Name: Chocolate Nutella Babka Bread Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Cuisine: Jewish/Eastern European
Ingredients: 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; 100 g caster or granulated sugar; 100 g water; few drops of lemon juice

If you’ve ever wanted to try your hand at a beautiful, delicious, and impressive bread that feels just a bit indulgent, this Chocolate Nutella Babka Bread Recipe is exactly what you need. Imagine waking up to layers of fluffy dough swirled with rich Nutella—cake-like yet bread-y—with a glossy syrup glaze that makes every slice irresistible. It’s one of those recipes that always earns compliments and has become my go-to sweet treat for weekend brunch or gifting to friends.

What makes this Chocolate Nutella Babka so special is its perfect balance between soft, buttery bread and generous chocolate-hazelnut layers. Plus, the syrup soaking at the end keeps every bite moist and shiny—something I learned after a few tries. Whether you want something to wow at a gathering or simply enjoy a cozy afternoon with coffee, this recipe will be worth the little extra time it takes.

Ingredients You’ll Need

Each ingredient here plays a role in creating that soft, fluffy texture and rich, chocolatey layers. Be sure to use fresh, good-quality ingredients for the best results—especially the Nutella, since it’s the star of the show!

Milk: Room temperature milk helps activate the yeast smoothly and keeps your dough nice and soft.
Granulated sugar: Besides sweetness, it also provides food for the yeast, helping the dough rise well.
Fast action dried yeast: This yeast will give you a reliable rise without the wait of traditional yeast.
Salt: Balances sweetness and enhances flavor—don’t skip it, even if it’s a sweet bread.
Strong white flour: Gives the dough structure and chewy texture—essential for babka.
Eggs: At room temp, eggs enrich the dough, adding tenderness and helping it brown beautifully.
Unsalted butter: Softened butter makes the dough tender and rich—be patient letting it reach room temp!
Nutella (or other chocolate spread): The luscious, nutty filling that takes this bread over the top—feel free to use any chocolate hazelnut spread you love.
Sugar and water (for syrup): This simple syrup soaks the babka after baking, locking in moisture and adding a glossy finish.
Lemon juice (a few drops): A small acidity boost helps balance the sweetness in the syrup and keeps it fresh.

Variations

One of my favorite things about this Chocolate Nutella Babka Bread Recipe is how easy it is to customize. You can play around with the fillings or even try different toppings depending on the occasion.

Nut-free variation: I’ve swapped Nutella for a homemade chocolate spread made with sunflower seed butter for a nut-free version—it was surprisingly delicious and creamy.
Add chopped nuts: I love sprinkling toasted hazelnuts or walnuts in the filling for extra crunch and texture.
Swirled cinnamon and sugar: Sometimes I replace Nutella with cinnamon sugar for a classic twist that my family adores.
Mini babkas: Making individual mini babkas is fun for parties and results in faster baking times.

How to Make Chocolate Nutella Babka Bread Recipe

Step 1: Activate the yeast and prepare the dough

Start by warming the milk to room temperature—it should feel neither cold nor hot to the touch. Combine this with the sugar and fast-acting yeast in a large mixing bowl, stirring gently. Let it sit for about 5 minutes until it becomes frothy on the surface—this is proof your yeast is alive and kicking! Then, mix in the eggs, salt, and most of the flour, reserving a bit for kneading adjustments. The dough will be sticky at first, so don’t rush adding flour—patience here is your friend. Once mixed, knead in the softened butter gradually until fully absorbed, and you end up with a smooth, elastic dough.

Step 2: First rise

Place your dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size. I like to preheat my oven to 40°C (104°F), then turn it off and place the bowl inside—it creates a perfect environment, especially in cooler kitchens. This first rise builds the flavor and makes your babka tender.

Step 3: Roll, spread, and twist the dough

Once risen, gently deflate the dough on a floured surface and roll it out into a large rectangle, about 12×18 inches. Take your Nutella and spread it evenly, leaving a small border around the edges to prevent oozing later. Now comes the fun part: roll the dough tightly into a log, pinch the seam to seal it, and slice it lengthwise down the middle. Twist the two halves around each other with the cut sides facing up so the swirls peek through. Don’t worry if it looks imperfect—the rustic look is part of babka’s charm!

