Dessert: Poland – Nutella Babka (Nutella‑filled braided yeast cake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 40 min

Additional 2 hrs 45 min

Total 3 hrs 50 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 3/4 cup (180 ml) warm whole milk
- 2 large eggs
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 tsp (3 g) salt
- 1 cup (320 g) Nutella
- 2 tbsp (15 g) unsweetened cocoa powder (optional)
- 2 tbsp (28 g) unsalted butter, melted (to loosen filling)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) water

Instructions

1. Stir yeast into warm milk with a pinch of sugar and let sit 5–10 minutes until foamy. In a bowl combine flour, sugar and salt; add yeast mixture, eggs and softened butter and knead until elastic, about 8–10 minutes.  
2. Place dough in an oiled bowl, cover and let rise until doubled, about 1–1 1/2 hours.  
3. Mix Nutella with melted butter and cocoa powder (if using) to a spreadable consistency. Roll risen dough into a 12x16 inch (30x40 cm) rectangle. Spread Nutella mixture evenly over dough.  
4. Roll the dough tightly from the long side into a log, seal edges. Trim ends, then use a sharp knife to slice the log lengthwise down the middle, leaving one end attached. Twist the two halves together with cut sides up to expose the swirls and form a braid.  
5. Transfer braid to a greased 9x5 inch (23x13 cm) loaf pan, tuck ends under, cover and let proof 45–60 minutes. Preheat oven to 350°F (175°C).  
6. Bake 35–40 minutes until golden and a skewer comes out clean. Meanwhile simmer sugar and water until sugar dissolves to make a syrup. Brush hot babka with syrup and cool in pan 15 minutes before removing to a rack to cool further.