Babka buns with Nutella and tahini filling
- March 2020
- MAKES 6
- HANDS-ON TIME 30 MIN, OVEN TIME 35 MIN, PLUS OVERNIGHT RISING AND PROVING
Nutella fans. Tahini enthusiasts. We see you! And we present to you these mouth-watering babka buns stuffed with a dreamy Nutella and tahini filling. They’re especially good served warm, fresh from the oven.
Fall in love with our recipe for this chocolate babka loaf, too.
- 36.8g (16.8g saturated)
- 56.5g carbs (24.7g sugars)
- 150ml whole milk
- 140g unsalted butter at room temperature, plus extra to grease
- 125g plain flour, plus extra to dust
- 125g strong white bread flour
- ½ tsp fine sea salt
- 40g golden caster sugar
- 7g fast-action dried yeast
- 2 large free-range eggs, lightly beaten, in separate bowls
For the filling…
- 175g Nutella
- 3 tbsp Belazu Tahini
- ¼ tsp ground allspice
You’ll also need…
- Stand mixer fitted with a dough hook (or an electric hand mixer with dough hook attachments and a large mixing bowl); Yorkshire pudding tin with large holes, lined with compostable baking paper
- Gently warm the milk and 40g of the butter in a small saucepan until the butter has just melted (don’t let it boil). Put both flours, the salt, sugar and yeast in the bowl of a stand mixer (or in a large mixing bowl), then stir to combine. Make a well in the middle of the flour and pour in the warmed milk/butter and one of the beaten eggs, then mix with a wooden spoon to combine.
- Mix in the stand mixer (or in the mixing bowl using an electric mixer) on medium speed for 15 minutes or until you have a smooth but wet and sticky dough. Turn the speed up slightly and add the remaining 100g butter, a tablespoon at a time, making sure each addition is incorporated into the dough before adding the next. Mix for 5 minutes more until the dough is smooth, slightly sticky and very elastic.
- Cover the bowl, then leave the dough to rise in the fridge overnight (see Make Ahead).
- For the filling, mix the Nutella with the tahini and allspice in a medium bowl. Dust the work surface well with flour, then tip out the dough and dust that with flour, too. Roll out to a rough 30cm x 60cm rectangle, moving the dough a few times during rolling to prevent it sticking. Dust with extra flour as necessary. Spread the filling evenly over the dough. Starting from a long edge, roll up the dough tightly like a swiss roll.
- With the seam underneath, cut the dough into 6 equal pieces. Roll each piece so it’s slightly longer, then make a cut lengthways down the centre of each piece, leaving 1cm at one end so the halves are still just attached. Twist the 2 strands around each other in a loose knot, then put each one in a baking paper-lined Yorkshire pudding hole. Cover loosely, then leave in a warm place to prove for 30 minutes. Heat the oven to 180°C/160°C fan/gas 4.
- Brush the tops of the buns with the remaining beaten egg, then bake for 25 minutes. Brush again with the beaten egg, cover with foil to stop the buns browning too much, then bake for 10 minutes more or until the buns feel springy to the touch. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Eat while still warm or as fresh as possible.
It’s best to start the recipe the day before so the buns can be baked fresh for brunch. Take the dough out of the fridge 15 minutes before rolling. To bake the buns on the same day, when you get to step 3, leave the dough to rise at room temperature for 45-60 minutes until nearly doubled in size, then chill for 30 minutes. This will make it easier to work with.
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