Name: Chocolate Nutella Babka Bread Recipe
Prep time: 40 min
Cook time: 45 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

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I’m genuinely excited to share this Chocolate Nutella Babka Bread Recipe with you because it’s one of those comforting, show-stopping treats that feel both indulgent and homemade. Whether you’re baking for a special brunch, a cozy weekend breakfast, or just because you need a little chocolatey joy in your day, this babka hits all the right notes. The swirl of rich Nutella folded into the soft, buttery dough makes every bite a perfect balance of sweet and tender.

What I love most about this Chocolate Nutella Babka Bread Recipe is how approachable it is, despite looking like a beautiful bakery masterpiece. With just a bit of patience during the rising stages, you’ll have a loaf that not only tastes incredible but also fills your kitchen with that amazing smell of warm chocolate and fresh bread. Trust me, once you try this, you’ll be sneaking slices between meals!

Ingredients You’ll Need

To get that perfect tender crumb and glossy chocolate swirl, each ingredient plays a crucial role. Using room temperature eggs and milk helps the dough rise smoothly, and choosing a good quality Nutella or chocolate spread makes all the difference in flavor.

Milk: Room temperature milk activates the yeast gently and helps develop the gluten.
Sugar: Adds sweetness to balance the rich chocolate; caster sugar dissolves more easily than granulated.
Fast action dried yeast: Makes the dough rise faster and gives that fluffy texture.
Salt: Enhances flavor and balances the sweetness.
White strong flour: High protein flour gives the dough the strength to hold those lovely swirls.
Eggs: Room temperature eggs enrich the dough, making it tender and golden.
Unsalted butter: Softened butter folds into the dough, creating a soft crumb and subtle richness.
Nutella or chocolate spread: The star of the show—choose your favorite for the filling.
Sugar and water (for syrup): Used for brushing the baked loaf to give it a shiny, sweet glaze.
Lemon juice: Just a few drops brighten the syrup and cut through the sweetness.

Variations

I love to tweak this Chocolate Nutella Babka Bread Recipe depending on the occasion or what I have on hand. Don’t hesitate to get creative—you’ll find it’s very forgiving and easy to personalize.

Nut and seed crunch: I sometimes add chopped toasted hazelnuts or walnuts in the Nutella layer for extra texture and a nutty flavor that compliments the chocolate beautifully.
Chocolate chip boost: Sprinkling mini chocolate chips inside the swirls adds an extra melty surprise.
Vegan swap: You can substitute dairy milk and butter for plant-based versions and use a vegan chocolate spread to make it vegan-friendly.
Spiced babka: Adding a pinch of cinnamon or cardamom to the dough brings a cozy twist that’s wonderful in cooler months.

How to Make Chocolate Nutella Babka Bread Recipe

Step 1: Prepare the Dough

Start by warming your milk to room temperature—not too hot or you risk killing the yeast. In a large bowl, combine the milk, sugar, and dried yeast, then let it sit for about 5 minutes until it starts to bubble and foam—this means your yeast is awake and ready. Next, mix in the eggs, salt, and flour until a rough dough forms. Then add the softened butter a bit at a time, kneading well after each addition. Kneading by hand or with a stand mixer fitted with a dough hook should take about 10 minutes—you want a smooth, elastic dough that feels soft but not sticky.

Step 2: First Rise

Place your dough in a lightly oiled bowl, cover with a clean kitchen towel or cling film, and let it rise in a warm spot for about 1 to 2 hours, or until doubled in size. I like to preheat my oven to the lowest setting for a minute, then turn it off and put the bowl inside to create a cozy rising environment on chilly days.

Step 3: Rolling and Filling

Once your dough has doubled, punch it down gently and roll it out on a floured surface into a large rectangle, about half a centimeter thick. Spread the Nutella evenly over the dough, leaving a small border around the edges for sealing. When I do this, I find warming the Nutella slightly makes spreading much easier without tearing the dough.

Step 4: Shaping the Babka

Roll the dough tightly from the longer edge so you get a long log. Using a sharp knife, slice the log lengthwise down the center to expose the beautiful chocolate layers inside. Now here’s the fun part—twist the two halves around each other, keeping the cut sides facing up so the Nutella pattern is visible. Carefully transfer the twisted dough into a greased loaf pan, Tuck the ends under and give it a little tuck to keep the shape compact. Cover and let it rise again for 45 minutes to an hour.

