Decadent Nutella Babka

Indulge in the sublime pleasure of homemade Nutella Babka, a truly exquisite treat that marries the rich decadence of chocolate hazelnut spread with the comforting embrace of a soft, pillowy brioche dough. This isn’t just a dessert; it’s an experience, a masterpiece of flavour and texture that will captivate your senses and leave an unforgettable impression on anyone fortunate enough to taste it.

Our perfected Nutella Babka recipe features an incredibly tender and fluffy brioche dough, generously swirled with a luscious chocolate hazelnut filling and crunchy chopped hazelnuts. The dough is expertly rolled, sliced, and braided before baking, resulting in a stunning, visually appealing loaf that promises as much delight to the eyes as it does to the palate. Once baked to golden perfection, each babka is delicately brushed and drizzled with a sparkling sugar syrup, creating a beautiful, shiny glaze, and then topped with a scattering of extra hazelnuts for an added burst of flavour and crunch.

While the process of creating this magnificent Nutella Babka does require a modest investment of time and a dash of patience, the reward is an unparalleled baking triumph. Imagine the aroma of warm chocolate and toasted hazelnuts filling your kitchen, promising a treat that will undoubtedly impress your family, friends, and any guest who gathers around your table. This recipe yields two medium-sized loaves, offering the perfect opportunity to enjoy one immediately and freeze the other, ensuring you always have a slice of heaven ready for those spontaneous cravings or unexpected guests.

Why This Nutella Babka Recipe Will Become Your New Favorite

If you’ve ever dreamt of baking a show-stopping dessert that doubles as a delightful breakfast pastry, look no further. This Nutella Babka perfectly bridges the gap between a rich, indulgent cake and a tender, enriched bread, making it a versatile addition to any occasion. Its soft, brioche-like texture, combined with the irresistible chocolate hazelnut swirls, makes it an instant classic.

Here are just a few compelling reasons why this babka should be at the top of your baking list:

• Unforgettable Flavor and Texture: The brioche dough is incredibly soft and rich, providing the perfect canvas for the sweet, nutty Nutella filling. Every bite offers a harmonious blend of tender bread, melted chocolate, and crunchy hazelnuts.
• Perfect for Any Occasion: Whether it’s a special weekend breakfast or brunch, an elegant after-dinner dessert, or a comforting snack with your afternoon coffee, this babka fits the bill. It’s sophisticated enough for celebrations yet comforting enough for everyday indulgence.
• Make-Ahead Convenience: Life gets busy, and this recipe understands that. The dough can be prepared in advance and left to proof overnight in the refrigerator. This allows you to wake up and enjoy a freshly baked, warm babka with minimal effort in the morning, making it ideal for entertaining or simply treating yourself.
• Yields Two Loaves: This generous recipe produces two medium-sized loaves, giving you options. Enjoy one immediately with family and friends, and then freeze the second for a future craving. Babka freezes beautifully, retaining its incredible flavour and texture when thawed.
• A Thoughtful Gift: A homemade babka is a truly heartwarming gift for holidays, housewarmings, or any gathering. Its beautiful braided appearance and delicious taste make it a cherished present that speaks volumes of your care and culinary skill.
• Rewarding Baking Project: While it requires a bit of time and patience, the process of making babka is incredibly satisfying. Watching the dough transform, seeing the beautiful layers emerge, and finally tasting your creation is a deeply rewarding experience for any home baker.

This babka isn’t just a recipe; it’s an invitation to create something truly special in your kitchen. Get ready to embark on a delicious baking adventure!

Essential Ingredients for Your Perfect Nutella Babka

Crafting this delightful babka requires a handful of basic ingredients, many of which you likely already have in your pantry. Each component plays a vital role in achieving the signature soft texture, rich flavor, and beautiful appearance of this beloved pastry. Let’s delve into what you’ll need and why each ingredient is important:

