Nutella Babka

As you can see from my past recipes, like these Nutella filled cupcakes, I can’t get enough of this chocolate hazelnut spread. But you could also fill it with regular chocolate if you want!

Tell me about this recipe!

• This babka recipe is based off of a fluffy brioche recipe, a yeasted bread made with eggs and butter.
• The dough is rolled out and then brushed with Nutella and chopped hazelnuts. It does need to rise several times but there isn’t that much hands on time!
• As the Nutella babka is baking, you’ll make a simple sugar syrup. This is brushed on to the babka as soon as it comes out of the oven, giving you a shiny and beautiful babka!

Ingredients Needed

The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.

• Butter: I always use European style butter, which has a higher butterfat content. When making brioche you definitely want to use European style butter in order to have a soft and rich dough.
• Flour: I’m using all-purpose flour in this recipe.
• Nutella: Depending on the temperature, you might have to melt your chocolate hazelnut spread in order to brush it over the dough.

How to make this recipe

Step 1: Mix your milk, one tablespoon of sugar and yeast together in a small bowl and leave for 10-15 minutes. You can proceed to the next step once you start to see some bubbles and a bit of foaming.

Step 2: In a stand mixer fitted with the hook attachment, mix the rest of the sugar, flour, and salt together. Add the eggs, vanilla and your yeast mixture. Mix on your lowest speed for 2 minutes. Increase the speed to medium and mix for 10 more minutes, the dough should have come together.

Step 3: With the mixer running on low, add the butter a piece at a time. Make sure each piece is incorporated before adding the next. It might look slightly greasy but keep going! Once you’re finished with the butter, mix for another 5 minutes. Take the dough out and oil the bowl, then place the dough back in and cover with plastic wrap.

Step 4: Let it rise in a warm place for 45 minutes to an hour, until it has doubled in size.

Step 5: Take your dough out and wrap it in plastic wrap. Chill in the fridge for at least 1 hour, or leave it overnight. The longer you leave it the more flavor it will have!

Step 6: Take the dough out of the fridge and roll it out on a floured surface until it is 13 x 10 inches. Use a pastry brush or an offset spatula to spread the Nutella over it, leaving a half inch border all along it. Sprinkle over most of your chopped hazelnuts, but leave some to sprinkle on top before baking.

Step 7: From one of the long sides of the dough roll it up tightly, like you would with cinnamon rolls. Cover the log in plastic wrap and chill for 30-40 minutes, this will help the filling not squeeze out! Take it back out and use a serrated knife to cut it lengthways.

Step 8: Place one log over the other, to form an X. This is how you start shaping your babka.

Step 9: Twist the upper half twice and the lower half twice, then pinch the ends together.

Step 10: Place into your greased and lined loaf pan, tucking the ends under. Sprinkle over the rest of your chopped hazelnuts. Cover in plastic wrap and let it rise for 30-60 minutes. Bake at 350 degrees for 45-50 minutes. While it’s baking, make your syrup. Heat up the water and sugar together over medium-low heat until the sugar dissolves. As soon as the babka comes out, brush the syrup over. Let it cool for at least an hour before slicing.

Recipe Tips

• I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
• Make sure to give yourself plenty of time to make this recipe. While there isn’t a lot of hands on time for this Nutella babka you do need time to let it rise.

Frequently Asked Questions

The Nutella isn’t spreading!If your Nutella is too cold, place in a bowl and microwave for 30 seconds, stirring after 15 seconds.

When can I slice into it? This Nutella babka needs at least 1 hour before slicing, though if you leave it for longer then you will have much cleaner slices.

How do I store it? The babka is best eaten in the first 24 hours, but you can wrap it in clingfilm for up to 2 days. You can also freeze individual slices wrapped in clingfilm for up to 3 months.

Try these breakfast recipes out!

Swedish Cinnamon Rolls

Brioche Doughnuts with Chocolate Filling

Snickerdoodle Apple Bread with Crumb Topping

Gooey Caramel Cinnamon Rolls with Pecans

Make sure to tag me on Instagram @alpineella and leave a review below if you’ve made this recipe! If you want more baking ideas, you can follow me on Pinterest

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