* Exported from MasterCook *
Bread, Nutella Babka
Recipe By :Red Star Yeast Co.
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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For the bread:
3/4 cup warm milk -- (110-115F)
2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g, 1 pkg)
6 Tbsp unsalted butter -- softened
6 Tbsp granulated sugar
1 tsp vanilla
4 egg yolks
3 1/4 cups all-purpose flour -- plus more for kneading
and shaping
1/2 tsp salt
egg wash:
1 egg -- beaten with
1 Tbsp water -- for topping
For the filling:
13 oz Nutella -- or your favorite chocolate hazelnut spread
For the streusel topping:
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup chopped hazelnuts
1/4 cup cold unsalted butter -- cut into 1/4" cubes,
(1/2 stick)
Swirl upon swirl of chocolate hazelnut spread and a buttery, nutty
streusel topping make this babka one decadent and delicious bread.
Yield: 1 loaf
In a small bowl, combine warm milk and yeast; stir to dissolve yeast.
Let sit 10 minutes until yeast is foamy.
Meanwhile, in a large bowl or bowl of a stand mixer, beat butter and
sugar on medium speed 1 to 2 minutes until light and fluffy. Beat in
vanilla and egg yolks, one at a time, beating well and scraping down
sides of bowl after each addition.
Add flour, salt and yeast mixture to bowl; stir just until a dough
forms. Using the stand mixer fitted with the dough hook attachment,
knead dough on medium speed 4 to 5 minutes, adding a few more
tablespoons of flour if needed until a smooth, soft, elastic and only
slightly sticky dough forms; OR, turn dough out onto a well-floured
surface and knead by hand 10 minutes, adding a few more tablespoons
of flour if needed until a smooth, soft, elastic and only slightly
sticky dough forms.
Shape dough into a ball and place in a large, lightly oiled bowl;
turn to coat. Cover with plastic wrap and let rise in a warm place 1
hour to 1 1/2 hours until doubled.
Punch down risen dough. On a lightly floured surface, use a rolling
pin to roll dough into roughly an 18-by-18" square. Use a spatula to
spread Nutella evenly on top of dough.
Roll up dough tightly like a jelly roll. Use palms to gently roll
into a 24" (2-foot) long log. Twist log into a figure 8, then twist
into a figure 8 one more time, pinching seams to seal. Place dough in
a well-greased 9-by-5" loaf pan. Cover with plastic wrap or a tea
towel and let rise in a warm place 40 to 45 minutes until the loaf
just begins to peek over the top of the pan and is nearly doubled.
Meanwhile, heat oven to 350F. In a medium bowl, combine all
ingredients for the streusel except the butter. Using a pastry cutter
or your fingers, cut in the butter until mixture resembles coarse
crumbs. Place bowl in refrigerator until loaf is ready to bake.
Brush the top of the loaf lightly with egg wash. Sprinkle and gently
pat as much streusel as you can on top of loaf. Place loaf pan on a
baking sheet (to catch any streusel drips), then place baking sheet
on center rack of oven. Bake 50 minutes to 1 hour until golden brown
and a toothpick inserted in the center comes out clean.
Remove loaf from pan; transfer to a cooling rack to cool completely
before slicing.
Source:
"created by Girl Versus Dough"
S(Internet address):
https://redstaryeast.com/recipes/nutella-babka/
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Per Serving (excluding unknown items): 249 Calories; 12g Fat (41.2%
calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber;
58mg Cholesterol; 70mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1027