Last updated on October 25th, 2024.
Nutella Babka is a delightful combination of rich buttery dough and swirls of creamy Nutella, creating a sweet, indulgent bread perfect for breakfast, brunch, or dessert.

Making this delicious Nutella Babka Recipe was the logical step after I developed the ultimate Babka Dough Recipe; it is tender, fluffy, and buttery brioche dough-like.
Because Nutella keeps its thick, rich properties during baking and does not melt like a chocolate filling, this is more like a dessert than a pastry. This recipe has ventured far from its original challah leftovers recipe. Its decadent layers make each slice feel like a luxurious treat, perfect for satisfying any sweet tooth craving.
For an extra crispy texture and to balance the Nutella sweetness, I sprinkled the bread with Hazelnut Cocoa streusel. But note that it is optional.
For more sweet bread and Babka Recipes, check out this pistachio Babka, these Israeli Rugelach, and these Cornetti, Italian croissants.
Ingredients
The complete recipe, including measurements, can be found on the recipe card below.
To make a Nutella Babka, you’ll need the following:
For the dough
- Bread flour.
- Sugar and salt.
- Instant yeast.
- Milk powder.
- Two large eggs
- Warm milk, or warm water.
- Unsalted butter softened.
For the filling and Topping
- Nutella
- Chopped Hazelnuts
- Cocoa powder
- Flour
- sugar
- Melted Butter
Step-by-Step Instructions
Make the Dough
Step One: In a bowl of a stand mixer, mix the flour, yeast, sugar, salt, milk powder, and egg on low speed while adding the milk. Mix for an additional 90 seconds using on the dough hook attachment.
Step two: Increase speed to medium speed and add the butter one piece at a time waiting for each piece to incorporate before adding the next. Knead for 5-7 minutes on high speed until an elastic sticky dough forms.
Step three: Transfer the dough to a large bowl covered with plastic wrap and set it in a warm place for the first dough rise.
Make The Topping
Step one: Place all of the ingredients in a medium bowl.
Step two: Mix the ingredients into a moist, lumpy mixture with a fork or your fingers.
Shape The Babka
This time, I am shaping the Babka like a Krantz cake, meaning we twist the dough so that the filling shows. You can also shape it the traditional way or add an extra layer of filling. To learn more, check out my post on how to shape Bakba.
Step one: Divide the dough into two equal parts and roll each into a 12×14-inch rectangle over a lightly floured surface.
Step two: Use an offset spatula to spread half of the Nutella over the rolled dough.
Step three: Roll the dough, starting from the long end, into a long log (like a jelly roll). Place seam side down.
Step four: Use a sharp knife to cut the dough vertically at the center into two parts.
Step five: Gently twist the two cut sides around each other.
Step six: Gently lift the twisted dough and place it in the prepared loaf pan.
Step seven: Use a pastry brush to brush the dough with an egg wash, sprinkle the topping, and then place it in a warm spot to rest for the second rise about 1-2 hours. Bake.
Tips for Perfect Nutella Babka
- Room-Temperature Ingredients: To ensure the dough comes together smoothly, make sure your eggs, milk, and butter are at room temperature.
- Chill the dough: The dough is soft and tender and can be a bit messy to shape (which is fine!).. Before you shape it, place it in the fridge for about 30 minutes to minimize the mess.
- Always line your pans with parchment paper and grease them.
- Brush the loaves with simple syrup as soon as they come out of the oven for an extra layer of texture. Bring one cup of water with one cup of sugar to a boil, then cook it for 3-5 minutes on medium-low heat.
- Don’t Overfill: Spread the Nutella in an even layer, but don’t overdo it, as this can make it difficult to twist the dough properly.
- Use a Thermometer: When the babka reaches an internal temperature of about 200-220°F, it’s fully baked.
Yields
This recipe makes 2 eight—or nine-inch loaves, each sliced into 8-12, depending on the size. Alternatively, you can make one large babka bread and bake it in a 9—or 10-inch tube pan that yields 18-24 slices, depending on the size.
