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.

Prep Time30 mins

Cook Time25 mins

total rising time2 hrs

Total Time2 hrs 55 mins

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

Servings: 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