Nutella Babka

This may be the most delicious thing I've ever eaten. It's challah, rolled with nutella, and brushed with simple syrup at the end. Absolutely amazing. I hope you try!

Ingredients

- 1 recipe of challah (one recipe of challah will make 4 babkes. You can also use half the recipe to make two, and use the other half to make a regular challah)

- 2-3 cups Nutella

- optional, dark chocolate or semi sweet chocolate chips (I didn't use this as I was pretty generous with nutella)

- Simple syrup, make from 3/4 cup sugar and 1/2 cup water

Instructions

- Follow the challah recipe through the first proof, but instead of braiding the challah, follow the instructions below.

Grease your 9x5 loaf pans with baking spray, butter, or shortening. (Half the challah recipe will need two loaf pans, the full recipe will need 4)

Roll out the full dough recipe to an 18x18 inch square, the cut into two 9x18 inch rectangles. (Or, if using half the recipe to make two babkas, roll out the dough to a 9x18 inch rectangle). 

Spread the nutella evenly over the dough, making sure to spread all the way to the edges. (Optional, add a sprinkle of chocolate chips at this stage as well). 

Roll the dough up, rolling the long edges. Roll tightly, so you are left with an 18 inch log of dough. Cut each 18 inch log in half, making two 9 inch logs. Now, cut each log in half down the length, revealing the layers of dough and nutella. Cross your 9 inch halves over at the middle creating an X, then twist each half a few times so the entire length of the dough is twisted. Transfer the twists to a greased loaf pan, tucking the ends underneath. Repeat with remaining babkas.

Proof the babkas at 75-80 degrees for 1 - 1 1/2 hours. While the dough in proofing, make the simple syrup by simmering it on the stove for two minutes. After two minutes the sugar should be completely dissolved. You can then allow it to cool. About thirty minutes into proofing, preheat the oven to 350 degrees.

Bake the babkas at 350 for 20 minutes. Then, rotate the pans and lower the oven temperature to 300 degrees, Bake for another 10-20 minutes, until the dough is golden brown and the seams of the twists have started to color slightly. The chocolate should look quite dark but not black.

Remove them from the oven and brush generously with syrup. Cool and enjoy!