Sourdough Nutella Babka

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The perfect tangy sourdough combined with rich Nutella makes the most satisfying slice of delight. Soft, sweet dough rolled generously with Nutella will quickly be a favorite in your household. Not only will it taste heavenly, your kitchen will smell amazing.

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Tools you may need:

• Kitchen aid stand mixer
• Kitchen scale
• Loaf pan 
• Tea towel 

Ingredients:

• 120 g whole milk – room temperature
• 2 farm fresh eggs – room temperature
• 30 g organic cane sugar
• 10 g fine salt
• 100 g active, mature starter
• 330 g bread flour
• 1 stick of unsalted butter – room temperature
• 13 oz jar Nutella

Instructions:

1. Feed starter: Make sure your starter is feed 4-6 hours before you start with this recipe. It has to be active and bubbly.
2. In a kitchen aid mixer bowl, combine milk, eggs, sugar, salt, starter, and flour. Knead on speed 3 with a dough hook attachment for about 3-5 mins, until well combined.
3. Add the butter and knead for 5-7 mins on speed 3.
4. NOTE: **You might be tempted to add more flour, please don’t, it will make your dough tough and not soft and airy. The dough is supposed to be slightly sticky and wet.
5. Cover the bowl with a tea towel and leave on top of your fridge for 1 hour.
6. In 1 hour, do a set of coil folds to strengthen the dough. Cover with the tea towel and leave on top of your fridge for 1 hour.
   

   

   
7. In another hour, do one more set of coil foils. Leave the dough covered on top of your fridge for 6-8 hours. (or until the evening.
8. In the evening: Cover the bowl with plastic wrap and place in the fridge.
9. In the morning: Your dough will be firm and easy to work with. Place the dough on a slightly floured counter top and roll it out into a rectangle about 10 inches wide and 12 inches long.
   

   

   
10. Spread 13 oz jar of Nutella all over the dough, leaving the top half inch without Nutella.
11. Roll from the bottom-up. Try to roll the dough tightly and evenly.
12. Cut the rolled dough in half with a sharp knife.
13. NOTE: ***Do not saw back and forth, it will make the swirls more blended.
14. Starting from the top, twist one half over the other half, making sure the middle part that shows the chocolate is facing up.
    

    
15. Once braided, place into a loaf pan and let it rise for about 3 hours on top of your fridge.
16. Bake at 350 for 30-40 mins.
17. Remove from the oven, and remove from the loaf pan to cool.
18. Slice and enjoy.

Sourdough Nutella Babka

4.50 from 2 votes

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Ingredients

  

• 120 g whole milk - room temperature
• 2 farm fresh eggs - room temperature
• 30 g organic cane sugar
• 10 g fine salt
• 100 g active mature starter
• 330 g bread flour
• 1 stick of unsalted butter - room temperature
• 13 oz jar Nutella

Instructions

 

• Feed starter: Make sure your starter is feed 4-6 hours before you start with this recipe. It has to be active and bubbly.
• In a kitchen aid mixer bowl, combine milk, eggs, sugar, salt, starter, and flour. Knead on speed 3 with a dough hook attachment for about 3-5 mins, until well combined.
• Add the butter and knead for 5-7 mins on speed 3.
• NOTE: **You might be tempted to add more flour, please don't, it will make your dough tough and not soft and airy. The dough is supposed to be slightly sticky and wet.
• Cover the bowl with a tea towel and leave on top of your fridge for 1 hour.
• In 1 hour, do a set of coil folds to strengthen the dough. Cover with the tea towel and leave on top of your fridge for 1 hour.
• In another hour, do one more set of coil foils. Leave the dough covered on top of your fridge for 6-8 hours. (or until the evening.
• In the evening: Cover the bowl with plastic wrap and place in the fridge.
• In the morning: Your dough will be firm and easy to work with. Place the dough on a slightly floured counter top and roll it out into a rectangle about 10 inches wide and 12 inches long.
• Spread 13 oz jar of Nutella all over the dough, leaving the top half inch without Nutella.
• Roll from the bottom-up. Try to roll the dough tightly and evenly.
• Cut the rolled dough in half with a sharp knife.
• NOTE: ***Do not saw back and forth, it will make the swirls more blended.
• Starting from the top, twist one half over the other half, making sure the middle part that shows the chocolate is facing up.
• Once braided, place into a loaf pan and let it rise for about 3 hours on top of your fridge.
• Bake at 350 for 30-40 mins.
• Remove from the oven, and remove from the loaf pan to cool.
• Slice and enjoy.

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch