The Ultimate Nutella Babka Recipe
Indulge in a sinfully rich delight that will transport your taste buds to dessert heaven. Brace yourself for the ultimate Nutella babka experience – a tantalizing combination of rich chocolate-hazelnut goodness and delicate, buttery dough. Get ready to dive into layers of pure decadence that will leave you craving for more.
Babka is a sweet braided bread (or double twisted) bread made by the Jewish communities in Poland and Ukraine.
This Nutella babka recipe stands out from the crowd because of its perfect balance of ingredients, exceptional texture, generous Nutella filling, and foolproof instructions.
Why is this the best recipe
- First and foremost, this recipe’s careful balance of ingredients ensures that the babka is sinfully rich and indulgent.
- Moreover, the texture of this babka is truly exceptional.
- Another reason this recipe reigns supreme is the sheer amount of Nutella used.
- Furthermore, the detailed instructions provided in this recipe guarantee success, even for novice bakers.
Ingredients and substitutes
- Ideally, you want to use rich European butter for the best flavor. For those who follow a vegan lifestyle or have dairy allergies, fret not! You can also replace the butter in this recipe with vegan butter or margarine.
- We use white granulated sugar. But if you’re watching your sugar intake, there are alternatives for that, too. Instead of using regular granulated sugar, you can also use coconut sugar, which has a lower glycemic index.
- Of course, bread flour is always the secret to making any type of bread. But, for those looking to add a touch of nuttiness to their babka, you can also swap out the all-purpose flour with whole wheat flour.
- If you’re in the mood for a fruity twist, you can also incorporate jam or preserves into the Nutella filling. Whether raspberry, strawberry, or even apricot, the combination of Nutella and fruit will create a delightful burst of flavors in every bite.
Step-by-step: Easy Nutella babka recipe
Dough
- Combine – In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110°F), yeast, sugar, and eggs. Followed by the flour and salt. Combine at medium-high speed for a minute or two.
Pro tip – Use a whisk to ensure everything is well combined. Especially if you are using fresh baker’s yeast like I am today. - Knead – Once all the flour is well incorporated, knead on medium speed for 6 to 8 minutes.
Pro tip – To knead by hand, transfer to a well-dusted worktop and knead for 10 to 12 minutes. - Butter – Next, add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead for 4 to 5 minutes more.
- Bowl – Transfer to an oiled bowl, seam side down. Then, coat the surface with oil to prevent drying. Cover with a damp kitchen cloth or plastic wrap.
- Rise – Leave to rise in a warm place for about an hour or until it doubles in volume.
Pro tip – You can also cover and leave it in the fridge to rise for 6 to 12 hours or up to 24 hours.
Fill & shape
- Pans – Generously grease one 9 x 4-inch loaf pan and set aside.
- Divide – Punch the dough and transfer to a lightly floured work surface.
- Fill – Roll each portion into a rectangle about 1/8 inch in thickness. Drop spoonfuls of Nutella all over the dough. Then, use an offset spatula to spread evenly, making sure to get to all the edges too.
- Roll – Working from the long side, roll the dough from side to side (similar to a Swiss roll) and pinch the seams together.
Pro tip – I like to place the roll in the freezer for 15 minutes before I cut it. This sets the chocolate and makes it easier (less messy) to work with.
- Twist – Using a serrated knife or bench scraper, cut the roll in the middle, dividing it into two lengthways. Turn the cut side facing upwards. Next, twist the two parts onto each other and pinch the ends to prevent them from opening.
Pro tip – It is easier if you start from the middle, twist one end, then twist the other end, and pinch the ends as shown in the video. - Pan – Pick the twisted dough up carefully and place it into the prepared loaf pan, making sure the twisted part is up and the seams are under.
- Proof – Cover with plastic wrap and let rest in a warm place for about 60 to 90 minutes.
Pro tip – You can even place the dough in the fridge for 6 to 9 hours (or overnight) and thaw it an hour before baking. Perfect for a weekend or festive breakfast.
Bake
- Bake – Preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash. Transfer to the oven on the middle rack and bake for 30 minutes or until lightly golden on top.
Pro tip – Egg wash is just a beaten egg with 2 tbsp of water or milk. - Cool – Remove from the oven and brush with melted butter. Cool for 10 minutes in the pan. Then, invert onto a cooling rack or platter to cool further.
Pro tip – Once the chocolate cools, getting it out of the pan might be challenging. So it is best to do that when the chocolate is still warm. - Enjoy!
