.

And so for the first time in a while I have baked on a non challenge weekend! I also seem to have caught up with the babka excitement that I have seen all around social media for the last year or so, which seems to be somewhere between a brioche and a challah on the bread scale.

I used Epicurious‘ recipe with some changes. I subbed out chocolate for Nutella. I thought I used an ungodly amount, but at the end of the day it wadn’t as impactful as I thought it would be so I don’t feel so bad using nearly a full small container of Nutella. 

I also chose not to make two loaf pans. Instead I rolled the entire dough out to about 1/4″ thickness-ish, spread the butter and Nutella, rolled it up, cut it down the middle (leaving one end intact), twisted the two pieces, and then rolled it up into a bun, baking it in a springform pan instead. The incredibly slack dough made this challenging but not impossible. Bake time was about 40 minutes too.

Delicious, and perfect thing to make throughout the day since it doesn’t need constant attention with the double proofing. And those striations! The bread was so tender and yet so flaky at the same time (without the dryness of true pastry flakiness if that makes sense). And so flexible. I could see this being done as a savory bread as well, or with any variation of sweet fillings.

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