Note: This makes either 2- 8 1/2'' x 4 1/2'' loaves, or 1 spiral in a 10'' springform pan. Dealers choice, use what you have.
- 3/4 110 degree milk
- 1 T dry yeast
- 1 T white sugar
- 1/2 cup white sugar
- pinch of salt
- 20 oz of flour
- 120 g of room temperature butter
- 2 whole eggs
- 2 yolks
- 1 t vanilla extract
- 1- 13 oz jar of nutella
- 200 g of dark chocolate chips
- 160g of light brown sugar
- 120 g water
- Combine the 1 T of white sugar, warm milk and yeast in your stand mixer bowl. Let proof 5 minutes until foamy. If its not foamy, your milk wasn't warm enough or something was wrong with your yeast.
- On top of your yeasty mix, add the remaining 1/2 cup of white sugar, pinch salt, and flour.
- Whisk your eggs, yolks, and extract together, add that to the mix.
- Mix on low/medium-low with a dough hook for 3-4 minutes until its 90% together. Might look at a little shaggy.
- Cut your softened butter into pats, don't get too crazy, doesn't have to be exact, just needs to be small pieces you can gradually add.
- Add the butter one pat at a time. Once its all in there, increase to medium and knead for an additional 7-10 minutes until it is fully incorporated.
- Place in a greased bowl for 2 hours, and cover with plastic. Keep in a warm place to proof (so not in front of the AC or the breezy window).
8. A pastry board is nice, but a lightly floured surface will do. Roll your dough out to about 18'' by 24''. Grease your 2 pans, or 1 pan depending on what your deal is. If your nutella isn't very spreadable, gently heat in a sauce plan stirring constantly, it wants to burn trust me. Melt until spreadable, but not boiling lava hot. Spread all over that delicious dough. Sprinkle your chocolate chips on top.
9. Now we'll roll it up like a cinnamon roll. Keep it tight, but dont let the chocolate ooze out, and mind the sharp chips that want to pierce your beautiful dough.
10. Now is the point where you can either split this into two, for two loaf pans, or keep going for the single swirl. Grease your pan/ pans of choice. The procedure is exactly the same, its just a matter of doing it once or twice. The next step is to split the "roll" from pole to pole. Keeping the chocolate/ layered side up, otherwise nutella will seep everywhere and we want that shit to stay inside. If you're doing two loaf pans, you'll split pole to pole twice. See below.
11. From here we weave! Again, if you're doing two loaves, you'll weave 4 "logs" twice. Us swirl folk are doing 2 "logs" once. Simply connect the ends by putting pressure on them. Then take one side in your hands, keeping the cut side up and place over the other cut side up. Repeat until you have a gorgeous braid.
12. Proof covered with plastic for an hour to an hour and a half depending on how warm your kitchen is. It should double in size almost. Meanwhile make a simple syrup with the light brown sugar and reserve. Preheat your oven when its time to 350 degrees. Bake your babka for 25-35 minutes until golden brown. Brush a little syrup on top when it comes out. Serve warm.