Babka, if you’re unfamiliar, is a sweet yeasted bread that’s swirled with anything from chocolate, cinnamon, jam, and in today’s case, Nutella. It’s an Eastern European speciality that’s made quite a splash on the food scene in recent years, first gaining popularity in New York. For someone who loves bread, especially sweet bread, I’m shocked it’s taken me this long to make my own! I’ve been a babka appreciator for years though, they’re just so versatile. Some have streusel on top, others are baked into Bundt pans, and of course the flavors are ever changing, both in the dough and fillings.
While chocolate and cinnamon are always head to head in my favorite flavors, I had another jar of Nutella to finish. And boy, that was a great gift. The Nutella recipes are endless on ABeeBakes because my husband loves it so much that we go through it like most people go through milk and eggs. Search “Nutella” in the search engine below for more ideas. My personal favorite is Nutella Mousse, followed closely by Nutella Brownie Tartlets. The catch though is that my husband always leaves the bottom inch of Nutella in the jar. By that point, he doesn’t like that it’s no longer fresh (with the exposure to more air in the jar) and it slightly alters the texture (thick and dense). I refuse to throw it away, because I’m a little over the top with hating food waste, and so I’ve come to actually look forward to the “rejected” Nutella. It’s become my baking Nutella. Sometimes too, I put a scoop of vanilla ice cream, directly into the jar and it serves as a final sauce. It’s wonderful.
Anyways, babka. Delicious with the hazelnut chocolate spread. If you’d like, you can toss in some fresh berries as well or completely adjust the filling to whatever you’re in the mood for. Nothing beats this though, straight out of the oven, with a little softened butter. Enjoy!