Chocolate Nutella Babka
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- 2 9×13-inch/23×33 cm round baking pans
- Heatproof mixing bowl
- Rolling Pin
- Small saucepan
INGREDIENTS
- 1 ¼ cups/350 grams Nutella spread
Dough:
- 3 ⅓ cups/500 grams all-purpose flour
- ½ cup/100 grams sugar
- 1 tablespoon/8 grams active dry yeast or 25 grams fresh yeast
- 1 large egg
- ½ cup/100 milliliters sour cream
- ¾ cup/160 grams milk
- 7 tablespoons/100 grams unsalted butter, softened
- ⅔ tablespoon/7 grams kosher salt
Cocoa filling:
- 3.5 ounces/100 grams dark chocolate
- 7 tablespoons/100 grams unsalted butter
- ¾ cup/75 grams unsweetened cocoa powder
- ¾ cup/90 grams powdered sugar
- ¼ cup/60 milliliters oil
Syrup:
- 1 cup/200 grams sugar
- 1 cup/240 milliliters water
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the dough hook, combine the milk, sour cream, sugar, egg, yeast, and flour. Mix on low speed for 5 minutes. Add the salt and butter gradually, and continue kneading for 2 more minutes. Increase to medium speed and knead for about 10 minutes, until the dough is smooth and elastic. Cover the bowl with a towel and let the dough rise at room temperature until doubled in size, about 1 hour.
- To prepare the cocoa filling, place the butter and dark chocolate in a heatproof bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth. Add the cocoa powder, powdered sugar, and oil. Stir until fully combined and smooth. Let cool slightly.
- To make the sugar syrup, combine the sugar and water in a small saucepan and bring to a boil. Stir until the sugar dissolves completely. Remove from the heat and refrigerate until ready to use.
- Once the dough has risen, divide it into two equal portions. On a lightly floured surface, roll one portion into a thin rectangle about 12×16 inches/30×40 centimeters. Spread the cocoa filling over half of the rectangle, then fold the dough over itself to enclose the filling. Press gently to seal the edges, and roll out again to approximately the original size.
- Warm the Nutella slightly to make it easier to spread. Spread a thin, even layer over the entire surface of the dough. Fold the dough into thirds, like folding a letter, and roll it out gently to flatten.
- Using a pizza cutter or sharp knife, slice the dough into strips about 1.5 inches/4 centimeters wide. On each strip, make four small vertical slits, keeping the ends intact. Twist each strip gently and tie it into a loose knot, tucking the ends underneath to form a knotted bun.
- Arrange the shaped buns side by side in two greased 9×13-inch/23×33 cm baking pans. Cover loosely with a towel and let rise for 35 minutes at room temperature, or until puffy.
- Preheat the oven to 340°F (170°C) on convection (fan) setting if available. Bake for 40 to 45 minutes, or until the babkas are golden brown and fully baked.
- While still hot, generously brush the babkas with the cold sugar syrup. Let cool in the pan until just warm before serving.
MY NOTES
FAQ
Can I freeze Nutella babka before or after baking?
To freeze before baking, prepare the dough, fill and shape it, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. When ready to bake, thaw in the refrigerator overnight and let it proof until doubled before baking. To freeze after baking, allow the Nutella babka to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To serve, thaw at room temperature and warm slightly in the oven.
The best way to keep Nutella babka fresh for several days
Store it tightly wrapped in plastic wrap or aluminum foil at room temperature. It will stay soft for up to 3 days. Avoid refrigerating, as this can dry out the cake. If you need longer storage, freezing is a better option. To enhance freshness, you can brush the Nutella babka with sugar syrup after baking, which helps lock in moisture. When ready to serve, you can warm slices briefly in the microwave or oven to restore softness and bring out the flavor of the chocolate and hazelnut layers.
How do I prevent the filling from leaking out during baking?
Make sure to seal the dough properly after spreading the filling. Press the edges tightly when rolling, and avoid overfilling, which can cause overflow. Chilling the rolled dough in the freezer for 15–20 minutes before slicing and twisting helps firm up the filling and minimizes seepage. Also, use parchment paper in the loaf pan to catch any minor leakage. Baking at the right temperature ensures the structure sets quickly, reducing the risk of fillings bubbling out. Proper shaping and sealing are key to a neat, leak-free Nutella babka.
Why did my Nutella babka come out dry or dense?
Overbaking is a common cause—bake until golden and set, but not longer than needed. Using too much flour can also affect texture; always measure carefully, ideally by weight. Underproofing the dough before baking can lead to a dense structure, while overproofing can cause collapse. Not incorporating enough fat or liquid in the dough will result in dryness. Make sure to use the full amount of butter, milk, and eggs called for. Lastly, omitting the sugar syrup after baking can leave Nutella babka less moist than intended.
How do I get more distinct chocolate swirls?
Make sure to roll the dough thinly and spread an even, generous layer of Nutella or chocolate filling. Chill the rolled log in the freezer for 15–20 minutes before slicing it lengthwise; this helps firm up the filling and ensures clean cuts. Twist the halves tightly so the layers stay in place and the swirls are visible on top. Using a sharp knife and making a decisive cut down the center of the roll will also prevent smudging. Baking in a loaf pan helps maintain the shape and swirl definition.
Is it possible to make Nutella babka without a stand mixer?
Start by combining the wet ingredients, then add the dry ingredients gradually. Knead the dough on a lightly floured surface for 10 to 12 minutes, or until smooth and elastic. It will be sticky at first, so resist the urge to add too much flour. Use a dough scraper to help manage the dough. Once kneaded, allow it to rise as usual. Although hand-kneading takes more effort, it can yield excellent results if done properly, and the final Nutella babka will be just as tender.
Can I substitute the Nutella with another spread?
You can substitute the Nutella in Nutella babka with other chocolate-hazelnut spreads or entirely different fillings like peanut butter, dulce de leche, or a homemade cocoa paste. If using a thicker spread, warm it slightly for easier application. Be sure that the alternative spread has a similar consistency to Nutella to ensure even distribution and prevent leakage during baking. Some bakers also add chopped chocolate or nuts for additional texture. Keep in mind that if you substitute the filling, the result technically won’t be Nutella babka, but the preparation method and dough remain the same.
Can I make Nutella babka as individual rolls?
After rolling the dough with filling, slice it into smaller segments and shape each into a knot, twist, or spiral. Place the rolls into muffin tins or spaced apart on a parchment-lined baking sheet. Proof them as usual before baking. Baking time will be shorter, typically around 20 to 25 minutes at 350°F (175°C). These mini Nutella babka rolls freeze well and are perfect for portion control. They maintain the rich flavor and layered texture of the traditional loaf but in a smaller format.
