Chocolate Babka Bread is extremely rich, delicious, and decadent yeast bread made with soft pillowy brioche dough filled with Nutella chocolate spread.

This lovely chocolatey braided bread is a perfect addition to your breakfast/brunch table or for special occasions

These are the ingredients you will need for making this delicious sweet bread. Click on 👇 "learn more" for the full list with the measurements.

To 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.

Add the eggs one by one, whisking until the dough forms. Gradually add small pieces of softened butter, letting each piece blend in before adding more.

Let the mixer knead the dough until it is elastic and slightly sticky. Place the dough in a bowl, cover it, and let it rise for 2 hours, or until it doubles the size in a warm place.

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 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. Make sure all is equally covered with the hazelnut spread.

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.

When the dough is firmed up and cooled, take it out of the freezer and then 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. Cover the loaf pans and let them rise in a warm place for another two hours.

Place the babka loaves in the oven and bake them for 40 minutes, or until a toothpick is inserted into the center of the loaf comes out without any wet dough sticking to it.

Allow them to cool for another 10-15 minutes before slicing them with a large serrated knife. Click on 👇 "learn more" for the full recipe with step-by-step instructions and the video.