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Nutella Babka: A Swirl of Chocolate Bliss

There’s something almost primal about tearing into a warm babka, especially one ribboned with rivers of Nutella. I remember the first time I encountered this masterpiece. It was at a small bakery in Brooklyn, the air thick with the scent of yeast and melting chocolate. I watched, mesmerized, as the baker pulled a golden-brown loaf from the oven, the chocolate filling practically oozing from its intricate folds. Each pull of the dough was like uncovering a delicious secret, a treasure hunt within a pastry. That first bite was pure bliss – the soft, slightly tangy dough, the intense chocolate hazelnut, and the satisfying unraveling of each layer. It was an experience I knew I had to recreate at home.

Recipe Overview

Prep Time: 3 hours
Cook Time: 40 minutes
Total Time: 3 hours 40 minutes
Yield: 1 loaf
Dietary Type: Not specified

Ingredients

For the Dough:

1/2 cup cooked mashed potatoes (see instructions below)
1/2 cup buttermilk (lukewarm) or 1/2 cup potato water, 110 degrees
1 2/3 teaspoons active dry yeast
1/4 cup sugar, plus
1 pinch sugar
1 large egg, room temperature
2/3 large egg yolk, room temperature
2 cups all-purpose flour, plus more for work surface
1/3 teaspoon salt
2 tablespoons unsalted butter, cut into 1-inch pieces, room temperature

For the Filling:

7 ounces (about 1 1/6 cup) very finely chopped bittersweet chocolate (or 6 ounces 60% chocolate and 1 ounce unsweetened chocolate)
1/4 cup Nutella, plus
2 tablespoons Nutella
2 1/2 teaspoons ground cinnamon

For the Glaze:

1 teaspoon milk
Egg, reserved from dough

For the Streusel:

1/2 cup powdered sugar (or 1/4 cup granulated sugar)
1/3 cup all-purpose flour, plus
1/8 cup all-purpose flour
1/4 teaspoon salt
1/2 cup hazelnuts, lightly toasted, coarsely chopped
4 tablespoons unsalted butter, room temperature

Equipment Needed

9x5x 2 3/4-inch loaf pan
Parchment paper
Mixing bowls
Electric mixer (with paddle and dough hook attachments)
Rolling pin
Whisk
Fork
Wire rack

Instructions

Make the Potato Mash: Peel, cube, and boil one small potato (about 3 ounces) in just enough water to cover until soft. Strain out the potato pieces and mash them with a fork. Set aside the potato and water to cool. Freeze any extra water in ice cube trays. You can use potato water in place of the liquid in any bread recipe. It’ll make the dough soft and sweet.
Activate the Yeast: Pour lukewarm potato water or buttermilk into a small bowl. Sprinkle the yeast and a pinch of sugar over the liquid; let stand until foamy, about 5 minutes.
Combine Wet Ingredients: In a bowl, whisk together the sugar, 2/3 of the egg, and 2/3 of the egg yolk. Add the egg mixture to the yeast mixture and whisk to combine.
Mix the Dough: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the egg mixture and beat on low speed until almost all the flour is incorporated, about 30 seconds.
Knead the Dough: Change to the dough hook. Add the butter and beat until the flour mixture and butter are completely incorporated, forming a smooth, soft dough that’s slightly sticky when squeezed (about 10 minutes). Don’t rush this step; proper kneading is crucial for the babka’s texture.
First Rise: Turn the dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl. Place the dough in the bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 2 hours.
Prepare the Filling: While the dough is rising, place the chocolate and cinnamon in a large bowl. Stir to combine. Stir in the Nutella until well combined. This ensures an even distribution of flavor throughout the babka.
Prepare the Loaf Pan: Generously butter a 9x5x 2 3/4-inch loaf pan and line with parchment paper. This prevents sticking and makes it easy to remove the babka after baking.
Make the Egg Wash: Beat the remaining 1/3 of the egg with 1 teaspoon of milk. Set the egg wash aside.
Roll Out the Dough: Gently punch down the dough and transfer it to a clean surface. Let rest for 5 minutes. On a generously floured surface, roll out the dough into a 16-inch square; it should be 1/8 inch thick.
Egg Wash the Edges: Brush the edges of the dough with the reserved egg wash.
Add the Filling: Crumble the chocolate filling (reserve 2 tablespoons) evenly over the dough, leaving a 1/4-inch border.
Roll and Twist: Refresh the egg wash if needed. Roll the dough up tightly like a jelly roll. Pinch the ends together to seal. Twist the roll 5 or 6 turns. Brush the top of the roll with egg wash.
Add Remaining Filling: Carefully crumble the 2 tablespoons of filling over the left half of the roll, being careful not to let the mixture slide off. Fold the right half of the roll over onto the coated left half. Fold the ends under and pinch to seal. Twist the roll 2 turns and fit into the prepared pan.
Second Rise: Cover the loaf loosely with plastic wrap and let stand until the dough reaches the top of the pan and is about doubled in volume, about 1 hour.
Prepare the Streusel: In a large bowl, combine the powdered sugar, flour, salt, hazelnuts, and butter. Using a fork, stir until fully combined, with clumps ranging in size from crumbs to 1 inch.
Add the Streusel Topping: Squeeze the streusel in the palm of your hand so large clumps remain. Uncover the loaf and brush the top with egg wash. Sprinkle the streusel on top. It will seem like you have too much streusel, but pack it in there. The dough will expand later. Re-apply the plastic wrap.
Bake the Babka: Fifteen minutes prior to baking, preheat the oven to 350°F (175°C). Bake until the top is golden brown and the bottoms sound hollow when tapped (when the loaf is removed from the pan), about 40 minutes. If the top browns too quickly, cover the loaf with aluminum foil.
Cool and Serve: Transfer to a wire rack and cool for at least 30 minutes. Remove from the pan. Serve slightly warm.

