Ingredients
1cupwhole milk,+ 2 tbsp, divided
2¼tspactive dry yeast,or instant yeast
½cupgranulated sugar
½cupunsalted butter,softened to room temperature and cut into 4 pieces
2large eggs,at room temperature and divided
½tspsalt
4¼cupsall-purpose flour,spoon & leveled plus more for dusting/rolling
2cupsNutella,divided
¼cupbrown sugar,packed light or dark
¼cupall-purpose flour
½tspground cinnamon
¼cupunsalted butter,cold and cubed
Preparation
Heat 1 cup of milk to about 95 degrees F. Pour the warm milk into the bowl of an electric stand mixer fitted with the dough hook attachment.
Manually whisk in the yeast and 2 teaspoons of the granulated sugar. Cover the bowl with a clean towel. The mixture should be frothy and foamy after 5 minutes.
On low speed, beat in the remaining sugar and the softened butter until butter is slightly broken up. Next beat in 1 whole egg plus 1 egg yolk (reserve the egg white) and the salt.
On low speed, gradually add the flour. Once it is all added, beat on medium speed for about 1 minutes until a soft dough forms.
Increase speed to medium-high and beat for about 6 minutes or until the dough is soft and supple and pulls away from the sides of the bowl.
Turn it out onto a lightly floured surface and form into a ball. Place into a large greased bowl, turning once to grease the top.
Cover the bowl with plastic wrap and place it in a warm environment to rise for about 90 minutes, until doubled.
Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface.
Punch down again to release any more air bubbles if needed. Using a sharp knife or dough scraper, cut dough in half.
Work with only half of the dough at a time. Place a clean towel over the dough that is not being worked on.
Generously grease two 9×5-inch loaf pans with butter or nonstick spray.
On slightly floured work surface, roll one dough half out into a 9×13-inch rectangle (approximately). Spread with 1 cup of Nutella, leaving a ½-inch border uncovered.
Tightly roll the dough into a 13-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise.
Criss-cross one half, cut side down, on top of the other half– forming an X. Twist the two together.
Place in a prepared loaf pan and cover with a clean towel. Repeat with 2nd half of the dough.
Allow both shaped (and covered) loaves to rest for 10 to 20 minutes while preparing the crumble topping and preheating the oven.
Preheat the oven to 350 degrees F.
Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Set aside.
Whisk the remaining 2 Tablespoons of milk with the leftover egg white. This is the egg wash. Using a pastry brush, brush the babka loaves with egg wash. Top each loaf with crumble topping.
Bake for 45 to 50 minutes or until babka is golden brown on top. Gently tap the loaves– if they sound hollow, the bread is done.
Remove from the oven, place each pan on a wire rack, and allow to cool for 10 minutes before slicing and serving.
Cover and store leftover babka at room temperature for a couple days or in the refrigerator for 1 week.
