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Homemade Nutella Babka Bread

Indulgent Homemade Nutella Babka Bread is a buttery-soft brioche filled with nutella, then braided and baked to a beautiful loaf that is perfect for a breakfast. This is one of the easiest bread recipes your family will never see coming!

nutella babka bread recipe

How to Make Nutella Babka Bread

Do you love the chocolate babka bread that is often served at coffee shops? Making it in your own kitchen can be surprisingly easy. This recipe is for a homemade version of this delicious dessert using nutella. It will take you less time to make than it would be to drive down to your favorite bakery!

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This nutella babka is made of a rich brioche dough and a rich, smooth and super chocolaty filling, and it always feels homey and comforting. It is a great bread to make at any time of the year but it does remind me most of fall and winter.

This nutella babka combines a light and tender homemade brioche dough, with a rich and scrumptious filling made of ooey gooey nutella. It is a super easy and delicious bread that will be ready in no time!

With just some basic ingredients at home and very little effort on your side, this nutella version will be ready for breakfast. Although babka is usually prepared in a tall cylindrical loaf pan, you can also use bundt cake pan instead like I do with my Natural Banana Bread.

What is Babka?

A babka is a sweet braided bread or cake which originated in the Jewish communities of Poland and Ukraine. My mom grew up in a Polish neighborhood and often talked about babka when I was a child. It is delicious and decadent and they always had some whenever the family gathered.

nutella babka bread recipe

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Nutella Babka Recipe

Ingredients

FOR THE DOUGH:
1⁄2 cup whole milk
2 1/4 teaspoons active dry yeast
1⁄3 cup granulated sugar
4 1⁄4 cups all-purpose flour, more as needed
1 1⁄2 teaspoons fine sea salt 1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
1⁄2 teaspoon freshly grated nutmeg
4 large eggs, at room temperature, lightly beaten
10 tablespoons unsalted butter, at room temperature, plus more for greasing bowls and pans

FOR THE FILLING:
3/4 cup nutella

Directions

  1. Prepare the dough: In a small saucepan or a bowl in the micro- wave, warm the milk until it’s lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
  2. In an electric mixer fitted with the dough hook, or in a food pro- cessor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don’t have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn’t come together, add a table- spoon more flour at a time until it does, beating very well in between additions.
  3. Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and con- tinue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
  4. Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours.
  5. Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won’t be as developed).
  6. Prepare the filling: warm nutella just enough to spread.
  7. Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
  8. Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling. Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
babka bread rolled out
babka bread rolled up
babka bread twisted
  1. Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
  2. When you’re ready to bake, heat the oven to 350 degrees. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.

12. Transfer to a wire rack to cool completely before serving.

nutella babka bread recipe

Homemade Nutella Babka Bread

Yield: 1 loaf

This Nutella Babka Bread is a buttery-soft brioche braided and baked to a beautiful loaf that is perfect for a breakfast or a sweet snack.

Ingredients

  • FOR THE DOUGH:
  • 1⁄2 cup whole milk
  • 2 1/4 teaspoons active dry yeast
  • 1⁄3 cup granulated sugar
  • 4 1⁄4 cups all-purpose flour, more as needed
  • 1 1⁄2 teaspoons fine sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest (optional)
  • 1⁄2 teaspoon freshly grated nutmeg
  • 4 large eggs, at room temperature, lightly beaten
  • 10 tablespoons unsalted butter, at room temperature,
  • plus more for greasing bowls and pans
  • FOR THE FILLING:
  • 3/4 cup nutella

Instructions

    1. Prepare the dough: In a small saucepan or a bowl in the micro- wave, warm the milk until it’s lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
    2. In an electric mixer fitted with the dough hook, or in a food pro-cessor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don’t have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn’t come together, add a table- spoon more flour at a time until it does, beating very well in between additions.
    3. Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and con- tinue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
    4. Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours.
    5. Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won’t be as developed).
    6. Prepare the filling: warm nutella just enough to spread.
    7. Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
    8. Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling. Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
    9. Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
    10. When you’re ready to bake, heat the oven to 350 degrees. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
    11. Transfer to a wire rack to cool completely before serving.

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