There are few things better than nutella and the rich, sweet hazelnut spread always seems to bring out smiling faces whenever a jar is present. With that said, Molly brings a fun twist on a classic NYC dessert tradition, the chocolate babka. Instead of chocolate, she used Nutella to bring forth a new favorite for holiday breakfasts.

Speaking of sharing, the tabletop pieces from our FEED collection that Molly used contribute meals to American families in need. Each product from the collection includes a number that represents the amount of meals the purchase will provide to families across the U.S.

Nutella Babka by Molly Yeh

Nutella Babka by Molly Yeh

“When I lived in New York, a Zabar’s babka was essentially my ticket home for Thanksgiving. I’d run up town, pick up a couple for my family, and then squash them in my suitcase and fly home to Chicago. I knew that if delays got crazy at the airport, I could always nosh on some doughy, chocolatey goodness. This homemade version has swirls of Nutella and is perfect for brunch with a spread of ricotta or pumpkin butter.” – Molly Yeh

Nutella Babka by Molly Yeh

Nutella Babka by Molly Yeh

Nutella Babka by Molly Yeh

Nutella Babka
Makes 2 loaves

    ¾ c warm whole milk
    1 tb yeast
    ½ c + 1 tb sugar
    ½ tsp salt
    4 c flour
    1 large egg
    2 large egg yolks
    2 tsp vanilla extract
    ½ c unsalted butter, softened
    1 13-ounce jar Nutella

Directions

1. Combine milk, yeast, and 1 tablespoon of sugar in a small bowl or measuring cup. Let it sit for a few minutes until it gets foamy on top.

2. In the bowl of a stand mixer fitted with a dough hook, combine remaining 1/2 cup of sugar, the salt, and flour. Whisk together the egg, egg yolks, and vanilla extract and, with the mixer on low, add it to the flour mixture, immediately followed by the yeast mixture. When the mixture forms a shaggy dough, add the butter, one tablespoon at a time. Mix the dough with the dough hook for 7-10 minutes, until you have a smooth dough.

3. Transfer to an oiled bowl, cover with a damp cloth, and then let rise until doubled in size, about 2 hours.

4. Line two loaf pans with parchment paper and then grease the parchment.

5. Working with half of the dough at a time (the other half should remain covered), roll out your dough into a large rectangle, about 9 inches by 12 inches. Spread half the Nutella evenly over the rectangle (if the Nutella is difficult to spread, you can warm it in the microwave for a few seconds).

6. Roll the rectangle lengthwise into a jelly roll shape and cut it down the length of the roll so that you have two long skinny pieces. Wrap the two pieces around each other so that you have a twisted loaf, and then place the loaf in a loaf pan. Repeat with the other half of the dough.

7. Let the loaves rise for an hour and preheat the oven to 350.

8. Bake the loaves for 20-25 minutes, until golden brown and baked through. Serve warm.

Nutella Babka by Molly Yeh

Nutella Babka by Molly Yeh

Nutella Babka by Molly Yeh

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Molly Yeh of my name is yeh

Molly Yeh recently moved from Brooklyn to a sugar beet farm outside of Grand Forks, North Dakota. She shares recipes, bits about farm life, and tales from adventures near and far on her blog my name is yeh. You can follow Molly on Twitter, Instagram, and Pinterest.

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cynthia

November 21, 2014

YES!!! Total. Perfection.

faina

November 25, 2014

can you do this as a no-knead recipe?

kyliebrooke|s

December 1, 2014

WOW! This looks amazing. Thank you for sharing this recipe – I can’t wait to give it a go!

Bridget

December 8, 2014

second time I’ve made this–It’s SO DELICIOUS!! Thanks, Molly.

Hands and Hustle | A lifestyle blog and creative studio by award-winning illustrator and designer Sabrina Smelko.

December 12, 2014

[…] I’m not much of a baker myself, but this Nutella Babka recipe looks mighty easy (and mighty […]

Quiet Links from the Interwebz | The Quiet People

January 11, 2015

[…] Nutella Babka looks like food of the Gods… Everything in moderation, […]

A Nutella Round-Up for Nutella Day | Eating The World

February 5, 2015

[…] Happy World Nutella Day! We have written about several Nutella-concept shops throughout the world, and in honor of Nutella Day we wanted to do a little update on a few of these locations. We are sad to report that the Nutellerias  in Germany and Bologna may have closed, while there is a new Nutelleria location in Leiria, Portugal. Additionally, the Nutella concept store in NYC, which we first reported on in Fall 2014, now named Nuteria, has opened one location, and will soon open another. If you are in the mood for some Nutella closer to home, there are certainly a lot of great recipes to tempt you, including these salted dark chocolate Nutella sandwich cookies from Faux Martha (pictured above). Nutella in both the cookie and the filling – seems pretty appropriate for Nutella Day. Or how about a Nutella babka? […]

Eado

August 30, 2016

Any idea where can buy this enamel loaf dish?

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