Nutella Canna-Babka

When I was a kid, we used to refer to early Friday afternoons as ‘magic time’. The weekend was starting (in Israel the weekend is Fri-Sat), the pace of life slowing down, and each family member was engaged in fun, ritualistic, behavior. My mom would sit with her cup of coffee to solve the newspaper crossword puzzle. My dad, laying on the sofa, would fall in and out of sleep with a book on his face, and I enjoyed my alone time, playing with my Lego next to them. While all of this was happening, mom’s Babka was baking in the oven, spreading its comforting sweet scent, and feeding everyone’s impatient anticipation. It was only a matter of time before I created this intoxicating alternative to the Jewish classic Shabbat cake.

Canna Recipes | Vegeterian


1 cup lukewarm water

1 cup confectioners’ sugar

2 cups all-purpose flour, sifted

1 tbsp active dry yeast

Pinch of salt

1 tsp lemon zest

2 large eggs, room temperature

½ tsp pure vanilla extract

4 tbsp unsalted butter, room temperature

2 tbsp cannabutter, room temperature

8½ oz Nutella spread, slightly heated up

½ cup hazelnuts or walnuts, finely crushed

9’’ x  4’’ loaf pan


  1. Start with the sugar syrup as it needs to be very cold when used. Boil ½ cup of water with ⅔ cup of sugar. While the syrup is cooking whisk or mix well until all the sugar dissolves. Remove from heat and place in the fridge
  2. Prepare the dough – place the flour, the remainder of the sugar (⅓ cup), yeast, salt, and lemon zest in a mixer bowl. Using a dough attachment, mix on medium speed for a minute
  3. Add one of the eggs, vanilla extract and the soft butters and continue mixing for a few minutes until you reach an even consistency
  4. Finally add the remainder of the water (½ cup) a few drops at a time, as needed, while continuously mixing. Notice – you don’t always have to use all the water – just until the dough is not sticky and soft to touch.
  5. Place the bowl with the dough in the fridge for 2-3 hours to rise
  6. Coat the loaf pan with oil or butter and line the bottom of it with a piece of parchment paper.
  7. Take the dough out of the fridge and let rest for 10 minutes so that it softens a bit. Roll out the dough on a well-floured surface to about a 10-inch wide (the side closest to you) and as long in length (away from you) as you can when rolling it thin (roughly ½ cm high). It should come out to about 12 inches
  8. Using an offset spatula, spread the Nutella in an even layer over the dough.
  9. Starting at the edge nearest you, roll up the dough into a tight log.
  10. Using a sharp knife, cut the log in half lengthwise. Braid the halves on top of each other. Make sure the filling side is turned to the outside as much as you can and twist a bit to form spirals
  11. Transfer to the prepared pan. Cover the Babka with a towel and let stand in a warm place for 40-50 minutes for a second rise.
  12. Preheat the oven to 370°F on turbo mode
  13. Whisk the remaining egg and brush it on the Babka. Bake in the center of the oven for 35-40 minutes, until puffed and well browned. If your oven’s turbo mode isn’t good check the Babka to make sure it doesn’t brown too fast – if so place a baking pan above it (to spread the heat coming from above more evenly)
  14. While the Babka is very hot, generously brush with the cold sugary syrup. Let cool slightly and place on a rack
  15. The Babka will keep for a few days in a sealed container at room temperature. You can also freeze it right after it cools down, just make sure to defrost it really well.


Potency: If you’re using a 15% THC strain, this recipe yields approximately 156mg of THC in total. If indeed you created 12 servings, it means each serving will contain roughly 13mg of THC. See how to calculate potency