Nutella Babka

Last year, I took Peter Reinhart’s  4-hour bread course at Johnson and Wales University in Charlotte. I came home with lots of goodies that day. There were several different classes going at the same time and the bread class attendees were the only ones that were allowed to take their baked and unbaked dough with them. The other classes which focused on dinners had to eat what they made on the premises. So if you ever take a cooking class, know that due to the health department restrictions anything not baked and will not be baked might not be taken home with you! I am sure this is one of the reasons why the bread class fills up so quickly.

You take the class on a Saturday, and invite your friends for brunch on Sunday and not even have to prepare a thing :)

I have shared the challah recipe and lean dough recipe from that class before. Along with those two, this sweet and rich babka recipe is something I like to make when people with some sweet tooth are coming over.

Once you make the dough, variations are endless:Use chopped chocolate or chocolate chips in the dough, or prepare walnut/pecan/cinnamon filling or use any spread you like.

You can also bake it in a bread pan, bundt pan or free-standing. You can twist, turn and make individual smaller babkas or one big loaf. However you like it.I have made with chocolate chips and braided like a challah before. This time, I rolled it out to a rectangle, spread a good bit of Nutella on it, rolled into a log, turned into a spiral form and baked in a 9-inch pan. Then we enjoyed it all week long for our breakfast.

This is a winner when you have guests for breakfast since you can make ahead the day before, put it in the fridge and bake it the next morning. Next time, I will cut the log in thick slices,bake it like cinnamon rolls, drizzle with more chocolate once baked and top with hazelnuts. Telling you, variations are endless!

Nutella Babka

Adapted from Artisan Bread Everyday Handout of Peter Reinhart. For printable recipe, please click here. Türkçe tarif için lütfen buraya tιklayιn.

  • 2 tablespoons active dry yeast
  • 3/4 cup whole milk, lukewarm
  • 3/4 stick unsalted butter (room temp or melted and cooled)
  • 2 tablespoons vegetable oil
  • 6 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 3-1/4 cup unbleached all purpose flour
  • 1-1/2 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • Egg wash: 1 egg plus 1 tablespoon water or milk
  • Filling: Nutella to spread as much as you like ( I used around 1 cup)

1. Stir the yeast in lukewarm milk and let it sit until the yeast starts to bubble.

2. Cream butter, sugar and vegetable oil until smooth with mixer or wooden spoon in a bowl.

3. In a separate bowl, add vanilla to egg yolks and lightly beat.

4. Slowly add egg mixture to the butter-oil mixture and incorporate all of the egg mixture in small steps.

5. Beat for 2 minutes on medium speed.

6. Add flour, salt and yeast mixture, mix until you get a soft, supple dough.

7. Turn the dough onto floured counter top and knead for 2-3 minutes. The dough should be golden color and soft.

8. Form into a ball and put it in a oiled bowl, cover and let it rise for 2 hours.(You can put it in the fridge overnight at this point)

9. Roll the dough into a 16 inch by 20 inch rectangle.

10. Leaving 1 inch border around the edges, spread Nutella all over the rectangle.

11. Starting from the longer end, roll the rectangle into a log.

12. With a gentle pressure, rock and roll the log back and forth and extend its length to 20-22 inches.

13. Shape as you like. Cover. Let it rise for another 2-3 hours until it fills the pan or about 1-1/2 times larger. (You can put it in the fridge overnight at this point as well)

14. Preheat the oven to 350-degrees. Poke a few holes with a toothpick to let some air escape. Brush the top with eggwash.

15. Bake 50-60min, by turning the pan once to bake it even. Depending on the shape and pan you use, it might bake earlier, Keep checking after 40 min to see if it is rich golden brown. When you thump on the loaf, it should sound hollow and the middle of the loaf should register 190-degrees.

16. Let it rest for 2 hours before you serve. (if you can wait that long, that is.)



  1. by Angie@Angiesrecipes
    5:06 am
    Oct 31, 2011

    Yum yum! Who could ever resist nutella!

  2. by Liz
    7:29 am
    Oct 31, 2011

    Oh, this sounds delectable! I’m a new fan of breads with swirls…beautiful!!!

  3. by rebecca
    12:22 pm
    Oct 31, 2011

    looks wonderful i need to take that course fun

  4. by claudia
    9:05 am
    Nov 1, 2011

    This has a beautiful wow factor – love assembling the day before and baking just before guests arrive. The aroma welcomes them. And Nutella – well – always a good choice. Many thanks for the visit! I also love your chickpeas!

  5. by Parsley Sage
    9:43 am
    Nov 1, 2011

    So pretty! And sooooo yummy! I’ve seen babka with chocolate and cinnamon and stuff but not with nutella before. Well done :)

  6. by Peggy
    5:44 am
    Nov 2, 2011

    I think you can practically smear Nutella on anything and it would be absolutely delicious! This babka looks gorgeous Ilke!

  7. by Shelley
    5:32 pm
    Nov 2, 2011

    Gorgeous bread! I’m sure the nutella bread tasted terrific- how could it not since there is nothing bad about nutella! I’m looking forward to seeing the post on your planned chocolate and hazelnut version. Sounds divine!

  8. by Tori @ The Shiksa in the Kitchen
    2:23 am
    Nov 3, 2011

    Gorgeous Ilke! I’ve been thinking about tackling babka on my blog, we must be on the same wavelength. The addition of Nutella is genius. Love it!

  9. by Lora @cakeduchess
    10:38 pm
    Nov 8, 2011

    Ilke-your Nutella babka looks amazing. I have such a craving for a slice right now:)

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