Name: Nutella Babka Recipe
Prep time: 30 min
Cook time: 30 min
Total time: PT-497819H30M2S
Cuisine: Jewish
Ingredients: 1 cup Nutella; ½ cup whole milk; 2 ¼ teaspoons dry active yeast (one package); ⅓ cup granulated sugar; 4 ½ cups all purpose flour; 2 teaspoons salt; 1 teaspoon vanilla extract; 4 eggs; 10 tablespoons salted butter (softened, plus extra for greasing pans); ½ cup granulated sugar; ½ cup water; 2 tablespoons lemon juice (or juice of ½ lemon)

Jump to Recipe· 4.3 from 11 reviews

If you’ve ever dreamed of biting into a soft, decadent bread that oozes rich, velvety chocolate-hazelnut goodness, then this Nutella Babka Recipe is absolutely for you. This beloved Jewish pastry has been given a luscious twist with creamy Nutella spread folded into every tender layer—creating a sweet, flaky, and oh-so-satisfying treat that’s perfect for breakfast, dessert, or any time you want a little indulgence. Trust me, once you make this Nutella Babka Recipe at home, it will quickly become a family favorite you’ll want to bake again and again.

Ingredients You’ll Need

The image shows a large metal bowl filled with water and about fourteen small, pale beige dough pieces floating on the surface. Next to the bowl, on the right side, there is a white baking tray lined with parchment paper, holding more of the same dough pieces arranged in neat rows. The dough pieces are square-shaped with slight uneven textures, and the scene is set on a white marbled surface. The lighting is soft and natural, giving the dough a smooth and soft look. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Nutella Babka Recipe lies in its simple yet essential ingredients. Each item plays a crucial role in creating a dough that’s soft and buttery, paired with a filling that’s rich and smooth, delivering both fantastic texture and irresistible flavor.

Nutella: The star ingredient, this luscious chocolate-hazelnut spread brings the irresistible filling to life.
Whole milk: Adds moisture and richness to the dough for a tender crumb.
Dry active yeast: Gives the dough its lovely rise and airy texture.
Granulated sugar: Sweetens the dough and helps activate the yeast.
All-purpose flour: Provides the structure needed for the dough to rise and hold its shape.
Salt: Enhances the flavors and balances the sweetness.
Vanilla extract: Adds a warm, aromatic note to the dough.
Eggs: Enrich the dough for softness and color.
Salted butter: Creates a rich, flaky texture and adds flavor.
Water, sugar, and lemon juice: Combined to make a syrup that glazes the babka for a shiny, sweet finish.

How to Make Nutella Babka Recipe

Step 1: Prepare Your Ingredients

Bring your eggs and butter to room temperature before you begin—this makes mixing the dough a breeze and allows for better incorporation. Warm the milk until it’s warm to the touch but not hot, which helps activate the yeast without killing it.

Step 2: Activate the Yeast

Add one tablespoon of sugar and the dry active yeast to your warm milk, stirring gently. Let this mixture sit for about 10 minutes until it becomes foamy and fragrant—this means the yeast is alive and ready to work its magic on your dough.

Step 3: Mix the Dough

In your stand mixer fitted with a dough hook, combine the flour, salt, sugar, vanilla extract, and the milk-yeast mixture. Mix on low-medium speed until everything is just incorporated, then add the eggs one at a time, letting each blend in fully before adding the next.

Step 4: Incorporate the Butter

Once the eggs are in, mix in half of your softened butter and let it run on medium speed for several minutes. After that, add the remaining butter and mix for another 3 minutes. If the dough feels sticky and wet, sprinkle in flour one tablespoon at a time until it pulls away from the sides of the bowl.

Step 5: First Rise and Rest

Transfer your dough to a large buttered bowl, cover it with plastic wrap, and set it in a warm spot to rise for about 2 hours—it should puff up nicely though not double in size. Once risen, punch it down, cover again, and refrigerate for at least 4 hours or overnight for the best flavor and texture development.

Step 6: Roll and Fill the Dough

Divide the dough in half. On parchment paper, roll one half into a thin rectangle about 10″ x 18″ and 1/8″ thick. This dough is on the stiff side, so take your time rolling it out evenly. Spread ½ cup of Nutella right up to the edges, ensuring every bite has that nutty chocolate love.