Expert Tips & Tricks

Don’t Overwork the Dough: Over-kneading can result in a tough babka. Mix until just combined.
Room Temperature Ingredients: Using room temperature ingredients helps the dough come together smoothly.
Temperature is Key: Lukewarm liquids are essential for activating the yeast.
Proofing: Make sure your rising environment is warm, but not too hot.
Chocolate Quality: Use good quality chocolate for the best flavor.

Serving & Storage Suggestions

Serve the Nutella Babka slightly warm for the most decadent experience. It pairs wonderfully with a cup of coffee or a glass of milk. Leftovers can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. For longer storage, the babka freezes well for up to 1 month. Wrap it tightly in plastic wrap and then foil. To reheat, thaw overnight in the refrigerator and then warm in a 350°F oven for 10-15 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	3464.5 kcal	N/A
Calories from Fat	1408 g	41%
Total Fat	156.5 g	240%
Saturated Fat	57 g	285%
Cholesterol	542.3 mg	180%
Sodium	1945.8 mg	81%
Total Carbohydrate	456.9 g	152%
Dietary Fiber	26.9 g	107%
Sugars	181.4 g	725%
Protein	65.7 g	131%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Chocolate Variety: Experiment with different types of chocolate, such as milk chocolate or white chocolate, for the filling.
Nut-Free: Substitute the hazelnuts in the streusel with chopped oats or sunflower seeds.
Spiced Babka: Add a pinch of cardamom or nutmeg to the dough for a warm, aromatic twist.
Citrus Zest: Add orange or lemon zest to the dough for a brighter flavor.
Other Spreads: Instead of Nutella, try other nut butters or chocolate spreads.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough a day in advance. After the first rise, punch it down, wrap it tightly, and refrigerate it overnight. Let it come to room temperature for about 30 minutes before rolling it out.

Q: My dough is too sticky. What should I do?
A: Add a tablespoon of flour at a time until the dough becomes easier to handle. Be careful not to add too much, as this can make the babka tough.

Q: Can I use a different size loaf pan?
A: A 9×5-inch loaf pan is ideal. If you use a different size, you may need to adjust the baking time.

Q: How do I know when the babka is done?
A: The top should be golden brown, and the bottom should sound hollow when tapped. You can also use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.

Q: Can I freeze the baked babka?
A: Yes, babka freezes very well. Wrap it tightly in plastic wrap and then foil, and it will last for up to 1 month.

Final Thoughts

The Nutella Babka is more than just a bread; it’s an experience. The process of making it is therapeutic, and the result is a delicious reward. Don’t be intimidated by the multiple steps – each one contributes to the final masterpiece. Gather your ingredients, roll up your sleeves, and embark on this delightful baking adventure. I encourage you to try this recipe and make it your own. Feel free to experiment with different fillings and toppings. Share your creations and feedback – I can’t wait to hear about your babka journey! Perhaps enjoy it with a scoop of vanilla ice cream for an extra special treat!

Nutella Babka Recipe