Irresistible Nutella Babka: Your Ultimate Guide to a Fluffy Chocolate Hazelnut Masterpiece

There are some desserts that just capture your heart, and for me, babka is undoubtedly one of them. What makes it even more magical? Swirling in the creamy, dreamy goodness of Nutella! This recipe guides you through crafting an absolutely stunning and incredibly fluffy brioche loaf, generously filled with luscious Nutella spread and crunchy chopped hazelnuts. It’s a true labor of love, but the reward is a show-stopping bread that’s perfect for breakfast, brunch, or an indulgent dessert.

I’m thrilled to share my tried-and-tested method for making this spectacular Nutella babka. Follow along, and I promise you’ll end up with a beautifully braided, golden-brown loaf that’s as delightful to look at as it is to eat. Prepare to impress everyone with your baking prowess!

My love affair with chocolate hazelnut spread is no secret, as you might have gathered from other recipes like these easy Nutella-filled cupcakes. The rich, nutty, and sweet profile of Nutella is simply irresistible, especially when baked into something as comforting as a babka. While Nutella is my top choice for this recipe, feel free to get creative! You could substitute it with a rich dark chocolate ganache, a simple chocolate spread, or even a different nut butter if you prefer.

Why You’ll Adore This Nutella Babka Recipe

This isn’t just any bread; it’s a culinary experience waiting to happen. Here’s what makes this Nutella babka truly special:

• A Dreamy Brioche Base: At the heart of this babka is a fluffy brioche dough. This classic French bread is renowned for its rich, tender crumb, achieved through the generous addition of eggs and butter. It creates a soft, almost cake-like texture that melts in your mouth, providing the perfect contrast to the creamy filling.
• Irresistible Nutella and Hazelnut Swirls: The brioche dough is skillfully rolled out, then generously brushed with decadent Nutella and a scattering of finely chopped hazelnuts. This creates beautiful, mesmerizing swirls throughout the loaf, ensuring every slice is packed with chocolatey, nutty flavor. While the dough requires several rising periods, the actual hands-on time is surprisingly minimal, making it a rewarding project even for intermediate bakers.
• The Secret to a Shiny Finish: As your magnificent Nutella babka bakes to golden perfection, you’ll prepare a simple sugar syrup. This magical syrup is brushed over the warm babka as soon as it emerges from the oven. The result? A stunning, glossy sheen and an extra boost of moisture and subtle sweetness that takes this babka from great to absolutely extraordinary.

Essential Ingredients for Your Nutella Babka

The comprehensive, printable recipe card with the full ingredient list and detailed instructions can be found at the very bottom of this article.

• Butter: For a truly authentic and rich brioche, I always opt for European-style butter, which boasts a higher butterfat content compared to standard American butter. This higher fat content is crucial for achieving that characteristic soft, tender, and luxurious texture in the dough. Using good quality butter makes a noticeable difference in the final product. Make sure it’s at room temperature for smooth incorporation.
• Flour: This recipe calls for good old all-purpose flour. It provides the perfect balance of gluten structure and tenderness needed for a beautiful babka. Avoid bread flour, as it might make the babka too chewy.
• Nutella: The star of our filling! The consistency of Nutella can vary with temperature. If it’s too thick or stiff to spread easily, a quick zap in the microwave (30 seconds, stirring after 15) will make it perfectly pliable for brushing over the dough. Feel free to use your favorite chocolate hazelnut spread.
• Yeast: Active dry yeast is what gets our brioche dough to rise, creating that light and airy texture. Ensure your yeast is fresh and active by performing the initial proofing step.
• Milk: Whole milk is preferred for its fat content, contributing to a richer dough. It also helps activate the yeast.
• Eggs & Egg Yolk: These contribute to the richness, color, and structure of the brioche dough. Using an extra egg yolk makes the babka even more tender and golden. Ensure they are at room temperature.
• Sugar: Just enough to sweeten the dough and feed the yeast, without making it overly sweet, as the Nutella provides ample sweetness. A little extra is used for the simple syrup.
• Fine Sea Salt: Essential for balancing the sweetness and enhancing the overall flavor of the babka. Never skip the salt in baking!
• Vanilla Extract: A touch of vanilla adds warmth and depth of flavor to the brioche.
• Chopped Hazelnuts: These provide a wonderful textural contrast and amplify the hazelnut flavor of the Nutella. They’re sprinkled both inside the babka and on top for extra crunch and visual appeal.

