Super soft Nutella Babka is made with a rich brioche dough and is double filled with Nutella to create beautiful layers throughout. It's then topped with a buttery cinnamon scented streusel for a bakery-worthy finish.
This Nutella babka uses the same tangzhong brioche dough as my cinnamon raisin brioche and pizza babka recipe. It has been adapted to make one loaf, instead of two.
If you're looking for more soft and fluffy bread recipes, check out my strawberry cinnamon rolls, almond croissant rolls, and brown butter cinnamon rolls.
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♡ Why You Will Love this Nutella Babka
- Nutella in every bite. The babka is filled and rolled with Nutella twice, which guarantees Nutella in every bite. It also creates the most beautiful layers throughout the loaf.
- Pillowy soft. This enrich brioche loaf has the most tender crumb, thanks to dry milk powder and tangzhong paste. You can learn more about the tangzhong method in the FAQ section towards the end of the post.
- Freezes and thaws incredible well. My favorite way of storing most baked goods is in the freezer because it locks in the moisture and prevents it from drying out. Freeze this babka within a day of baking, and when you thaw the bread, it will taste as fresh as the day you baked it. Just make sure you cool it completely, and then slice before freezing.
Ingredient Notes
Here are some notes about all the ingredients used in this Nutella Babka. Quantities and full instructions are in the recipe card below!
Tangzhong Brioche Dough
- Bread Flour + Water - We will be cooking a small amount of bread flour and water to make the tangzhong.
- Yeast - I like to use dry active yeast, but you can also use instant yeast.
- Milk - For best results, use whole milk.
- Sugar - The sugar will feed the yeast and will also be in the main dough. You can use white or brown sugar.
- Flour - I like using a combination of bread flour and all-purpose flour for the perfect combination of chewy and soft texture.
- Dry Milk Powder- Makes the bread super soft. I used non-fat dry milk powder, but you can also use whole milk powder.
- Eggs + Extra Yolk - Gives the nutella babka structure and helps the bread brown.
- Unsalted Butter - We'll be using softened butter, which will add richness and flavor.
- Salt - Enhances the flavor.
Filling + Streusel
- Nutella + Chocolate Chips - A bit of dark chocolate chips is melted and mixed together with the Nutella to add more chocolate flavor.
- Unsalted Butter - Adds richness.
- All-Purpose Flour
- White Granulated Sugar - Adds a subtle sweetness.
- Cinnamon - Adds a hint of cinnamon flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Nutella Brioche Babka! Please find detailed instructions in the recipe card at the end of this post.
How to Make Brioche Dough
Step 1. Make Tangzhong - Over medium heat, and in a small saucepan, cook flour and water until thick, about 2 minutes. Transfer to a bowl and cool.
Step 2. Combine Dough Ingredients - To the bowl of a stand mixer, add bread flour, all-purpose flour, tangzhong, sugar, dry milk powder, egg, extra yolk, salt and frothy yeast mixture.
Step 3. Knead Dough & Add Butter -Knead dough on medium-low speed for about 5 minutes, then mix in softened butter one piece at a time.
Step 4. Continue Kneading - Continue kneading the dough on medium speed for 10 minutes or until it passes the window pane test.
Step 5. Let Dough Rise - With oiled hands, form dough into a smooth ball and place into a well oiled bowl. Cover and let the dough double in size in a warm place. Then refrigerate overnight and bake within to 24 hours.
How to Shape Nutella Babka
Step 6. Roll & Fill - On a lightly floured surface, and using a rolling pin, roll the dough into roughly a 13x21 inch rectangle. Using an offset spatula, spread Nutella/chocolate mixture over the top of the dough, leaving a small border all around. Then fold the dough into 3rds like a letter.
Step 7. Roll the dough into roughly a 12x16 inch rectangle. Spread the remaining Nutella/chocolate mixture on top of the dough, leaving a small border at the top edge.
Step 8. Tightly roll into a log, widthwise.
Step 9. With a sharp knife, slice the log in half, lengthwise exposing the layers. Then place one half on top of the other to create an X.
