Nutella Babka Recipe with Chocolate Hazelnut Swirls

This homemade Nutella babka is rich, soft, beautifully braided, and filled with a generous layer of chocolate hazelnut spread. The tender brioche-style dough wraps around a sweet Nutella filling with chopped hazelnuts for crunch, then the warm loaf is brushed with simple syrup for a glossy, bakery-style finish.

Nutella babka may look impressive, but it is much more approachable than it appears. The dough is soft and enriched with milk, eggs, and butter, while the filling is simple, creamy, and deeply chocolatey. Once baked, the swirls of Nutella and hazelnuts create a striking loaf that tastes as good as it looks.

This recipe is ideal for anyone who loves sweet breads, filled pastries, or chocolate hazelnut desserts. It does require time because the dough needs to rise twice, but most of that time is hands-off. The actual mixing, rolling, filling, and shaping are straightforward, and the result is a tender, pull-apart babka with rich flavor in every slice.

This version is generous with the filling, giving you a moist, gooey babka with plenty of Nutella throughout. If you prefer a lighter, breadier loaf, you can slightly reduce the amount of filling without changing the method.

👵 What is babka?

Babka is a sweet, yeasted bread traditionally associated with Jewish communities in Eastern Europe. It is made by rolling enriched dough with a filling, cutting the roll open, and twisting the pieces together to reveal beautiful layers. Today, babka is commonly made with fillings such as chocolate, cinnamon, fruit, cheese, and nuts.

The name is often connected to words meaning “grandmother,” including variations in Ukrainian, Polish, and Yiddish. Traditional babka shapes and pans may have inspired this association. Modern babka is often baked in a loaf pan and made with an enriched dough similar to brioche, which gives it a soft crumb and a buttery flavor.

Chocolate babka has become one of the most popular versions, and this Nutella babka adds an extra chocolate hazelnut twist. Chopped hazelnuts bring texture and emphasize the flavor of the spread, while the simple syrup keeps the finished loaf moist and shiny.

🧾 Ingredients

• Whole milk
• Granulated sugar
• Vanilla extract
• Active dry yeast
• Eggs
• All purpose flour
• Salt
• Unsalted butter
• Nutella
• Hazelnuts
• Water

See the recipe card below for the full ingredient list and exact measurements.

📋 Equipment

• Stand mixer with a dough hook, or a large bowl if kneading by hand
• 9-inch loaf pan
• Parchment paper
• Rolling pin
• Rubber spatula
• Sharp knife or bench scraper

🥣 Brioche dough

Begin by blooming the yeast. Stir together warm milk, sugar, vanilla extract, and active dry yeast, then let the mixture sit for about 5 minutes. This gives the yeast time to activate before the remaining dough ingredients are added.

Using a stand mixer fitted with a dough hook, add the flour, salt, and eggs. Mix on low speed until the dough begins to come together. Keep the mixer running on low and add the room-temperature butter a few cubes at a time. Continue kneading for about 5 minutes, until the dough becomes soft, sticky, and cohesive.

Cover the bowl with plastic wrap and place it in a warm spot. Let the dough rise for about 2 hours, or until doubled in size. This first proof gives the babka its light texture and helps develop flavor.

Once the dough has doubled, transfer it to a lightly floured surface. Roll it into a rectangle measuring approximately 14 by 16 inches. The dough will be thin, so work gently and add only enough flour to prevent sticking.

Tip: While rolling, carefully check that the dough is not sticking to the counter. Early in the process, you can gently lift and turn it as needed. Once the dough becomes larger and thinner, avoid flipping it because it can tear.

Trim the edges to create a neat rectangle. A pizza cutter works well for making clean, straight edges.

🍫 Nutella filling

Stir the Nutella together with melted butter until smooth and spreadable. The butter loosens the Nutella slightly, making it easier to spread over the delicate dough.

Tip: If the Nutella mixture becomes too firm, warm it briefly until it is soft enough to spread. It should glide over the dough without pulling or tearing it.

Use a rubber spatula to gently spread the Nutella filling over the rolled dough. Leave the surface evenly covered, then sprinkle the finely chopped hazelnuts over the top.

🔀 Shaping the babka

Starting from one long side, roll the dough tightly into a log. Try to keep the roll even from end to end so the finished babka bakes evenly.

Place the log seam-side down. Using a sharp knife, slice it in half lengthwise so the layers of dough and filling are exposed.

Tip: If the dough feels too soft to cut or twist neatly, chill it in the refrigerator for about 30 minutes. Cold dough is easier to handle and holds its shape better.

