Homemade Soft Fluffy Nutella Babka

Soft, buttery dough is rolled thin, spread with Nutella, and twisted into layered loaves that bake to a glossy, tender finish. The crust becomes lightly crisp and caramelized while the interior stays fluffy, with ribbons of chocolate-hazelnut in every bite.

This Nutella Babka recipe follows from a carefully developed babka dough formula that yields a brioche-like crumb: tender, fluffy, and richly buttery. The dough bakes to a golden exterior while remaining soft inside, and the Nutella keeps a thick, indulgent texture so each slice feels decadent and balanced.

If you enjoy enriched sweet breads, try making variations such as pistachio babka, chocolate rugelach, or Italian cornetti for more laminated, swirl-filled treats.

Make It

This recipe is organized in three main stages—make the dough, prepare the filling and streusel, then shape and bake—plus a short syrup step. Read the tips below before you begin to improve your results and avoid common mistakes.

Make the Dough

Start with a rich babka dough that is designed to be tender and buttery while not requiring an overly long proof. Expect about 90–120 minutes for the first rise.

Room-temperature ingredients: For an even, elastic dough, bring eggs, milk, and butter to room temperature before mixing. Cold ingredients can make the dough lumpy and dense.
Proof in a warm, draft-free spot. A microwave turned off can provide a warm environment. Avoid overproofing, which produces a sour aroma and weak structure.
The dough will be smooth, elastic, and slightly tacky when it’s ready. Do not overmix or add excess flour; during proofing the flour will absorb moisture and the dough will firm up.
Chill before shaping: Chilling the dough for 30–45 minutes after the first rise makes it much easier to roll and shape.

pouring milk into a bowl of a standing mixture with flour mixture in it. — Mix dry ingredients and add milk gradually.

Adding butter to a dough inside a bowl of a standing mixer. — Mix dry ingredients and add milk gradually.

Make the Topping & Syrup

The streusel topping and sugar syrup are optional but recommended. Streusel offers a pleasant crunch that contrasts with the soft loaf, and the syrup soaks the crust, adding sticky, glossy sweetness typical of the Israeli babka style.

A bowl with hazelnut cocoa streusel ingredients. — Measure streusel ingredients into a bowl.

Hazelnut cocoa streusel in a bowl with a fork. — Measure streusel ingredients into a bowl.

Shape & Bake

Shaping is the most satisfying part and can be a little messy. If you prefer a tidy process, chill the dough before rolling and again after rolling, before slicing and braiding.

Avoid overfilling. Too much filling will squeeze out during slicing and baking. If you want extra texture, sprinkle chocolate chips or chopped hazelnut chocolate over the Nutella rather than adding more spread.
Check doneness with a thermometer: The center of the babka should reach 190–200°F (88–93°C) to be fully baked. If you don’t have a thermometer, a long wooden skewer should come out with firm crumbs but not raw dough.

A rectangle dough topped with nutella. — Roll dough into a 12×14-inch rectangle and spread Nutella evenly.

Rolling a rectangle dough topped with nutella. — Roll dough into a 12×14-inch rectangle and spread Nutella evenly.

Yields

This dough can produce two or three babkas. Make two loaves if you prefer thicker, more substantial layers; make three if you want thinner layers that are more heavily swirled with Nutella.

Store, Freeze, and Make Ahead

To store: Keep at room temperature for up to one week. I prefer leaving the loaves in their pans and covering them lightly with foil or a clean towel rather than sealing in an airtight container, which can soften the crust.

To freeze: Wrap cooled babka tightly in plastic wrap and a layer of foil, place in a freezer bag, and freeze up to two months. Thaw at room temperature and gently warm in the oven before serving.

Nutella Babka Recipe | Breads Bakery Style

Tender, slightly sweet dough swirled with Nutella, topped with hazelnut cocoa streusel, and brushed with a sweet syrup for a sticky, glossy finish.

Prep Time
40 mins

Cook Time
35 mins

Servings
24 slices

Author
Dikla Levy Frances

Ingredients

For the Dough

1 Recipe Babka Dough (see your preferred babka dough)

For the Filling and Topping

2 cups Nutella
1/2 cup chopped hazelnuts (about 50g)
1/4 cup unsweetened cocoa powder (about 23g)
1/3 cup powdered sugar (about 40g)
1/4 cup flour (about 30g)
4 tablespoons melted butter (about 55g)
1 egg (for egg wash)

For the Syrup

1 cup (240ml) water
1 cup (200g) sugar

Instructions

Make the dough

The dough takes about 15 minutes to mix and needs 90–120 minutes for the first rise. For easier shaping, chill the dough for 30–45 minutes after the first rise.
While the dough rests, prepare the streusel by combining all streusel ingredients in a bowl until the mixture is moist and lumpy. Set aside.

Shape the Babka

Divide the dough into two equal pieces (approximately 485g each).
Grease two 8- or 9-inch loaf pans and line with parchment paper.
On a lightly floured surface, roll each piece into a 12×14-inch rectangle.
Spread half the Nutella over each rectangle using an offset spatula.
Roll each rectangle into a tight log starting from the long side. Place the seam side down and cut lengthwise into two pieces.
Twist the two pieces together, lift gently, and place the twisted loaf into the prepared pan. Repeat with the second dough piece.
Brush loaves with egg wash and sprinkle streusel on top. Let rise in a warm place for about 90–120 minutes for the second proof—no need to cover.

Make the Syrup

Combine water and sugar in a saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for 5–7 minutes until the sugar dissolves and the syrup slightly thickens.
Remove from heat, transfer to a container, and chill.

Bake

Preheat the oven to 350°F (180°C). Bake the loaves on the middle rack for 38–44 minutes until deeply golden.
The internal temperature at the center should reach 190–200°F. If using a skewer, it should come out without raw dough clinging to it.
Remove from oven, brush with chilled syrup while still hot, and allow the loaves to cool in the pans for about 30 minutes before inverting and slicing.

Notes

Store at room temperature for up to one week. Keeping loaves in the pan covered with foil or a towel preserves texture better than sealing them in an airtight container.
Bring eggs, milk, and butter to room temperature before mixing for a uniform dough.
Chill the dough for 30 minutes before shaping to minimize mess and make rolling easier.
Brush loaves with simple syrup right after baking for a glossy, sticky crust. Bring 1 cup water and 1 cup sugar to a boil, simmer 3–5 minutes, then cool.
This recipe yields two 8–9 inch loaves (each slices into 8–12 pieces) or one large loaf in a 9–10 inch tube pan (about 18–24 slices).
To freeze: wrap in plastic and foil, place in a freezer bag, and freeze up to two months. Thaw at room temperature and reheat in a low oven.
Make-ahead option: reduce yeast slightly, refrigerate overnight, then shape and bake the next day when the dough is cold.
To reheat: warm a whole or half loaf in a 300°F (150°C) oven for 10–15 minutes. Reheat slices for 3–5 minutes.