Imagine sinking your teeth into a warm, pillowy bun oozing with rich chocolate hazelnut spread and crunchy hazelnuts - a decadent twist on the classic Jewish babka that will transport your taste buds to pure bliss. These irresistible babka buns are not just a pastry; they're a culinary adventure that promises to turn an ordinary morning into an extraordinary experience. Whether you're a baking novice or a seasoned pro, this recipe will have you creating bakery-worthy treats right in your own kitchen.
Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hrs 5 mins
Cuisine: Jewish
Serves: 10 buns
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 cup milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup chocolate hazelnut spread
- 1/2 cup chopped hazelnuts
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center.
- Activate the yeast by warming the milk to lukewarm (around 110°F) and dissolving the yeast packet. Let it sit for 5-7 minutes until it becomes foamy and fragrant.
- Add the activated yeast mixture, softened butter, and eggs to the flour mixture. Mix until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and roll it out on a floured surface into a large rectangle, approximately 16x12 inches.
- Spread the chocolate hazelnut spread evenly across the dough, leaving a small border around the edges.
- Sprinkle chopped hazelnuts over the chocolate spread.
- Roll the dough tightly from the long side, creating a log. Slice the log into 10 equal pieces.
- Place the buns in a greased baking pan, leaving some space between each for expansion.
- Cover and let rise again for 30 minutes in a warm place.
- Preheat the oven to 375°F (190°C).
- Bake the babka buns for 22-25 minutes until golden brown and the internal temperature reaches 190°F.
- Remove from oven and let cool for 10 minutes before serving. Optional: dust with powdered sugar.
Tips
- Yeast is the key to fluffy buns - ensure your milk is precisely lukewarm (110°F) to activate it correctly.
- Don't rush the rising process; warm, draft-free environments help the dough develop its signature softness.
- When rolling the log, roll tightly to create beautiful, defined swirls of chocolate.
- Use a sharp knife to cut clean, even bun slices.
- For extra indulgence, brush the warm buns with melted butter or sprinkle with powdered sugar.
- Store leftovers in an airtight container and warm slightly before serving to restore their fresh-baked magic.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 7g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