Step 5: Baking and Syrup Glaze

Bake your babka in a preheated oven at 180°C (350°F) for about 35-40 minutes. Keep an eye on it—if the top browns too quickly, lightly cover with foil. While the babka bakes, prepare the syrup by boiling sugar, water, and a few drops of lemon juice until the sugar dissolves. As soon as the bread comes out of the oven, brush the syrup all over to give it that gorgeous shine and sticky sweetness. Let it cool before slicing to avoid squishing those pretty swirls.

How to Serve Chocolate Nutella Babka Bread Recipe

Two dark brown babka loaves baked in metal rectangular pans are shown from above. Each loaf has a twisted shape with several visible loops and folds, creating layers of rich, dark chocolate filling mixed with golden brown bread. The shiny surface suggests a glaze applied after baking, highlighting the swirls and baked texture. The pans sit side by side on a wooden cutting board with a white marbled surface visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with this babka—sometimes just a dusting of powdered sugar or a sprinkle of crushed toasted nuts on top right after glazing. It adds a bit of texture and a lovely rustic look without overpowering the chocolate. If you’re feeling fancy, a drizzle of melted chocolate or a light glaze of honey works great too.

Side Dishes

Pair the Chocolate Nutella Babka Bread Recipe with a cup of coffee or rich hot chocolate for a decadent combo. For brunch, nutty Greek yogurt or fresh berries on the side really balance the sweetness. I’ve even enjoyed it alongside soft scrambled eggs for a mix of savory and sweet that feels just right on a lazy Sunday morning.

Creative Ways to Present

For special occasions, I sometimes slice the babka into thick slabs and stand them upright in a beautiful wooden board, garnished with fresh flowers and small bowls of whipped cream and berries. It’s a lovely centerpiece that invites everyone to grab a slice and enjoy. Another fun idea is to make mini babka loaves in little loaf pans, perfect for gifting or portion control!

Make Ahead and Storage

Storing Leftovers

I usually store leftover babka wrapped tightly in plastic wrap and then in an airtight container at room temperature. It stays fresh for 2-3 days and the texture remains soft and comforting. If you want to keep it a bit longer, the fridge is fine but can dry it out slightly, so wrapping well is key.

Freezing

Freezing this Chocolate Nutella Babka Bread Recipe works like a charm! I slice the loaf first, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. This way, I can pull out a slice or two whenever I want, making it super convenient for quick treats without thawing the whole loaf.

Reheating

To enjoy leftovers at their best, I reheat slices in a toaster oven for a few minutes or gently warm them in the microwave wrapped in a damp paper towel to prevent dryness. I find this refreshes the bread’s softness and brings back that melty Nutella goodness perfectly.

FAQs

Can I use homemade chocolate spread instead of Nutella in this recipe?

Absolutely! A homemade chocolate spread with hazelnuts or even a simple chocolate ganache can work beautifully. Just ensure it’s spreadable enough to layer easily within the dough without soaking through, which keeps those perfect swirls intact.
How long does the Chocolate Nutella Babka Bread last?

At room temperature, it stays fresh for about 2-3 days when stored properly in an airtight container. If you need to keep it longer, freeze it in slices and thaw as needed for best texture and flavor.
Can I make this babka bread without eggs?

Eggs add richness and structure to the dough, but you can substitute them with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons warm water per egg) in a pinch. The texture will be a bit different, but still delicious.
Do I have to brush the syrup on the bread?

Brushing the syrup adds a wonderful shine and a subtle sweetness to the crust, but you can skip it if you prefer a less sweet finish. Just remember the syrup also helps keep the bread moist after baking.
What’s the best way to shape the babka?

Rolling the dough into a tight log and then slicing lengthwise before twisting is the classic method that gives those beautiful layers and chocolate swirls. Make sure not to tear the dough while spreading the filling to keep the shape intact.

Final Thoughts

This Chocolate Nutella Babka Bread Recipe is one of my all-time favorites because it perfectly captures that feeling of homemade warmth and indulgence. I love sharing it with friends because it looks impressive yet is so simple to make once you get the hang of it. I hope you enjoy baking (and eating!) this as much as I do—it’s really a delightful way to turn simple ingredients into a special treat that brings smiles to everyone around your kitchen table.