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Pão Doce de Nutella: Babka de Chocolate e Avelã

Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 pieces
Calories 450
Enjoy a rich, sweet babka filled with Nutella and optional toasted cashew nuts, perfect for a delightful treat or breakfast.

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.

Notes

Ensure dough is well kneaded for a soft, elastic texture.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: Brazilian
Keyword: Babka, chocolate, Nutella