BAPKA with Nutella

  1. PREPARATION TIME
    24 hours
    COOKING TIME
    40 mins
    TOTAL TIME
    24 hours 40 mins

    Servings: 2 pieces
    INGREDIENTS
    For the dough
    120 g milk at room temperature (+10/20 ml if the dough is too dry)
    a tablespoon of vanilla extract
    20g fresh yeast (or 6g dry yeast)
    280 g flour 650 sifted
    220 g flour 000 sifted (or you can use 500 gr of a single type of flour)
    2 eggs
    75 gr old white
    1 salt powder
    80 g butter at room temperature
    For the filling
    400 gr Nutella
    150 gr black chocolate
    For syrup
    160 gr old
    120 g of water
    PREPARATION
    Dissolve yeast in milk and leave it for 10 minutes.
    In a bowl put the flour, eggs, vanilla, sugar, salt and butter divided into small pieces. Add the milk with yeast and knead until you get a homogeneous dough (approx. 10 minutes). My dough was a bit dry, so I added 10 ml of milk.
    Lay the dough in a sheet of approx. 20x30 cm and place it with the short side towards you. Bring a third of dough to the middle, then cover the two overlapping parts with the remaining unpasteurized part. You will make a ‘letter’ type fold. Bring the sides to the middle and overlap them in the same way as earlier. You will get a square that you have to stretch out again (by hand) in a rectangular sheet. Repeat the folds earlier. Stretch the dough again and repeat these movements for 5 minutes. To see this process in pictures, read my article ‘Bread with mayonnaise - introduction’, the step of ‘stretch and fold’.
    Put the dough in a bowl greased with butter, cover it with a plastic wrap and leave it at room temperature for 30 minutes. Then put the bowl in the refrigerator for at least one hour, up to 24 hours. I kept it cold for 19 hours.
    Remove the dough from the refrigerator, leave it half an hour at room temperature, divide it into two pieces and then spread them in a rectangle of approx. 20x30 cm.
    Grease each sheet of dough with Nutella, sprinkle the chopped chocolate and roll the dough.
    Cut the dough roll in two, lengthwise and then knit the two pieces around each other.
    Put the two babka in baking trays with baking paper.
    Cover the trays with plastic sheets or shower heads and allow the dough to stand for another 2-3 hours, until it doubles in volume.
    Preheat oven to 170 degrees (heat up and down).
    Bake the trays in the oven for 40 minutes.
    Bring the water and sugar to a boil, let them boil, then mix until the sugar is completely dissolved. Allow the syrup to cool.
    When the cozonacs are ready, grease them with syrup (it may not need all the amount).

19 Likes

This might be the recipe of the year for me @MikePe , it looks way too delicious!

It reminds me of some pasties I had in Italy once which were absolutely packed with Nutella. I think I will actually have to see if I can make this myself.

I can’t quite make out the folding and knitting technique you’re describing but I’ll see if I can make it work. If you happen to have a photo of the dough in progress feel free to share it.