Oh, my goodness! If you’re looking for a delightful treat that will make your taste buds dance, you’ve come to the right place! Today, I’m excited to share with you my recipe for Pão Doce de Nutella: Babka de Chocolate e Avelã. This sweet bread is filled with rich chocolate and creamy hazelnut goodness, making it the perfect indulgence for any occasion. And the best part? It’s as easy as pie! Well, maybe even easier than some of those easy pasta recipes we all love. So, let’s dive in!
Why You’ll Love This Recipe
- It’s a crowd-pleaser that everyone will adore.
- Perfect for brunch, dessert, or a sweet snack.
- Simple ingredients that you probably already have at home.
- Can be made ahead of time for quick family dinners.
- It’s a fun baking project that you can do with your kids!
Ingredients
To make this scrumptious Pão Doce de Nutella Babka, you’ll need the following ingredients:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 tsp salt
- 1 cup Nutella
- 1/2 cup chopped hazelnuts
- 1 egg (for egg wash)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get our hands doughy and make this delicious babka!
- Prepare the Dough: In a large bowl, combine warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes frothy. Add melted butter, eggs, and salt. Gradually mix in the flour until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it’s smooth and elastic. Place it in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Babka: Once the dough has risen, punch it down and roll it out into a rectangle. Spread Nutella evenly over the dough and sprinkle with chopped hazelnuts. Roll the dough tightly into a log and slice it in half lengthwise.
- Twist and Braid: Twist the two halves together and place them in a greased loaf pan. Cover and let it rise for another 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Brush the top with the beaten egg and bake for 30-35 minutes until golden brown. Let it cool before slicing.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your babka turns out perfectly:
- Make sure your milk is warm, not hot, to activate the yeast properly.
- Don’t skip the rising time; it’s crucial for a fluffy texture.
- Feel free to experiment with different fillings like almond paste or fruit preserves!
- If you want a richer flavor, add a pinch of cinnamon to the Nutella.
How to Serve
This Pão Doce de Nutella Babka is best served warm, straight from the oven. You can enjoy it as is, or pair it with a cup of coffee or tea for a delightful afternoon treat. It also makes a fantastic addition to any brunch spread. Just slice it up and watch it disappear!
Make Ahead and Storage
If you want to prepare this delicious babka ahead of time, you can make the dough and let it rise in the fridge overnight. Just bring it back to room temperature before shaping and baking. For storage, keep any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to a month—just pop them in the toaster for a quick treat!
So there you have it! A delightful recipe that’s perfect for any occasion. Whether you’re looking for weeknight dinner ideas or just a sweet treat to enjoy, this Pão Doce de Nutella Babka is sure to impress. Happy baking!
Pão Doce de Nutella: Babka de Chocolate e Avelã
Ingredients
Dough
- 150 mL milk (warm (~40ºC))
- 8 g sugar (cristal)
- 7.5 g instant dry yeast
- 50 g flour (type 1)
- 1 egg egg ( (~46g, room temperature))
- 115 g butter (unsalted, room temperature)
- 300 g flour (type 2)
- 1.5 g salt (refined)
- 200 g Nutella (or chocolate hazelnut spread)
- 30 g toasted cashew nuts (optional)
- 70 mL water
- 50 g sugar (cristal)
Instructions
- Prepare a rectangular 30x12cm pan with parchment and set aside.
- Mix warm milk, sugar, yeast, and 50g flour; let sit 15 min.
- Add egg and butter; mix with dough hook or by hand until smooth.
- Add remaining flour and salt; knead until dough is soft and elastic.
- Let dough rest or refrigerate 6-12 hours if desired.
- Roll dough into 30x50cm rectangle; spread Nutella and optional nuts.
- Roll lengthwise into a cylinder, seal the edge, then cut in half lengthwise.
- Twist the two strips and place in prepared pan.
- Let rise 25-30 min; preheat oven to 190°C.
- Bake at 190°C for 30-35 min until golden.
- Prepare syrup by dissolving sugar in water; brush over hot babka.
- Cool 20 min before removing from pan; transfer to rack to cool completely.
