This Nutella Babka is as stunning as it is delicious. The tender, brioche-like dough is made from scratch, but it’s easy to handle and well worth the effort. The Nutella filling melts into every fold, creating decadent layers of chocolate-hazelnut goodness. It’s a showstopping bake that’s perfect for gifting, entertaining, or enjoying with a warm cup of coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Active dry yeast
Whole milk, warm
Granulated sugar
Unsalted butter, softened
Eggs
Salt
Nutella (softened slightly for easy spreading)
Optional: egg wash (1 egg beaten with a splash of water), powdered sugar for dusting, or simple syrup for a glossy finish
Directions
In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until frothy.
In a large bowl or stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, and butter. Mix until a smooth, elastic dough forms (about 8–10 minutes).
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 10×16 inches).
Spread an even layer of Nutella over the dough, leaving a small border around the edges.
Roll the dough tightly from the long side into a log. Slice the log lengthwise down the middle to expose the filling.
Twist the two halves together, cut sides facing up, to form a braid.
Place the braid into a greased loaf pan. Cover loosely and let it rise for another 30–45 minutes.
Preheat oven to 350°F (175°C). Brush the top with egg wash if desired.
Bake for 35–40 minutes, or until golden brown and cooked through.
Optional: Brush with simple syrup after baking for shine. Cool before slicing.
Servings and timing
This recipe serves 8–10 people. Prep time: 25 minutes Rise time: 1.5 to 2 hours Cook time: 35–40 minutes Total time: About 3 hours
Variations
Chocolate Chip Babka: Sprinkle mini chocolate chips over the Nutella before rolling.
Nutella & Banana: Add thin banana slices over the Nutella for a fruity twist.
Hazelnut Crunch: Sprinkle chopped toasted hazelnuts for extra texture and flavor.
Cinnamon Nutella: Add a light dusting of cinnamon over the Nutella for a warm spice flavor.
Mini Babkas: Divide the dough into smaller portions and bake in mini loaf pans or muffin tins.
Dairy-Free: Use dairy-free milk, butter, and Nutella alternative.
Storage/Reheating
Store Nutella Babka wrapped tightly in foil or in an airtight container at room temperature for up to 3 days. To reheat, warm slices in the microwave for about 10–15 seconds or in a 300°F (150°C) oven for 5–10 minutes. To freeze, wrap the cooled loaf tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature and reheat before serving.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. Skip the proofing step and mix it directly with the dry ingredients.
Why is my babka dense?
It may be underproofed or over-floured. Make sure the dough has doubled in size before shaping, and measure flour carefully.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and shape it the next day. Let it come to room temperature before baking.
What can I use instead of Nutella?
You can use other chocolate spreads, peanut butter, or fruit preserves for a different flavor.
How do I get a shiny top?
Brush the baked loaf with simple syrup (equal parts sugar and water boiled until dissolved) for a glossy finish.
Do I need a stand mixer?
No, you can knead the dough by hand—it will just take a bit more effort to achieve smoothness.
Can I make it gluten-free?
This recipe relies on gluten for structure, but you can try using a gluten-free brioche-style dough if you have a reliable substitute.
What pan should I use?
A standard 9×5-inch loaf pan works best for a classic babka shape.
Is babka a bread or a cake?
It’s a rich, sweet yeast bread—similar to brioche—often served like cake due to its sweet flavor.
Can I add a glaze?
Yes, a powdered sugar glaze or chocolate drizzle works well for a dessert-style finish.
Conclusion
Nutella Babka is a beautifully twisted loaf bursting with sweet, chocolatey flavor and soft, buttery texture. It looks impressive but is totally approachable for home bakers. Whether you’re serving it for brunch, gifting it to a friend, or sneaking a warm slice for dessert, this babka is a true showstopper that’s as fun to make as it is to eat
Nutella Babka is a soft, buttery, sweet yeast bread filled with swirls of rich Nutella. Twisted into a beautiful braided loaf, it’s perfect for breakfast, brunch, or dessert, and combines tender dough with gooey chocolate-hazelnut layers.
Author:Catherine
Prep Time:25 minutes
Cook Time:35–40 minutes
Total Time:3 hours
Yield:8–10 servings
Category:Bread
Method:Baking
Cuisine:Eastern European
Diet:Vegetarian
Ingredients
3 1/4 cups all-purpose flour
2 1/4 tsp active dry yeast
1/2 cup warm whole milk
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 tsp salt
3/4 cup Nutella, softened
1 egg (for egg wash, optional)
Powdered sugar for dusting or simple syrup for finishing (optional)
Instructions
In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until frothy.
In a large bowl or stand mixer, combine flour, sugar, and salt. Add yeast mixture, eggs, and softened butter. Mix until a smooth, elastic dough forms, about 8–10 minutes.
Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 10×16 inches.
Spread Nutella evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from the long side to form a log. Slice the log lengthwise down the middle.
Twist the two halves together with the cut sides facing up to form a braid.
Place the braid into a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C). Brush the top with egg wash if using.
Bake for 35–40 minutes, or until golden brown and cooked through.
Optional: Brush with simple syrup for a glossy finish. Cool in pan briefly, then transfer to a wire rack. Slice and serve.
Notes
For a shiny top, brush with simple syrup after baking.Let the loaf cool before slicing to maintain structure.Nutella can be swapped with other spreads like peanut butter or fruit jam.Refrigerate dough after first rise for overnight prep; bring to room temp before baking.Sprinkle in mini chocolate chips or chopped hazelnuts for extra flavor and texture.
