The Ultimate Nutella Babka Recipe: A Sinfully Rich Delight
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.
What is babka?
Babka is a sweet braided bread (or double twisted) bread made by the Jewish communities in Poland and Ukraine.
- It is a rich, buttery dough typically baked in a high loaf pan.
- The traditional filling is of course chocolate. But you can use almost anything from fruit fillings, and curds, to sauces and creams.
- The unique thing about babka is that is brushed with sugar syrup at the end of the cooking time. This ensures it says moist long after it is baked.
This Nutella babka recipe stands out from the crowd because of its perfect balance of ingredients, exceptional texture, generous Nutella filling, and foolproof instructions.
What is Nutella?
Nutella is a beloved chocolate-hazelnut spread that’s been a staple in the pantries of many households for decades. It was created in the 1940s in Italy, and since then it has become an iconic and globally-recognized staple. Nutella is known for its smooth, creamy texture and indulgent flavor that can be enjoyed for breakfast, lunch, dinner, or just a snack. Its versatility also makes it a great ingredient in a variety of dishes like cakes, crepes, cookies, and more. From breakfast to dessert, Nutella is a must-have for any household.
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. The combination of butter, sugar, and Nutella creates a luscious, sweet, and decadent bread. With each bite, you’ll experience a symphony of flavors that will make your taste buds dance with delight.
- Moreover, the texture of this babka is truly exceptional. The addition of whole milk and Greek yogurt adds a creamy richness to the dough, resulting in a moist and tender bread that practically melts in your mouth. The large egg, which acts as a binding agent, gives the babka its structure and contributes to its softness. You won’t find any dry or crumbly bits here—just pure, pillowy goodness.
- Another reason this recipe reigns supreme is the sheer amount of Nutella used. While some recipes may skimp on the delicious hazelnut spread, this Nutella babka pulls out all the stops. Generously slathering Nutella throughout the dough ensures that every bite is filled with that irresistible chocolate-hazelnut flavor. It’s an indulgence that Nutella lovers won’t be able to resist.
- Furthermore, the detailed instructions provided in this recipe guarantee success, even for novice bakers. From the precise measurements to the step-by-step guidance, everything is laid out clearly, ensuring that you achieve the perfect babka every time. This recipe takes the guesswork out of the process, allowing you to confidently create a show-stopper dessert that will impress everyone lucky enough to taste it.
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 easily replace the butter in this recipe with vegan butter or margarine. These alternatives provide the same rich and creamy texture without compromising on flavor. Additionally, you can opt for almond milk or soy milk as a substitute for regular milk, ensuring your babka remains indulgent and delicious.
- 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 use coconut sugar, which has a lower glycemic index. This will give your babka a slightly different flavor profile, adding a subtle hint of caramel. Alternatively, you can try using a natural sweetener like honey or maple syrup, adjusting the amount to your desired level of sweetness.
- 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, consider swapping out the all-purpose flour with whole wheat flour. This will not only enhance the flavor but also increase the fiber content of your babka. You can also experiment with different types of nuts, such as chopped almonds or pecans, to add a crunchy texture to the filling.
- If you’re in the mood for a fruity twist, you can 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.
Easy Nutella babka recipe
Dough
- Combine – In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour and salt. Combine on 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 in today. - Knead – Once all the flour is well incorporated, knead on medium speed for 8 to 10 minutes.
Pro tip – To knead by hand, transfer to a well-dusted worktop and knead for 12 to 15 minutes. - Butter – Next, add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead for 8 to 10 minutes more.
- 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.
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 two 9 x 4-inch loaf pans and set aside.
Pro tip – You can also make 1 large 13 x 4-inch loaf. Today, I made one chocolate and one Nutella babka. - 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 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). Pinch the seams together.
Pro tip – I like to place the long in the freezer for 15 minutes before I cut them. 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. 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). Thaw an hour before baking. Perfect for weekend or festive breakfast.
Bake
- Bake – 10 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash and 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.2 tbsp Butter - Enjoy!
Tips for baking perfect babka
To ensure your Nutella babka comes out perfectly every time, there are a few tips and tricks to keep in mind.
- First and foremost, make sure to properly proof your yeast. This means activating it in warm water with a pinch of sugar, allowing it to bubble and froth before adding it to the dough. This step is crucial for ensuring a light and airy babka.
- When it comes to kneading the dough, don’t rush the process. Take your time and knead until the dough becomes smooth and elastic. This will help develop the gluten, resulting in a better texture for your babka.
- Another important tip is to generously grease your loaf pan. This will prevent the babka from sticking to the sides when it bakes, making it easier to remove and keeping it intact.
- As you assemble the layers of Nutella and any additional fillings, be sure to spread them evenly across the dough. This will ensure a uniform distribution of flavors throughout the babka. When rolling up the dough, make sure it is tightly sealed to prevent any filling from leaking out during baking.
