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This decadent ooey gooey Nutella Chocolate Babka is giving me life right now!

I cannot think of a better way to add some sweetness to the New Year than to load up my sweet challah dough with chocolate, chocolate, and even more chocolate. And not just any chocolate!!!

I added my all-time favorite hazelnutty spread Nutella (aka… my drug of choice) to this babka and is so addictive.

Your family and friends will be raving for years about this beauty so drop everything and run to the store and grab the ingredients for this baby. It’s guaranteed to be a winner.

I am so excited for you to try this recipe. And don’t forget to tag me with your beautiful babka.

Big chocolatey hugs and kisses xxx MM

 

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Nutella Chocolate Babka

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE DOUGH

FILLING

  • 1 cup of nutella
  • 1 cup of good quality dark chocolate chips

CRUMB TOPPING

  • 1/4 cup flour
  • 1/4 cup sugar
  • 3 TBS melted butter

Instructions

Mix the ingredients for the crumb topping together with your fingers and set it aside. With a rolling pin roll out half the challah dough to form a 16 x 12-inch rectangle. Using a spatula or the back of a spoon evenly spread the Nutella over the surface of the dough leaving a 1/4 inch border.

Sprinkle the surface with chocolate chips. Beginning with the widest side of the dough roll it up to form a roll and place this on a parchment-lined baking sheet. Place this inside the fridge or freezer to harden the dough slightly.

Remove it from the fridge and place it on a cutting board. Cut the log in half, using a very sharp knife. Pinch the top ends of both strands together. Twist the strands looping them over each other and pinch the bottom together.

Place this inside a greased or parchment-lined loaf pan. Sprinkle with the crumb topping over the top of the babka. Allow it to rise again for 30 minutes.

Preheat the oven to 350 F/175 C

Bake for 20-25 minutes until lightly browned on top.

MAKES 1

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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