Chocolate Nutella Babka Bread is extremely rich, delicious, and decadent yeast bread made with soft pillowy brioche dough filled with Nutella chocolate spread.
Similar to the Air Fryer Cinnamon Rolls, this lovely chocolatey braided bread is a perfect addition to your breakfast/brunch table or a sweet treat with your afternoon coffee/tea.
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This super soft and pillowy Nutella Babka is a cross between cake and bread and is super easy to make with the help of my step-by-step pictures and instructions.
However, it takes some time as the dough requires two separate rises as well as overnight (or a minimum of 3 hours) cooling in the fridge.
Below recipe makes two loaves of Chocolate Nutella Babka Bread so feel free to give one as a gift or freeze it for later.
What is Babka?
Babka is a sweet breaded pastry cross between a cake and bread that is originating from the Jewish communities of Eastern Europe in the early 19th century.
It is made with a yeast-leavened soft brioche dough that is rolled out and spread with a filling such as chocolate (or Nutella), cinnamon, or fruit jam, then rolled up and braided before baking.
Babka bread became popular in the United States, especially in the New York area in 2010.
A popular Israeli bakery called "Breads Bakery" began to sell their delicious babka filled with traditional fillings such as cinnamon, as well as non-traditional fillings such as Nutella, apple, cheesecake, and za'atar with feta cheese.
If you love sweet bread and cakes, you might want to check out my Banana Bread with Chocolate Chips, Berliner - German Jam Doughnuts, Easy Carrot Cake Recipe, Vegan Chocolate Chip Muffins, and Lemon Blueberry Coffee Cake recipes.
Why This Recipe Works?
- There is very little effort and hands-on time in making this delicious Nutella Babka Bread. Most of the work is done by your stand mixer, and the rest is about shaping it and waiting in between rising times.
- This recipe will give you two medium-sized loaves, perfect for big gatherings or to give away as a holiday gift.
- You can adjust this Chocolate Nutella Babka Bread and use different fillings such as fruit jam, cinnamon, or nuts.
- This golden brown sweet braided bread freezes beautifully! You can wrap and keep any leftovers for up to 3 months in the freezer.
Ingredients and Substitutes
For the Brioche Dough
- Butter - It is one of the essential ingredients for making babka bread. Use unsalted butter softened at room temperature for the best results. Make sure the butter is soft enough to be able to knead into the dough but not melted.
- Flour - Make sure to use white bread flour with a higher protein content than 'regular' flour, which is perfect for achieving the light and fluffy texture we desire. However, if you prefer, you can replace it with plain (all-purpose flour) and still achieve excellent results
- Eggs - Use large-size fresh, free-range eggs at room temperature.
- Yeast - You can use fast-action dry yeast, instant yeast, or fresh yeast. If using fresh yeast, use 15 grams and mix it with warm water & sugar and let it develop for 10 minutes before mixing it with the rest of the ingredients.
- Milk - I prefer full-fat milk but semi-skimmed milk would also work with this recipe. Avoid using skimmed milk and make sure it is lukewarm before adding it to the dough!
- Sugar - Both granulated and caster sugar works great with this Babka recipe.
Ingredients for the Filling and Syrup
- Nutella - You can use store-bought or a homemade version of chocolate hazelnut spread. This recipe calls for 280 grams of Nutella but you can adjust the amount to your taste.
- Sugar - Both caster sugar and granulated sugar works perfectly for the syrup.
- Lemon juice - A few drops of lemon juice are necessary to prevent the syrup from crystallizing.
How to Make Chocolate Nutella Babka Bread?
Making this rich and decadent Nutella Babka Bread is really hassle-free and easy.
However, you need to follow a few simple steps and tips to achieve the best results:
Prepare the Dough
Place the milk, sugar, yeast, salt, and flour in a bowl of your stand mixer fitted with the dough hook.
Mix well until all are combined and formed a dough.
Add the eggs one at a time, and keep whisking until the dough comes together.
Add the softened butter in very small portions piece by piece, and let it incorporate into the dough before adding more.
Let the mixer knead the dough for 8 to 10 minutes until the dough is elastic and slightly sticky.
Place the dough in a lightly oiled bowl, cover it with cling film or a clean kitchen towel.
Let the dough rise for 2 hours, or until it doubles the size in a warm place.
Shape the Nutella Babka
When the dough is ready, line a pair of loaf pans with parchment paper and lightly oil them with a brush.
Divide the dough in half and shape them into two equal-sized balls.
Using a rolling pin, roll the dough balls out, one at a time, on a lightly floured surface into a 33cm x 25cm (13" × 10") rectangle.
Spread half of the Nutella over the dough with an offset spatula.
Tightly roll the dough from the long side to the long side to turn it into a log.
Wrap the log in a cling film and place it into the freezer for 10 minutes while you shape the other dough ball. This step is necessary to let the filling and the dough firm up and set a bit to make it much easier to shape in the next stage.
When the dough is firmed up and cooled, cut the dough in half lengthwise with a serrated knife.
Turn the cut sides up and twist the two halves together around each other, keeping the cut sides facing up.
Transfer the shaped dough to your lined loaf pan, and repeat the same with the second dough ball.
Second Rise and Bake
Cover the loaf pans with cling film, and let them rise in a warm place for another two hours.
Toward the end of the rising time, preheat the oven to 190° C (375° F).
Place the babka loaves in the oven and bake them for 40 minutes, or until a toothpick or cake tester inserted into the center of the loaf comes out without any wet dough sticking to it.
Prepare the syrup while baking the babka. Place the water and sugar in a small saucepan and put them over medium heat.