• Flour: The foundation of our babka dough. You have flexibility here; strong white flour (also known as bread flour) is my preferred choice due to its higher protein and gluten content. This results in a more elastic dough, which is easier to work with and yields a wonderfully chewy, yet tender, crumb. Alternatively, all-purpose flour can be used, though the dough might take slightly longer to develop and may result in a softer, less chewy texture. A combination of both also works beautifully.
• Yeast: The magical leavening agent that gives babka its light and airy texture. This recipe calls for fast-action dried yeast, which is convenient as it can be mixed directly with the dry ingredients. If using another type of yeast, always follow the specific activation instructions provided on its packaging to ensure optimal rising.
• Sugar: A small amount of granulated sugar is added to the babka dough, providing sweetness and aiding the yeast’s activity. You’ll also need additional sugar for the simple syrup, which is crucial for brushing the baked babka. This syrup not only adds a delicate sweetness but also creates that beautiful, characteristic shiny glaze and helps keep the babka moist.
• Salt: A crucial ingredient often overlooked, salt plays a significant role in bread baking. In babka dough, just half a teaspoon of salt enhances the flavor of all the other ingredients, balances the sweetness, and most importantly, strengthens the gluten strands. Stronger gluten allows the dough to capture carbon dioxide more efficiently during fermentation, leading to a better rise and a more structured crumb.
• Milk: I typically use full-fat milk in my enriched dough recipes for the added richness and tenderness it imparts. However, any type of milk you have on hand will work perfectly fine. Ensure it’s warmed to a lukewarm temperature for activating the yeast.
• Butter: As a brioche-style dough, butter is a star ingredient, contributing immensely to the babka’s tender crumb, rich flavor, and golden crust. Unsalted butter is my go-to, allowing me to control the salt content in the recipe, but salted butter can be used if that’s what you have; just be mindful of reducing the added salt slightly.
• Eggs: This recipe calls for two medium eggs. One egg is incorporated into the dough, adding richness, moisture, and helping with structure. The second egg is reserved for an egg wash, which is brushed over the babkas before baking to achieve that beautiful golden-brown, glossy finish.
• Nutella: The star of our filling! The recipe is designed around a 350g jar of Nutella, although you might find you have a small amount leftover, depending on how generously you spread it. Its creamy, chocolate-hazelnut goodness is what makes this babka so undeniably popular. For those seeking an alternative, my Chocolate Hazelnut Babka Buns recipe includes instructions for a delightful homemade chocolate filling that you can easily adapt here.
• Hazelnuts: Chopped hazelnuts are an essential part of the filling, adding a wonderful textural contrast and enhancing the nutty notes of the Nutella. While many prefer blanched hazelnuts (as the skins can sometimes impart a slightly bitter taste), unblanched hazelnuts work just as well and add a rustic charm. Feel free to toast them lightly for an even deeper flavor.

Beyond the ingredients, you will also need a couple of 900g (approximately 8.5-inch) loaf tins. If you don’t have this exact size, any similar or slightly larger loaf pans will work, though the baking time might vary slightly.

Crafting the Perfect Brioche Dough for Babka

The secret to an extraordinary babka lies in its soft, enriched brioche dough. While it requires a little time for rising, the actual hands-on work is quite straightforward, especially if you have a stand mixer. Here’s how to create the foundation for your delicious babka:

Begin by gently heating the milk and cubed butter in a small saucepan over low heat. Swirl the pan occasionally to help the butter melt evenly. The goal is to warm the mixture until the butter is completely melted and the liquid is lukewarm, but not hot. A temperature around 100-110°F (38-43°C) is ideal for yeast activation. Once ready, remove it from the heat and set it aside to cool slightly if needed.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, yeast, sugar, and salt. Give these dry ingredients a quick stir to ensure they are well mixed. Then, add the single medium egg and the lukewarm milk and butter mixture to the dry ingredients. Start mixing on a low speed for about 2-3 minutes. During this initial stage, the ingredients will begin to come together, forming a shaggy, somewhat sticky dough.

Once the dough has gathered into a mass, increase the mixer speed to medium and continue kneading for another 5-8 minutes. This is where the magic happens! The dough will transform, becoming smooth, elastic, and significantly less sticky. A good indicator that your dough is properly kneaded is when it pulls away cleanly from the sides of the bowl. If kneading by hand, be prepared for a longer process, typically 10-15 minutes, until you achieve a smooth and pliable texture.

