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Wintery flavored Nutella Babka Brioche buns

Winterliche Nutella Brioche Knoten

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These are super fluffy and soft brioche babka buns/rolls filled with Nutella. The special thing about these to die for treats is that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella combined into pretty little perfect brioche babka buns.

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I love brioche doughs. Nothing can top a fluffy buttery enriched brioche dough but one which is deliciously filled and worked into a pretty babka 😉. Babkas are my families favorite treat. I often bake them for the weekend, preparing them the day before and baking them in the morning. When the house smells sweet and deliciously of something freshly baked thats the best thing ever. Don’t you think?😊

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What’s special about these Nutella brioche babka buns.

  • This is the perfect treat for all Nutella Lovers out there
  • The buns get glazed right after the baking with a very delicious flavored simple syrup. The flavors add so much warmness and complexity to the taste. And the glaze don’t let the buns try out that fast either.
  • They are perfect for the holidays as a special breakfast or brunch treat for guests and family.
  • You can prepare the knots the evening before, leave them in the fridge and bake them in the morning .

What’s important about the babka recipe.

  • First things first. Before you start with the measuring and baking please take 5 minutes and read the whole recipe very carefully. Rushing a recipe won’t do you any good.
  • Measure all the ingredients with the help of a digital scale. Scales are your friend and are an appropriate method if you want consistent results.
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  • Avoid using substitutes and changing the recipe . In general, reducing sugar, replacing off, using gluten-free flour, using margarine instead of real butter etc. will all have an impact on baking these flavorful Nutella brioche babka buns.
  • It’s important that you really knead that brioche dough for at least 10 minutes. This is basically a sweet kind of bread and therefore the gluten need time to develop and that process can only happy through kneading and giving the flour and yeast the time to ferment and rise. The dough needs to be shiny and elastic after the kneading.
  • There are two alternatives for rising the dough: Quickly at room temperature or slower in the fridge. I’m doing the first rising always at room temperature. This will take the dough about 1-2 hours. After that I’m filling and forming the Nutella brioche rolls put them into a prepared form with enough space in between. Im covering the form with plastic wrap and let it rise at a slow pace in the fridge overnight (at least 12hours).
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How to fill and shape these Nutella babka rolls.

  1. Firstly part the dough into 8 equal parts and shape them into little balls . While you make each Nutella babka knot cover the dough balls loosely with a kitchen towel.
  2. Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
  3. Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
  4. Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
  5. use a knife to slice the log into two pieces but leave about 1,5cm whole.
  6. Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun. 
  7. Repeat that process with all the other balls.

At last I just want you to know that these knots should be enjoyed and shared with the people you love . They will just that that much better because of the good company😊❤️. If you make that recipe please say “Hi” and let me know how you liked it and give it a rating please. Don’t forget to tag us on Instagram . What I love the most is hearing from you. 

Warm sticky Nutella Hugs, yours truly Nina ❤️

Are you looking for more winter mood food recipes? Maybe you would like to have a look at these deliciousnesses😊.

 brunch recipes, holiday breakfast recipes, winter recipes
Nutella babka brioche buns, Nutella rolls, nutella recipes, babka bread recipes
babka recipes, breakfast recipes, brunch recipes, holiday breakfast recipes, winter recipes

Nutella babka brioche buns, Nutella rolls, nutella recipes, babka bread recipes,

Winter flavored Nutella brioche babka buns

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.
Print Pin Rate
Course: Breakfast, brunch, Dessert
Cuisine: American, Scandinavian
Keyword: babka buns, babka knots, babka recipe, blueberry babka, brioche buns, brioche dough recipes, brioche rolls, brioche teig, caramel apple cinnamon rolls, christmas recipes, nutella
Prep Time: 30 minutes
Cook Time: 25 minutes
total rising time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 8 buns
Calories: 516kcal
Author: Nina

Ingredients

Brioche dough

  • 80 g honey
  • 8 g instant yeast or 20g fresh yeast
  • 160 ml milk warm 38°C
  • 80 g butter
  • 500 g flour cake flour or all purpose flour
  • 3 egg yolks
  • 1/2 tsp salt
  • 200 g nutella more or less depending on your preferences
  • 1 tbsp brown sugar for sprinkling on top

Winter flavored simple syrup for glazing

  • 200 ml water
  • 150 g white sugar
  • 1 star anis whole
  • 1/2 vanilla bean scratched seeds and bean
  • 1/2 tsp cinnamon

Instructions

Winter flavored simple syrup

  • Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
  • Remove the star anis and vanilla bean. And let it cool.