Step 7: Shape the Babka

Roll the dough tightly lengthwise, pinching the seams closed to keep the filling sealed inside. Pop this rolled babka in the freezer for 10 minutes to firm up while you repeat the rolling and spreading with the second half of the dough.

Step 8: Braid the Babka

Take your first chilled babka from the freezer and slice it lengthwise into two long halves with a serrated knife. Braid the two halves by crossing and twisting them together—this is the moment your babka gets that beautiful signature look.

Step 9: Final Rise and Bake

Place the braided babka into a well-buttered loaf pan. Repeat with the second dough. Cover both and let them rise in a warm place for 1 to 2 hours. When ready, bake at 350°F (175°C) for 25 to 30 minutes until golden brown on top.

Step 10: Glaze and Cool

While baking, prepare a syrup by boiling water, sugar, and lemon juice until it thickens slightly—about 7 to 8 minutes. As soon as the babka loaves come out of the oven, brush the warm syrup all over the tops, sealing in moisture and adding a gorgeous shine. Let cool about 20 minutes before removing from pans and slicing.

How to Serve Nutella Babka Recipe

A white plate filled with many small, golden brown cinnamon sugar-coated bites, each piece showing a slightly rough and crunchy texture with a dusting of cinnamon and sugar crystals; one piece at the top center is dipped halfway into smooth, light beige creamy sauce with a soft, swirled texture. In the background, a white bowl holds more of the same creamy sauce, its surface showing even swirled ridges and topped with a small sprinkle of darker cinnamon powder. The plate and bowl rest on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar adds a delicate sweetness and a pretty finish that highlights the babka’s beautiful twist. For an extra touch, sprinkle chopped toasted hazelnuts over the syrup glaze to echo the Nutella flavor and add a delightful crunch.

Side Dishes

Nutella babka pairs wonderfully with a cup of rich coffee or a creamy latte for breakfast. For dessert, serve alongside fresh berries or a scoop of vanilla ice cream to balance the sweetness and add a fresh, bright contrast.

Creative Ways to Present

Try slicing the babka thick for a rustic look or create bite-sized squares for sharing at brunch or parties. You can also turn left-over slices into French toast—a warm, indulgent way to enjoy every crumb of your Nutella Babka Recipe.

Make Ahead and Storage

Storing Leftovers

Store leftover babka in an airtight container at room temperature for up to 3 days. The bread stays soft and delicious, and the flavors continue to meld beautifully, making it even better the next day.

Freezing

You can freeze your babka once it’s completely cool. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It keeps beautifully for up to 3 months—simply thaw overnight in the fridge before serving.

Reheating

To enjoy your babka warm, pop slices into a toaster oven or warm in a regular oven at 300°F for 5 to 8 minutes. This revives that freshly baked softness and melts the Nutella filling slightly for maximum indulgence.

FAQs

Can I use other chocolate spreads instead of Nutella in this recipe?

Absolutely! While Nutella is the classic choice that adds a unique hazelnut flavor, you can substitute other chocolate-hazelnut spreads or even plain chocolate spread. Just keep the quantity the same, and you’ll still get a delicious babka.

Is this dough difficult to work with?

This dough is slightly stiff due to the butter content, but that’s what gives it such a rich, tender crumb. Rolling might take a bit of effort, but don’t rush it—using parchment paper helps prevent sticking and makes the process smoother.

How important is the refrigeration step?

Letting the dough rest and chill in the fridge helps develop flavor and makes it easier to roll out without tearing. It’s a key step for achieving the perfect texture and beautiful layers in your Nutella Babka Recipe.

What’s the purpose of the syrup glaze?

The syrup adds moisture and a lovely shine to the babka’s crust, keeping it soft and giving it that glossy bakery finish. The touch of lemon juice brightens the overall flavor, balancing the sweetness.

Can I make this Nutella Babka Recipe without a stand mixer?

Yes, you can mix and knead this dough by hand, but be prepared for a bit more elbow grease. Kneading for about 10-15 minutes will develop the gluten properly and give you the wonderful soft texture that makes babka so special.

Final Thoughts

There’s something truly magical about making this Nutella Babka Recipe at home—the way the kitchen fills with warmth and a sweet, inviting aroma while the dough rises and bakes. Whether you’re treating yourself or sharing with loved ones, this recipe is sure to bring smiles and happy taste buds. So grab your ingredients, roll up your sleeves, and dive into the delicious world of homemade babka—you won’t regret a single bite.