Crafting Your Homemade Nutella Babka: A Step-by-Step Guide

Making babka is a rewarding process, and while it takes time, much of it is passive rising. Let’s walk through each stage to ensure your success.

Step 1: Activate the Yeast. In a small bowl, combine your warm milk (around 105-115°F or 40-46°C – not too hot, not too cold!), one tablespoon of sugar, and the active dry yeast. Give it a gentle stir and let it sit undisturbed for 10-15 minutes. This step is crucial for ensuring your yeast is active and alive. You’ll know it’s ready when you see a foamy, bubbly layer forming on the surface, indicating the yeast is feasting on the sugar and producing carbon dioxide. If it doesn’t foam, your yeast might be old, or the milk temperature was off; you’ll need to start this step again.

Step 2: Prepare the Dough. In the bowl of a stand mixer fitted with the dough hook attachment, combine the remaining sugar, all-purpose flour, and fine sea salt. Whisk these dry ingredients together briefly. Next, add the whole egg, egg yolk, vanilla extract, and your activated yeast mixture. Begin mixing on the lowest speed for about 2-3 minutes. The dough will appear quite dry and shaggy at first, but be patient; it will gradually come together. Increase the speed to medium and continue mixing for another 10 minutes. During this time, the dough will transform, becoming smoother, more elastic, and pulling away from the sides of the bowl. This kneading develops the gluten, which is vital for that signature fluffy brioche texture.

Step 3: Incorporate the Butter. Reduce the mixer speed back to low. Begin adding the softened unsalted butter, one small piece at a time. It’s incredibly important to wait until each piece of butter is fully incorporated into the dough before adding the next. This ensures proper emulsification. The dough might look greasy or like it’s breaking apart initially, but resist the urge to add more flour! Keep mixing. Once all the butter has been added, increase the speed to medium and continue mixing for another 5 minutes. The dough will become incredibly soft, smooth, and supple, almost silky to the touch. Remove the dough from the mixer, lightly oil the mixing bowl, then return the dough to the bowl. Cover it tightly with plastic wrap.

Step 4: First Rise (Bulk Fermentation). Place the covered bowl in a warm spot in your kitchen. This could be near a sunny window, in a slightly warm (but turned off) oven, or simply on your countertop if your kitchen is warm enough. Let the dough rise for approximately 45 minutes to 1 hour, or until it has visibly doubled in size. This initial rise is crucial for developing flavor and texture.

Step 5: Chill the Dough. Gently punch down the risen dough to deflate it. Shape it into a rough rectangle, about 8×6 inches, and wrap it tightly in plastic wrap. Transfer the wrapped dough to the refrigerator and chill it for at least 1 hour, or ideally, leave it overnight (up to 12 hours). Chilling the dough slows down the yeast activity, which allows the flavors to deepen significantly, resulting in a more complex and delicious babka. More importantly, cold dough is much easier to handle and roll out, especially when incorporating a soft filling like Nutella.

Step 6: Roll, Spread & Sprinkle. Take your chilled dough out of the fridge. Lightly flour your work surface and roll the dough out into a rectangle measuring approximately 13 x 10 inches. Ensure the thickness is even. Now, using a pastry brush or an offset spatula, generously spread the Nutella evenly over the entire surface of the dough, leaving a small half-inch border along all edges. If your Nutella is too thick to spread, microwave it briefly (around 30 seconds) until it’s more pliable. Next, sprinkle most of your chopped hazelnuts over the Nutella, reserving about a quarter of them for topping the babka before baking.