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Frequently asked questions
Freshly baked Nutella babka is best enjoyed within 2 to 3 days. However, if you manage to have any leftovers, you can store them in an airtight container at room temperature for up to 5 days. To extend its freshness, you can also refrigerate the babka for up to a week. Just make sure to bring it back to room temperature or warm it slightly before serving to fully enjoy its soft and gooey texture.
The best way to store babka is to wrap it in plastic wrap or parchment paper and store it in a cool, dry place. You can also store it in the refrigerator, which will help it stay fresh for a few days and prevent it from drying out. And if you plan to store it longer than that, it’s best to wrap it tightly and freeze it, which can help it keep for up to six months. However, make sure to let it thaw completely before serving it, as babka should be enjoyed at room temperature.
Achieving that beautiful swirl in your Nutella babka takes a bit of practice, but it’s not as challenging as it may seem. To ensure a well-defined swirl, make sure the dough is rolled out evenly and thinly. When spreading the Nutella (or your chosen filling), leave a small border around the edges to prevent it from seeping out. Then, gently and evenly roll the dough into a log, starting from one of the long edges. Finally, when twisting the log, be sure to keep the layers intact and handle it gently to maintain its shape.
Absolutely! Nutella babka is perfect for freezing, and it allows you to enjoy this sinfully rich delight whenever the craving strikes. Once your babka has completely cooled, wrap it tightly in plastic wrap or aluminum foil, ensuring it is well-sealed to prevent freezer burn. You can freeze the whole babka or cut it into individual slices for easy portioning. When you’re ready to indulge, simply thaw it at room temperature or warm it up in the oven for a few minutes.
Nutella Babka
Indulge in a sinfully rich delight that will transport your taste buds to dessert heaven. Brace yourself for the ultimate Nutella babka experience – a tantalizing combination of rich chocolate-hazelnut goodness and delicate, buttery dough. Get ready to dive into layers of pure decadence that will leave you craving for more.
Ingredients
- 1 cup (8 oz) Nutella or chocolate hazelnut spread
- 2 tbsp Chopped hazelnuts optional
- 2 tbsp Butter soft room temperature for brushing
- ½ Egg with 2 tbsp of water for egg wash
Method
- Combine– In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110°F), yeast, sugar, and eggs. Followed by the flour and salt. Combine at medium-high speed for a minute or two.80 ml Warm milk, 100 g Eggs, 6 g Instant yeast, 40 g Sugar, 350 g Bread flour, 9 g Kosher salt
- Knead – Once all the flour is well incorporated, knead on medium speed for 6 to 8 minutes.
- Butter – Next, add the soft room temperature butter, one cube at a time. Once all the butter is in, knead for 3 to 4 minutes more.60 g Butter
- Bowl – Transfer to an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a damp kitchen cloth or plastic wrap.
- Rise – Leave to rise in a warm place for about an hour or until it doubles in volume.
- Pans – Generously grease one 9 x 4-inch loaf pan and set aside.
- Divide – Punch the dough and transfer to a lightly floured work surface. Then, divide the dough into two to make two loaves.
- Fill – Roll each portion into a rectangle about 1/8 inch thick, about 18 x 20 inches long. Drop spoonfuls of Nutella all over the dough, then use an offset spatula to spread evenly, making sure to get to all the edges, too.1 cup Nutella or chocolate hazelnut spread
- Roll – Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together.
- Twist – Using a serrated knife or bench scraper, cut the roll in the middle, dividing it into two lengthways. Turn the cut side facing upwards. Twist the two parts together and pinch the ends to prevent them from opening.
- Pan – Pick the twisted dough up carefully and place it into the prepared loaf pan, making sure the twisted part is up and the seams are under.
- Proof – Cover with plastic wrap and let it rest in a warm place for about 60 to 90 minutes.
- Bake – Preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash. Transfer to the oven on the middle rack and bake for 30 minutes or until lightly golden on top.½ Egg with 2 tbsp of water
- Cool – Remove from the oven and brush with melted butter. Cool for 10 minutes in the pan. Then, invert onto a cooling rack or platter to cool further.2 tbsp Butter
Notes
- It’s important to use the freshest ingredients possible when making chocolate babka, such as whole organic eggs, butter, sugar, etc.
- Use high-quality chocolate for the best flavor. Make sure to cut the chocolate small enough so it melts quickly. Try using different flavored chocolates, such as dark, milk, or white, to add a unique twist. You can also add mix-ins such as nuts, dried fruits, and chocolate chips for a bit of crunch and flavor.
