How to Make Nutella Babka | Delicious Chocolate Swirl Bread Recipe

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Everyone loves a babka. Sweet, enriched dough layered with chocolate spread. The best part is that you can fill this kind of bread with anything you like. It could even be made savoury with pesto and parmesan perhaps. That is totally up to you.
I chose Nutella for this recipe as it is just so convenient and delicious, of course.
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Опубликовано:

3 окт 2024

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Комментарии : 62

@ChainBaker 3 года назад

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

@marjamerryflower 2 года назад

Definitely fantastic. One of the things i like about your channel is the fact that you create special things with ordinary ingredients. So accessible to many people. Thanks ChainBaker!

@ChainBaker 2 года назад

🙏😊

@RANDALLBW Год назад

Made my first Babka today. Love the Nutella in this. While it was proofing, I found your video for the Babka muffins. OMG - I will need to make them too (like tomorrow).

@halkirk2501 2 года назад

I just made this. I used buttermilk (had to use it up). It turned out lovely. You are a great presenter. Thank you. I did not have chocolate chips so I used almond slices

@Quibus777 2 года назад

hardware store - section with handles for stuff like brooms, plenty of choice in thickness and surely long enough, hardest part? one that is not treated against weather :) cut to desired lenght and take a few minutes to tound out the edges so it handles nicer and looks better. (mabe you even have a piece of round pvc pipe or wood somewhere you can use.)

@halkirk2501 2 года назад

I made 2, 3, 4 foot pins from 2 inch wooden dowel from Lowes

@Aleksatn16 2 года назад

Just made it, everyone enjoyed it and it turned out great! I just changed nutella with poppy seed filling with milk and sugar, and some breadcrumbs in it. Thanks for the video!

@ChainBaker 2 года назад

That sounds tasty 🤤😊

@Jeepy2-LoveToBake Год назад

Okay, last day of my "vacation from work" (because weekends don't count) - I went on a "ChainBaker Chocolate Recipe Binge" - baked this today (along with two other chocolate recipes) - even made this using your "no-knead" techniques - I was pleasantly pleased with the results. The interior texture was phenomenal- I used a Nutella "substitute" and I think that wasn't the best idea as the filling texture was a bit off, but it tasted wonderful! Photos have been posted #197

@schrodingerscat1863 2 года назад

I make a loaf like this with a brown sugar, butter and cinnamon filling but I think Nutella also looks really good and I'm going to try it.

@MyCami95 3 года назад

Love Babka! Though I wouldn't add oil to Nutella, it already has plenty as it is. Maybe a few seconds in the microwave could achieve the same result?

@ChainBaker 3 года назад

That is exactly why I added it. Makes almost no difference as it's made of oil 😄 Microwaving would work I guess,but you don't want it too warm.

@yvonnemartinez4673 2 года назад

😊thanks so much this video!!

@RANDALLBW Год назад

Thanks!

@marjanyd1703 2 года назад

Wowwww. I made it yesterday 🤌🤌🤌perfect 🥰 thank you. Thanks alot🌱🌱🌱🌱🙋‍♀️🙏

@marjanyd1703 2 года назад

And I want to thank you for your website. So complete and detailed. 🙌🙌🙌

@mad_incognito Год назад

I am not a fan of Nutella so I did the Babka with the filling from the Muffin Babka and it worked quite nicely. Then I saw someone making a tin pan bread with light and dark dough formed into a spiral. So I took the Babka recipe, split into two, added some cocoa, sugar and some milk to one part and mixed it in. Then rolled out both doughs to roughly 6 by 12 inches, put one on top of the other so that 1/3 is over the end of the other. Then folded in the single 1/3 dough, then folded over the next 1/3 and then the rest. Afterwards rolled the dough back out to 6 by 12 inches and then rolled the dough into a cylinder along the long edge. Placed it into the tin pan and used a razor to cut diagnol slits into the top light layer so that the dark dough shines through. Baked it as usual. The babka does not taste that much after cholocate but it is also not as messy. The only issue I encountered was that the dark dough would not rise much as it was way denser that the light one.

@ChainBaker Год назад

I can imagine how nice that looked! I guess the only thing to do is make the two doughs and increase the hydration of the cocoa one a bit more :)

@shabanahaneef8527 Год назад

Hey there! I absolutely love your videos and presentation. Tried bread recipes and everything turned out perfectly nice. I have a question here when it comes to enriched dough. Can we use a stand mixer? Would it lead to over kneading?

@ChainBaker Год назад

You can use it for any dough no worries ✌️

@bread_yuna Год назад

4:48 you mentioned “smooth side facing down.” I know it might sound obvious, but I can’t help but wonder is it just so the loaf can have a smoother, more even surface on the outside or there is also another reason for it?

@ChainBaker Год назад

In this particular recipe it does not matter as much since the surface of the loaf is not smooth anyway, but normally the reason is to make the loaf look nice and smooth. Also, it prevents it from tearing open since the rough side usually has folds in it which create weak points in the dough.

@bread_yuna Год назад

@@ChainBaker thank you for clarifying

@kespikespikespi 6 месяцев назад

Hey! Would you have any recommendations if we want to switch the nutella filling with another recipe

@ChainBaker 6 месяцев назад

You could use custard or some other spreadable paste. Anything goes, really. Even pesto for a savoury dough or tomato sauce.