- While baking, it’s a good idea to tent the top of the babka with aluminum foil halfway through to prevent it from getting too brown. This will help maintain a golden crust without risking burnt edges.
- Finally, be sure to let your baked babka cool completely before slicing into it. This will allow the flavors to fully develop and the bread to set, ensuring a perfect texture and taste.
Creative ways to serve and use leftover babka
Nutella Babka is a delicious treat that combines the rich flavors of Nutella with the delightful texture of a traditional babka. Here are some creative ways to serve Nutella Babka that will make it even more enjoyable:
- Babka French Toast: Slice the Nutella Babka into thick slices and use them to make French toast. Dip the pieces in a mixture of beaten eggs and milk, then cook them on a hot grill until golden brown. Top with a drizzle of Nutella and powdered sugar for an indulgent breakfast or dessert.
- Nutella Babka Ice Cream Sandwiches: Slice the Babka horizontally and place a scoop of your favorite ice cream (such as vanilla or hazelnut) between the layers. Press gently to make a delicious ice cream sandwich with warm and cold, soft, and creamy textures.
- Babka Bread Pudding: Cube the Nutella Babka as a delectable bread pudding base. Mix the cubes with a custard mixture of eggs, milk, sugar, and cinnamon. Bake until set, and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Babka Bread Crumbs: Toast slices of babka until they are dry and crunchy. Then, pulse them in a food processor to create Babka bread crumbs. Use these crumbs as a topping for ice cream, yogurt, or sprinkle them over pancakes and waffles.
- Fondue: Cut it into bite-sized pieces and use them as dippers for a luscious Nutella fondue. Warm Nutella in a small fondue pot and dip the babka pieces with fruits like strawberries, bananas, and marshmallows for a delightful dessert experience.
- Babka Trifle: Create layers of cubed Babka, Nutella spread, whipped cream, and fresh berries in a trifle dish. Repeat the layers until you reach the top, finishing with a generous whipped cream dollop and a Nutella drizzle. Chill in the fridge for a few hours before serving.
- Nutella Babka S’mores: Slice the Babka into thin slices and use them to replace traditional graham crackers in a s’mores recipe. Roast marshmallows, place them between two slices of babka, and add a piece of chocolate. Enjoy a gooey, Nutella-infused twist on this classic campfire treat.
- Babka Affogato: Brew a strong shot of espresso or prepare a small cup of coffee. Serve a slice of warm Nutella Babka alongside the coffee and let guests pour the coffee over the babka. The coffee, Nutella, and bread mix will create a unique and delicious dessert experience.
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 keep it from drying out and help it stay fresh for a few days. 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. Make sure to let it thaw completely before serving it, as babka should be enjoyed at room temperature.
Absolutely! While Nutella is undeniably delicious, you can get creative and experiment with different fillings. Try using peanut butter, chocolate chips, or even a fruit spread like raspberry or strawberry. The possibilities are endless, and you can tailor your babka to suit your preferences or dietary restrictions.
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. 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.
Absolutely! If you’re looking for a fun twist on the traditional babka, try making mini versions. Simply divide the dough into smaller portions and roll them out individually. Spread the Nutella and roll each portion into a log. Then, twist and shape them into smaller babkas before baking. Keep in mind that the baking time may be slightly shorter for mini babkas, so be sure to keep an eye on them to prevent over-baking.
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Nutella Babka
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Ingredients
Dough
Plus
- 1 cup (8 oz) Nutella (or chocolate hazelnut spread)
- 2 tbsp Butter (unsalted, soft room temperature)
- ½ Egg with 2 tbsp of water (for egg wash)
Instructions
Dough
- Combine– In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour and salt. Combine on 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 in today.120 g Warm milk, 100 g Eggs, 9 g Instant yeast, 50 g Sugar, 500 g Bread flour, 9 g Kosher salt
- Knead – Once all the flour is well incorporated, knead on medium speed for 8 to 10 minutes.Pro tip – To knead by hand, transfer to a well-dusted worktop and knead for 12 to 15 minutes.
- Butter – Next, add the soft room temperature butter, one cube at a time. Once all the butter is in, knead for 8 to 10 minutes more.113 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. 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 two 9 x 4-inch loaf pans and set aside. Pro tip – You can also make 1 large 13 x 4-inch loaf. Today, I made one chocolate and one Nutella babka.
- 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 in thickness, 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
- Roll – Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together. Pro tip – I like to place the long in the freezer for 15 minutes before I cut them. 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. Twist the two parts onto each other and pinch the ends to prevent them from opening. Pro tip – It is easier to start from the middle, twist one end, turn the other, 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). Thaw an hour before baking. Perfect for weekend or festive breakfast.
Bake
- Bake – 10 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash and 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.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. 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.2 tbsp Butter
- Enjoy!
Recipe Notes & Tips
- 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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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!