- This recipe uses an enriched yeast dough, which can be baked quickly. But you can also use a sourdough starter or wild yeast instead. If you use a sourdough starter, leave the dough to rise for 8 hours and then proof for another 8 hours. This adds more flavor.
- Let the dough rest and prove for several hours before baking for the best results. This will help ensure you get a nice rise in the oven and a deliciously soft, fluffy texture.
- Babka is traditionally made in a loaf pan, but be bold and try something new – like I have used a round baking pan.
- Keep all your equipment on hand before you spread the chocolate. This keeps the mess to a minimum.
- To make cutting and twisting easier, chill the rolled dough for 15 minutes after you spread the chocolate. The butter in the dough will chill and make it easier to divide and twist.
- This is an enriched dough, so tent it loosely with foil if the top gets too dark before it is fully baked.
Equipment you will need
Nutrition
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I only have a 13x4x4 pan but would love to try making this. could you please advise, should I just up the ingredients by a third? Also how long should I bake it for? thanks so much
Great question! Yes, for a 13x4x4-inch pan, you’ll want to increase the dough by about one-third — that will give you the right height and swirl without overflowing.
As for baking time, expect it to take about 10–15 minutes longer than the 9-inch loaf since it’s thicker and holds more dough. Start checking around the 40-minute mark — the top should be deep golden brown, and an instant-read thermometer in the center should read around 190°F / 88°C.
So glad you’re giving it a try — that bigger pan will make a gorgeous tall babka!
Let me know how it goes.
I’m in the process of making this. I just made the dough and I’ve learned one new thing – don’t go over speed 2 if you’re using the dough hook on your mixer. I tried medium speed (which to me is speed 5) and the dough went crazy and tried to escape the bowl. ?
I ended up hand kneading the dough, which was a fun, but time-consuming experience. Slightly messy when it gets to the butter.
Later, I looked up why my mixer couldn’t handle the dough and it turns out you shouldn’t go over speed 2 using a dough hook. Lesson learned. I’m worried I used too much flour when hand kneading, but there’s no way to tell until I bake this.
Anyways, I’ll be back with an update after my dough proofs in the fridge overnight.
Sorry Jenica. I am using the Kenwood; the medium for me is a number 3 or 4.
I have never had any issues with my dough trying to escape, even when it is a small quantity.
Yes, adding the butter can be messy, and the dough will look all curdled, but it does come together again into a nice smooth dough.
I hope you enjoy this bread.
I’m back. 🙂
The babka tasted good and my kitchen smelled heavenly when it was baking, but I do have a couple of notes.
1. I think I added too much flour when hand kneading. The crumb structure was a bit tight. This is my first time eating babka, but I think it was supposed to be fluffier. I’m guessing it was the extra flour and not the yeast because the dough rose quite well during both proofs.
2. I think I messed up on the shaping for one loaf. It’s definitely better to err on rolling bigger and thinner that way you get more Nutella swirls after braiding. I tried to go by the instructions of rolling to 1/8 of an inch, but it’s a bit unintuitive unless you’re using rolling pin rings as a guide or have an idea of what an 1/8 of an inch feels/looks like (which I don’t). I wish there were measurements instead of a thickness to go by.
3. I tried bought ways and found cutting the log with a bench scraper was much easier than using a serrated knife.
Anyways, this was a fun recipe to try. I’m a little unsure whether I’ll make it again, but this was good experience. I think I’ll use my one of my loaves for French toast. ?
Thank you for the feedback, Jenica. I will add a measurement along with the thickness. Making it thicker with more layers makes it easier for the layers to open up when putting it into the pan.
Wow! Amazing recipe! My kids saw this and they asked me to make this today. The combination of chocolate and hazelnut makes it more delicious!
My sister in law loves Nutella, so I made your babka as a special treat for her and she loved it! Thanks for another great recipe!
Babka is one of my favorite things but I never make it. This one definitely looks like it’s worth the trouble! It looks just perfect.
Oh my, this loaf looks amazingly delicious! Plus the combination of chocolate hazelnut will boost its flavor and taste! I totally love it!
This babka was such a treat! We love nutella and it was perfect for dessert and breakfast. Thanks for the great recipe!
What a sweet and delicious loaf. I adore babka…I’ve only tried making it myself twice. I definitely need to make it again and this time with nutella…looks glorious!
This babka reminds me so much of these chocolate twists I used to eat at a buffet on vacations and always got excited when they had them. So good!