Braided golden sweet yeast loaf with rich visible chocolate hazelnut Nutella swirls and crumbly streusel top, cut slice showing twisted ribbons

Nutella Babka

by

Nutella babka is a tender yeast bread twisted around chocolate-hazelnut filling and finished with a small crumble topping. Chill the rolled loaf briefly before cutting so the exposed ribbons stay easier to handle.

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Recipe at a Glance

  • Yield: 1 loaf, about 10 slices
  • Preparation: 40 minutes
  • Cooking: 40 minutes
  • Chilling: About 2–3 hours rising, plus 20 minutes chilling

Table of Contents

Ingredients

Dough

  • 300 g bread flour, plus a little for rolling
  • 5 g instant yeast
  • 50 g granulated sugar
  • 1/2 teaspoon fine salt
  • 120 ml whole milk, lukewarm
  • 1 large egg, at room temperature
  • 60 g unsalted butter, softened

Filling and topping

  • 200 g Nutella or chocolate-hazelnut spread
  • 25 g all-purpose flour
  • 20 g light brown sugar
  • 20 g cold unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 1 egg beaten with 1 teaspoon water, for brushing

Before You Start

Keep the milk lukewarm, not hot, so it does not damage the yeast.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Knead

Mix flour, yeast, sugar and salt in a mixer bowl. Add lukewarm milk and egg and knead with a dough hook for 5 minutes. Add softened butter a few pieces at a time, kneading until absorbed, then continue 5–8 minutes until smooth and elastic. The dough should be soft and slightly tacky.

2. First rise

Cover the bowl and let rise in a warm place for 1–1 1/2 hours, until roughly doubled. Grease and line a 23 x 13 cm (9 x 5-inch) loaf pan with parchment.

3. Fill and twist

Roll the dough on a lightly floured surface to about 30 x 40 cm. Spread the filling thinly, leaving a 1 cm border. Roll tightly from a short edge into a 30 cm log. Refrigerate for 20 minutes, then cut lengthwise into two strands. Twist them together with cut sides facing up and settle into the pan.

4. Second rise and topping

Cover loosely and let rise for 45–75 minutes, until visibly puffy. Heat the oven to 175°C (350°F). Rub flour, brown sugar, cinnamon and cold butter together to form crumbs. Brush the loaf lightly with egg wash and scatter crumbs on top.

5. Bake

Bake for 35–45 minutes, tenting with foil after about 25 minutes if browning quickly. The center bread should reach about 90°C (194°F), measured away from a pocket of filling. Cool in the pan for 20 minutes, then lift out and cool on a rack before slicing.

Cook’s Tips

  • Keep the milk lukewarm, not hot, so it does not damage the yeast.
  • Rising time depends on room temperature. Judge the dough by its expansion rather than the clock alone.
  • Chilling the filled log makes it easier to cut without smearing the filling.

Storage and Make-Ahead

Wrap cooled babka and keep at room temperature for up to 2 days. Freeze slices, well wrapped, for up to 1 month. Warm briefly before serving. For an overnight first rise, refrigerate the dough covered and allow it to become workable before rolling.

Recipe Questions

Can I make the dough by hand?

Yes. Knead thoroughly, adding butter gradually. It will be sticky at first; keep kneading rather than adding large amounts of flour.

Why is the center doughy?

A thick loaf may need longer baking even when the top is brown. Tent with foil and check the temperature in the bread portion.

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