After kneading, transfer the dough to a clean, lightly greased bowl. Cover it tightly with plastic wrap or a clean tea towel and place it in a warm spot to rise. The dough needs to prove until it has roughly doubled in size, which usually takes 1-2 hours depending on your ambient room temperature. Patience is key during this stage, as a proper first rise contributes immensely to the babka’s airy texture.

A Quick Tip on Dough Consistency: Different flours absorb moisture differently. If your dough feels excessively sticky after kneading, resist the urge to add a large amount of flour all at once. Instead, add it gradually, about one tablespoon at a time, until the dough reaches the desired elasticity. Adding too much flour can lead to a tough and dry babka, so err on the side of caution.

Once your dough has majestically doubled in size, gently transfer it onto a lightly floured work surface. With soft hands, carefully punch or knock out the air from the dough, deflating it evenly. Now, using a rolling pin, roll the dough into a large rectangle, approximately 40 cm x 60 cm (about 16 x 24 inches), with the longer edge facing you. For a neater finish, you can use a sharp knife or pizza cutter to gently trim the edges of the rectangle, ensuring clean lines for shaping.

Preparing Your Irresistible Nutella Filling

The heart of our babka’s allure lies in its rich, velvety filling. Nutella, with its iconic chocolate and hazelnut flavour profile, is a perfect choice, offering incredible ease and speed compared to making a filling from scratch. Its widespread popularity makes it a go-to for many bakers, but remember, this recipe is adaptable to your preferences.

While Nutella is convenient, you are certainly welcome to explore other options. Any favorite chocolate hazelnut spread will work wonderfully. For those who enjoy a more hands-on approach or wish to control the ingredients more precisely, refer to the recipe notes section below for instructions on how to create a simple yet decadent homemade chocolate filling.

The most critical aspect of your chosen filling, whether store-bought or homemade, is its consistency. You want it to be soft, slightly melted, and easily spreadable. A thick, cold spread will tear your beautifully rolled dough. The simplest and quickest way to achieve this ideal consistency for Nutella is to place the required amount in a microwave-safe bowl and microwave it for 20-30 seconds. It should become fluid-like, allowing for smooth spreading, but only just warm to the touch. Avoid overheating, as this can make it too runny and difficult to manage.

Once your filling is perfectly softened, use a spatula, palette knife, or a bench scraper to spread it evenly over the entire surface of the rolled-out dough, leaving a small border (about half an inch) along one of the longer edges to help seal the log later. You might find that you don’t need the entire jar of Nutella; feel free to transfer any unused portion back into its original jar and store it as you normally would. After spreading the chocolate, sprinkle the chopped hazelnuts evenly over the Nutella, creating a delightful crunch and enhanced nutty flavor in every bite.

The Art of Shaping Your Beautiful Babka

Once the luscious Nutella and chopped hazelnuts are spread across your dough, it’s time for the creative part: shaping your babka. This process gives babka its iconic, mesmerizing swirled appearance. Start by ensuring the longer edge of the dough rectangle is facing you.

Carefully and firmly, roll the dough from the long edge closest to you into a tight log, much like a Swiss roll or a sausage. Aim for a snug roll to create distinct layers of filling. Try to keep the seam of the roll underneath for a cleaner look. You will now have one long, impressive log of dough, richly marbled with chocolate and hazelnuts.

Next, take this long log and cut it in half horizontally, resulting in two shorter, identical logs. Place these rolls onto a baking sheet. At this stage, the dough can be quite soft, and the filling might be a bit loose, making the next slicing and shaping steps potentially messy. To mitigate this, I highly recommend placing your dough logs in the refrigerator for at least 20-30 minutes. This chilling period allows the Nutella filling to firm up and set slightly, and the dough itself cools down, becoming much easier to handle and shape in the subsequent steps. This simple trick makes a significant difference in achieving neat, defined swirls.

Once the dough has chilled and firmed up, retrieve one log at a time. Using a large, very sharp knife or even a pizza cutter (which works exceptionally well for this task), carefully slice each log lengthways, directly through the middle, creating two long, vibrant pieces. You can choose to slice all the way through, separating them completely, or for easier twisting, leave a small section at one end attached, as depicted in the photos.