Step 4: Second rise and baking

Place your twisted dough into a greased loaf pan, cover lightly, and let it rise for another 45 minutes. Meanwhile, preheat your oven to 180°C (350°F). Bake the babka for 35–40 minutes until it’s golden brown and a skewer inserted comes out clean or with just a few moist crumbs. Keep an eye in the last 10 minutes; if the top is browning too fast, loosely tent it with foil.

Step 5: Prepare the syrup and glaze

While the babka bakes, simmer together the sugar, water, and a few drops of lemon juice until the sugar dissolves and the syrup thickens slightly. As soon as the babka comes out of the oven, use a pastry brush to coat it generously with this syrup. This step seals in moisture and leaves a gorgeous glossy finish—and trust me, it’s the difference that makes each bite melt-in-your-mouth delicious.

How to Serve Chocolate Nutella Babka Bread Recipe

Two loaves of twisted chocolate babka bread sit in metal baking pans on a white marbled surface. Each loaf has multiple layers of rich, dark chocolate intertwined with soft, golden-brown dough, creating a spiral effect. The top of the bread is shiny and caramelized with a slightly crispy texture, showing deep ridges formed by the twisted layers. The pans have a light patina from baking, highlighting the fresh, warm appearance of the bread photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this babka, I usually keep it simple—just a light dusting of powdered sugar or a few chocolate shavings on top for extra flair. Fresh berries on the side add a lovely pop of color and a bit of tartness to balance the sweetness that I find irresistible.

Side Dishes

This babka pairs beautifully with a cup of strong coffee or a creamy latte—my favorite weekend ritual! For a special brunch, I often add some whipped cream or a scoop of vanilla ice cream to turn it into an easy dessert, which everyone loves.

Creative Ways to Present

For holidays or parties, I’ve twisted the dough into a braided wreath instead of the classic loaf shape and decorated it with festive sprinkles or edible gold dust. It instantly turns the Chocolate Nutella Babka Bread Recipe into a conversation starter that doubles as delicious décor!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover babka wrapped tightly in plastic wrap at room temperature, where it stays fresh for up to 2 days. If it starts to dry out, a quick 10-second zap in the microwave works wonders for reviving that soft, pillowy texture.

Freezing

This bread freezes beautifully. I slice the babka first, wrap each slice individually in plastic wrap, and stash them in an airtight container or freezer bag. When you want a treat, just thaw slices at room temperature or toast them lightly. The Nutella stays creamy but not messy, which is a nice bonus!

Reheating

If you’re reheating whole or larger portions, wrap them loosely in foil and warm them in a 150°C (300°F) oven for 10-15 minutes. This method keeps the bread soft without drying it out. Avoid microwave reheating too long, or the bread can become chewy.

FAQs

Can I use regular yeast instead of fast action dried yeast for this Chocolate Nutella Babka Bread Recipe?

Yes, you can substitute regular active dry yeast, but you’ll need to activate it first by dissolving it in warm milk with a little sugar and waiting about 10 minutes for it to foam. This recipe’s rising times might be slightly longer to allow the dough to properly develop.
Can I substitute Nutella with another chocolate spread?

Absolutely! You can use any chocolate hazelnut spread or even a plain chocolate spread. Just make sure it’s spreadable so it layers well in the dough. Some homemade options with cocoa and nuts also work nicely if you prefer less sugar.
How long does this babka stay fresh?

Stored properly at room temperature in an airtight container or wrapped well, this babka stays fresh for 2-3 days. Beyond that, I recommend freezing to preserve its softness and flavor.
Can I make this Chocolate Nutella Babka Bread Recipe in a bread machine?

While it’s possible to use a bread machine for mixing and kneading, shaping and filling the dough is best done by hand for that beautiful swirl and twist. Also, the baking happens in a conventional oven to get the perfect crust.
What’s the best way to prevent the filling from leaking during baking?

Leaving a small border without Nutella when spreading helps prevent leaks, and ensuring you pinch the dough seams tightly when rolling it up is key. Also, placing the dough seam-side down in the pan minimizes messy bubbling.

Final Thoughts

This Chocolate Nutella Babka Bread Recipe holds a cozy place in my kitchen—it’s one of those treats that turns baking into a celebration. The gorgeous swirls, the sweet, nutty aroma, and the first warm bite always make me smile, and I’m confident you’ll feel the same. Whether you’re an experienced baker or trying something new, I hope you give it a try and enjoy every bite as much as I do. Happy baking, friend!