Step 10. Twist the pieces of dough onto itself and pinch the ends to keep it in place.
Step 11. Proof - Place the Nutella babka into a prepared loaf pan. Cover with plastic wrap that has been lightly sprayed with oil, and proof until nearly double in size.
Step 12. Add Streusel - Lightly brush the top with milk and then sprinkle with the streusel topping.
Step 13. Bake - Bake at 350ºF (180ºC) for 40 to 55 minutes or until the internal temperature reads 185ºF (85ºC). Do not overbake.
Storage
- Room Temperature - Store Nutella bread in an airtight container for 2 to 3 days.
- Refrigerator - Store in an airtight container for up to 5 days. I find that bread tends to dry out if left in the fridge for too long.
- Freezer - For prolonged storage (my favorite way), wrap individual cooled slices in plastic wrap, and then place in freezer bags. Thaw at room temperature before serving, about 45 minutes depending on thickness.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't skip the overnight proof in the fridge. The dough will be much easier to work with! Bake within 24 hours to prevent over-fermenting.
After 25 to 30 minutes of baking, loosely tent your babka with foil. This is to prevent the top from getting too browned.
Do not overbake. Every oven runs different, so the baking time can vary from 40 to 55 minutes. It's ready when the internal temperature reads 185ºF (85ºC).
Use a good serrated knife to slice the bread. A proper knife will prevent the fluffy interior from getting squished. My favorite is the Mercer Culinary 10-inch serrated knife (not an affiliate link). It's currently about $16 usd!
FAQ
Yes you can. You'll need to add a bit more flour though because bread flour absorbs more liquid due to its high protein content.
You can, but the dough will be harder to work with because it's really soft. The cold dough makes it easier to roll, fill, cut and shape. If you're unable to wait overnight, refrigerate for at least 2 hours before shaping.
Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.
Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
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📖 Recipe
Nutella Babka
Equipment
- Digital Kitchen Scale
- Stand Mixer
- Small Pot - for tangzhong
- 9x4x4 inch Pullman Loaf Pan or 9x5 inch Loaf Pan
- Measuring Cups/Spoons
- Whisk/Silicone Spatula
- Bowl
- Instant Read Thermometer - to check bread for doneness
- Cooling Rack
INGREDIENTS
Tangzhong
- ⅓ Cup (75g) Water
- 2 Tablespoons (15g) Bread Flour
Yeast Mixture
- ⅓ Cup (75g) Whole Milk
- 1 ⅛ Teaspoon (4g) Active Dry Yeast
- ½ Teaspoon White Granulated Sugar
Tangzhong Brioche Dough
- 1 Cup + 3 tablespoon (142g) Bread Flour + more if needed
- 1 Cup + 2 tablespoon (135g) All-Purpose Flour
- ¼ Cup (50g) White Granulated Sugar
- 1 ½ Tablespoon (11g) Dry Milk Powder
- ¾ Teaspoon Fine Sea Salt
- 1 Whole Large Egg + 1 Yolk room temp
- 3 Tablespoons (42g) Unsalted Butter softened
Filling & Streusel Topping
- ⅔ Cup (200g) Nutella
- 2 Ounces (56g) Bittersweet or Semi-Sweet Chocolate Chips (I used 60%) melted
- 3 Tablespoons (22g) All-Purpose Flour
- 2 Tablespoons (25) White Granulated Sugar
- ⅛ Teaspoon Cinnamon
- 1 to 1 ½ Tablespoons (14g to 21g) Salted or Unsalted Butter cubed (cold is fine)
Instructions
Tangzhong Brioche Dough
- Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste. It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter for 10 minutes.⅓ Cup (75g) Water2 Tablespoons (15g) Bread Flour
- Bloom Yeast - In a small bowl or measuring cup, heat milk in the microwave until it reaches 95ºF(35Cº). Then add active dry yeast and sugar, and stir well to combine. Let bloom for 5 to 7 minutes.⅓ Cup (75g) Whole Milk1 ⅛ Teaspoon (4g) Active Dry Yeast½ Teaspoon White Granulated Sugar
- Combine Dough Ingredients - In the bowl of your stand mixer, whisk together bread flour, all-purpose flour, sugar, dry milk powder and salt.1 Cup + 3 tablespoon (142g) Bread Flour + more if needed1 Cup + 2 tablespoon (135g) All-Purpose Flour¼ Cup (50g) White Granulated Sugar1 ½ Tablespoon (11g) Dry Milk Powder¾ Teaspoon Fine Sea SaltNext, add all of the tangzhong mixture (okay if a tad warm), egg, extra yolk and frothy yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.1 Whole Large Egg + 1 Yolk
- Knead the Dough - Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 4 to 5 minutes. Then mix in softened butter 1 tablespoon at a time, allowing them to fully incorporate before adding more.3 Tablespoons (42g) Unsalted Butter
- Continue kneading the dough on medium speed for about 10 minutes or until it passes the window pane test. See note below. If the dough is sticky, gradually add a tablespoon of flour at a time. Try not add too much, as the dough should be tacky.
