Nutella Babka

out until its thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so your dough has been kneaded long enough and is ready to rise. If not keep kneading until it passes the windowpane test.
Turn it out onto a lightly floured surface and form into a ball. Place into a large greased bowl turning once to grease the top. I just use the same mixing bowl that I made the dough inremove the dough grease it with nonstick spray or olive oil put the dough back in. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled about 90 minutes. For this warm environment I preheat the oven to 200F 93C then turn the oven off and place the bowl inside the warmish oven. Leave the oven door cracked a bit.
Once doubled in size punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife or dough scraper cut dough in half. Work with only half of the dough at a time. Place a clean towel over the dough you arent working with.
Generously grease two 95inch loaf pans with butter or nonstick spray.
On slightly floured work surface roll one dough half out into a 913inch rectangle approximately. Spread with 1 cup of Nutella leaving a 12 inch border uncovered.
Tightly roll the dough into a 13inch log. Place the log on its seam. Using a sharp knife cut the log in half lengthwise. I find a serrated knife works best. Crisscross one half cut side down on top of the other half forming an X. Twist the two together. Place in prepared loaf pan and cover with a clean towel. Repeat with 2nd half of dough. This step can get a little messy! If you need a visual for this step see the video tutorial for homemade cheese bread starting at the 254 mark.
Allow both shaped and covered loaves to rest for 2030 minutes as you prepare the crumble topping and preheat the oven.
Preheat the oven to 350F 177C.
Make the crumble topping Mix the brown sugar flour and cinnamon together in a medium bowl. Using a pastry cutter cut the cold butter

into the brown sugar mixture until coarse crumbs are formed. Set aside.
Whisk the remaining 2 Tablespoons of milk with the leftover egg white. This is your egg wash. Using a pastry brush brush the babka loaves with egg wash. Do the best you can as some Nutella is exposed. Top each loaf with crumble topping.
Bake for 4550 minutes or until babka is golden brown on top. Gently tap the loavesif they sound hollow the bread is done. Remove from the oven place each pan on a wire rack and allow to cool for 10 minutes before slicing and serving.

Cover and store leftover babka at room temperature for a couple days or in the refrigerator for 1 week. It wont last that long!! You can also freeze the baked babka for up to 3 months then thaw overnight in the refrigerator. Bring to room temperature before serving. Or warm it up in the oven.