Chocolate Nutella Babka Bread

Why You’ll Love This Recipe

This Chocolate Nutella Babka Bread is everything you want in a sweet, fluffy bread. The tender, buttery brioche dough is layered with Nutella, giving each bite a rich, chocolaty flavor. The twist in the bread not only looks beautiful but adds an extra layer of texture. The syrup glaze adds a glossy finish and keeps the bread moist, making it irresistible. It’s the perfect balance of sweet, gooey chocolate and airy, soft bread—perfect for any occasion or as a special treat to enjoy on its own.

Ingredients

For the Bread

• 100 ml milk (at room temperature)
• 100 g caster or granulated sugar
• 7 g fast action dried yeast
• ½ teaspoon salt
• 550 g white strong flour
• 4 large eggs (at room temperature)
• 150 g unsalted butter (softened at room temperature)
• 280 g Nutella or any other chocolate spread

For the Syrup

• 100 g caster or granulated sugar
• 100 g water
• Few drops of lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the Dough

1. Combine Ingredients: In the bowl of your stand mixer fitted with a dough hook, combine the milk, sugar, yeast, salt, and flour. Mix until combined.
2. Add Eggs: Add the eggs one at a time, mixing well after each addition.
3. Add Butter: Gradually add the softened butter in small portions, allowing it to fully incorporate into the dough before adding more.
4. Knead the Dough: Let the mixer knead the dough for 8-10 minutes until it becomes elastic and slightly sticky.
5. First Rise: Transfer the dough to a lightly oiled bowl, cover it with cling film, and let it rise for 2 hours, or until it doubles in size.

Shaping the Babka

1. Prepare the Pans: Line two loaf pans with parchment paper and lightly oil them with a brush.
2. Divide the Dough: Once the dough has risen, divide it into two equal-sized portions. Shape each portion into a ball.
3. Roll the Dough: On a lightly floured surface, use a rolling pin to roll out each dough ball into a 33 cm x 25 cm (13″ × 10″) rectangle.
4. Spread the Nutella: Spread half of the Nutella over the dough using an offset spatula.
5. Form the Log: Starting from the long side, tightly roll the dough into a log.
6. Chill the Dough: Wrap the log in cling film and place it in the freezer for 10 minutes to firm up.
7. Slice and Twist: Once firmed up, remove the log from the freezer and cut it in half lengthwise with a serrated knife. Turn the cut sides up and twist the two halves around each other, keeping the cut sides facing up.
8. Transfer to Pans: Place the twisted dough into the prepared loaf pans and repeat the process with the second dough ball.

Second Rise and Baking the Babka

1. Second Rise: Cover the loaf pans with cling film and allow the dough to rise in a warm place for another 2 hours.
2. Preheat Oven: Preheat the oven to 190°C (375°F).
3. Bake the Babka: Place the loaves in the oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Preparing the Syrup

1. Make the Syrup: While the babka is baking, combine the water and sugar in a pan. Heat on medium, stirring until the sugar dissolves. Bring to a boil and let it simmer for 10 minutes.
2. Add Lemon Juice: Add a few drops of lemon juice and let it simmer for a few more minutes. Remove from heat.

Finishing the Babka

1. Brush the Syrup: Once the babka loaves are done baking, remove them from the oven and brush or drizzle the syrup over the loaves for a glossy finish and added moisture.
2. Cool and Slice: Let the babka cool for 10-15 minutes before slicing with a serrated knife. Serve warm and enjoy!

Servings and Timing

• Servings: 24 slices
• Prep Time: 2 hours 10 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 50 minutes

Variations

• Nutella Alternatives: You can substitute Nutella with other chocolate hazelnut spreads or even peanut butter for a different flavor.
• Add-ins: Include chopped hazelnuts, walnuts, or chocolate chips in the filling for added texture and flavor.
• Spices: For a warm, spiced flavor, add a pinch of cinnamon or cardamom to the dough.
• Vegan Option: Use dairy-free butter and substitute the eggs with a flax egg or other egg alternatives.

Storage/Reheating

• Storing: Store leftover babka in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, refrigerate it for up to 1 week.
• Freezing: You can freeze the babka before or after baking. Wrap it tightly in plastic wrap and aluminum foil to freeze. To reheat, bake from frozen at 350°F for 15-20 minutes.
• Reheating: Reheat slices in the microwave for 10-15 seconds or warm them up in the oven to enjoy them fresh.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the dough and let it rise the night before. Shape the babka, place it in the loaf pans, and refrigerate it overnight. Allow it to come to room temperature before baking the next day.

Can I use a different type of yeast?