- Let Dough Rise - Lightly oil your hands and form the dough into a smooth ball, then place it into an oiled bowl. Cover with plastic wrap and let the double in size in a warm place. About 1 hour, but timing can vary depending on the weather and your kitchen's temperature. Then refrigerate overnight and bake within 24 hours.
Streusel Topping
- When ready to shape the babka, prep the streusel and filling. In a small bowl, whisk together flour, sugar and cinnamon. Add cubed butter and using your fingertips, work the butter into the flour mixture until crumbs form. The warmth of your fingertips will soften the butter. Set in the fridge until needed.3 Tablespoons (22g) All-Purpose Flour2 Tablespoons (25) White Granulated Sugar⅛ Teaspoon Cinnamon1 to 1 ½ Tablespoons (14g to 21g) Salted or Unsalted Butter
Nutella Filling
- In a heat proof bowl, melt chocolate chips in the microwave or over a small pot of simmering water. Then mix in Nutella until well combined.2 Ounces (56g) Bittersweet or Semi-Sweet Chocolate Chips (I used 60%)⅔ Cup (200g) Nutella
Shape the Babka
- Prep Pan - Lightly butter and line a 9x4x4 inch pullman loaf pan or a regular 9x5 inch loaf pan with parchment paper.
- Roll into Rectangle - Remove dough from the fridge and place on a lightly floured work surface. Use a rolling pin and roll the dough into roughly a 13x21 inch rectangle.
- Add Nutella - Evenly spread ½ the Nutella mixture on top of the dough, leaving a small border all around.
- Roll into Rectangle Again - Fold the dough over in 3rds, like folding a letter. See photos in the post for reference. Next, roll the dough out to roughly an 11x16 inch rectangle.
- Add more Nutella - Evenly spread the remaining Nutella mixture over the top of the dough. Spread all the way to the edges, except for the top edge.
- Shape - Tightly roll the dough into a log, widthwise (short side). Then with a sharp knife, slice the log in half, lengthwise exposing the layers upright. Lay one piece of dough on top of the other to form an X. Twist the pieces of dough onto itself and pinch the ends to keep it in place.
- Proof - Transfer the babka into your prepared loaf pan. Cover with plastic wrap that has been lightly sprayed with oil, and allow to nearly double in size. Timing can vary depending on the weather and your kitchen's temperature, but the cold dough can take 1.5 to 2 hours.
- Preheat Oven - With 15 minutes left of proofing, preheat the oven to 350ºF (180ºC).
- Add Streusel - When you are ready to bake, brush the babka with milk. Remove the streusel from the fridge and evenly sprinkle the top with all the streusel. It may seem like a lot, but you'll want it all on there.
- Bake - Bake the babka in your preheated oven for 40 to 55 minutes or until the internal temperature reads 185ºF (85ºC). Do not overbake. Mine took nearly 50 minutes. Loosely tent with foil after 25 to 30 minutes, to prevent the top from browning to quickly.
- Cool - Let the bread cool in the pan for 10 minutes, then carefully remove the babka from the pan and set on a wire rack to cool completely or serve slightly warm. Use a sharp serrated knife to slice and enjoy!
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