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These homemade babka rolls combine the rich flavors of chocolate hazelnut spread and crumbled halva in a soft, enriched yeast dough. The result is a perfectly swirled breakfast pastry with layers of Nutella, pistachio halva, and melted chocolate creating an irresistible mix of textures and tastes in every bite.
These rolls were a huge hit at our recent family brunch. The combination of Middle Eastern halva and Nutella creates an unexpected but delicious fusion of global flavors.
Key Ingredients
- Active Dry Yeast: For proper dough rise
- Unsalted Butter: Softened to room temperature
- Whole Milk: Warmed to 110-115°F
- Pistachio Halva: Fresh and crumbly
- Nutella: Room temperature for easy spreading
- Vanilla Bean: Adds subtle depth of flavor
Through testing this recipe multiple times, I've found that room temperature ingredients and proper kneading technique are essential for perfect results.
Step-by-Step Instructions
- 1. Making the Dough:
- Begin with properly warmed milk (110-115°F). Mix dry ingredients first to evenly distribute the salt and sugar. Add butter in small pieces for easier mixing. After adding eggs, mix at medium speed for 2 minutes to develop gluten. Knead until the dough passes the windowpane test - when stretched, it should form a thin, translucent membrane without tearing. Let rise until doubled and slightly springy when poked.
- 2. Preparing Fillings:
- Warm Nutella slightly for easier spreading. Break up halva by hand for varied texture. Layer fillings carefully - start with a thin layer of Nutella, then sprinkle with halva and chocolate pieces. Leave edges clean for sealing. Room temperature ingredients spread better and won't tear the dough. Balance is key - too much filling will make messy, unevenly baked rolls.
- 3. Shaping the Rolls:
- Roll dough to even thickness for consistent baking. Use a sharp knife to cut filled rolls lengthwise in one clean motion. Twist with cut sides up to show off the filling pattern. Coil gently - too tight prevents rising, too loose unravels during baking. Tuck ends underneath securely. Space rolls 2 inches apart to allow room for rising.
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These babka rolls represent the perfect fusion of Middle Eastern and European baking traditions. The combination of light dough, smooth Nutella, and crumbly halva creates something truly special.
Serving Suggestions
Display rolls on a wooden board or cake stand. For breakfast meetings, cut vertically to show off the swirls. Serve with:
- Strong espresso or Turkish coffee
- Whipped honey labneh
- Fresh seasonal fruit
- Extra crumbled halva for garnish
Storage Tips
Make the dough ahead and refrigerate after first rise. Shape cold dough in the morning, allowing extra time for the second rise. Best served fresh, but rolls keep in an airtight container for up to three days. Warm briefly at 350°F before serving.
Frequently Asked Questions
- → Is the sugary topping a must have?
- It's totally up to you, but it makes them shiny and sweeter. They're still good without it.
- → Can I freeze these?
- Yep, you can freeze the baked buns for up to three months. Just let them thaw out all night and warm them a little before you eat them.
- → Why was it necessary to adjust flour quantity?
- How much water flour soaks up changes with the humidity and temperature. Keep adding flour bit by bit until the dough is nice and solid, easy to handle.
- → What if I can't get my hands on pistachio halva?
- Any kind of halva will work, or just use chopped pistachios and some more chocolate bits.
- → Can I get the dough ready beforehand?
- Sure, you can stick the dough in the fridge overnight after it rises the first time. Just let it warm up to room temperature before you start shaping it.