If you don’t know, babka is a layered, buttery brioche pastry created with beautiful swirls of (traditionally) cinnamon or chocolate, but this babka recipe from Joanne Chang of Flour Bakery uses Nutella instead. You can use store-bought Nutella if you prefer, but you will need a loaf pan if you don’t have one.
See tips on baking with yeast if you’re new to it.
To make the Master Brioche Dough:
To make the Homemade Nutella:
To make the Hazelnut Syrup:
Housemade Nutella Babka is excerpted from “Pastry Love: A Baker’s Journal of Favorite Recipes” © 2019 by Joanne Chang. Photography © 2019 by Kristin Teig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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