Bake this super delicious Nutella Babka made from the fluffiest, most buttery brioche dough twisted around a decadent Nutella filling. It's probably one of the most delicious recipes on my blog and always warms my heart!
Best Nutella babka recipe
I hope you will love this recipe as much as I do! I grew up eating traditional babka recipes in Hungary. Still, babka became increasingly popular across the United States, especially in New York, when Israeli bakery Breads Bakery began selling its famous chocolate Babka recipe. And now you can make your own at home!
Imagine a delicious buttery chocolate hazelnut swirl in soft, pillowy brioche dough. This Nutella babka loaf is totally addictive! I make it over and over again; it is perhaps my favorite sweet bread recipe of all time.
It is super easy. You won't need any fancy ingredients, and the recipe will come together really easily. It's even suitable for beginner bakers! It uses a yeasted dough, so you must factor in some time for it to rise. But your time in the kitchen is actually minimal!
Katalin's key take on why to use bread flour (high protein flour) to make this babka
Babka is a sweet bread similar to brioche. The key element with any bread recipe is the use of high-protein flour, which contains more gluten. The gluten develops during the kneading process, and then yeast allows the dough to rise. Both of these elements help to achieve that lovely, airy texture.
It might not be called bread flour in your local grocery stores, so check the label for the protein content and choose one that is highest. If you want to be a pro when it comes to deciding what type of flour to use in your baking, please read my article here.
Ingredients
Babka dough
- ▢120 g (½ cups) Whole milk lukewarm
- ▢30 g (2 tablespoon) Granulated sugar
- ▢12,5 g Fresh yeast check my yeast guide to convert it to dry yeast
- ▢1 Egg yolk at room temperature
- ▢1 Egg at room temperature
- ▢250 g (2 cups) Bread flour high protein content flour
- ▢¼ teaspoon Salt
- ▢80 g (⅓ cups) Unsalted butter room temperature, 82% fat content
Filling
Syrup
- ▢60 g (¼ cups) Water
- ▢20 g (1 tablespoon) Lemon juice freshly squeezed
- ▢80 g Granulated sugar
Make the brioche dough
Mix half of the granulated sugar into lukewarm milk, then sprinkle yeast on top. Wait for 10 minutes until the yeast starts to foam. If the yeast does not start bubbling in the whole milk after 10 minutes, I recommend starting the recipe over again with new, fresher yeast.
Once the yeast is foamy, place the mixture and the room-temperature eggs (the wet ingredients) into the bowl of your stand mixer fitted with the dough hook attachment.
Mix for a minute to combine, and then add the dry ingredients (bread flour, remaining sugar, and salt) and continue kneading. First, it will look messy, but the dough will come together after a few minutes.
Begin adding the softened butter (but not melted) in small pieces while the mixer is running. It might not incorporate immediately; keep kneading/mixing and then add a little more once it does.
Once all the butter has been added, knead at medium-high speed until the dough is super shiny and elastic and achieves the gluten window! This normally takes around 10 minutes. At this point, the dough should not stick to the bowl's sides.
Move the dough into a bowl, cover it with plastic wrap, and place it in the fridge overnight or for 12 hours to rest and rise.
You can also let the dough rise for 1-2 hours at room temperature in a warm place. However, I always recommend a slow ferment in the fridge overnight for the best taste and texture, and the dough will be easier to handle when it is cold.
Assemble the babka
Prepare a loaf tin by lining it with parchment paper. Gently melt the Nutella in the microwave to make it easier to spread, but do not use it when it is hot, or it can melt the dough.
Take the babka dough out of the fridge and punch it out, then turn it out onto a silicone baking mat or lightly floured surface.
Roll out the dough into a rectangle measuring 30x42 cm / 12x16 inches. Spread the Nutella filling onto the dough in a smooth and even layer.
Roll the dough up tightly and neatly from the longer end. Press to seal the edge onto the roulade. It needs to be rolled as tightly as possible.
The rolled babka dough is easier to work with when cold, so if it feels too warm at this point, place it into the freezer to chill for 5 minutes before continuing.
Use a sharp knife to cut the babka in half lengthwise, being as precise as possible. If it is still nice and cold, continue to the next step. Otherwise, place it in the freezer for a few minutes before we twist the babka into shape.
