S'mores Babka

5 from 1 vote

When buttery chocolate babka and s’mores collide, this S’mores Babka bread comes to life! This brioche-style babka is easy to make from scratch, then filled with Nutella, marshmallows, and graham crackers.

Prep Time45

Cook Time45

Proofing Time3

Total Time4 30

Course: Bread

Cuisine: American

Servings: Slices

Calories: 412kcal

Author: Emily Laurae

Equipment

Ingredients

Babka Dough

¼ cup Whole Milk warm, not hot (ideally 100°F)
½ package Active Dry Yeast
2.5 tablespoon Granulated Sugar
2 cups + 2 Tbsp All-Purpose Flour
¾ teaspoon Salt
½ teaspoon Vanilla Extract
2 Eggs room temperature, lightly beaten
5 tablespoon Unsalted Butter room temperature
oil for greasing bowls and pans

Filling

¾ Cups Nutella
5 Whole Graham Crackers Crumbled/Broken Up
¾ Cup Mini Marshmallows

US Customary - Metric

Instructions

In a small bowl combine the yeast, warm milk, and sugar together until the yeast has been activated and appears foamy (approximately 5 minutes)
¼ cup Whole Milk , ½ package Active Dry Yeast, 2.5 tablespoon Granulated Sugar
Add the flour and salt into the bowl and mix using a paddle attachment to combine before adding the vanilla extract and eggs.
2 cups + 2 tablespoon All-Purpose Flour, ¾ teaspoon Salt, ½ teaspoon Vanilla Extract , 2 Eggs
Mix thoroughly for a total of 3 minutes. If the dough is still sticking to the side of the bowl and quite wet, you may need to add an extra tablespoon of flour.
Once the dough is not sticking to the side of the bowl anymore, it's time to add the softened butter in two separate parts. Add the first half of your butter and mix for five minutes. Scrape down the side of the bowl, then add the last half of the butter and mix for an additional 6 minutes. As before, if the dough is still sticking to the side of the bowl is sticking, you may need to add an extra tablespoon of flour.
5 tablespoon Unsalted Butter
Place the dough into a large clean bowl that is lightly coated in oil. Cover in plastic wrap and let is slowly rise for 1-2 hours. Then, degas the dough by lightly pressing with your hands and place in the fridge overnight so that the flavor has plenty of time to develop.
oil for greasing bowls and pans
Flour your counter and roll out the dough until it is about 9" by 15" and spread your nutella evenly over the dough. Then add your mini marshmallows and graham cracker bits on top of the nutella, pressing in the marshmallows slightly so they stick to the nutella. Roll up the rectangle so that the rolled log is 15 inches long and place in the freezer for 10 minutes. This will help to cleanly cut through the babka and allow for easy twisting.
¾ Cups Nutella , 5 Whole Graham Crackers, ¾ Cup Mini Marshmallows
Once chilled, cut the log in half with a serrated knife so that you have two 15" pieces and the filling is exposed.
Fold the two separate logs on top of each other keeping the sides up as you do so, creating a long twist of smore's filled dough!
Place the twist in a greased loaf pan. Cover and place in a warm area for 1.5 hours until the dough has slightly risen and feels puffy.
Preheat your oven to 350 degrees.
Bake your babka for about 35-45 minutes until the top is a golden brown shade. If you happen to have a thermometer handy, check that the interior of the babka is 185-200 degrees in the thickest center part of the bread and remove it from the oven.
Transfer to a cooling rack before serving and enjoy!

Notes

Tips and troubleshooting

Sticky dough - If the dough is too wet and sticking to the bowl after adding the butter, add a tablespoon of flour at a time until it becomes cohesive.
Chill dough for 10 minutes - The dough has to be chilled in the freezer so it’s easier to cut and weave into shape.
Checking for doneness - The best way to tell your babka is baked to perfection is with an instant read thermometer. When done, the center should be between 185ºF and 200ºF.
Thermapen - I use a Thermapen to check for doneness and it's been my go-to thermometer since my days in pastry school!
Storage: Babka is best enjoyed freshly baked but will keep for 2 to 3 days when stored in an airtight container at room temperature. To store your homemade babka longer, wrap the cooled loaf in a layer of plastic wrap and a layer of aluminum foil and freeze for up to 1 month.

Nutrition