This is a babka cheat, but no one will complain that it just took a few minutes to put it together. I just used a piece of whole wheat brioche dough, slathered it with Nutella, rolled it up, tucked it into a loaf pan, let it rest and baked it. That’s it. Super Easy. Super Tasty. Super Fast. And Beautiful.
Check out the Swirly Crock Pot version as well. It is perfect for hot summer days or when your oven is occupied with other goodies.
I went pretty light on the Nutella, so the bread would have a bit of chocolatey sweetness, but wouldn’t be over-the-top. You can use more and go with our brioche dough from New ABin5, for a more decadent treat.
1 1/2 pounds brioche dough. (You can use the dough from our Healthy Bread in Five Minutes a Day, The New Artisan Bread in Five Minutes a Day or even our Gluten-Free Artisan Bread in Five Minutes a Day Books)
1/2 cup (or more) Nutella
Egg yolk wash (one yolk mixed with 1 tablespoon water)
Roll the dough out to an 1/8-inch-thick rectangle
Spread the Nutella over the dough.
Roll the dough into a log, starting along the longer side.
Fold the ends in. This will form the swirls in the bread.
Tuck the bread into a well greased (butter is my choice) Loaf Pan.
Let the dough rest for about 90 minutes.
Preheat oven to 350°F
Brush with the egg yolk wash and slash down the middle.
Bake for about 45 to 60 minutes, depending on the type of dough you are using. You can test for doneness by tapping the top, if it feels firm in the center, then it is done. Let rest in the pan for about 10 minutes and then turn out the bread to cool completely.
If you slice it while it is still warm, it may feel under baked.
For those of you who are just joining us or anyone who wants a more in-depth look at our Five Minute Bread method, plus a step-by-step guide to shaping dozens of loaves, you may want to check out our Craftsy video class. We’re happy to offer all our readers 50% off the class, which means the 3 hour class is only $19.99. You can take the class at your own pace and we are there to answer any questions as you bake along.