Step 7: Roll and Chill (Again). Starting from one of the long sides of your Nutella-covered dough, tightly roll it up into a log, much like you would for cinnamon rolls. Aim for a firm, even roll to minimize air pockets. Once rolled, carefully lift the log and wrap it securely in plastic wrap. Place it back in the refrigerator for another 30-40 minutes. This second chilling step is crucial; it helps the Nutella filling firm up slightly, making the next cutting and braiding step much cleaner and preventing the filling from squeezing out excessively. After chilling, retrieve the log and place it seam-side down on your cutting board. Using a sharp serrated knife, carefully slice the log lengthwise down the middle, exposing the beautiful layers of Nutella and dough.

Step 8: Shape the Babka. Take the two halves of your dough log. Place one log directly over the other, creating an “X” shape on your work surface. Ensure the cut sides, showcasing the swirling filling, are facing upwards. This is the starting point for braiding your babka.

Step 9: Twist and Braid. Now for the artistic part! Carefully twist the upper half of the “X” twice, creating a beautiful braid. Repeat this twisting motion with the lower half of the “X,” twisting it twice. Once twisted, gently pinch the ends of the twisted dough together to seal them. This forms the classic babka braid, showcasing the luscious Nutella layers.

Step 10: Final Rise, Bake & Glaze. Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the longer sides for easy removal. Carefully transfer your twisted babka into the prepared loaf pan, tucking any loose ends underneath. Sprinkle the remaining chopped hazelnuts over the top. Cover the pan loosely with plastic wrap and let it rise in a warm place for another 30-60 minutes. It’s ready when it looks puffy and has nearly doubled in size, and a gentle poke with your finger leaves a slight indentation that slowly springs back. Meanwhile, preheat your oven to 350°F (175°C). Bake for 45-50 minutes, or until the babka is deeply golden brown on top and cooked through. If it starts to brown too quickly, you can tent it loosely with foil. While the babka bakes, prepare the simple syrup: combine water and sugar in a small saucepan, heating over medium-low heat until the sugar fully dissolves. Remove from heat and let cool slightly. As soon as the babka comes out of the oven, generously brush the warm sugar syrup over the entire surface. This not only adds shine but also keeps the babka wonderfully moist. Let the babka cool in the pan for at least an hour before carefully removing it and slicing. While it’s tempting to cut into it immediately, cooling allows the filling to set and makes for much cleaner slices.

Expert Tips for Babka Baking Success

Achieving a perfect Nutella babka isn’t overly complicated, but a few key practices can make all the difference:

• I cannot stress this enough: for optimal baking results, I highly recommend using a weighing scale and measuring out your ingredients using the metric system (grams). This is the most accurate way to bake, ensuring consistent results every time. Volume measurements (cups) can be notoriously inconsistent, leading to variations in dough hydration and texture.
• Always ensure that all your cold ingredients are at room temperature before you begin the recipe. This includes milk, eggs, and especially the butter. Room temperature ingredients emulsify better, mix more smoothly, and lead to a more uniform dough that rises properly. Plan ahead and take these ingredients out of the fridge at least 2 hours before you start baking.
• Allocate sufficient time for this recipe. While the hands-on time for this Nutella babka isn’t excessive, the rising periods are crucial and cannot be rushed. Allow yourself a relaxed baking day to enjoy the process and ensure each rise is completed properly. Patience is truly a virtue in bread making!
• Don’t over-flour your work surface when rolling out the dough. Too much extra flour can make your babka tough and dry. Use just enough to prevent sticking.
• Read the recipe entirely before you start. Understanding each step beforehand will make the process much smoother and prevent any last-minute surprises.
• Adjust Nutella consistency: As mentioned, if your Nutella is too firm, a brief microwave session will make it easier to spread. A smoothly spread filling ensures a beautiful swirl.

Frequently Asked Questions About Nutella Babka

Explore More Delicious Breakfast & Dessert Recipes!

If you loved making this Nutella babka, you’re in for a treat with these other delightful recipes perfect for breakfast, brunch, or an anytime indulgence:

Have you tried making this heavenly Nutella babka recipe? I’d absolutely love to see your creations! Make sure to tag me on Instagram @alpineella and leave a review below if you have. Your feedback means the world! If you’re looking for even more baking inspiration and delicious ideas, you can always follow me on Pinterest for daily dose of sweet treats.

Recipe Card: Ultimate Nutella Babka