Nutella Babka Buns
Delicious, soft, pillowy and chewy babka buns with swirls of hazelnut and chocolate.
Ingredients
Buns
- 306 g whole milk
- 75 g unsalted butter
- 1 55g large egg
- 500 g bread flour or all-purpose flour
- 2 tbsp caster sugar
- 1 tsp salt
- 7 g instant dry yeast
- 1 orange zested
Nutella Filling
- 50 g chocolate hazelnut spread
- 40 g unsalted butter
- 50 g dark chocolate
- Pinch of salt
- 2 tbsp cocoa powder
- 1 tbsp granulated sugar
- 50 g hazelnuts toasted and chopped
Instructions
Buns
- Melt butter and milk - Add the milk and butter to a heatproof bowl on low heat and stir until melted. Don’t let it bubble. Alternatively, you can microwave the two ingredients for 90 seconds or until the butter is melted. Once melted, add the egg and use a whisk to combine. Set aside.
- Combine dry ingredients - Add the flour, caster sugar, salt, dry yeast, and orange zest into the bowl of a stand mixer and fit with a dough hook. Mix on low speed until well combined. Alternatively, you can use a whisk to combine.
- Form the dough - Add the wet ingredients to the dry ingredients while the mixer is on medium low speed. Once the mixture forms a ball of dough, continue mixing for 10-15 minutes. Alternatively, you can knead the dough on a floured workbench. The dough begin being very sticky, but will eventually look smooth and will spring back when poked leaving a slight indent.
- First rise - Cover the bowl with clingwrap and allow to rest in a warm spot for 1 hour or until it doubles in size.
Nutella Filling
- Add all the ingredients to a microwave safe bowl and microwave for 30 seconds at a time until melted. Stir until smooth. Add the toasted and chopped hazelnuts and mix.
Forming The Buns
- Preheat a fan-forced oven to 180°C / 350°F (200C / 395F for no fan). Line two baking trays with baking paper. Set aside.
- Diving the dough - Once the dough has risen and doubled in size, take out of the bowl and place on a floured surface. Knead for 30 seconds until you form a smooth ball of dough. Split the dough into 8 pieces. I weighed the dough and then used kitchen scales to split evenly.
- How to twist the buns - Create little dough balls. Then roll each ball into a long rectangle shape, about 13 / 20cm or 5 x 8-inches. Add 1 tbsp of filling on top and then carefully and neatly roll up from one side until it’s a long log shape. Use a large knife to cut each roll in half leaving about 2 centimeters or one inch of the top of the roll uncut. Twirl the two pieces around each other and then tie in a knot. This process can be messy but try not to let it get too messy so there’s a good separation of dough and filling.
- Second rise and bake - Once you’re done tying them all, lay on a lightly oiled baking tray and lightly spray the top with more oil. Cover with plastic wrap and allow to rise in a warm spot for 45 minutes or until doubled in size. Once they’ve had a second rise, brush with egg wash (1 egg whisked with 1 tbsp water or milk) and bake for 20 minutes or until lightly golden. Allow to cool for 10 minutes before serving.
Video
Notes
Storage
Babka buns can be stored in an airtight container for up to three days. To reheat simply place in the oven for 10 minutes.
Bread Flour
Bread flour is commonly used for making breads and buns. It has a higher gluten ratio compared to regular flour, resulting in a chewy bun. If you don’t have bread flour or can’t get it, you may use regular all-purpose flour (plain flour).
Nutrition
Calories:327kcal | Carbohydrates:40g | Protein:8g | Fat:15g | Saturated Fat:8g | Polyunsaturated Fat:1g | Monounsaturated Fat:5g | Trans Fat:0.3g | Cholesterol:24mg | Sodium:209mg | Potassium:199mg | Fiber:3g | Sugar:7g | Vitamin A:309IU | Vitamin C:6mg | Calcium:58mg | Iron:1mg
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