Nutella Halva Babka Buns Recipe

Ever been tempted to upgrade your breakfast game into something truly epic? Well, here’s the ultimate recipe to transform your mornings: Nutella halva buns that are so dreamy, they’ll basically make you a morning person overnight. 🌟🥐

I love putting a spin on classic recipes, and these Nutella Halva Babka Buns are no exception. The unique flavor of halva and the Nutella-laden filling make these as decadent as any brunch pastry can be.

If I had to grade them on a scale of one to five, they would get a six. Warm milk, with the yeast I use, ensures that the buns turn out so fluffy that you might imagine they’d also make good cloud pillows.

Unsalted butter, softened to the right consistency, along with a bit of vanilla, gives you that kitchen-filled-with-happiness aroma when you’re baking these.

Nutella Halva Babka Buns Recipe Ingredients

• Active dry yeast: Leavening agent that makes the dough rise, resulting in fluffy buns.
• Warm milk: Activates the yeast and adds moisture, tenderizing the dough.
• Granulated sugar: Sweetens the dough and nourishes the yeast for fermentation.
• All-purpose flour: Provides structure and chewy texture, rich in carbohydrates.
• Eggs: Adds richness, moisture, and improves the dough’s texture and stability.
• Vanilla extract: Enhances flavor with aromatic sweetness, complementing Nutella.
• Unsalted butter: Adds richness and tenderness, enhancing the flavor.
• Nutella: Chocolatey sweetness, creamy texture, and hazelnut flavor, indulgent treat.
• Halva: Adds nutty sweetness and a unique, crumbly texture.

Nutella Halva Babka Buns Recipe Ingredient Quantities

• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/3 cup granulated sugar
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 1 cup Nutella or chocolate hazelnut spread
• 1/2 cup halva, crumbled
• 1/4 cup chopped nuts (optional)
• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting (optional)

How to Make this Nutella Halva Babka Buns Recipe

1. In a small bowl, combine the yeast with warm milk. Let the mixture sit for about 5-10 minutes until it is visibly foamy.

2. In a sizable mixing basin, blend flour, sugar, and salt. Form a well in the middle.

3. Add the eggs, vanilla extract, and yeast mixture to the well. Stir until the dough begins to coalesce.

4. Combine the softened butter with the dough and knead it until it becomes a smooth and elastic mass, 8-10 minutes. Leave it covered in a warm place and let it rise until it’s at least doubled in size, 1-2 hours.

5. When the dough has risen, punch it down and turn it out onto a well-floured surface. Roll it large, into a rectangle about 1/4 inch thick.

6. Evenly spread the Nutella over the dough, leaving a small border. Crumble the halva and spread it over the Nutella. Optional: Add chopped nuts.

7. From the long side, roll the dough up into a log. Cut the log into 12 equal pieces.

8. Put the buns, cut-side up, into a baking pan that has been greased. Let them rise for a final 30-45 minutes before baking.

9. Warm up your oven to 350°F (175°C). For a golden finish on the tops of the buns, brush them with egg wash.

10. Bake for 25-30 minutes until golden brown. Allow to cool slightly, and serve, dusted with powdered sugar if you like.

Nutella Halva Babka Buns Recipe Equipment Needed

1. Small bowl
2. Sizable mixing bowl
3. Measuring cups and spoons
4. Whisk or fork
5. Wooden spoon or dough hook (if using a stand mixer)
6. Stand mixer (optional)
7. Plastic wrap or kitchen towel (for covering dough)
8. Rolling pin
9. Knife or dough cutter
10. Baking pan
11. Pastry brush
12. Oven
13. Cooling rack

Optional items:
– Nut grinder or chopper (if using nuts)
– Sifter (for powdered sugar dusting)

FAQ

• Q: Can I use instant yeast instead of active dry yeast?A: Yes, you can use instant yeast instead. Use the same quantity and do not bother with the step of dissolving it in warm milk.
• Q: What can I use as a substitute for halva?A: If you can’t find halva, try using almond paste or sweetened tahini as an alternative.
• Q: How do I store leftover babka buns?A: Keep uneaten buns in an airtight box at room temperature, where they will stay fresh for up to 3 days. If you need them to last longer, pop them in the freezer.
• Q: Is there a way to make these buns dairy-free?A: Yes, replace cow’s milk with a non-dairy milk, such as almond milk, and use a non-dairy butter substitute.
• Q: Can I prepare the dough in advance?A: Yes, the dough can be made in advance and allowed to rise in the refrigerator overnight. Before rolling out the dough, allow it to return to room temperature.
• Q: What kind of nuts work best in this recipe?A: Nuts such as walnuts, pecans, or hazelnuts work well with the flavors of Nutella and halva. Choose based on your preference.
• Q: How do I know when the buns are fully baked?A: You should see a golden brown color on top of the buns. When tapped, they should sound hollow. You can also check with a toothpick; if it comes out clean, they’re done.

Nutella Halva Babka Buns Recipe Substitutions and Variations

Active dry yeast:
Use 2 teaspoons instant yeast instead.
Milk:
Substitute almond milk or another plant-based milk in place of cow’s milk for a dairy-free option.
Granulated sugar:
Using coconut sugar or light brown sugar in equal amounts will give you a different taste. Replace refined white sugar with one of these for an awesome flavor!
All-purpose flour:
Replace with bread flour for a chewier texture.
Unsalted butter:
Substitute with equal amounts of coconut oil or a vegan butter replacement.

Pro Tips

1. Ensure your milk is warm, not hot, when activating the yeast. Aim for a temperature between 100°F and 110°F to facilitate proper yeast activation without killing it.

2. For a more tender dough, consider using bread flour instead of all-purpose flour. The higher protein content in bread flour can yield a chewier texture.

3. When incorporating butter into the dough, ensure it is fully softened. This makes it easier to blend into the dough, promoting a uniform texture.

4. For added flavor, consider toasting the nuts lightly before adding them to the dough. Toasting enhances the nuttiness and gives an extra layer of flavor to the buns.

5. When rolling out the dough, try to maintain an even thickness throughout the rectangle. This ensures uniform baking and prevents undercooked sections in the final product.