My ooey-gooey Nutella babka is sure to please, with a luscious chocolate hazelnut filling, all wrapped up in a braided brioche bread and topped with sweet simple syrup.
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Yes, this Nutella babka is beautiful, but trust me, you're not going to have any problem slicing into it once you smell the heavenly aromas wafting from the oven.
I love decadent, filled desserts and treats, whether it's my peach mango turnovers, pear almond tart, or even beer stuffed pretzels filled with spinach artichoke dip. And this babka recipe is no exception. I mean, who doesn't love the chocolate hazelnut spread known as Nutella?! And I added even more chopped hazelnuts too, for a bit of crunch.
The beautiful twisted and braided appearance of a babka may seem intimidating at first, but it's actually fairly easy and straightforward to make, and I'll walk you through every step. You are going to have some patience, however, as the dough has to rise...twice.
My Nutella babka recipe is high on filling and lower on bread, but if you prefer more bread than filling, just slightly reduce the amount of filling. Easy peasy!
π΅ What is babka?
Babka is a traditional 19th century breakfast or dessert from Jewish communities in Poland and Ukraine, often enjoyed on Easter Sunday. It's also very popular in Israel, where it's called krantz cake.
Interestingly, the name babka is thought to have come from the Ukranian word baba, the Polish word babka, or the Yiddish word bubbe, all meaning "grandmother". This may be due to the fact that the traditional pan used to bake babka gave it a shape reminiscent of a grandmother's skirt.
Babka is made from a yeasted dough (originally challah, but now often made with brioche) that is then rolled and filled with various sweet or savory fillings, like chocolate, fruit, cinnamon, or cheese. Although chocolate is one of the most popular filling now, this was not originally the case, as chocolate was not widely available in eastern Europe at the time it was originally created.
The first introduction of babka in the United States was in the 1950's, but popularity didn't increase until recently, in the 2010's, when an Israeli baker opened a shop in New York and began selling babka with lots of interesting new fillings!
There are lots of delicious babka fillings!
π§Ύ Ingredients
- Whole milk
- Granulated sugar
- Vanilla extract
- Active dry yeast
- Eggs
- All purpose flour
- Salt
- Unsalted butter
- Nutella
- Hazelnuts
- Water
See the recipe card below for full list of ingredients and their measurements.
π Equipment
- While this babka can be kneaded by hand, using a stand mixer with a dough hook makes it much easier
- 9 inch loaf pan
- Parchment paper
π₯£ Brioche dough
The first step is to let the yeast bloom for a few minutes while you gather the rest of your ingredients.
Stir together warm milk, sugar, vanilla, and yeast. Let sit for about 5 minutes.
Next, using a dough hook attachment, add the flour, salt, and eggs, and mix again at low speed.
Keeping the dough hook on low speed, add the butter a few cubes at a time, and then let it continue kneading on the same speed for 5 minutes. During this time, the dough will pull together nicely and form into a sticky dough.
Cover the bowl with plastic wrap and place in a warm spot to proof for 2 hours or until the dough has doubled in size.
Once the dough has doubled in size, roll it out on a lightly floured surface, until it measures approximately 14" x 16".
Tip: This is the slightly tricky part. The dough will be pretty thin, so be careful that it doesn't stick to your countertop. When you're first rolling it out, occasionally dust with flour and very carefully flip it over, to make sure it's not sticking. But don't try this when it's getting large, or the dough will tear (take my word for it!).
Cut the edges to make a rectangle shape (I like to use a pizza cutter to easily make smooth, straight lines).
π« Nutella filling
Stir together the Nutella and melted butter.
Tip: If you're making this babka in the middle of a freezing winter day, like I did, and your Nutella mixture firms up a bit too much in your cold kitchen, just pop it in the microwave for 30 seconds to soften it right back up. It should be easily spreadable.
Very gently spread the Nutella and butter mixture over the dough using a rubber spatula, being careful not to tear the dough, then sprinkle finely chopped hazelnuts over the spread.
π Shaping the babka
Starting on a long side, tightly roll up the dough into a log shape.
Then, with the seam side facing down, slice the roll in half lengthwise, with the cut sides facing up.
Tip: If you're having any trouble at this point with cutting and shaping the dough, just place it in the refrigerator for about 30 minutes and try again. Chilled dough is much easier to work with.
Twist the two sides and pinch the ends together to form a long braided loaf.
Place in a parchment lined 9" loaf pan. If you made your babka a bit on the long side and it doesn't fit perfectly, just smush it a bit or give it an S-turn. The other option is to slice the rolled up log of babka in half and make two smaller babkas!
Now find your patience to let it rise once more. Lightly cover with plastic wrap and place in a warm spot to let it rise again for 2 hours.
β²οΈ Baking
Finally, the time has come! Preheat your oven to 350β.
Remove the plastic wrap from your loaf pan and bake the bakba on the middle rack of your oven for 40 minutes or until a toothpick inserted into the bread comes out clean.
While the babka is baking, make the simple syrup.
Simply stir together sugar and water and simmer on the stove for a few minutes until the sugar has completely dissolved. Then remove from heat and let cool.
Once the babka has finished baking but while it's still warm and in the lined loaf pan, brush the simple syrup over the top. Yes, all of it!
Let the babka soak up all the syrup and cool completely before removing from the pan.
Serve and enjoy!
π§Ί Storage and freezing
Although my Nutella babka is at its most delicious when enjoyed the same day it's baked, it will stay good when stored on the counter, covered in plastic wrap, for several days.
A fully baked babka can also be frozen for up to 2 months, when sealed in plastic wrap and then aluminum foil.
β FAQ
If you prefer, you can prepare the babka in the evening, place it in the fridge overnight for the second proofing, then bake the next morning.
