Description
These Nutella Halva Babka Buns combine the richness of Nutella with the sweet, crumbly texture of halva, all wrapped in soft, fluffy, and buttery babka dough. A perfect combination of chocolate and Middle Eastern sweetness in a beautiful, swirl-filled bun. Great for breakfast, dessert, or an afternoon snack!
Ingredients
Scale
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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
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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)
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For the glaze (optional):
- 1/4 cup powdered sugar
- 1 tablespoon milk or water
- 1/2 teaspoon vanilla extract (optional)
Instructions
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Prepare the dough:
- In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until the dough comes together.
- Knead the dough on a lightly floured surface for about 10 minutes, until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
- 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 1-1.5 hours, or until doubled in size.
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Prepare the filling:
- While the dough is rising, prepare the filling. In a bowl, mix together the Nutella, halva, and honey (if using) until smooth and well combined.
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Assemble the buns:
- Once the dough has risen, punch it down and transfer it to a floured surface.
- Roll the dough out into a large rectangle (about 1/4 inch thick).
- Spread the Nutella and halva mixture evenly over the surface of the dough.
- Starting from one long edge, carefully roll the dough up into a log, pinching the edges to seal.
- Slice the dough into 8-10 even pieces, depending on your preferred bun size.
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Shape the buns:
- Place the buns into a greased round cake pan or on a lined baking sheet, leaving some space between each bun for expansion.
- Cover the buns with a clean towel and allow them to rise for another 30-45 minutes, or until puffed up.
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Bake the buns:
- Preheat your oven to 350°F (175°C).
- Bake the buns for 20-25 minutes, or until golden brown on top and fully cooked through.
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Glaze (optional):
- While the buns are baking, you can prepare a simple glaze by whisking together powdered sugar, milk or water, and vanilla extract (if using).
- Once the buns are out of the oven, drizzle the glaze over the warm buns for a sweet finishing touch.
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Serve:
- Allow the buns to cool slightly before serving. These are perfect warm and fresh, but they can also be stored in an airtight container for up to 2-3 days.
Notes
- You can make the dough ahead of time and let it rise in the refrigerator overnight for a deeper flavor. Simply remove it from the fridge and let it come to room temperature before shaping.
- Halva can sometimes be crumbly, so feel free to process it into a smooth paste using a food processor or mix it with tahini if you prefer a smoother filling texture.
- For an even more indulgent touch, add a sprinkle of chopped hazelnuts or chocolate chips into the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 bun
- Calories: 280
- Sugar: 20g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg