Nutella Babka

Instructions

Tangzhong Brioche Dough

Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste. It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter for 10 minutes.
⅓ Cup (75g) Water
2 Tablespoons (15g) Bread Flour
Bloom Yeast - In a small bowl or measuring cup, heat milk in the microwave until it reaches 95ºF(35Cº). Then add active dry yeast and sugar, and stir well to combine. Let bloom for 5 to 7 minutes.
⅓ Cup (75g) Whole Milk
1 ⅛ Teaspoon (4g) Active Dry Yeast
½ Teaspoon White Granulated Sugar
Combine Dough Ingredients - In the bowl of your stand mixer, whisk together bread flour, all-purpose flour, sugar, dry milk powder and salt.
1 Cup + 3 tablespoon (142g) Bread Flour + more if needed
1 Cup + 2 tablespoon (135g) All-Purpose Flour
¼ Cup (50g) White Granulated Sugar
1 ½ Tablespoon (11g) Dry Milk Powder
¾ Teaspoon Fine Sea Salt
Next, add all of the tangzhong mixture (okay if a tad warm), egg, extra yolk and frothy yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
1 Whole Large Egg + 1 Yolk
Knead the Dough - Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 4 to 5 minutes. Then mix in softened butter 1 tablespoon at a time, allowing them to fully incorporate before adding more.
3 Tablespoons (42g) Unsalted Butter
Continue kneading the dough on medium speed for about 10 minutes or until it passes the window pane test. See note below. If the dough is sticky, gradually add a tablespoon of flour at a time. Try not add too much, as the dough should be tacky.
Let Dough Rise - Lightly oil your hands and form the dough into a smooth ball, then place it into an oiled bowl. Cover with plastic wrap and let the double in size in a warm place. About 1 hour, but timing can vary depending on the weather and your kitchen's temperature. Then refrigerate overnight and bake within 24 hours.

Streusel Topping

When ready to shape the babka, prep the streusel and filling. In a small bowl, whisk together flour, sugar and cinnamon. Add cubed butter and using your fingertips, work the butter into the flour mixture until crumbs form. The warmth of your fingertips will soften the butter. Set in the fridge until needed.
3 Tablespoons (22g) All-Purpose Flour
2 Tablespoons (25) White Granulated Sugar
⅛ Teaspoon Cinnamon
1 to 1 ½ Tablespoons (14g to 21g) Salted or Unsalted Butter

Nutella Filling

In a heat proof bowl, melt chocolate chips in the microwave or over a small pot of simmering water. Then mix in Nutella until well combined.
2 Ounces (56g) Bittersweet or Semi-Sweet Chocolate Chips (I used 60%)
⅔ Cup (200g) Nutella

Shape the Babka

Prep Pan - Lightly butter and line a 9x4x4 inch pullman loaf pan or a regular 9x5 inch loaf pan with parchment paper.
Roll into Rectangle - Remove dough from the fridge and place on a lightly floured work surface. Use a rolling pin and roll the dough into roughly a 13x21 inch rectangle.
Add Nutella - Evenly spread ½ the Nutella mixture on top of the dough, leaving a small border all around.
Roll into Rectangle Again - Fold the dough over in 3rds, like folding a letter. See photos in the post for reference. Next, roll the dough out to roughly an 11x16 inch rectangle.
Add more Nutella - Evenly spread the remaining Nutella mixture over the top of the dough. Spread all the way to the edges, except for the top edge.
Shape - Tightly roll the dough into a log, widthwise (short side). Then with a sharp knife, slice the log in half, lengthwise exposing the layers upright. Lay one piece of dough on top of the other to form an X. Twist the pieces of dough onto itself and pinch the ends to keep it in place.
Proof - Transfer the babka into your prepared loaf pan. Cover with plastic wrap that has been lightly sprayed with oil, and allow to nearly double in size. Timing can vary depending on the weather and your kitchen's temperature, but the cold dough can take 1.5 to 2 hours.
Preheat Oven - With 15 minutes left of proofing, preheat the oven to 350ºF (180ºC).
Add Streusel - When you are ready to bake, brush the babka with milk. Remove the streusel from the fridge and evenly sprinkle the top with all the streusel. It may seem like a lot, but you'll want it all on there.
Bake - Bake the babka in your preheated oven for 40 to 55 minutes or until the internal temperature reads 185ºF (85ºC). Do not overbake. Mine took nearly 50 minutes.
Loosely tent with foil after 25 to 30 minutes, to prevent the top from browning to quickly.
Cool - Let the bread cool in the pan for 10 minutes, then carefully remove the babka from the pan and set on a wire rack to cool completely or serve slightly warm. Use a sharp serrated knife to slice and enjoy!

Equipment

INGREDIENTS

Tangzhong

Yeast Mixture

Tangzhong Brioche Dough

Filling & Streusel Topping

Instructions

Tangzhong Brioche Dough

Streusel Topping

Nutella Filling

Shape the Babka

Notes