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 Directions

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

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.

5. Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other side.

Rest on its seam. 6. Using a serrated knife, cut the roll in half lengthwise, starting at the top and finishing at the seam. You should have two long, even halves with the layers of dough and filling visible along the length of both. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat the process again, this time lifting the left half over the right to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with two intertwined halves showing the filling on top. 7. Lift cake into a loaf pan. Cover the pan loosely with plastic wrap and leave to rise on the counter for 1 to 1½ hours. Repeat using the remaining dough and Nutella to create the second cake. 8. Preheat oven to 350. Remove plastic wrap and place cakes on middle rack of oven. Reduce heat to 340F and bake 35 minutes. 9. While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. Once the cakes are out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.