With only 3 ingredients - this ingenious recipe makes the most of ready-made pizza dough. And the best part is, no one will know you haven’t been slaving away on it for hours!Easy baking recipes are a total winner in our opinion, if you like this recipe you might like these.
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Yields:
1 - 8 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Ingredients
About 700g ready-made pizza dough, defrosted if frozen, we used Northern Dough Co. Original Pizza Dough
125g chocolate hazelnut spread
25g chopped roasted hazelnuts
YOU WILL ALSO NEED
Vegetable oil, to grease
Directions
Step 1Lightly grease a 900g loaf tin. Allow the pizza dough to come up to room temperature, then gently press the dough together if in separate amounts.
Step 2Roll the dough into a rough 20 x 35cm rectangle. Spread over the chocolate hazelnut spread, then sprinkle overthe hazelnuts. Roll up tightly from along edge, then slice in half lengthways to make 2 long pieces with the filling exposed.
Step 3Lay the pieces side-by-side, with the filling facing upwards. Lightly press 2 of the ends together and then twist the lengths into each other, by lifting 1 piece over the other repeatedly, making sure you keep the filling exposed.
Step 4Once you have a long, twisted roll, push both ends into the centre to shorten the overall length. Lift and squeeze it into the greased tin.
Step 5Loosely cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 1hr, or until slightly puffed.
Step 6Preheat oven to 180°C (160°C fan) mark 4. Bake the babka for 30-35min, or until golden, loosely covering with foil if getting too dark.
Step 7Leave to cool fully in the tin before transferring to a board. Serve in slices.
GH TIP For a pistachio version, swap the chocolate hazelnut spread for the same amount of pistachio cream, or creme (we like Black Milk Pistachio Cream, available on Ocado) and the hazelnuts for chopped pistachios.
TO STORE Once cool, keep in an airtight container at room temperature for upto 2 days. To serve, cover with foil and reheat in an oven preheated to 180°C (160°C fan) mark 4 for 15min.
Per serving:
What to read next
Calories: 331
Protein: 9g
Total fat: 11g
Saturates: 3g
Carbs: 47g
Total sugars: 10g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