Yes, you can use active dry yeast instead of fast-action yeast, but you’ll need to activate it in warm water first.

Can I make this without a stand mixer?

Yes, you can make the dough by hand. It will take more effort, but you can mix the ingredients by hand and knead the dough until it’s smooth and elastic.

Can I freeze the babka dough?

Yes, you can freeze the dough after it has risen. Wrap it tightly in plastic wrap and freeze for up to a month. Thaw it in the fridge overnight before shaping and baking.

How can I make this babka even richer?

For an even richer flavor, add a few tablespoons of cocoa powder to the dough for a chocolatey base, or increase the Nutella filling.

Can I bake this in a single loaf pan?

Yes, you can bake this recipe in a single pan, but it will be larger and require a longer baking time. Start checking after 45 minutes of baking.

Conclusion

Chocolate Nutella Babka Bread is a decadent, sweet, and fluffy treat that’s perfect for any occasion. Whether you’re serving it at breakfast, as a dessert, or just as an indulgent snack, this bread is sure to satisfy your sweet tooth. With its pillowy brioche dough, rich Nutella filling, and glossy syrup finish, it’s a dessert that will leave everyone coming back for more. Enjoy the irresistible layers and deliciously rich flavors of this homemade babka!

Chocolate Nutella Babka Bread

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• Author: Emma
• Total Time: 2 hours 50 minutes
• Yield: 24 slices
• Diet: Vegetarian

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Description

Chocolate Nutella Babka Bread is a rich, decadent treat that combines soft, buttery brioche dough with a luscious Nutella filling. This indulgent dessert, complete with a glossy syrup glaze, is perfect for breakfast, dessert, or an afternoon snack. Whether served on special occasions or for a cozy weekend treat, this babka will impress with its beautiful twist and irresistible chocolate flavor.

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Ingredients

For the Bread:

100 ml milk (at room temperature)

100 g caster or granulated sugar

7 g fast action dried yeast

½ teaspoon salt

550 g white strong flour

4 large eggs (at room temperature)

150 g unsalted butter (softened at room temperature)

280 g Nutella or any other chocolate spread

For the Syrup:

100 g caster or granulated sugar

100 g water

Few drops of lemon juice

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Instructions

Preparing the Dough:

1. Combine Ingredients: In a stand mixer with a dough hook, combine milk, sugar, yeast, salt, and flour. Mix until combined.

2. Add Eggs: Add eggs one at a time, mixing well after each addition.

3. Add Butter: Gradually add softened butter in small portions, incorporating each piece before adding more.

4. Knead the Dough: Let the mixer knead the dough for 8-10 minutes until elastic and slightly sticky.

5. First Rise: Transfer dough to an oiled bowl, cover with cling film, and let rise for 2 hours, or until doubled in size.

Shaping the Babka:

1. Prepare the Pans: Line two loaf pans with parchment paper and lightly oil them.

2. Divide and Roll Dough: Once dough has risen, divide it into two equal portions. Roll each into a 33 cm x 25 cm (13″ × 10″) rectangle.

3. Spread Nutella: Spread half of the Nutella over each dough rectangle using an offset spatula.

4. Form the Log: Roll each dough rectangle tightly into a log from the long side.

5. Chill the Dough: Wrap the logs in cling film and freeze for 10 minutes to firm up.

6. Slice and Twist: Cut each log in half lengthwise, turn the cut sides up, and twist the two halves around each other.

7. Transfer to Pans: Place the twisted dough into prepared loaf pans and repeat with the second dough ball.

Second Rise and Baking the Babka:

1. Second Rise: Cover pans with cling film and let the dough rise for 2 hours.

2. Preheat Oven: Preheat oven to 190°C (375°F).

3. Bake the Babka: Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Preparing the Syrup:

1. Make the Syrup: Combine water and sugar in a pan, heat until sugar dissolves. Bring to a boil and simmer for 10 minutes.

2. Add Lemon Juice: Add a few drops of lemon juice, then remove from heat.

Finishing the Babka:

1. Brush with Syrup: After baking, remove babka from oven and brush with syrup for a glossy finish.

2. Cool and Slice: Let babka cool for 10-15 minutes before slicing and serving warm.

Notes

Nutella Substitutes: You can use other chocolate hazelnut spreads or even peanut butter for a different flavor.

Add-ins: Include chopped hazelnuts, walnuts, or chocolate chips in the filling for extra texture.

Vegan Option: Use dairy-free butter and substitute eggs with a flax egg or other egg alternatives.

• Prep Time: 2 hours 10 minutes
• Cook Time: 40 minutes
• Category: Dessert, Sweet Bread, Brunch
• Method: Baking
• Cuisine: Eastern European, American