BRAIDED NUTELLA BREAD | CHOCOLATE LOAF BREAD
Must try this Nutella Braided Bread so soft & delicious????????
✔️Ingredients
1 cup [240 ml] fresh milk
1 whole egg
3 tbsp [38 grams] granulated sugar
2 tsp [6 grams] instant yeast
2 & 1/2 cups [320 grams] all purpose flour
1/2 tsp salt
2 tbsp [30 grams] butter / margarine
*nutella or any chocolate spread for filling
✴️Bake @ 180C for 25-30 mins. or until golden brown
✴️Baking time may depend on oven specification
????Dough mixture consistency may subject to type, quality & protein content of flour. NOT all flour are created equal in protein content. So if your dough mixture turned out too wet/sticky or seems impossible to knead, may add up flour.
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✔️GARLIC LOAF PULL APART BREAD
✔️FRENCH BRIOCHE BREAD
✔️WHITE LOAF BREAD (No Milk/No Butter/No Egg
✔️MONGGO LOAF BREAD
✔️NO KNEAD LOAF BREAD
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Nutella Bread Loaf Recipe | Chocolate Brioche Babka
For all the chocolate lovers out there you must try this soft, fluffy, delicious and FUN to make NUTELLA BREAD.
Definitely an amazing treat for everyone, adults and kids, all will love it, trust me!
For one loaf you will need:
Warm milk 240 ml
Instant yeast 10g / 1Tbsp
All-purpose flour 400g
Sugar 50g
Salt 1 tsp
Egg 1
Butter 40 g
Nutella
Bake for 20 min on 180 °C in a preheated oven.
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Latte tiepido 240 ml
Lievito istantaneo 10 g
Farina tipo 00 400 g
zucchero 50 g
Sale 1 cucchiaino
uovo 1
Burro 40 g
Nutella
In forno pre-riscaldato per 20 minuti a 180 °C
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Nutty Chocolate Swirl Babka Recipe | Brioche Bread with Homemade Nutella | + Vegan Version
#briochebread #babkarecipe #foodtoliverecipe
This Melt-in-your-mouth Chocolate Hazelnut Babka combines light and tender spelt brioche dough, with a rich and scrumptious filling made of homemade chocolate hazelnut spread and chopped roasted hazelnuts.
Prep Time: 20 min | Rising Time: 2 hours | Cook Time: 40 min | Total Time: 3 hours | Servings: 2 loaves
Calories: 226 | Total Fat: 12g | Fiber: 1.8g | Sugar: 14g | Protein: 3.5g
INGREDIENTS:
For the brioche dough:
• 1 envelope (2 ¼ tsp) active dry yeast
• ¾ cup whole milk, lukewarm
• 4 tbsp sugar
• 3 ¾ cups spelt flour (
• ½ tsp salt (
• 2 eggs, at room temperature
• 115g unsalted butter, at room temperature
For the filling:
• 1 ½ cups homemade chocolate hazelnut spread or nutella (
• 1 cup chopped roasted blanched hazelnuts (
• egg wash – 1 egg whisked with 1 tbsp water
VEGAN VERSION:
For the brioche dough:
• 1 envelope (2 ¼ tsp) active dry yeast
• ¾ cup non-dairy milk, warm (such as almond or oat milk)
• 4 tbsp organic cane sugar
• 3 ¾ cups spelt flour
• ½ tsp salt
• 2 flax 'eggs' (2 tbsp milled flax seeds ( + 6 tbsp water)
• 115g unsalted vegan butter, at room temperature
For the filling:
• 1 ½ cups homemade chocolate hazelnut spread
• 1 cup chopped roasted blanched hazelnuts
For the vegan 'egg wash':
• 1 tsp maple or agave syrup + 2 tbsp almond milk
INSTRUCTIONS:
1. In a small bowl, mix together the yeast, milk, and 2 tbsp of sugar. Let it sit for 10-15 min until it gets foamy.
2. In a stand mixer with a dough hook, combine the flour, salt, and remaining 2 tbsp sugar. Mix it up. Then, add the eggs and the foamy yeast mixture. Start mixing on low until the dough starts to come together. Then, turn up the speed to medium and mix for about 10 min until the dough is soft and smooth.
3. Lower the mixer speed again and add the butter gradually. This should take around 3-4 min. 4. 4. Once the butter is fully mixed in, increase the speed to medium and continue mixing for about 5 more min until the dough is very soft and smooth.
5. Put the dough in an oiled bowl, cover it with a kitchen towel, and place it in a warm spot for about 1 to 1 ½ hours until it doubles in size.
6. Grease two loaf pans and line them with parchment paper.
7. Split the dough in half. Roll out one half on a floured surface into a 16x14 inch (40x35 cm) rectangle. Make sure the long side is facing you. Use a spatula to spread half of the hazelnut spread over the rectangle, leaving about a ½-inch (1 cm) border all around. Sprinkle half of the nuts on top.
8. Use both hands to carefully roll up the rectangle like a log, starting from the long side closest to you and ending at the opposite side.
9. Take a serrated knife and gently cut the log in half lengthwise, beginning at the top and continuing to the seam. You'll now have two long halves, and you'll be able to see the layers of dough and filling along the length of both.
10. With the cut sides facing upward, gently press together one end of each half. Then, lift the right half over the left half. Repeat this process again, but this time, lift the left half over the right. This creates a simple two-pronged plait or braid. Gently squeeze together the other ends so that you have two intertwined halves, with the filling visible on top.
11. Carefully transfer the braided loaf into a loaf pan. Don't worry if there are gaps in the pan; the cake will rise and look fine during baking, even if it seems a bit messy at this stage.
12. Cover the loaf pans with a kitchen towel and place them in a warm spot to rise for 45 min to an hour, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat your oven to 350°F (180°C).
13. Brush the risen loaves lightly with an egg wash. Bake for 40-45 min or until they turn golden brown. Remove the loaves from the oven and let them cool completely before slicing. You can store any leftovers in an airtight container or wrap them tightly before freezing.
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Sweet & Savory Babka | Basics with Babish
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The Best Chocolate Babka Recipe (Chocolate Brioche Bread)
I don't know if I would call this recipe foolproof, but I would say that it is very consistent and extremely straightforward (and relatively easy) to make. This is a pretty classic chocolate babka with a buttery brioche dough twist. It's a rich bread with chocolate that swirls all through each slice. A huge crowd pleaser, and great for just about anything. If you're a fan of chocolate or bread, then this will be your best friend.
Recipe:
*Recipe Adapted from Jerusalem: A Cookbook*(
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Recipe Adapted from Jerusalem: A Cookbook:
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KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl:
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Chocolate & Hazelnut Babka Recipe || William's Kitchen
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For 2 regular-size Babkas:
For the brioche dough:
115 ml lukewarm water
115 ml whole milk
70 g + 1 tbsp granulated sugar
1 packet of dry instant yeast (about 5-7 g)
630 g all-purpose flour
1 large pinch of salt
1 tsp vanilla extract
170 g melted butter
2 large eggs
For the chocolate and hazelnut filling:
170 g bittersweet chocolate
170 g room-temperature butter
100 g granulated sugar
50 g pure cocoa powder
100-150 g hazelnuts
For the syrup:
100 g granulated sugar
100 g water