nutella + pecan babka

makes: 2 x 7.5 inch loaves



4 cups plain flour

2 eggs

1 cup milk, lukewarm (95F)

85g butter, cubed, at room temperature

10g instant yeast

1/4 cup caster sugar

1/2 tsp salt


300g nutella

1/4 cup chopped pecans, toasted

100g dark choc chips

1/4 cup golden syrup, warmed, for glazing


to a stand mixer with a dough hook attachment add the flour, sugar and yeast

on a medium speed add in the eggs, salt and milk mixing until the dough comes together

gradually add in the butter piece by piece until completely incorporated. mix for 10 minutes or until the dough comes away from the sides of the bowl

place the dough into a well oiled bowl, cover with cling film and refrigerate for 8 hours, overnight if possible

turn out the dough onto a lightly floured surface

roll out the dough into a rectangular shape around 1/2 inch in thickness

spoon over the nutella and smooth out evenly with an offset spatula, leaving an inch around the sides

sprinkle the nutella layer with the chocolate chips and pecans then roll it up as you would a cinnamon bun starting from the side closest to you and rolling away

refrigerate the roll for 20 minutes until slightly hardened, this will make it easier and cleaner to cut

slice the ends off the roll then cut in half so you have two seperate rolls

set one aside while you slice the other lengthways down the middle. cross the roll over in an 'x' shape, twist each side over itself once more then tuck the ends under

line the loaf tin with a piece of baking paper leaving a little extra paper above the tin for easy removal later on

transfer the babka to the loaf tin and allow to rise at room temperate for another 30 minutes

in this time you can either make up your second loaf or freeze it for another day

bake at 180 degrees for around 40 minutes

once cooked, spoon over the golden syrup while the babka is piping hot