Pin It The unmistakable scent of warm Nutella and freshly baked bread always seems to diffuse through the kitchen on the rare mornings I have time to make babka. One weekend, the drizzle tapping at my window felt like an invitation to stay in and twist dough quietly at the counter. The gentle hum of the mixer and the soft mess of flour across my hands made everything feel utterly unrushed. I never realized how meditative swirling chocolate into tender, pillowy bread could be. There's something perfectly indulgent about slicing into a Nutella babka still slightly warm from the oven.
Last spring, I baked this Nutella babka for a neighbor’s book club brunch, unsure if it would impress. Watching everyone pull slices apart—marveling at the gooey layers and debating if they wanted seconds—gave me a quiet thrill. There was laughter, a little Nutella smudge on someone’s cheek, and lots of recipe requests. The whole loaf vanished before anyone could agree on the book. That’s when I realized this recipe was here to stay.
Ingredients
- All-purpose flour: This is the backbone of the dough and I’ve found sifting it lightly keeps the babka’s crumb extra tender.
- Granulated sugar: A bit of sweetness not just in taste but in helping the loaf brown beautifully as it bakes.
- Instant yeast: The real magic-maker—make sure it’s fresh for the fluffiest rise.
- Salt: Essential for drawing out flavor in both the dough and the filling.
- Whole milk: Warming it just to lukewarm helps kickstart the yeast and makes for an incredibly soft crumb.
- Eggs: Room temperature eggs blend more smoothly and give richness to every slice.
- Vanilla extract: Even a teaspoon makes the aroma inviting with each bite.
- Unsalted butter: Work it in slowly—it’s what gives babka its dreamy, buttery pull.
- Nutella or chocolate-hazelnut spread: The star of the show, I always nudge it in the microwave for a few seconds to help it spread without tearing the dough.
- Melted unsalted butter (for filling): Adds a little more decadence—use it if you’re feeling extra!
- Chopped toasted hazelnuts (optional): For texture and a nutty crunch that pairs perfectly with chocolate.
- Granulated sugar (for syrup): The final glossy touch—don’t skip it unless you must.
- Water (for syrup): Just enough for that syrupy sheen.
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Instructions
- Mix the Dough:
- Grab your stand mixer and add the flour, sugar, yeast, and salt, then pour in the milk, eggs, and vanilla. Blend on low until it looks shaggy and slightly uneven.
- Add Butter and Knead:
- Drop in the butter, a bit at a time, kneading for 8–10 minutes—watch for the dough to pull away but still feel sticky to the touch.
- First Rise:
- Slick a bowl with oil, shape the dough into a ball, cover, and find a cozy warm spot for it to rise until double (about an hour or so).
- Prepare the Filling:
- While waiting, warm the Nutella so it easily glides over the dough and chop up those hazelnuts if you’re using them.
- Shape the Babka:
- Punch down the dough and roll it into a rectangle; smother Nutella over the surface and sprinkle with hazelnuts, leaving a small border.
- Roll and Twist:
- Tightly roll it up from the long side, then slice it lengthwise with a steady (and confident) hand and twist those ropes together with the cut sides showing.
- Second Rise:
- Cuddle the twisted loaf into a greased pan, cover, and leave it to puff up again for about 45 minutes.
- Bake:
- Fire up the oven to 350 F and bake until the babka is deep golden and sounds hollow when tapped (about 30–35 minutes).
- Make Syrup:
- Simmer sugar and water until clear and bubbly—this happens fast, so keep an eye (and nose) on it.
- Glaze and Cool:
- Brush the piping-hot babka with syrup for that irresistible shine, let it cool in the pan briefly, then move it to a rack to finish cooling.
Pin It 
Pin It One Sunday my kitchen turned into a babka assembly line—kids stealing pinches of dough and fighting over who got the first slice. The mess was everywhere, but those sticky chocolate-smudged smiles are what make a recipe like this unforgettable.
Twisting Babka Together: What Works Best
Every time I twist the dough, a little flour on my hands stops the sticky spiral from untangling. If you’re after dramatic chocolate swirls, twist just a little tighter—though be gentle so the filling doesn’t ooze out. And if it does leak, that caramelized chocolate on the loaf’s edge is a happy accident I now love.
Easy Ways to Serve Nutella Babka
The first warm slice is incredible on its own, but reheating leftovers for a few seconds makes them gooey again. I’ve even served it as dessert with coffee, and once chopped up leftovers into French toast for a wild weekend breakfast treat.
What to Do With Leftovers (If You Have Any!)
Wrap extra babka tightly and it’ll stay delicious for days. If it gets a bit dry, a quick microwave zap brings back all the softness.
- Try cubing the stale pieces into bread pudding for a double chocolate hit.
- Babka freezes beautifully—just wrap individual slices for easy snacks.
- Remember, it always tastes best with someone to share it with.
Pin It 
Pin It Nutella babka turns any day into a little celebration. I hope this bread brings joyful messes and warm bites to your kitchen just like it has to mine.
Recipe Questions & Answers
- → How do I avoid a soggy bottom?
Ensure the loaf is baked through by checking color and an internal temperature around 190°F (88°C). Use a metal or darker pan for even browning, and brush syrup on immediately after baking to prevent syrup from soaking in while still warm.
- → Can I substitute the filling?
Yes. Swap Nutella for a chocolate-hazelnut spread alternative, chocolate ganache, or a cinnamon-sugar butter for a different profile. Keep the filling spreadable to ensure even layers when rolling.
- → How can I get distinct swirls and layers?
Roll the dough thin and evenly, spread filling to the edges, roll tightly from the long side, then slice cleanly with a sharp knife. Twisting the cut strands with cut sides up exposes the layered pattern.
- → Are there tips for kneading by hand?
Use a large bowl and a sturdy wooden spoon until the dough comes together, then turn onto a lightly floured surface and knead for 10–12 minutes until soft and slightly tacky. Gradually fold in softened butter until fully incorporated.
- → How should I store and reheat leftovers?
Store the cooled loaf in an airtight container at room temperature up to 3 days. For a freshly warmed slice, reheat briefly in a low oven or toaster oven, or microwave a single slice for 10–15 seconds to revive gooeyness.
- → What's the best way to toast hazelnuts?
Spread hazelnuts in a single layer on a baking sheet and toast at 350°F (175°C) for 8–10 minutes, shaking once, until fragrant and golden. Rub in a towel to remove skins, then chop before sprinkling over the filling.