Lay one babka log over the other with the filling facing upwards, and twist the dough around each other with your hands. Gently squeeze together the ends and carefully lift the babka into your prepared loaf pan.
Cover the loaf pan with a damp kitchen towel so it does not dry out, and let the Nutella babka proof at room temperature in a warm place for 1-2 hours.
How to bake
During the end of the second rise, preheat your oven to 180C/355F. Proofing might take 1-2 hours, depending on your kitchen temperature, but the dough needs to double in size before baking.
Once the Babka dough is nicely risen, place it into the oven and bake for about 40 minutes.
Check it after 30 minutes. If the babka is browning too much on top, place aluminum foil over it for the final 10 minutes of baking time.
The Nutella Babka is ready when golden brown, and a toothpick inserted into the middle comes out clean.
Optional: Sugar syrup for the perfect shine
Pouring syrup over babka after baking gives it a lovely shine. If you don´t want to add more sugar to the dessert, gently brush it with the sugar syrup instead of pouring on top.
Toward the end of baking, boil the water, sugar, and freshly squeezed lemon juice until the mixture becomes syrup.
Pour the hot syrup over the baked babka immediately when it comes out of the oven. Let it sink in and allow the babka to cool slightly before removing it to a wire cooling rack from the tin. Don't move it too soon, or it can break.
Storing and freezing
Serve the Nutella babka fresh. Any leftovers can be stored in an air-tight container at room temperature for 2-3 days. The babka does not require a fridge; store it like you would store bread.
To freeze babka, double wrap it in plastic food wrap and then aluminum foil to prevent freezer burn. Consume within one month.
Flavor variations
You can also make this Nutella Babka bread recipe with different spices. Add ground cinnamon, cardamom, or even orange zest to the dough for a delicious and fragrant twist. Chopped pecans can add some crunch, or try my cinnamon babka, walnut babka and apple cinnamon babka recipes, too!
You can use my homemade Nutella or store-bought Nutella for the babka filling. Why not change things up and use homemade Biscoff spread instead?
Or, try my strawberry compote for a fruity alternative to chocolate hazelnut babka? Lastly, this decadent chocolate ganache and some extra chocolate chips could double up on the goodness.
Ingredient substitutions
Baking is a science, so making ingredient swaps can significantly alter the texture and flavor. Sadly, I cannot provide substitutes for all allergies and diets.
You can substitute the butter with vegan butter to make the babka dairy-free. Some egg substitutes might work to make this an entirely plant-based or vegan babka, but you will need to experiment to achieve the right results.
Use all-purpose flour instead of bread flour if this is all you have available, but as babka is bread, high-protein flour will give you the best results.
For more information on common baking ingredients and how to make substitutions in baking, read my baking guides section.
Expert tips to make Nutella babka
- The milk needs to be lukewarm only. Do not let the milk get too hot, as this can kill the yeast. If it is steaming, it is too hot.
- I use fresh yeast in this Nutella babka recipe, but you can use dry yeast instead. Check out my ultimate yeast guide to convert fresh yeast to dried yeast and more information on handling yeast.
- There is an exact science of adding leavening agents to baking products. Use it as soon as it starts to foam, as leaving it on the counter for too long might result in yeast overflowing and eventually breaking.
- Always use unsalted butter, and make sure it is soft. This can take around an hour out of the fridge, and it is soft enough when you press your finger into it, leaving an indent. It helps if your kitchen is not too cold (above 20C / 68F).
- Try to work quickly when shaping the babka. Prepare your equipment first, so ensure you have the rolling pin, measuring tape, Nutella filling, and a loaf pan with parchment paper ready.
- If the babka dough starts to feel sticky at any point, place it in the freezer for a few minutes before continuing.
- Do not skip the second rise! This is essential for the best fluffy, pillowy texture. But make sure it is not resting anywhere too hot or the filling can melt.
Try some of my other sweet bread recipes
- Cinnamon babka
- Pumpkin streusel bread
- Chocolate chip brioche bread
- Banana bread
- Apple cinnamon rolls
- Rum baba
If you love this easy Nutella babka and similar recipes, check out my round-up of the best sweet bread recipes to try next!
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