Store, Freeze, and Make Ahead
To Store: Store at room temperature for up to one week. I like to keep the loaves in the pan and cover them with aluminum foil or even a tea towel rather than placing them in an airtight container.
To Freeze: Wrap the baked babka in plastic wrap and aluminum foil, place it in a plastic bag, and store it in the freezer for up to 2 months. Thaw unwrapped at room temperature and warm in the oven before serving.
Make-Ahead Option: You can make the dough the night before, letting it rise in the refrigerator overnight. Bring the dough to room temperature the next day, then proceed with shaping, rising, and baking.
Nutella Babka Recipe
Tender and slightly sweet dough swirled with smooth Nutella and topped with crispy hazelnut streusel.
Ingredients
For The Dough
- 1 Recipe Babka Dough
For The Filling And Topping
- 2 Cups Nutella
- 1/2 Cup Chopped hazelnuts (50g)
- 1/4 Cup Unsweetened cocoa powder (23g)
- 1/3 Cup Powdered sugar (40g)
- 1/4 Cup Flour (30g)
- 4 Tablespoons Melted butter (55g)
- 1 Egg For egg wash
Instructions
Make the dough
-
The dough takes about 15 minutes to make and needs about 90-120 minutes to rest for the first rise.
For an easy shape, after the first rise, place the dough in the refrigerator to chill for about 30-45 minutes.
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To make the streusel, place all of the ingredients in a medium bowl.
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Use a fork or fingers to mix the ingredients until you have a moist, lumpy mixture. Set it aside until use.
Shape The Babka
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Divide the dough into two equal parts. Each aprox. 485g.
-
Grease two eight or nigh-inch pans and line with parchment paper.
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Roll each piece of dough over a lightly floured work surface into a 12×14-inch rectangle.
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Spread half the Nutella over the dough using an offset spatula.
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Roll the dough into a spiral log starting from the long side.
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With the log seam side down, cut it vertically in the middle using a sharp knife.
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Gently twist the two sides around each other.
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Gently lift the log and place it in the prepared pan. Repeat this process with the second piece of dough.
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Brush the loaves with the egg wash and sprinkle with the streusel.
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Set aside in a warm spot to rest for the second rise, about 90-120 minutes. No need to cover the loaves.
Bake
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Bake the loaves over the middle oven rack in a 350F (180C) preheated oven for 38-44 minutes.
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The Babkas are ready when the temperature at the center of the loaves is 190-200F (98-104C).
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Remove the babkas from the oven and allow them to cool in the pans for about 30 minutes before inverting and serving.
Recipe Notes
- Store at room temperature for up to one week. I like to keep the loaves in the pan and cover them with aluminum foil, rather than placing them in an airtight container.Â
- Room-Temperature Ingredients: To ensure the dough comes together smoothly, ensure your eggs, milk, and butter are at room temperature.
- Chill the dough: The dough is soft and tender and can be a bit messy to shape (which is fine!). Before you shape it, place it in the fridge for about 30 minutes to minimize the mess.
- Brush the loaves with simple syrup as soon as they come out of the oven for an extra layer of texture. Bring one cup of water with one cup of sugar to a boil, then cook it for 3-5 minutes on medium-low heat.
- This recipe makes 2 eight—or nine-inch loaves, each sliced into 8-12 slices, depending on the size.
- Alternatively, you can make one large babka bread and bake it in a 9—or 10-inch tube pan that yields 18-24 slices, depending on the size.
- To Freeze:Â Wrap the baked babka in plastic wrap and aluminum foil, place in a plastic bag and store it in the freezer for up to 2 months. Thaw unwrapped at room temperature and warm in the oven before serving.
- Make-Ahead Option:Â You can make the dough the night before, letting it rise in the refrigerator overnight. The next day, bring the dough to room temperature, then proceed with shaping, rising, and baking.
- To reheat: To reheat a full or slightly less loaf, place it in a 300F preheated oven (150C) for 10-15 minutes. To reheat a slice, reduce the time to 3-5 minutes.