With the gorgeous cut sides of the dough facing upwards, gently cross the two strands over each other in the middle. Then, carefully twist the strands around each other, working from the middle outwards to the top and bottom, creating a beautiful two-stranded braid or plait. If you chose to leave the ends attached, simply twist the free parts of the dough. Press the ends firmly together to seal them. Repeat this process with the second log of dough.

Once both babkas are beautifully shaped, carefully transfer each one into the prepared loaf pans that have been lined with parchment paper. Cover the pans with plastic wrap or a clean tea towel and set them aside in a warm place to prove for a second time, for approximately 30 minutes, or until they look visibly puffy and have nearly doubled in size.

While your babkas are undergoing their final rise, prepare the simple sugar syrup. Combine the granulated sugar and water in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves. Continue to boil for about 5 minutes, or until the syrup thickens slightly and takes on a syrupy consistency. Remove it from the heat and set it aside to cool completely. This cooled syrup will be brushed onto the warm babka after baking, imparting a gorgeous shine and enhancing its moisture.

Preheat your oven to 190°C (375°F), or 170°C (340°F) for fan-assisted ovens. Just before baking, gently brush the tops of each risen babka with the reserved egg wash. This will help create that beautiful golden-brown crust. Optionally, you can sprinkle a few more chopped hazelnuts on top for extra texture and visual appeal. Bake for the first 15 minutes at this higher temperature. After 15 minutes, reduce the oven temperature to 170°C (340°F), or 150°C (300°F) for fan-assisted ovens, and continue baking for another 25-30 minutes. The babka is ready when it’s deeply golden brown and a wooden skewer inserted into the center comes out clean. If the babka tops start browning too quickly, you can loosely tent them with aluminum foil.

Immediately after removing the babkas from the oven, while they are still warm, generously brush them with the cooled sugar syrup. This step is crucial for achieving that characteristic shiny glaze and locking in moisture. Allow the babkas to cool in their tins for another 10-15 minutes before carefully lifting them out onto a wire rack to cool completely. Once cooled, slice with a large serrated knife and enjoy the fruits of your labor!

Streamline Your Baking: Make-Ahead Tips for Nutella Babka

One of the many appealing aspects of this Nutella Babka recipe is its flexibility for make-ahead preparation. Preparing parts of the babka in advance not only saves time on baking day but can also result in dough that is even easier to handle, particularly because cold dough is less sticky and holds its shape better. Here are several convenient ways to prepare your chocolate babka in advance:

1. Overnight Dough Proofing (Best for Handling): This method is highly recommended, especially if you find dough difficult to manage when it’s too soft.
   • Follow the recipe instructions up to the end of step 3, where the dough has been kneaded until smooth and elastic.
   • Instead of proving at room temperature, transfer the dough into a clean, lightly greased bowl, cover it tightly with plastic wrap, and place it in the refrigerator to slowly prove overnight (8-12 hours).
   • The next morning, remove the dough from the fridge. It will have risen slowly. Proceed directly to the second part of step 4 in the recipe instructions: gently knocking out the air and rolling it into a rectangle. The cold dough will be much firmer and easier to roll and shape.
2. Overnight Log Chilling (Pre-Slicing): If you want to get even further ahead with your prep.
   • Follow the recipe instructions all the way through step 5, which means you have prepared the dough, spread the filling and hazelnuts, and rolled it into a long log.
   • Instead of immediately slicing and shaping, cut the log in half as described in step 5, then place both logs on a baking sheet, cover them with plastic wrap, and store them in the refrigerator overnight.
   • The next day, remove the logs from the fridge and continue with step 6 of the recipe, slicing them lengthways and twisting them into babkas. The chilled filling and dough will make this step much cleaner and easier.
3. Overnight Shaped Babka Proofing (Bake Straight Away): This option allows you to almost bake the babkas directly from the fridge.
   • Prepare the dough, fill, and shape the babkas completely, placing them into their prepared loaf tins as described in step 7.
   • Cover the shaped babkas tightly with plastic wrap and place them in the refrigerator to proof overnight.
   • The following morning, remove the babkas from the fridge and let them sit at room temperature for approximately 45 minutes to 1 hour to take the chill off and allow a slight final rise.
   • Then, brush them with the egg wash and proceed directly to baking according to the recipe instructions.

Utilizing these make-ahead strategies will ensure a fresh, warm babka is always within reach, simplifying your baking schedule and making the process even more enjoyable.