Stir it until the sugar dissolves, bring it to a boil, and let it gently boil for 10 minutes.
Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.
When the babka loaves are baked, brush or drizzle them with the syrup to add a nice sheen to the loaf while also keeping the babka moist.
Allow them to cool for another 10-15 minutes before slicing them with a large serrated knife.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- When baking, always use an electronic scale for measuring your ingredients for accuracy.
- The butter should be soft enough to be able to knead into the dough but not melted.
- Make sure to use white bread flour that has a higher protein content than “regular” flour and is perfect for the lovely airy texture we are after. However, you can replace it with plain (all-purpose flour) if you want and still have excellent results.
- Avoid using skimmed milk and make sure it is lukewarm before adding it to the dough!
- Make sure the dough is cold enough but not frozen while shaping the babka to ensure the dough firms up and set a bit to make it much easier to shape.
- Don't skip glazing the babka loaves with syrup. It makes the babka shiny as well as keeps them moist.
- If you won't be able to consume your babka in 24 hours, portion it, wrap them in a cling film, and keep them in the freezer for up to 3 months.
How to Serve Chocolate Nutella Babka Bread?
The best way to enjoy Babka is to eat it while still warm. You can serve it as a breakfast/brunch item, a dessert, or an afternoon snack with a cup of coffee or tea.
Recipe FAQs
You can keep the leftovers on the counter for up to 24 hours. Let them totally cool down and then wrap them in a cling film or keep them in an airtight container.
Yes! They freeze beautifully. Simply let them totally cool down, wrap them in a cling film, or place them in an airtight container before freezing. They would keep fresh for up to 3 months when kept in the freezer.
Yes, you can. However, high protein content strong bread flour will provide a lovely airy texture and better flavor.
Related Recipes
For more delicious chocolatey treats why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Chocolate Nutella Babka Bread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Chocolate Nutella Babka Bread
Equipment
- 2 loaf pan
Ingredients
For the Bread
- 100 ml milk (at room temperature)
- 100 g caster or granulated sugar
- 7 g fast action dried yeast
- ½ teaspoon salt
- 550 g white strong flour
- 4 large eggs (at room temperature)
- 150 g unsalted butter (softened at room temperature)
- 280 g Nutella or any other chocolate spread
For the Syrup
- 100 g caster or granulated sugar
- 100 g water
- few drops of lemon juice
Instructions
Preparing the Dough
- Place the milk, sugar, yeast, salt, and flour in a bowl of your stand mixer fitted with the dough hook, and mix well until all combined.
- Add the eggs one at a time, and keep whisking until nicely combined.
- Add the softened butter in very small portions piece by piece, and let it incorporate into the dough before adding more.
- Let the mixer knead the dough for 8 to 10 minutes until the dough is elastic and slightly sticky.
- Place the dough in a lightly oiled bowl, covet it with cling film and let it rise for 2 hours, or until it doubles the size in a warm place.
Shaping the Babka
- When the dough is ready, line a pair of loaf pans with parchment paper and lightly oil them with a brush.
- Divide the dough in half and shape them into two equal-sized balls.
- Using a rolling pin, roll the dough balls out, one at a time, on a lightly floured surface into a 33cm x 25cm (13" × 10") rectangle.
- Spread half of the Nutella over the dough with an offset spatula.
- Tightly roll the dough from the long side to the long side to turn it into a log.
- Wrap the log in a cling film and place it into the freezer for 10 minutes while you shape the other dough ball. This step is necessary to let the filling and the dough firm up and set a bit to make it much easier to shape in the next stage.
- When the dough is firmed up and cooled, cut the dough in half lengthwise with a serrated knife.
- Turn the cut sides up and twist the two halves together around each other, keeping the cut sides facing up.
- Transfer the shaped dough to your lined loaf pan, and repeat the same with the second dough ball.
Second Rise and Baking the Babka
- Cover the loaf pans with cling film, and let them rise in a warm place for another two hours.
- Toward the end of the rising time, preheat the oven to 190° C (375° F).
- Place the babka loaves in the oven and bake them for 40 minutes, or until a toothpick or cake tester inserted into the center of the loaf comes out without any wet dough sticking to it.
- Prepare the syrup while baking the babka. Place the water and sugar in a pan and put them on medium heat.
- Stir it until the sugar dissolves, bring it to a boil, and let it gently boil for 10 minutes.
- Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.
- When the babka loaves are baked, brush or drizzle them with the syrup to add a nice sheen to the loaf while also keeping the babka moist.
- Allow them to cool for another 10-15 minutes before slicing them with a large serrated knife.
Video
Notes
- When baking, always use an electronic scale for measuring your ingredients for accuracy.
- The butter should be soft enough to be able to knead into the dough but not melted.
- Make sure to use white bread flour that has a higher protein content than “regular” flour and is perfect for the lovely airy texture we are after. However, you can replace it with plain (all-purpose flour) if you want and still have excellent results.
- Avoid using skimmed milk and make sure it is lukewarm before adding it to the dough!
- Make sure the dough is cold enough but not frozen while shaping the babka to ensure the dough firms up and set a bit to make it much easier to shape.
- Don't skip glazing the babka loaves with syrup. It makes the babka shiny as well as keeps them moist.
- If you won't be able to consume your babka in 24 hours, portion it, wrap them in a cling film, and keep them in the freezer for up to 3 months.
- You can keep the leftovers on the counter for up to 24 hours. Let them totally cool down and then wrap them in a cling film or keep them in an airtight container.
Nutrition
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Karen
This is a very easy recipe to follow. It turned out incredibly delicious! Thank you for the recipe.