Brioche dough

  • First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
  • Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
  • In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
  • Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
  • When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
  • When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
  • Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
  • Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
  • Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
  • Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
  • use a knife to slice the log into two pieces but leave about 1,5cm whole.
  • Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
  • Repeat that process with all the other balls.
  • Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
  • Preheat the oven to 180°C (370°F) .
  • After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
  • When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
  • Enjoy!❤️

Nutrition

Calories: 516kcal | Carbohydrates: 76g | Protein: 10g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 244mg | Potassium: 232mg | Fiber: 3g | Sugar: 26g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg

Winterliche Nutella Brioche Knoten

Das ist ein wundervolles Rezept für leckere Nutella Brioche Knoten heiß-glasiert mit einem winterlich aromatisierten Simple Sirup. Den Simple Sirup habe ich aromatisiert mit Sternannis, Zimt und echter Bourbon Vanille. Für mich sind das die absoluten Winteraromen. Diese leckeren Dinger sind genau das richtige für den Nachmittagskaffee, das gemeinsame Wochenendfrühstück oder um einfach den größten Nutella Liebhaber zu überraschen 😉. Einfach zu machen und absolut süchtig machend ❤️.
Print Pin Rate
Course: Breakfast, brunch, Dessert, Frühstück
Cuisine: American, Amerika, Scandinavian, Skandinavian
Keyword: Brioche rezept, brioche teig, Frühstücksrezept, nutella, Striezel, Weihnachtsrezept
Prep Time: 30 minutes
Cook Time: 25 minutes
total rising time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 8 buns
Calories: 516kcal
Author: Nina

Ingredients

Brioche Teig

  • 80 g Honig
  • 8 g Trockenhefe oder 1/2 würfel frische Hefe
  • 160 ml Milch warm 38°C
  • 80 g Butter
  • 500 g Universalmehl Glattes Mehl
  • 3 Eigelb
  • 1/2 Teelöffel Salz
  • 200 g nutella Mehr oder weniger, je nach persönlichem Geschmack
  • 1 Esslöffel brauner Zucker for sprinkling on top

Winterlicher aromatisierter Siimple Sirup für die Glasur

  • 200 ml Wasser
  • 150 g Brauner Zucker
  • 1 Stück Sternanis whole
  • 1/2 Vanille Schote Samen und Schote
  • 1/2 Teelöffel Zimt

Instructions

Winterlich aromatisierter Simple Sirup

  • Alle Zutaten für den Sirup in einen kleinen Topf geben und bei mittlerer Hitze für 20 Minuten köcheln lassen.
  • Sternanis und Vanille Schote entfernen und auskühlen lassen.

Brioche Teig

  • Zu Beginn wird der Honig in warmer Milch aufgelöst. Milch sollte in etwa 37C° haben.
  • Nun die trockene oder frische Hefe in der Honigmilch auflösen. Locker mit Frischhaltefolie abdecken und für ca 10 min stehen lassen bis die Hefe aktiviert und Schaum bildet.
  • In der Rührschüssel deiner Küchenmaschine Salz und Mehl zusammen mischen. Die kalte Butter in kleine Würfel schneiden zum Mehl hinzufügen und bei mittlerer Stufe mit dem Schneebesenaufsatz solange mixen bis die Butter nur mehr aus kleinen Krümeln besteht und mit dem Mehl vermengt ist.
  • Die Eigelb und den Hefe-Milch-Mix zum Mehl hinzufügen und nun mit Dem Teighaken für 7 Minuten bei mittlerer Geschwindigkeit zu einem Teig verkneten. Das Ganze kann natürlich auch mit den Händen gemacht werden. Der Teig wird dann ca für 10.15 min geknetet werden müssen.
  • Den fertigen Teig in eine Leicht geölte Schüssel geben und mit Frischhaltefolie oder einem feuchten Küchentuch abdecken. Den Teig an einem warmen Ort für ca 60-90 Minutenrasten lassen. Der Teig muss doppelt so groß sein, dann hat er genug gerastet😉.
  • Nach dem Rasten den Teig auf eine bemehlte Fläche geben und eine Minute kneten bis die Luft aus dem Teig draußen ist.
  • Den Teig teilen wir jetzt in 8 gleich große Stücke und schleifen jedes Teigteilchen zu einem Ball. Während jeder einzelne Ball zu einem Babkaknoten verarbeitet wird bitte die anderen Bälle mit einem feuchten Küchentuch abdecken.
  • Jeder Ball wird jetzt zu einem Rechteck ausgerollt (ca. 12x24cmx3mm).
  • Das Nutella auf das Teigrechteck streichen, aber auf einer langen Seite 1 cm Streifen frei lassen.
  • Der bestrichene Teig wird jetzt langsam aufgerollt. Beginnend bei der langen mit Nutella bestrichenen Seite.
  • Teigrolle der länge nach in der Mitte durchschneiden, aber ein Ende wird intakt gelassen und bis auf 1cm nicht durchgeschnitten.
  • Die nun beiden Teigstränge zusammen drehen und anschließend kreisförmig aufdrehen.
  • Den Vorgang nun mit den anderen Teigbällchen machen.R
  • Die Nutellaknoten auf 1-2 Backblech verteilen und mit Frischhaltefolie abdecken und noch einmal gehen lassen für 45 Minuten.
  • Den Ofen auf 180°C Umluft vorheizen .
  • Nach dem Gehen, die Nutellaknoten mit braunen Zucker bestreuen und für 20 Minuten oder bis die Knoten goldbraun sind backen. Jeder Ofen ist anders also bitte die Backzeit anpassen und n icht strickt auf die 20 Minuten beharren.
  • Wenn die Brioche Knoten fertig gebacken sind aus dem Ofen neben und noch als heißer mit dem aromatisierten Simple Sirup großzügig bestreichen.
  • Komplett auskühlen lassen und genießen. ❤️

Nutrition

Calories: 516kcal | Carbohydrates: 76g | Protein: 10g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 244mg | Potassium: 232mg | Fiber: 3g | Sugar: 26g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg

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