Storing and Freezing Your Nutella Babka

To truly savor its unparalleled freshness, this Nutella babka is best enjoyed on the day it is baked. The brioche dough is at its most tender and the filling at its most gooey just hours out of the oven. However, if you find yourself with leftovers (a rare but possible occurrence!), proper storage can extend its deliciousness.

For short-term storage, any leftover babka can be wrapped tightly in cling film or aluminum foil and stored at room temperature for 1-2 days. While it won’t be quite as soft as on the first day, a quick reheat in the microwave or a warm oven can help revive its tenderness and melt the chocolate filling slightly. Alternatively, store it in an airtight container to prevent it from drying out.

One of the great advantages of this recipe is its excellent freezability. You can freeze baked babka for up to 2 months without significant loss of quality. To freeze:

1. Allow the baked and glazed babka to cool completely to room temperature.
2. Wrap the entire loaf or individual slices tightly in several layers of cling film, ensuring no air can get in.
3. For extra protection against freezer burn, you can then wrap the cling-filmed babka in aluminum foil or place it in a freezer-safe bag or container.
4. Transfer to the freezer.

When you’re ready to enjoy a frozen babka, simply remove it from the freezer and allow it to thaw overnight at room temperature. For a truly fresh-baked experience, once thawed, you can warm it gently in a preheated oven (around 150°C/300°F) for 10-15 minutes until it’s warm through and the filling is soft. This makes having a delicious, homemade treat on standby incredibly convenient.

Frequently Asked Questions About Nutella Babka

Here are some common questions and helpful answers to ensure your babka baking experience is a resounding success:

What exactly is babka?

Babka is a sweet, braided bread or cake that originated in the Jewish communities of Eastern Europe. It’s traditionally made with an enriched dough (similar to brioche) and swirled with various fillings, most commonly chocolate, cinnamon, or fruit. The distinctive twisted shape and rich flavour make it a beloved pastry worldwide, perfect for breakfast, brunch, or dessert.

Do I need a stand mixer to make this recipe?

While a freestanding electric mixer with a dough hook attachment will make the process much quicker and significantly easier, it is not strictly essential. You can absolutely knead the dough by hand. Be prepared to dedicate a bit more time and patience, as hand-kneading will take longer (typically 10-15 minutes) to develop the gluten and achieve the smooth, elastic dough consistency required.

Can I use all-purpose flour instead of strong white flour?

Yes, you can. However, strong white flour (bread flour) is preferred for its higher protein and gluten content, which results in a more elastic dough and a chewier texture. If using all-purpose (plain) flour, expect the dough to take a little longer to come together and develop elasticity during the kneading process. The final babka might also be slightly less chewy but still delicious.

How can I melt Nutella if I don’t have a microwave?

No microwave? No problem! You can easily soften Nutella using a double boiler method. Place the jar of Nutella (or the desired amount in a heatproof bowl) into a larger bowl filled with freshly boiled water, ensuring the water doesn’t come over the rim of the smaller bowl. Let it sit for a few minutes, stirring occasionally, until it reaches a soft, spreadable consistency. Alternatively, you can gently warm it in a small saucepan over very low heat, stirring constantly, until it’s just fluid.

What else can I use for the filling instead of Nutella?

The beauty of babka is its versatility! While Nutella is a fan favorite, feel free to get creative with your filling. Other delicious options include your favorite chocolate hazelnut spread, a homemade chocolate spread (check my chocolate hazelnut babka buns recipe for an idea), cinnamon sugar mixture, various chopped nuts (walnuts, pecans), dried fruits (raisins, cranberries), or even your favorite fruit jam. For an extra rich chocolatey punch, mix in some chocolate chips or finely chopped dark chocolate with your chosen spread.

Help! My dough is too soft to handle and shape, what can I do?

This is a common issue, especially with enriched doughs. The best solution is to use the chilling trick mentioned in the shaping section. After rolling your dough with the filling into logs, place them on a baking sheet and refrigerate for at least 20-30 minutes. Cold dough is significantly easier to work with, as the butter in the dough firms up. The chilling also allows the Nutella filling to set, making the slicing and twisting process much neater and less messy. Don’t rush this step!

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