Nutella and Raspberry Babka


 This recipe has been in the works for a while because I was trying to figure out how to make it easier, since babka is a pretty involved process. Here is simplified my version - the true babka makers may say this is just a nutella and raspberry swirl bread but either way I am pretty happy with it. 


Couple notes on the recipe. First, you can let the dough rise for up to 24 hours in the refrigerator on the first rise. Also the dough is pretty sticky so make sure to work fast when rolling it out. Lastly, I filled my babka with Nutella and raspberries because I love that combo but feel free to use just melted chocolate and raspberries or skip the berries and replace with nuts. Anyway you make it, this is going to be delicious. Here is how you make it: 

Nutella and Raspberry Babka 

  • 1 packet/2 1/4 tsp. active dry yeast
  • 1/2 cup milk, warmed slightly to about 95°F. 
  • 2 tsp. sugar
  • 2 cups all-purpose flour
  • 1 stick (8 Tbs. ) unsalted butter, at room temperature 
  • 1 egg, at room temperature
  • 1/2 tsp. salt
  • 3/4 cup nutella
  • 1 6oz. container of raspberries
  • 1 egg mixed with 1 tbs. heavy cream

In the bowl of a stand mixer, combine the yeast, milk, sugar and 1/2 cup flour. Stir together with a spatula and let yeast bloom for about 5 minutes or until mixture is bubbling. Add the egg.  Fitted with a dough hook, turn the mixer on low to combine. Add the butter, 1 tbs at a time followed by the salt and remaining flour. Knead on low until dough comes together and is smooth and slightly tacky about 5 minutes. 

Knead the dough a few times on a well floured surface then place dough in a greased bowl. Cover with plastic wrap and let dough rise for at least 2 hours at room temperature until doubled in size ( or in the fridge for up to 24 hours. If the dough rose overnight in the fridge, let the dough come to room temperature before moving onto the next step. )

Pre-heat oven to 375°F. Line a 9" loaf pan with parchment paper, leaving a 1" overhang. 

On a well floured surface, roll out dough to a 16" x 12" rectangle.  Spread the Nutella over the dough in an even layer. Dot the dough with the raspberries, spacing them about 1" to 2."  Starting with the long side closest to you, tightly roll the dough into a log. Using a knife cut the dough in half longways. (see video) 

Make an "X" out of the two pieces of dough. Continue to braid the dough together. Tuck the ends of the dough under and place the dough in the prepared pan. Let dough rise for 2 hours or until doubled in size. Brush with egg wash and bake for 30 minutes. 

Let cool slightly before serving. 

Makes 6 to 8 servings.