Nutella Babka From the kitchen of: Abigail D’Angelo
Ingredients
For the Dough: 3 1/2 cups all-purpose flour, sifted, plus extra for dusting 1/2 cup granulated sugar 1 tablespoon instant dry yeast 2 large eggs , at room temperature 1/2 cup warm water Grated zest of 1/4 lemon, optional 1/2 cup unsalted butter, room temperature, cut into small cubes 3/4 teaspoon salt Neutral oil, for greasing
For the Filling: 1 1/4 cups Nutella 2/3 cup chocolate chips or chunks, For the Sugar Syrup: 1/2 cup water 1/3 cup granulated sugar
Directions 1. Place flour, sugar, and yeast in a mixer fitted with the dough hook and mix on low speed until combined. Add eggs, water, and lemon zest, and mix until dough comes together. While mixer is running, add butter, a few cubes at a time, and mix until incorporated. Add salt and continue mixing on low speed, until the dough is completely smooth and elastic. 2. Place dough in a large bowl brushed with oil. Place on counter at room temperature for 1½-2 hours or until doubled in size. 3. Grease two 9×4 inch pans with oil and line the bottom of each with parchment paper. Set aside. 4. Divide dough in half. Roll out dough into a rectangle measuring 16×14”. Position dough so that the long side is closest to you. Spread half of the Nutella over the rectangle, leaving a ½-inch border all around. Sprinkle half of the chocolate chips on top.
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