Servings: 2 round baking pans
- 2 9x13-inch/23x33 cm round baking pans
- Heatproof mixing bowl
- Rolling Pin
- Small saucepan
INGREDIENTS
- 1 ¼ cups/350 grams Nutella spread
Dough:
- 3 ⅓ cups/500 grams all-purpose flour
- ½ cup/100 grams sugar
- 1 tablespoon/8 grams active dry yeast or 25 grams fresh yeast
- 1 large egg
- ½ cup/100 milliliters sour cream
- ¾ cup/160 grams milk
- 7 tablespoons/100 grams unsalted butter, softened
- ⅔ tablespoon/7 grams kosher salt
Cocoa filling:
- 3.5 ounces/100 grams dark chocolate
- 7 tablespoons/100 grams unsalted butter
- ¾ cup/75 grams unsweetened cocoa powder
- ¾ cup/90 grams powdered sugar
- ¼ cup/60 milliliters oil
Syrup:
- 1 cup/200 grams sugar
- 1 cup/240 milliliters water
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the dough hook, combine the milk, sour cream, sugar, egg, yeast, and flour. Mix on low speed for 5 minutes. Add the salt and butter gradually, and continue kneading for 2 more minutes. Increase to medium speed and knead for about 10 minutes, until the dough is smooth and elastic. Cover the bowl with a towel and let the dough rise at room temperature until doubled in size, about 1 hour.
- To prepare the cocoa filling, place the butter and dark chocolate in a heatproof bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth. Add the cocoa powder, powdered sugar, and oil. Stir until fully combined and smooth. Let cool slightly.
- To make the sugar syrup, combine the sugar and water in a small saucepan and bring to a boil. Stir until the sugar dissolves completely. Remove from the heat and refrigerate until ready to use.
- Once the dough has risen, divide it into two equal portions. On a lightly floured surface, roll one portion into a thin rectangle about 12x16 inches/30x40 centimeters. Spread the cocoa filling over half of the rectangle, then fold the dough over itself to enclose the filling. Press gently to seal the edges, and roll out again to approximately the original size.
- Warm the Nutella slightly to make it easier to spread. Spread a thin, even layer over the entire surface of the dough. Fold the dough into thirds, like folding a letter, and roll it out gently to flatten.
- Using a pizza cutter or sharp knife, slice the dough into strips about 1.5 inches/4 centimeters wide. On each strip, make four small vertical slits, keeping the ends intact. Twist each strip gently and tie it into a loose knot, tucking the ends underneath to form a knotted bun.
- Arrange the shaped buns side by side in two greased 9x13-inch/23x33 cm baking pans. Cover loosely with a towel and let rise for 35 minutes at room temperature, or until puffy.
- Preheat the oven to 340°F (170°C) on convection (fan) setting if available. Bake for 40 to 45 minutes, or until the babkas are golden brown and fully baked.
- While still hot, generously brush the babkas with the cold sugar syrup. Let cool in the pan until just warm before serving.