Name: Sticky Cinnamon Roll Babka Buns
Cuisine: International
Ingredients: 1/3 cup warm whole milk (about 110°F); 2 1/2 teaspoons active dry yeast; 1/4 cup granulated sugar, divided; 1 2/3 cup (about 7 1/8 oz.) all-purpose flour; 1 2/3 cup (about 7 1/8 oz.) bread flour; 5 large eggs; 1 1/4 teaspoon table salt, divided; 2 1/4 cup unsalted butter, softened at room temperature, divided; 4 1/2 cups packed light brown sugar, divided; 1/2 cup honey; 1/2 cup heavy cream; 1/2 cup tap water; 1/4 cup ground cinnamon; 1 teaspoon ground nutmeg; 1 cup chocolate-hazelnut spread (such as Nutella); 1 3/4 cup finely chopped hazelnuts, divided; 1 cup hot water

Ingredients

1/3 cup warm whole milk (about 110°F)

2 1/2 teaspoons active dry yeast

1/4 cup granulated sugar, divided

1 2/3 cup (about 7 1/8 oz.) all-purpose flour

1 2/3 cup (about 7 1/8 oz.) bread flour

5 large eggs

1 1/4 teaspoon table salt, divided

2 1/4 cup unsalted butter, softened at room temperature, divided

4 1/2 cups packed light brown sugar, divided

1/2 cup honey

Method

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1.
Whisk together milk, yeast, and 1 tablespoon of the sugar in the bowl of a heavy-duty electric stand mixer fitted with a dough hook. Let stand 5 minutes. Add all-purpose flour, bread flour, eggs, 1 teaspoon of the salt, and remaining 3 tablespoons sugar. Beat on low speed until combined, 2 to 3 minutes, stopping to scrape down bowl as necessary. Continue to beat on low speed until dough is loose and sticky, 3 to 4 minutes. With mixer running on low speed, add 1 cup of the softened butter, 2 tablespoons at a time, beating just until blended after each addition. Stop mixer occasionally to scrape down bowl. Increase speed to medium, and beat until dough is sticky and soft, 15 more minutes. (Dough will be glossy, shiny, and elastic.) Increase speed to medium-high, and beat until dough has formed a ball and comes away from bowl cleanly, about 1 more minute. Place dough in a large bowl coated with cooking spray. Loosely cover with plastic wrap, and let rise in a warm place (80°F to 85°F), free from drafts, until doubled in size, 1 1/2 to 2 hours. Melt 3/4 cup of the butter in a medium skillet over medium. Stir in 2 cups of the brown sugar, and cook, stirring constantly, until sugar melts, 4 to 5 minutes. Remove from heat, and stir in honey, cream, tap water, and remaining 1/4 teaspoon salt. Set aside. Place remaining 2 1/2 cups brown sugar in a medium bowl. Stir in cinnamon and nutmeg until combined. Place remaining 1/2 cup softened butter in a microwave-safe bowl, and microwave on HIGH until melted, 20 to 30 seconds. Very gently divide dough in half, and place 1 half on a floured surface. Wrap remaining dough half with plastic wrap, and chill until ready to use. Roll dough on floured surface into a 16- x 12-inch rectangle with 1 long side facing you. Brush dough with half of the melted butter. Sprinkle with half of the brown sugar-cinnamon mixture, and lightly press to adhere. Starting at long edge farthest from you, roll firmly, jelly-roll fashion, into a log. Using a s

Sticky Cinnamon Roll Babka Buns

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