Turn the cut sides upward and twist the two pieces around each other to form a braided loaf. Pinch the ends together to help the babka hold its shape.

Transfer the twisted dough to a parchment-lined 9-inch loaf pan. If the loaf is a little long, gently tuck it into the pan or shape it into a loose S-curve. Cover lightly with plastic wrap and let it rise again in a warm spot for about 2 hours.

⏲️ Baking

Preheat the oven to 350℉. Remove the plastic wrap from the loaf pan and bake the babka on the middle rack for about 40 minutes, or until a toothpick inserted into the bread comes out clean.

While the Nutella babka bakes, make the simple syrup. Combine sugar and water in a small saucepan and simmer until the sugar dissolves completely. Remove from the heat and let it cool slightly.

When the babka is finished baking, keep it in the lined loaf pan and brush the warm loaf with all of the simple syrup. The syrup soaks into the bread, adds shine, and helps keep the loaf tender.

Let the babka cool completely in the pan before removing and slicing. This helps the filling set and makes cleaner slices.

Serve the babka as a sweet breakfast, brunch centerpiece, dessert, or afternoon treat with coffee or tea.

🧺 Storage and freezing

Nutella babka is best the day it is baked, when the bread is soft and the filling is fresh. Store leftovers on the counter, covered tightly with plastic wrap, for several days.

A fully baked babka can also be frozen for up to 2 months. Wrap it well in plastic wrap, then in aluminum foil, before placing it in the freezer. Thaw before serving.

❓ FAQ

Did you make this Nutella Babka? Let us know in the comments below.

📝 Recipe

Nutella Babka

A soft braided brioche-style babka filled with Nutella, chopped hazelnuts, and finished with simple syrup.

Prep Time 30 mins

Cook Time 40 mins

Proofing Time 4 hrs

Total Time 5 hrs 10 mins

Servings 10

Ingredients

Babka Dough

• ¾ cup whole milk, warm
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons active dry yeast
• 2 large eggs
• 3 cups all purpose flour
• ½ teaspoon salt
• 6 tablespoons unsalted butter, at room temperature, cut into small cubes

Nutella Filling

• 1 ¼ cups Nutella chocolate hazelnut spread
• ¼ cup unsalted butter, melted
• ¾ cup finely chopped hazelnuts

Simple Syrup

• ½ cup granulated sugar
• ½ cup water

Instructions

1. Stir together the warm milk, sugar, vanilla extract, and active dry yeast. Let the mixture rest for about 5 minutes.
2. Using a dough hook, add the flour, salt, and eggs. Mix on low speed until combined.
3. With the mixer still on low, add the butter a few cubes at a time. Knead for about 5 minutes, until the dough becomes soft and sticky.
4. Cover the bowl with plastic wrap and let the dough proof in a warm place for 2 hours, or until doubled in size.
5. Roll the dough on a lightly floured surface into a rectangle measuring about 14 by 16 inches. Trim the edges if needed.
6. Mix the Nutella with the melted butter until smooth.
7. Gently spread the Nutella mixture over the dough, then sprinkle the chopped hazelnuts evenly on top.
8. Starting from a long side, roll the dough tightly into a log.
9. Place the log seam-side down and slice it in half lengthwise, keeping the cut sides facing up.
10. Twist the two pieces together and pinch the ends to form a braided loaf.
11. Place the babka in a parchment-lined 9-inch loaf pan. Cover lightly and let rise for 2 hours.
12. Preheat the oven to 350℉.
13. Bake on the middle rack for 40 minutes, or until a toothpick inserted into the bread comes out clean.
14. While the babka bakes, simmer the sugar and water until the sugar dissolves. Remove from the heat and let cool slightly.
15. Brush all of the simple syrup over the warm babka while it is still in the pan.
16. Let the babka cool completely before removing it from the pan and slicing.

Notes

• Kneading: This dough can be kneaded by hand, but a stand mixer with a dough hook makes the process easier.
• Rolling: Keep the work surface lightly floured so the thin dough does not stick or tear.
• Filling: The Nutella mixture should be soft and spreadable. Warm it briefly if it becomes too firm.
• Shaping: If the filled dough is difficult to cut or twist, chill it for about 30 minutes before continuing.
• Make ahead: Shape the babka in the evening, refrigerate it for the second proof, and bake it the next morning.
• Storage: Store covered at room temperature for several days, or freeze the baked loaf for up to 2 months.

Calories: 433kcal
|
Carbohydrates: 53g
|
Protein: 9g
|
Fat: 21g