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a loaf of Nutella babka sliced to show the swirls of Nutella

Nutella Babka

Meenakshi
This Nutella babka is pure comfort with swirls of rich, chocolatey Nutella tucked inside soft, pillowy, egg-free bread. It fills your kitchen with the aroma of a cozy European bakery and leaves your heart (and taste buds) completely satisfied. This is my go-to recipe when I want to impress without the stress. It is easy to make, beautifully indulgent, and truly unforgettable.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Resting time 5 hours 30 minutes
Total Time 6 hours 25 minutes
Course Bread, Side Dish
Cuisine Jewish
Servings 10
Calories 241 kcal

Ingredients
  

  • 400 g all-purpose flour (≈ 3 ¼ cups)
  • 285 g whole milk (≈ 1 ⅕ cups)
  • 6 g active dry yeast (≈ 2 tsp)
  • 20 g oil (or unsalted butter) (≈ 1 ½ tbsp)
  • 12 g sugar (≈ 2 tsp)
  • 6 g salt (≈ 1 tsp)
  • Nutella – approx. ⅓ cup (use as needed for filling, about 100–110 g)

Instructions
 

Step 1: Activate the Yeast

  • Warm the milk until just lukewarm (like baby bath temperature).
  • Stir in active dry yeast and a little sugar.
  • Let it sit for 5–10 minutes until foamy. This confirms the yeast is active.

Step 2: Knead the Dough

  • Kneading with a Stand Mixer
    * Into a bowl of the stand mixer, add flour, salt, remaining sugar, foamy yeast mixture, and oil. Put the dough hook attachment.
    *Start kneading on low speed for 1 minute, then increase to medium and knead for 12–15 minutes.
    *Dough should pull away from the sides and form a smooth, stretchy ball.
    *If too sticky, add a light sprinkle of flour—don’t overdo it.
    * Poke test: dough should slowly spring back when ready.
  • Kneading by Hand
    * Mix flour, salt, remaining sugar, foamy yeast mixture, and oil to form a shaggy dough.
    * Knead using a push-fold-turn motion for 10–12 minutes.
    * Dough will be sticky at first—avoid adding too much extra flour.
    *Use a bench scraper to help manage stickiness.
    * Finished dough should be smooth, elastic, and slightly tacky.
    * Test readiness with the windowpane test (stretch dough thin enough to see light through it).

Step 3: First Rise (Bulk Fermentation)

  • Place dough in a lightly oiled bowl; cover with plastic wrap or a damp cloth.
  • Let rise in a warm spot for 1.5 to 2 hours or until doubled in size.
  • If your kitchen is cool, place it in the oven with the light on for gentle warmth.
  • Optional but helpful: Chill the dough for 2–3 hours after rising to make shaping easier and mess-free.

Step 4: Shape the Babka

  • Gently punch down the risen dough and roll into a rectangle (~¼ inch thick) on a floured surface.
  • Spread Nutella evenly, leaving a small border on one long edge.
  • Roll into a tight log from the long side, seam side down.
  • Slice the log in half lengthwise to expose the filling.
  • Twist both halves together, keeping cut sides facing up.
  • Transfer the twisted dough into a greased 9-inch loaf pan.
  • Pro Tip: Chill the dough before shaping for a neater, easier process.

Step 5: Final Rise

  • Cover the shaped babka loosely with a cloth.
  • Let rise for 45–60 minutes until puffy and relaxed.

Step 6: Bake the Babka

  • Preheat oven to 350°F (180°C).
  • Bake for 30–32 minutes, until golden and hollow-sounding when tapped.
  • If browning too fast, tent loosely with foil during the last 10 minutes.

Step 7: Cool & Enjoy

  • Optional: Brush with simple syrup while warm to keep moist and add a glossy finish.
  • Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
  • Slice and enjoy warm.

Notes

  • First, make sure your yeast is active—this might sound basic, but inactive yeast is one of the most common reasons for babka that doesn’t rise properly. Always proof it in warm (not hot) milk until foamy before proceeding. If you’re using instant yeast, you can skip the proofing step and add it directly to the flour, but reduce the quantity slightly.
  • The dough should be slightly sticky but manageable, especially if you're kneading by hand. Resist the urge to "fix" sticky dough with extra flour—it’s meant to be soft and hydrated for the best texture.
  • For a dairy-free Nutella babka recipe, you can easily substitute whole milk with almond, oat, or soy milk, and use vegan butter or coconut oil in place of regular butter. The flavor will still be rich and satisfying.
  • If you're looking to avoid Nutella due to dietary restrictions or simply want variety, try swapping it with a chocolate hazelnut spread with no added sugar, or go for fun alternatives like cookie butter babka or peanut butter and chocolate swirl babka.
  • When rolling and twisting the dough, don’t worry if it looks messy—that rustic, swirled look is what gives babka its charm! However, if your filling leaks out while twisting, try chilling the dough slightly before shaping. This helps the spread firm up and makes it easier to handle.
  •  Once the dough has doubled in size, choose to chill it in the fridge for 2–3 hours. It makes the dough much easier to handle and shape
  • Brush the freshly baked babka with simple sugar syrup to help keep it moist for longer. I have used maple syrup to brush babka on multiple occasions, and I can tell from my experience that it works really well.

Nutrition

Calories: 241kcalCarbohydrates: 41.78gProtein: 5.81gFat: 5.32gSaturated Fat: 4.4gCholesterol: 5mgSodium: 251mgPotassium: 125mgFiber: 1.8gSugar: 10.26gVitamin A: 77IUCalcium: 48mgIron: 2.35mg
Keyword babka with nutella, egg free babka, egg free nutella babka, nutella babka, nutella babka recipe
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