Chocolate-hazelnut babka buns are a bit of a project, but with eight beautifully wrapped brioche buns filled with Nutella, halva and chocolate chips, I’d say they’re more than worth it.
Instructions
1
Make the dough
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In a large bowl of a stand mixer, whisk together 1-1/2 cups all-purpose flour with the sugar, salt and active dry yeast. Using your fingers, a pastry cutter or the tines of a fork, cut in the softened butter until the mixture is crumbly. To the dry ingredients, add the warmed milk, vanilla extract and lemon zest, and beat just until the dough is moistened. Add the eggs and beat on medium for two minutes. Stir in enough of the remaining all-purpose flour to form a firm dough. Editor’s Tip: You may not need the entire all-purpose flour measurement, so add the flour a little at a time.
3
Knead the dough
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Turn the dough onto a floured surface and knead until the dough is smooth and elastic, five to seven minutes. Place the dough ball in a greased bowl, turning once to grease the top. Cover it with a clean kitchen towel and let the dough rise in a warm place until doubled, about one hour. Editor’s Tip: The dough is kneaded enough when you pinch off a bit of the dough, spread it out with your fingers and look through it as if it were a windowpane. If the dough breaks, keep kneading.
5
Divide and roll out the dough
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Turn the dough onto a lightly floured surface. Using a bench knife or chef’s knife, divide the dough into eight equal pieces. Roll each piece into a 10x5-inch rectangle that’s about 1/8 inch thick. Editor’s Tip: A digital scale can help you divide the dough equally. Weigh the entire dough, divide it by eight and weigh each piece of dough, adding or subtracting dough as needed.
7
Add the filling
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Spread the Nutella on each piece of dough to within 1/2 inch of the edges. Sprinkle each dough's Nutella with 2 tablespoons halva and 1 tablespoon semisweet chocolate chips.
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Roll into logs
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Roll up each piece jelly-roll style, starting with a long side, to create a log. Pinch the seam and ends to seal the log to prevent it from unraveling.
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How to shape babka buns
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Using a sharp knife, cut each roll lengthwise in half. Carefully turn each half cut side up. Loosely twist the strips around each other, keeping the cut surfaces facing up. Pinch the ends together to seal, forming a circle. Repeat the same shaping process for the remaining buns. Editor’s Tip: If your hands are getting covered in Nutella while shaping, take the time to wash them between each few buns. This will keep the buns looking pristine.
13
Cover and let rise
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Place the babka buns cut side up on parchment-lined baking sheets. Cover the babka buns with clean kitchen towels and let them rise in a warm place until almost doubled, about 30 minutes. Preheat the oven to 375°.
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Bake the buns
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Remove the kitchen towels from the proofed babka buns and slide the trays into the oven. Bake until golden brown, 15 to 20 minutes.
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Finish with the glaze
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While baking, prepare the glaze, if desired. In a small saucepan, bring the sugar and water to a boil, then reduce the heat and simmer until the sugar is dissolved, one to two minutes. Remove the saucepan from the heat and add the butter, stirring until melted. Brush the glaze over the buns and serve the buns while they’re warm.
