Mini Egg and Nutella Babka: Easter Special

The title says it all – this Mini Egg and Nutella Babka is the ultimate way to start your Easter weekend. A babka is similar to a brioche, a form of enriched dough. This is then rolled, filled with Nutella, sprinkled with brown sugar and Mini Eggs and baked. This smells like pure joy, and you can easily play with the toppings, using any Easter chocolate you have!

Don’t let the multiple steps put you off, if you follow it step-by-step, it won’t prove too much of a problem. That said, the rolling and twisting can be a funny one to get right first time, so check out my Instagram reel for how to do it. Also, this can get a little messy, so get ready for that, and have fun with it!

You could make ahead by working up to the first prove, then rather than letting it prove on the counter, cover and chill it overnight in the fridge. Then continue in the morning – this means you can have warm Babka at the perfect time for brunch. Once baked, the babka can be kept in an airtight container for several days, and you could freeze one loaf/gift it! Trust me, you want to make 2!

You could use other chocolate on top, or change up the shape to form a ‘wreath’ or make buns in a muffin tin by diving the mixture into 12 and rolling/twisting individually. For other Mini Egg inspiration, check out these Mini Egg Flapjacks, these Mini Egg Hot Cross Buns or these Mini Egg Rice Krispie Treats!

Mini Egg and Nutella Babka

Makes: 2 Loaves
Prep Time: 30 Minutes
Bake Time: 45 Minutes
Total Time: 3 Hours 25 Minutes (Including Proving Time)

Ingredients

• 1 x 7g Pack of Dried Active Yeast
• 125g Granulated Sugar
• 250ml Milk, Warm (Not hot)
• 110g Butter, Cubed (Room Temperature)
• 2 Eggs
• 525g Plain Flour
• 8 Tbsp Nutella
• 100g Mini Eggs
• 25g Light Brown Sugar

Method

1. In a large bowl, or the bowl of a stand mixer, combine the yeast, sugar and milk. Let sit 10 minutes until the mixture begins to get a little frothy.
2. At this point, add the butter and combine (either using a wooden spoon or using the dough hook attachment for your stand mixer). It won’t totally combine, but don’t worry.
3. Add one whole egg, and one egg yolk (reserving the white). Mix until combined, then add the flour. Bring together then knead for about 8 minutes (either by hand, or 6 minutes with a stand mixer).
4. Once the dough looks smooth and shiny, place in a greased bowl, cover with a clean tea towel. Let prove for 1 hour – 90 minutes, until doubled in size (see notes if proving overnight).
5. Once this has proved, remove half the dough and roll out on a lightly floured surface, to approx 10×12″ rectangle. Spread half the Nutella over this. Roll it into a tight, long (12″) roll. Using a sharp knife, slice down the middle lengthways, with the seam face down, leaving one end slightly uncut. Now, unfold the two ‘strips’ so that the Nutella is facing upwards. Twist the two lengths over one another, so the Nutella is always facing up and a sort of braid is created.
6. Place into a greased 2lb loaf tin. Repeat with the other half. Let prove for 20-30 minutes.
7. Heat the oven to 200C/180C Fan/Gas 6. Brush that remaining egg white over the loaves, sprinkle with the brown sugar and crushed Mini Eggs.
8. Bake for 35-45 minutes, until a deep golden colour (they may look like they’re verging on burnt, but that’s ideal).
9. Remove and let cool on a wire rack before slicing and serving!