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These homemade chocolate hazelnut babka rolls bring together rich Nutella, crumbled halva, and a soft, pillowy yeast dough. The delicate swirls showcase layers of chocolate spread and nutty halva in every bite, while the enriched dough provides the perfect tender base for these indulgent breakfast pastries.
When I served these rolls at our recent family gathering, they disappeared within minutes. The unique pairing of Middle Eastern halva with creamy Italian Nutella created an exciting fusion of flavors that got everyone talking about international baking traditions.
Key Ingredients
- Active Dry Yeast: Make sure it's fresh for proper rising
- Unsalted Butter: Softened to room temperature
- Whole Milk: Warmed to 110-115°F to activate yeast
- Pistachio Halva: Choose fresh halva that crumbles easily
- Nutella: Bring to room temperature for easy spreading
- Vanilla Bean: Adds subtle aromatic flavor
After many test batches, using room temperature ingredients and proper kneading technique proved essential for achieving the perfect dough texture.
Step-by-Step Instructions
- 1. Making the Dough
- Heat milk to exactly 110-115°F. Mix dry ingredients first to evenly distribute salt and sugar. Cut butter into small pieces for easier mixing. When adding eggs, mix at medium speed for 2 minutes to develop gluten. Knead until dough passes the windowpane test. Let rise until doubled - dough should leave a slight indent when gently poked.
- 2. Preparing Fillings
- Warm Nutella briefly to make it spreadable. Break halva into small pieces by hand. Spread Nutella in a thin layer, then sprinkle with halva and chocolate. Leave edges clean for sealing. Room temperature ingredients spread easier and won't tear dough.
- 3. Shaping the Rolls
- Roll dough evenly. Cut filled rolls lengthwise with a sharp knife in one clean motion. Twist with cut sides up. Coil gently - too tight prevents rising, too loose unravels. Tuck ends underneath. Space rolls 2 inches apart for rising.
- 4. Baking Steps
- Preheat oven fully. Use middle rack. Look for golden brown color and firm, browned bottoms. Glaze while hot. Cool on wire rack.
- 5. Common Issues
- For sticky dough, add flour one tablespoon at a time. Let resistant dough rest 10 minutes. Filling leaks mean overfilling or loose rolling. Pale crust indicates low temperature; dark means too hot. Poor rising usually means old yeast or wrong milk temperature.
- 6. Serving Ideas
- Serve slightly warm. Pair with Turkish coffee or chai. For brunch, add fresh fruits and whipped cream. Dust with powdered sugar and garnish with mint.
- 7. Storage Tips
- Store at room temperature in airtight container up to 3 days. Freeze unglazed rolls up to 3 months. Thaw overnight in fridge. Reheat before serving. Add glaze after reheating frozen rolls. Refresh stale rolls by warming with melted butter.
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These babka rolls perfectly blend Middle Eastern and European baking traditions. Making them reminds me of my first taste of halva in a Jerusalem market. The combination of soft dough, smooth Nutella, and crumbly halva creates something truly special.
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How to Serve
Display rolls on a wooden board or tiered stand. For breakfast meetings, slice rolls vertically to show off the spiral pattern. Serve with:
- Strong espresso or Arabic coffee
- Honey-sweetened whipped labneh
- Fresh figs or berries when in season
- Extra crumbled halva for garnish
Storage and Planning
Make dough the night before and refrigerate after first rise. Slow fermentation develops better flavor. Shape cold dough in the morning, allowing extra time for second rise. Best served fresh, but keeps in airtight container up to three days. Warm briefly at 350°F before serving.
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These babka rolls have become my signature brunch dish, combining traditional methods with modern flavors. The recipe rewards patience and attention to detail with stunning results that never fail to impress guests.
Frequently Asked Questions
- → Can I prepare the dough in advance?
- Sure! After the first rise, stick the dough in the fridge overnight. Let it warm up a bit before shaping it.
- → What’s an alternative to pistachio halva?
- Any type of halva will work, or just go with some crushed pistachios and more chocolate chips.
- → Why did I need to add more flour?
- Things like temperature and humidity affect how much liquid your flour absorbs. Just add small amounts until the dough feels firm but easy to knead.
- → How should I freeze these buns?
- Wrap the baked buns well and freeze them for up to three months. Defrost overnight and warm slightly before eating.
- → Is the sugar glaze necessary?
- Not at all! It adds a nice sweet touch and makes them shiny, but they taste great without it too.