@marjanyd1703 3 года назад

Yummmyyy. I will make it. Already on the list 😍

@ChainBaker 3 года назад

This may be an interesting alternative - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FzIqeW55yNg.html ;)

@raedin4190 3 года назад

Awesome, I made this too,👍🏼😃 Turned out Great. Today I'm making the same dough for doughnuts, also can make brioche buns, basically same recipe. Thank you so much 👍🏼 Temp probe tip for dough Is great, as seen by master Italian pizza chef.

@ChainBaker 3 года назад

I'm so glad you liked it and found it useful 😊 That's the beauty of this kind of dough - it is so versatile :) thank you for watching 🙏

@manuraj4749 7 месяцев назад

Hi Charlie, how should I adapt the technique if I were to use no kneading method to make this bread?

@ChainBaker 7 месяцев назад

Mix all ingredients right away. Give the dough 2 folds at equal intervals during bulk fermentation.

@a.j.baumol9865 2 года назад

can you please explain (or make a video explaining) which oven setting to use for different types of baked goods? -- why are you using the grill with the fan and not just the fan? won't it just burn the top of the babka?

@ChainBaker 2 года назад

The grill is my only option in this crappy oven ;D I use the fan when baking on lower temperatures to get good browning all around.

@heidigartman6089 3 года назад

Looks amazing, I love Nutella ❤

@ChainBaker 3 года назад

I love it because it saves me making my own chocolate spread 😄

@heidigartman6089 3 года назад

@@ChainBaker I like it maybe too much, I tend to eat a scoop from the jar if I have a sweet craving 🤣

@ChainBaker 3 года назад

Can't blame you. I do the same 😆

@marthaandrew5762 2 месяца назад

Hola , se puede hornear sin ventilador ? Gracias😊

@ChainBaker 2 месяца назад

Sure. Increase the temperature by 10% :)

@marthaandrew5762 2 месяца назад

@@ChainBaker ok thank you very much for help me . Of Cancún.!!! México.

@americanrebel413 2 года назад

I have a question, when you have a certain temperature to bake at and you don't have a fan In your oven, what Temperature should it be? say you start at 3:50 how much lower should it be? Great video thank you. Ps. My oven only has an element on the top should I put it closer to the bottom when I bake?

@ChainBaker 2 года назад

Fan vs no fan should be about 10% difference. For example 180C fan OFF = 160C fan ON.

@ChainBaker 2 года назад

My oven also only has the top heating element, so we're in the same boat 😄

@gloriasitepu9232 3 года назад

I finally made this!!!!!!! Wkwkw Thankyouuuuuuuu bery beryyy much for your video, Great recipe :* much lob My fam new fav bread heheh Although my babka is really crispy lmaooo

@ChainBaker 3 года назад

Hey!! Thank you 😄 perhaps next time cover it with a piece of foil half way through baking. Maybe your oven is a bit more aggressive than mine 😉

@gloriasitepu9232 3 года назад

@@ChainBaker i seeee ty for the tips 🤩

@yellowperil6307 3 года назад

I 'quite' like nutella too! 🤣

@ChainBaker 3 года назад

😁

@yellowperil6307 3 года назад

Will reducing the salt affect the result? Don't know if you've explained salt in bread making in your other videos, forgive me. I often see (and hear) 7 or 8g of salt in the Baker's maths 😁 ... can that number be reduced and still have a great bouncy loaf?

@ChainBaker 3 года назад

Salt = flavour. You could reduce it a little bit,but then the bread will also ferment more rapidly so keep that in mind. But why would you wan to reduce the amount of salt? We are not using a lot here anyway. It's the regular amount :)

@yellowperil6307 3 года назад

@@ChainBaker @ChainBaker I am not implying this recipe has a lot of salt. It's just something I have wondered for a while. Since lockdown, I've been baking a lot more. As I make loaves and other breads I'm refilling my salt pig (only a small tinny one) more often than before. So apart from flavour, it affects fermentation time! Thank you. Your videos are great!

@ChainBaker 3 года назад

Come to think of it you're right. My salt container has been going low quite quickly too 😄 Salt is hygroscopic. It attracts water and it also takes water away from yeast. The less water yeast gets the slower it becomes in the most basic sense. So salt in baking is for flavour and for controlling fermentation :) but I think flavour is the most important aspect. Bread with no salt is like cardboard 😄

@yellowperil6307 3 года назад

@@ChainBaker Oh flavour is very important! I would not go totally no salt, might just put less in. I will keep experimenting. Thank you for explaining.

@ChainBaker 3 года назад

Let me know what you find ;)

@AnthonyLeighDunstan Год назад

Mate, you won’t believe it. I just saw this advertised on NineLife’s RU-vid channel for €119!!! It’s made by Green’s bakery in NY. I don’t care if it’s god’s choice of yeasted sustenance, that’s horrific pricing of biblical proportions! Anyway, looking forward to making this myself. Probably better than mr green too! 😂👍🏻

@ChainBaker Год назад

That's an impressive rip-off 😆

@AnthonyLeighDunstan Год назад

@@ChainBaker 😂 This is what’s wrong with the world. 😂 Chain Baker: making the world better one handkneaded ball of dough at a time. 😂👍🏻

@AnthonyLeighDunstan Год назад

Although given your latest vid that might now just be “patiently waiting for rising dough” at a time. 😂

@ChainBaker Год назад

All hands-off from now on haha! 😁