Description
Delight in these Nutella Halva Babka Buns, a luscious combination of rich hazelnut spread and delicate halva wrapped in soft, fluffy homemade dough. Perfectly baked to a golden finish, these buns offer a sweet, nutty indulgence with a hint of honey and a subtle vanilla glaze for extra decadence.
Ingredients
Scale
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet active dry yeast (or 2 1/4 teaspoons)
- 1 cup warm milk (about 110°F or 45°C)
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup Nutella (or other hazelnut spread)
- 1/2 cup halva (crumbled or blended to a paste, or use tahini as an alternative)
- 2 tablespoons honey (optional, for extra sweetness)
For the Glaze (Optional):
- 1/4 cup powdered sugar
- 1 tablespoon milk or water
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare the dough: In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt to evenly distribute the ingredients.
- Combine wet and dry ingredients: Add the yeast mixture, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until the dough starts coming together.
- Knead the dough: On a lightly floured surface, knead the dough for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for convenience.
- First rise: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Prepare the filling: While the dough is rising, mix together the Nutella, halva, and honey (if using) in a bowl until smooth and well combined.
- Shape the dough: Once risen, punch down the dough and transfer it to a floured surface. Roll it out into a large rectangle approximately 1/4 inch thick.
- Add filling: Spread the Nutella and halva mixture evenly over the entire surface of the dough.
- Roll up the dough: Starting from one long edge, carefully roll the dough into a log, pinching the edges to seal the filling inside.
- Slice the buns: Cut the rolled dough into 8 to 10 even pieces, depending on your preferred bun size.
- Arrange buns: Place the buns spaced out in a greased round cake pan or lined baking sheet to allow for expansion during the second rise.
- Second rise: Cover the buns with a clean towel and let them rise again for 30 to 45 minutes until puffed up.
- Preheat oven: Heat your oven to 350°F (175°C) to prepare for baking.
- Bake the buns: Bake the buns for 20 to 25 minutes until golden brown on top and cooked through.
- Prepare glaze (optional): While baking, whisk together powdered sugar, milk or water, and vanilla extract if desired for a sweet finishing glaze.
- Glaze the buns: Once baked, remove the buns from the oven and drizzle the glaze over them while still warm.
- Serve: Allow buns to cool slightly before serving. Best enjoyed warm and fresh but can be stored in an airtight container for up to 2-3 days.
Notes
- You can substitute tahini for halva if halva is unavailable, to maintain the nutty flavor profile.
- The honey in the filling is optional and can be adjusted to taste for desired sweetness.
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- For fluffier buns, knead the dough thoroughly until elastic and smooth.
- Store leftover buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Glaze is optional but adds a lovely sweet finish and shiny appearance.
