Babka has got to be one of my favorite things ever – and add Nutella to that? Sign me up! This fluffy and soft brioche dough is filled with Nutella spread and chopped hazelnuts.
I’ll guide you through making this Nutella babka and promise you’ll have a gorgeous loaf at the end!
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!
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.
- 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
If your Nutella is too cold, place in a bowl and microwave for 30 seconds, stirring after 15 seconds.
This Nutella babka needs at least 1 hour before slicing, though if you leave it for longer then you will have much cleaner slices.
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!
- 9×5 inch loaf pan
- 175 ml whole milk
- 2 ¼ teaspoons active dry yeast
- 1 egg room temperature
- 1 egg yolk room temperature
- 420 grams all purpose flour
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 55 grams unsalted butter room temperature
- 160 grams Nutella
- 71 grams chopped hazelnuts
- 20 grams sugar
- 18 grams water
- Combine one tablespoon of sugar, the yeast and milk in a small bowl. Let it sit for 10-15 minutes until it begins to foam and bubble.
- In your stand mixer fitted with the hook attachment, mix your remaining sugar, flour and salt. Add the egg, egg yolks, vanilla and yeast mixture. Mix it on low for 2-3 minutes, it will take some time for everything to be combined. Increase the speed to medium and mix for 10 minutes. The dough will start off quite dry but it'll come together and become smooth.
- Reduce the speed to low and add the butter a piece at a time. Make sure each piece of butter is fully incorporated before adding the next. It might look greasy but it will come together.
- Once all the butter has been added, increase the speed to medium and mix for 5 minutes. The dough should become very soft. Take the dough out and oil the bowl. Pop the dough back in and cover in plastic wrap. Let it right for 45 minutes or until doubled in size in a warm place.
- Take the dough out and gently press it out into a rectangle, measuring around 8×6 inches. Cover completely in plastic wrap and place in the fridge for at least an hour, or up to overnight. The longer you leave it the more flavor you'll have.
- Roll out your chilled dough on a floured surface until it is 10×13 inches. Use a pastry brush or offset spatula to spread out the Nutella. If your Nutella is too stiff then microwave it for 30 seconds. Sprinkle over three quarters of your hazelnuts (you'll keep the rest to go on top of the babka!).
- Starting on one long side, tightly roll it up like you would with cinnamon rolls. Carefully lift the loaf and cover it in plastic wrap, then place in the fridge for 30-40 minutes. Chilling it will help the Nutella not seep out.
- Grease and line a 9×5 inch loaf pan.
- Take your loaf out the fridge and remove the plastic wrap. With the seam side down, use a serrated knife to cut it in half lengthways. Place one log over the side, with the filling side up, to form an X. Twist the upper half twice and then the lower half twice. Carefully place it in your prepared loaf pans, tucking the ends under. Sprinkle over your extra hazelnuts.
- Cover the pan in plastic wrap and let it rise for another 30-60 minutes. You'll know it's ready when you gently press the dough and it bounces back but leaves a slight indentation.
- Preheat your oven to 350°F/175°C. Bake the babka for 45-50 minutes until it is golden brown. While it's baking make your syrup. Place the water and sugar together in a small saucepan and heat over a medium heat until the sugar has dissolved. Let it cool.
- Take the babka out of the oven and brush it over with the syrup. Let it cool for at least one hour.