Brioche Babka
A Brioche Babka swirled with creamy Nutella is soft, buttery, and tender. When you slice into it, glossy ribbons of Nutella twist throughout the fluffy layers, giving each bite just the right touch of chocolatey goodness. The top bakes to a warm golden brown with a slight crispiness, and the smell of toasted dough and hazelnut fills the kitchen, a scent that feels like the holidays all on its own.
Imagine soft, buttery brioche with a creamy Nutella swirl. It’s the kind of bread you can’t stop at just one slice. The dough is pillowy and light, and the chocolate-hazelnut filling adds the perfect touch of sweetness without being overwhelming. This recipe is easier than it looks. You don’t need any fancy ingredients, and even beginner bakers can tackle it with ease.
This Nutella babka is perfect for the holidays. It makes a thoughtful Christmas gift for friends or family and feels just as special on Christmas morning. Fresh from the oven, it pairs wonderfully with coffee, hot cocoa, or even a simple glass of milk.
For more delicious treats to serve on Christmas morning, try Cinnamon Focaccia, Cinnamon Crunch Banana Bread, and Sticky Pecan Cinnamon Rolls.
Why You’ll Love This Brioche Babka
- Irresistible texture- Fluffy, buttery layers with a tender crumb that literally melts in your mouth.
- Better than store-bought- Homemade flavor, fresh Nutella swirls, and that golden-baked crust make it far superior to anything you’ll find on the shelf.
- Holiday-ready- Perfect for Christmas morning, holiday brunches, or giving as a thoughtful gift.
- Stunning presentation- The twisted layers of Nutella create a beautiful, eye-catching loaf that’s as impressive to serve as it is delicious to eat.
What is Babka
Babka is a sweet, yeast-based bread that originated in Eastern Europe, traditionally made by Jewish communities. It’s known for it’s soft, tender dough and rich, flavorful fillings, most commonly chocolate, cinnamon, or in this case, Nutella. What makes babka stand out is the way the dough is rolled and twisted with the filling, creating, beautiful swirled layers. While the dough still needs time to rise, it’s less complicated than many other yeasted breads.
Ingredient Notes
- Whole milk- Adds richness and tenderness to the dough. Using whole milk is best for its higher fat content, but 2% can work. Skim milk is not recommended. For best results, the milk should be at room temperature.
- Butter- I use unsalted butter. Make sure the butter is at room temperature, it should be soft enough to leave a slight indentation when pressed with your finger. This will allow the butter to incorporate more smoothly into the dough.
- Eggs- Essential for a brioche-style babka, eggs give the dough its rich, tender, and fluffy texture. The yolks add fat, which helps soften and tenderize the dough, while also contributing to that beautiful golden color and flavor in the baked babka. Use eggs at room temperature so they blend smoothly into the dough.
- Instant yeast- This yeast is fast-acting and easy to use, making it perfect for a rich, egg brioche dough. Unlike active dry yeast, it doesn’t need to be dissolved in water first and can be mixed directly into the flour.
- Bread flour- High in protein, bread flour creates the gluten structure needed for a chewy, elastic dough that holds the filling well.
- Sugar- Sweetens the dough, while also being used to make the glaze that’s brushed on the babka right after it comes out of the oven for a beautiful shine and touch of sweetness.
- Nutella- The star of the filling! Gives this babka it’s sweet chocolate-hazelnut flavor.
How To Make Babka
Make The Dough
STEP 1: Mix the dough. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, salt, and instant yeast. Add the milk and eggs, then mix on low speed until the ingredients start to come together, about 2 minutes.
STEP 2: Add the butter. With the mixer on low, add the softened butter a tablespoon at a time, letting each piece fully incorporate before adding the next. Once all the butter is in, increase the speed slightly and knead until the dough is smooth, stretchy, and elastic, about 8-10 minutes. Scrape down the sides of the bowl as needed to help everything blend evenly.
STEP 3: Let the dough rise. Lightly grease a large bowl with nonstick spray, then transfer the dough in and turn it once to coat. Cover tightly and refrigerate for at least 8 hours or overnight.
Assemble The Babka
STEP 1: Prepare the pans. Grease two 8×4-inch loaf pans with nonstick spray and line them with parchment paper, leaving some overhang on the sides for easy lifting after baking.
STEP 2: Roll the dough. Once chilled, divide the dough in half and return one half to the fridge. On a lightly floured surface, roll the first portion into a 12-x16-inch rectangle.
STEP 3: Spread the Nutella. Evenly spread half of the Nutella (1 cup per loaf) over the dough, leaving a 1-inch border on one of the short edges.
STEP 4: Shape the babka. Starting at the short side without the border, roll the dough up tightly into a log and pinch the seam to seal. Using a sharp knife or bench scraper, slice the log in half lengthwise. Position the two pieces next to each other, cut sides up, and gently twist (or braid) them together. Then, tuck the ends under and carefully place the braid into the prepared loaf pan. Repeat with the second half.