Do you love sweet treats as much as I do? Check out a few more of my recipes now!
- Coffee Bean Cookies
- Tiramisu Overnight Oats
- Mom's Jewish Apple Cake
- Peach Mango Turnovers
- Bacon-Apple-Pecan Stuffed French Toast
- Homemade Cinnamon Rolls
- How To Make Croissants (and Pain au Chocolat!)
- Pear Almond Tart
- Edible Brownie Batter
- Beer Soft Pretzels Stuffed With Spinach Artichoke Dip
Did you make this Nutella Babka? Let us know in the comments below!
π Recipe
Nutella Babka
Ingredients
Babka Dough
- ΒΎ cup whole milk, warm
- β cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons active dry yeast
- 2 large eggs
- 3 cups all purpose flour
- Β½ teaspoon salt
- 6 tablespoons unsalted butter, at room temperature, cut into small cubes
Nutella Filling
- 1 ΒΌ cups Nutella chocolate hazelnut spread
- ΒΌ cup unsalted butter, melted
- ΒΎ cup finely chopped hazelnuts
Simple Syrup
- Β½ cup granulated sugar
- Β½ cup water
Instructions
- The first step is to let the yeast bloom for a few minutes while you gather the rest of your ingredients.
- Stir together warm milk, sugar, vanilla, and yeast. Let sit for about 5 minutes.
- Next, using a dough hook attachment, add the flour, salt, and eggs, and mix again at low speed.
- Keeping the dough hook on low speed, add the butter a few cubes at a time, and then let it continue kneading on the same speed for 5 minutes. During this time, the dough will pull together nicely and form into a sticky dough.
- Cover the bowl with plastic wrap and place in a warm spot to proof for 2 hours or until the dough has doubled in size.
- Once the dough has doubled in size, roll it out on a lightly floured surface, until it measures approximately 14" x 16".
- Cut the edges to make a rectangle shape (I like to use a pizza cutter to easily make smooth, straight lines).
- Stir together the Nutella and melted butter.
- Very gently spread the Nutella and butter mixture over the dough using a rubber spatula, being careful not to tear the dough, then sprinkle finely chopped hazelnuts over the spread.
- Starting on a long side, tightly roll up the dough into a log shape.
- Then, with the seam side facing down, slice the roll in half lengthwise, with the filling side facing up.
- Twist the two sides and pinch the ends together to form a long braided loaf.
- Place in a parchment lined 9" loaf pan.
- Lightly cover with plastic wrap and place in a warm spot to let it rise again for 2 hours.
- Preheat oven to 350β.
- Remove the plastic wrap from your loaf pan and bake the bakba on the middle rack of your oven for 40 minutes or until a toothpick inserted into the bread comes out clean.
- While the babka is baking, make the simple syrup.
- Simply stir together sugar and water and simmer on the stove for a few minutes until the sugar has completely dissolved. Then remove from heat and let cool.
- Once the babka has finished baking but while it's still warm and in the lined loaf pan, brush the simple syrup over the top. Yes, all of it!
- Let the babka soak up all the syrup and cool completely before removing from the pan.
- Serve and enjoy!
Notes
- Kneading:Β While this babka can be kneaded by hand, using a stand mixer with a dough hook makes it much easier.
- Rolling out the dough: This is the slightly tricky part. The dough will be pretty thin, so be careful that it doesn't stick to your countertop. When you're first rolling it out, occasionally dust with flour and very carefully flip it over, to make sure it's not sticking. But don't try this when it's getting large, or the dough will tear (take my word for it!).Β
- Note regarding Nutella: If you're making this babka in the middle of a freezing winter day, like I did, and your Nutella mixture firms up a bit too much in your cold kitchen, just pop it in the microwave for 30 seconds to soften it right back up. It should be easily spreadable.
- Babka dough size: If you made your babka a bit on the long side and it doesn't fit perfectly, just smush it a bit or give it an S-turn. The other option is to slice the rolled up log of babka in half and make two smaller babkas!
- Cutting and shaping the dough: If you're having any trouble at this point with cutting and shaping the dough, just place it in the refrigerator for about 30 minutes and try again. Chilled dough is much easier to work with.
- Making the dough ahead of time: If you prefer, you can prepare the babka in the evening, place it in the fridge overnight for the second proofing, then bake the next morning.
- Storage and freezing: Although my Nutella babka is at its most delicious when enjoyed the same day it's baked, it will stay good when stored on the counter, covered in plastic wrap, for several days. A fully baked babka can also be frozen for up to 2 months, when sealed in plastic wrap and then aluminum foil.
- Suggestion: If you enjoyed this, you're gonna love my fudgy Nutella brownies with salted caramel sauce!
Sam
You say to refrigerate the shaped babka and bake the next day to make ahead. Would you bake it straight from the oven? Or let it come to room temp (60-90 minutes?) first? Also, do you think the 2 hour proof could be done overnight in the fridge as well, or in place of the overnight proof after shaping?
maplewoodroad
I would do the overnight refrigerator proof after shaping, then let it come to room temperature first before baking. π
Amanda
Wow, this is delicious! Thanks for the recipe!
maplewoodroad
Thank you! Enjoy! π
Inez
Omg the picture alone, i swear i can taste this and feel it in my toes lordy! I am going to try to make thisβ novice bread person here, on a scale of doofus to expert, howβd you rate this?
maplewoodroad
Hahaha! Not too difficult. Using a stand mixer with a dough hook will make it worlds easier on yourself. Besides that, the most difficult part is keeping the dough from sticking to the countertop when rolling it out
Ryan R.
My two favorite things in the world combined into one! I canβt wait to try this!!!
maplewoodroad
Awesome, thanks! π