Nutella Babka

5 from 1 vote

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This Nutella babka recipe turns a buttery brioche dough wrapped around a smooth chocolate and hazelnut filling into a classic yeasted cake.

Total Time1

Course: Cakes

Cuisine: Jewish

Servings:

Calories: 219kcal

Author: Joanne Stekler

Equipment

Stand mixer
Two 9 inch by 5 inch loaf pans

Ingredients

Babka dough

4¼ cups (531 grams or 18.7 ounces) unbleached all-purpose flour plus more as needed when adding butter and for rolling out the dough
2 tablespoons granulated sugar
2¼ teaspoons instant yeast
zest of two small or one medium orange
½ teaspoon salt
3 eggs, room temperature
½ cup whole milk, scalded and cooled
10 tablespoons (142 grams or 5 ounces) unsalted butter, cubed and softened plus more for greasing the pans
vegetable oil for greasing the bowl

Nutella filling

1 cup (280 grams or 10 ounces) Nutella

Sugar syrup

⅓ cup (67 grams or 2.4 ounces) granulated sugar
⅓ cup water

Instructions

Babka dough

Add the flour, sugar, yeast, and zest to the bowl of your stand mixer and mix with the paddle attachment on low speed.
4¼ cups (531 grams or 18.7 ounces) unbleached all-purpose flour, 2 tablespoons granulated sugar, 2¼ teaspoons instant yeast, zest of two small or one medium orange
Add the salt and mix on low speed.
½ teaspoon salt
Add the eggs one by one and mix briefly on low between each one.
3 eggs, room temperature
Add the scalded milk and mix on low until the mixture starts to come together.
½ cup whole milk, scalded and cooled
Switch to the dough hook and start adding butter cubes. Use a spatula to repeatedly scrape down the side of the bowl and fold your dough and mix until the butter is all incorporated. Add a bit of extra flour if your dough sticks to the mixing bowl.
10 tablespoons (142 grams or 5 ounces) unsalted butter, cubed and softened
Increase the speed to medium and knead for 8 to 10 minutes until the dough is soft and pliable.
Lightly grease the mixing bowl with oil, form the dough into a boule, cover it with plastic wrap, and let it rise in the refrigerator overnight. It should double in volume.
vegetable oil

Shaping, filling, and baking the Nutella babka

Prepare the pans. Butter two 9 inch by 5 inch loaf pans, layer the bottom with parchment paper, and grease the paper.
Divide the babka dough in half and put one half back in the bowl. Lightly flour the countertop and roll out the other half of the dough into a rectangle about 12 inches by 14 inches.
Use an offset spatula or knife to spread half of the Nutella onto the surface of the rectangle, leaving about half inch on all edges.
1 cup (280 grams or 10 ounces) Nutella
With the long side facing you, dab a small amount of water along the far edge of the rectangle. Roll the rectangle up into a roulade that will be about 14 inches long.
Place the roulade seam side down onto a baking sheet and press down lightly to seal. Freeze for 10 to 15 minutes.
Using a sharp knife, cut the roulade in half lengthwise. You will have two halves about 14 inches in length.
Lay the two halves on your countertop with the inside facing up and pinch the tops together.
Twist them together by lifting one side over the other and repeating, always keeping the cut side of the halves facing up, until you have twisted the full length. Pinch the bottom of the halves together.
Carefull transfer the twisted babka to the prepared pan, cover it with plastic wrap, and let it rise in a warm place until it doubles in volume and reaches the sides of the pan, about 2 to 3 hours. Repeat with the second babka.
When almost ready to bake, preheat the oven to 375°F.
Bake for about 40 to 45 minutes, until the top of the babka is a golden brown and a toothpick inserted inside comes out clean.
Meanwhile, make the sugar syrup by combining the sugar and water together over a boil until the sugar has dissolved.
⅓ cup water, ⅓ cup (67 grams or 2.4 ounces) granulated sugar
When the babkas have baked, place the pans on a cooling rack and brush with the sugar syrup.
Let cool for about 10 minutes, then remove from the pans and let cool before slicing. Once cool, baked Nutella babka can be frozen or wrapped and stored at room temperature for several days.

Notes

This recipe will make two babka.

The brioche base of this Nutella babka recipe can be made by hand, but it is much easier with a stand mixer.

Scalding is important when using milk in yeasted doughs because it breaks down the milk proteins. If you don’t scald your milk, this can prevent your babka dough from rising.

As you're making the brioche dough, don’t be afraid to add a bit of flour if it looks like a sticky mess.

Chilling the rolled roulade briefly makes it easier to handle and braid your Nutella babka without making a mess.

Nutrition