STEP 5: Second rise. Loosely cover the pans and set them in a warm spot to rise until puffy, about 1 1/2 to 2 hours.
Bake and Finish
STEP 1: Bake. Preheat oven to 350℉. Once the dough has risen, bake the babkas for 30 minutes, or until the tops are golden and a wooden skewer inserted in the center comes out clean.
STEP 2. Make the syrup. While the loaves bake, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, then remove from heat.
STEP 3: Finish and cool. As soon as the babkas come out of the oven, brush the hot loaves generously with the sugar syrup. Let the babkas cool in their pans for about 30 minutes before slicing and serving warm or at room temperature.
Pro Tips For The Best Babka
- Measure the flour properly. Use the spoon and level method when measuring your flour. Scooping flour directly from the bag can pack it down, leading to a dense dough. Instead, lightly spoon the flour into your measuring cup, then level it off for accurate results.
- Use room temperature ingredients. Cold milk, butter, or eggs can slow the yeast and make the dough harder to work with. Room temperature ingredients blend smoothly and help the dough rise evenly.
- Chill the dough before shaping. This dough is meant to be rich and slightly sticky, but that can make it tricky to handle. Letting it chill in the fridge during the first rise firms it up just enough to roll out and shape more easily.
- Don’t skip the glaze- Brushing the sugar glaze over the warm babka adds a beautiful shine and helps lock in moisture.
FAQ’s
Yes, but you’ll need to dissolve it first. Stir the active dry yeast into the warm milk (110℉) with a pinch of sugar and let it sit for 5-10 minutes, until it’s foamy. Then, proceed with the recipe as written.
That’s completely normal for a brioche-style dough. The higher fat content from the butter and eggs makes it richer but also a bit tacky. Avoid adding too much extra flour. Chilling the dough will make it easier to work with.
It’s highly recommended. The long, cold rise develops the flavor and makes the dough easier to handle since it’s naturally sticky.
Absolutely! You can prepare the dough a day in advance and keep it in the fridge overnight. Once baked, babka also stays soft and delicious for several days when wrapped tightly.
Yes! You can swap the Nutella for chocolate, cinnamon sugar, or even fruit jam. Just make sure the filling isn’t too runny so the layers stay defined.
Let the babkas cool completely at room temperature. Then, wrap it in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, freeze the loaf (whole or sliced) for up to 2 months. Warm the slices in the toaster oven before serving.
More Brioche Recipes To Try
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Brioche Babka
Ingredients
Brioche Babka
- 1/2 cup whole milk, room temperature
- 2 1/4 tsp instant yeast
- 3 tbsp white granulated sugar
- 6 large eggs, room temperature
- 2 tsp sea salt
- 4 1/2 cups bread flour, spooned and leveled (see tips)
- 1 cup unsalted butter, softened
- 2 cups Nutella, divided
Sugar Syrup
- 1/3 cup white granulated sugar
- 1/3 cup water
Instructions
Make The Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, salt, and instant yeast. Add the milk and eggs, then mix on low speed until the ingredients start to come together, about 2 minutes.
- With the mixer on low, add the softened butter a tablespoon at a time, letting each piece fully incorporate before adding the next. Once all the butter is in, increase the speed slightly and knead until the dough is smooth, stretchy, and elastic, about 8-10 minutes. Scrape down the sides of the bowl as needed to help everything blend evenly.
- Lightly grease a large bowl with nonstick spray, then transfer the dough in and turn it once to coat. Cover tightly and refrigerate for at least 8 hours or overnight.
Assembly and Bake
- Grease two 8×4-inch loaf pans with nonstick spray and line them with parchment paper, leaving some overhang on the sides for easy lifting after baking.
- Once chilled, divide the dough in half and return one half to the fridge. On a lightly floured surface, roll the first portion into a 12-x16-inch rectangle.
- Evenly spread half of the Nutella (1 cup per loaf) over the dough, leaving a 1-inch border on one of the short edges.
- Starting at the short side without the border, roll the dough up tightly into a log and pinch the seam to seal. Using a sharp knife or bench scraper, slice the log in half lengthwise. Position the two pieces next to each other, cut sides up, and gently twist (or braid) them together. Then, tuck the ends under and carefully place the braid into the prepared loaf pan. Repeat with the second half.
- Loosely cover the pans and set them in a warm spot to rise until puffy, about 1 1/2 to 2 hours.
- Preheat oven to 350℉. Bake the babkas for 30 minutes, or until the tops are golden and a wooden skewer inserted in the center comes out clean.
- While the loaves bake, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, then remove from heat.
- As soon as the babkas come out of the oven, brush the hot loaves generously with the sugar syrup. Let the babkas cool in their pans for about 30 minutes before slicing and serving warm or at room temperature.