Nutella Babka Recipe (4 ingredients!) - Delicious Little Bites (2024)

FAQs

What country is babka from? ›

A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel (often referred to as simply a yeast cake: עוגת שמרים) and in the Jewish diaspora.

Baking with Nutella can be challenging as too high temperatures can burn or alter its flavour. However, piping the Nutella on top directly will not be feasible either as it would be sticky and goopy. Therefore, the best way is to bake it a second time to fix the Nutella.

Store your babka at room temperature in the provided packaging using the reseal tab on the back if opened; do not refrigerate. Our babkas are baked daily and, if you can resist eating them, will stay delicious for up to 5 days after purchase.

Babka is traditionally served as dessert, usually at family holiday gatherings. But if you're the kind of person who likes their breakfast to be on the sweet side, then it's definitely suitable for breakfast as well!

In the early nineteenth century in Poland, housewives would spread the extra dough from the egg challah they made for Shabbat with jam, cinnamon or raisins and bake it along with the challah to make the precursor to what we have come to know as babka.

Homemade babka is best when served slightly warmed up, or at room temperature. Is brioche and babka the same? Brioche and babka are very similar. A babka is often filled with chocolate, cinnamon, or other sweet fillings and shaped into a loaf, while brioche is twisted and baked into a knot.

Yep! According to one Reddit user, UD_Ramirez, it's all in the way you scoop your Nutella from the jar, and always going from the centre will stop you ever having to scrape dried bits of Nutella from the edge of the jar for good.

Pair Nutella with toast, and not with just any bread (OK, any bread will be great), but a buttery loaf like Challah or brioche—or try it with a cinnamon-raisin bagel. For the best match of all, toast slices of banana bread and spread with Nutella.

You can quickly melt Nutella by scooping it into a bowl and microwaving it gently. Or if you'd like to melt a larger amount, simply put the jar of Nutella into a bowl of hot water. If you only need a little Nutella for spreading, heat a metal knife or spoon then use it to scrape up the softened Nutella.

Use your Thermapen ONE to check the temperature, looking for a temp between 180 and 190°F (82 and 88°C). If the babka is done, remove it from the oven to cool in its pan for 10 minutes before turning it out onto a cooling rack to cool further.

What holiday do you eat babka? ›

Babka Cake

In Poland, Albania, Macedonia and Bulgaria, Babke Cake is usually baked to be eaten on Easter Sunday, although it's also enjoyed during other celebrations too.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

Babka, like paska, is usually only made to celebrate Easter Sunday and the rising of Christ. “Baba” means “grandmother” in Ukrainian or “old woman;” the diminutive form is “babka” and stems from the matrilineal prehistoric Trypillian culture.

Etymology. Borrowed from English babka, most likely from Yiddish באַבקע (babke), from Slavic.

Like challah, it is braided and made from a rich yeasted dough, but unlike challah, it is filled and glazed with a sweet syrup. While chocolate babka has grown in popularity in recent years, it has also continued to evolve. New variations include different shapes, glazes, fillings and more.

Hailing from Eastern Europe, babka is a yeasted cake typically filled with chocolate, cinnamon, or fruit (though we find it lends itself well to almost any filling, sweet or savory).