A tender, vanilla flavored challah dough laced with a delicious combination of hazelnut and white chocolate. The filling is gently colored and strategically placed to create a gorgeous rainbow colored babka.
  • Vanilla Challah Dough
  • ½ cup warm water
  • 1 teaspoon instant yeast
  • 1 teaspoon pure vanilla extract
  • ¼ cup canola oil (or melted butter)
  • ⅛ cup honey
  • 1 large egg
  • 2 cups bread flour (or all purpose flour)
  • ½ teaspoon fine sea salt
  • White Chocolate Hazelnut Butter Filling
  • 3.5 oz white chocolate, chopped
  • ⅓ cup hazelnut butter from blanched hazelnuts (see note above)
  • food coloring
  1. Make challah dough: in the bowl of a stand mixer, mix rapid rise yeast, 1 teaspoon sugar and water. Set aside for a few minutes until frothy. If you are using active dry yeast skip this step and add the yeast with the flour.
  2. STEP 2To the bowl add the egg, vanilla, oil and honey and whisk to combine. Add the flour and salt, and begin kneading on low.
  3. STEP 3Raise the speed to medium high and knead the dough for 5 minutes until it is a sticky blob. If you feel like it’s too wet, add some more flour but try not to add more than ¼ cup.
  4. STEP 4Place the dough in an oiled bowl, turning a couple times to cover in oil. Wrap in plastic wrap and set in a warm place to rise until doubled in size (about 1.5-2 hours).
  5. STEP 5When the dough is nearly done rising, prepare your filling: divide the hazelnut butter into 6 small bowls adding about 1.5 tablespoons to each bowl.
  6. STEP 6Melt the white chocolate over a double boiler and then divide it between the six bowls. Add food coloring to your liking to each of the bowls.
  7. STEP 7When dough has doubled in size, roll it out to about 2 inches wider than your loaf pan and about as long as 13 inches.
  8. STEP 8Spread the filling in thick ordered stripes as pictured. Roll up the babka into a log and slice the babka lengthwise, trim the edges and twist the two halves around each other.
  9. STEP 9Line a standard loaf pan with parchment paper. Place the babka in the pan and set in a warm place to rise for about 45-60 minutes.
  10. STEP 10Preheat oven to 350. Brush the dough sides (avoid the filling) with an egg yolk mixed with a pinch of sugar.
  11. STEP 11Cover the babka on the top loosely with foil (leaving room at the top for it to rise during the bake) and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes or so, until an instant read thermometer reads 190.
  12. STEP 12Allow to cool in pan and then remove with the parchment sling. Store in an airtight container.