Amazing Twisted CHOCOLATE & NUTELLA BABKA Bread Recipe | Cupcake Jemma
I’m back in my kitchen and I’m gagging to share this recipe with you! It’s for one of my favourite breads, Babka, which I can’t believe I didn’t even know existed until just a couple of years ago. Once I tried it I was hooked, so I thought it wise to learn how to make my own! And now, having fiddled around with the recipe to get it just right, I can pass it on to you guys.
Important note: maybe it’s because I’m pregnant, or maybe I just lost my mind a little during filming, but there are some instructions about how to freeze your babka dough if you don’t want to bake two loaves at once. However, they make very little sense! Haha. So please find instructions below, if you want to do that.
INGREDIENTS:
530g plain flour (plus extra for rolling out the dough)
100g caster or granulated sugar
1 tbsp instant yeast (aka quick yeast or easy bake yeast)
3 lg eggs
60ml whole milk
60ml water
¾ tsp salt
150g butter, room temp or soft
300g Nutella
100-200g choc chips (depending on how chocolatey you want it!)
For sugar syrup…
100g sugar
80ml water
INSTRUCTIONS FOR FREEZING DOUGH
This recipe is for 2 loaves (halving the recipe doesn’t seem to get great results). So if you don’t want to bake two at once, you can follow the recipe up until the shaping part (the spreading, the cutting and the twisting). Pop both twisted loaves in to separate loaf tins. The one you want to freeze, simply wrap the entire tin well with cling film and put it in the freezer. Then, when you want to bake it, take it out and cover it loosely with a tea towel or something similar, and leave it for several hours at room temperature. It needs to defrost, then prove so this can take a while. Once the dough looks proven (it’s almost double it’s original size), you can bake it as instructed in the video. PHEW!
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Recipe Video:
