This comforting babka is made of a soft and airy dough, is loaded with a gooey Nutella filling, and has a crunchy chocolatey topping.
My love for babka, whether it be chocolate babka or cinnamon babka, is unwavering. I eat it every weekend (and 99% of the time during the week, too), and I know each and every babka from each and every bakery in town. I’m obsessed, and that obsession resulted in me adding lots and lots of Nutella to my homemade babka yesterday. My thought process was simple: the more, the merrier.
Dough to filling ratio
Some like babka because of the dough, while for others, it’s all about the filling (Me!). My secret for having plenty of filling in every single bite, other than simply using a large amount of filling, is to roll the dough very thin, resulting in more layers of filling with less dough between. This recipe has the perfect ratio in my opinion, but if you don’t like sweet babka and instead prefer one with more dough, just reduce the amount of filling. I also like to add some nuts or chocolate chips for extra taste and crunch.
First rise – in the fridge or at room temperature?
Although it’s possible to leave the dough at room temperature for the first rise, it’s recommended to place it in the fridge for at least 8 hours so that it sets properly and is easy to work with. The flavor also improves during this time. However, if you don’t have the time, you can place it on the counter to shorten the process. The rise will be rather slow, especially in cold weather, so be patient.
To learn how to shape babka like a pro, here are some photos to show you how it’s done.
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The sugar syrup is optional, though I like to add it because not only does it make the cake shiny and beautiful but it also keeps the babka fresh for longer.
This recipe calls for warm water, which is a better temperature for the yeast. I usually combine boiling water with room temperature water until it’s warm to the touch (110F/45C), then measure from that the amount I need. The water can be replaced with warm whole milk for a richer flavor.
It’s important to avoid opening the oven door within the first 20 minutes of baking to maintain the heat and let the cake rise nicely. The entrance of cold air can cause it to collapse.
Nutella Babka
Ingredients
For the Dough:
- 3 ½ cups (500g) all-purpose flour, sifted, plus extra for dusting
- ½ cup (100g) granulated sugar
- 1 tablespoon (10g) instant dry yeast
- 2 large eggs , at room temperature
- ½ cup (120 ml) warm water
- Grated zest of ¼ lemon , optional
- ½ cup (115 g) unsalted butter, at room temperature, cut into small cubes
- ¾ teaspoon salt
- Neutral oil (vegetable, canola), for greasing
For the Filling:
- 1 ¼ cups (400 g) Nutella
- ⅔ cup (120 g) chocolate chips or chunks, or 1 cup (100 g) hazelnuts, finely chopped, optional
For the Sugar Syrup:
- ½ cup (120 ml) water
- ⅓ cup (70 g) granulated sugar
Instructions
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To make the dough: Place flour, sugar, and yeast in the bowl of a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs, water, and lemon zest, and mix until dough comes together, 2-3 minutes. While mixer is running, add butter, a few cubes at a time, and mix until incorporated, about 5 minutes. Add salt and continue mixing for another 5 minutes on low speed, until the dough is completely smooth and elastic and pulls away from the sides of the bowl. During mixing, scrape down the sides of the bowl using a spatula as needed.
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Place dough in a large bowl brushed with oil (the fat will keep the dough from drying out), cover with plastic wrap, and leave in the fridge for at least half a day or overnight. Alternately, place on counter at room temperature for 1½-2 hours or until doubled in size.
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Grease two 2¼-lb/1kg loaf pans (9×4 inch/23×10 cm) with oil and line the bottom of each pan with parchment paper for easy release later on. Set aside.
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Rolling and shaping (photos here): Divide dough in half. Roll out dough on a lightly floured surface and shape into a rectangle measuring 16×14 inches (40×35 cm). Position dough so that the long side is closest to you. Using an offset spatula, spread half of the Nutella spread over the rectangle, leaving a ½-inch/1cm border all around. Sprinkle half of the chocolate chips or nuts on top.
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Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other side. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
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Using a serrated knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam. You should have two long, even halves with the layers of dough and filling visible along the length of both. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat the process again, this time lifting the left half over the right to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with two intertwined halves showing the filling on top.
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Carefully lift cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and look fine, even if you feel like it’s messy at this point. Cover the pan loosely with plastic wrap and leave to rise on the counter for 1 to 1½ hours (in warm weather it can take 45 minutes). Repeat using the remaining dough and Nutella to create the second cake.
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Preheat oven to 350F/180C, making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap and place cakes on middle rack of oven. Reduce heat to 340F/170C and bake for 35 minutes.
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While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. Once the cakes are out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.
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Babka will stay fresh for 24 hours in an airtight container at room temperature. Do not place in the fridge. It also freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge.
nicole ~ Cooking for Keeps says
Absolutely STUNNING!
Shiran says
Thanks, Nicole! 🙂
Aaron Chow says
I’m floored at how beautiful your pictures are! AHHHHHH!!!! I’m an instant fan!
Shiran says
Thank you so much, Aaron! 🙂 I’m gonna share my photography secrets soon so stay tuned!
Elena says
I started this process last night and did not realize it has to proof twice. Can I let it proof a second time in the fridge while I am at work and bake it tonight?
Shiran says
Hi Elena, I’ve just seen your comment so it’s probably too late. But, if you did put it in the fridge, that’s fine. You want it to almost double in size so if it did, great, but if it didn’t, bring it to room temperature and let it rise more, and only then bake. Good luck 🙂
Melissa says
Hi Shiran,
This looks lovely. Is there any way I can make it without using a standmixer? I dont current own one.
Shiran says
Yes you can Melissa! Add the ingredients in the same order and knead the dough for about 10 minutes or until smooth and elastic. It would be sticky while adding the butter (add it slowly, a few cubes at a time), but just keep kneading.
Samantha Mattox says
Wow these pictures are absolutely STUNNING. Tell me your secrets! And coming from an Eastern-European Jewish home, I of course love babka.
Shiran says
It’s impossible not to love babka, right?! And regarding my secrets, I’m currently in the process of writing a book on food photography 🙂
Molly says
This looks almost (almost!) too good to eat. I am so impressed and neeed to make this! Thanks for all the wonderful tips.
Shiran says
I love sharing all my tips with you! Thank you, Molly!
Molly says
Do you think this could be successfully halved? I really don’t need two loaves lol. If not I can share 🙂
Shiran says
Yes, this could definitely be halved 🙂
Emma {Emma's Little Kitchen says
Genius, I definitely need to give this a go!
Sara says
This came out so great! I only had one loaf pan. Made the second in a tube pan! Gorgeous!
Shiran says
I bet it’s gorgeous! Thank you so much, Sara! 🙂
Marta says
Hi Shiran, having made your delicious cream scones and upside down banana cake, I am sure this will also turn out amazing and I can’t wait to try it! However, I would like to substitute the chocolate filling for a halva filling – when I was in Israel I had these amazing halva babkas and I would love to make them at home. However, when I search the net for halva babkas, I only get recipes that call for a mix of chocolate and halva, while what I am really going for is just pure halva flavour. Would you have any tips on how to go about it?
Shiran says
Hi Marta! In Israel, most recipes use halva spread, or a combination of halva spread and crumbled halva. These ingredients are easy to find in Israel.
Marta says
Thanks so much for the tip Shiran! Do you think I can make the halva spread myself, for example by mixing tahini and honey, or is it really a different ingredient I should try to get my hands on?
Shiran says
Hi Marta! I did try making a spread using equal amounts (in grams) of tahini and date honey (which tastes better than honey in my opinion) and it worked well, but then again, I’m not sure if date honey, also called silan, is available to you. You can try it with honey, but I can’t promise the result.
Marta says
Thanks so much! We tried it with just plain honey (couldn’t find the date syrup) and it turned out amazing! We also tried another one with just brushing with melted butter and then pieces of plain halva and that worked pretty well too… This will keep us going till next time we are in Israel!
Shiran says
I’m so glad to hear that! Another popular combination in Israel is pieces of halva and chocolate chips/chopped chocolate, so you can try it next time!
Sofia Him says
I did this nutella babka yesterday with my little sister and all our family loved it ! The recipe is quite easy and you can find all the ingredients in your fridge on a daily basis. I also loved the fact that the recipe includes photos for the shaping part, great job !
Shiran says
Thank you so much, Sofia!
Marielle says
SO GOOD! My family of four finished the first loaf the night I made it and the other we had for breakfast the next morning. I made this on Monday and am making it again today. I’m going to try one chocolate loaf and one cinnamon this time. The dough is heavenly! This recipe is definitely a keeper!
Martina says
Thanks so much. It’s So Great and Delicious.
I’ve made this recipe. My family love it.
Thanks a lot for sharing this recipe with detailed explanation and photo.
Shiran says
Thank you so much Martina!
Commercial RO Plant says
This looks amazing! Can’t wait to try it out when I muster the courage. :). Still pretty new to making yeast doughs.
Emily says
The ratios for your nutella and chocolate babka doughs are different. Which do you prefer?
Shiran says
The recipe that uses more eggs and butter is slightly richer, but both recipes are good. I have dozens of recipes for everything, and I like all of them. The recipe I make usually depends on the ingredients I have on hand or if I want something light or rich, depending on the occasion.
Diana Benito says
Hi Shira,
I tried this recipe, but the dough didn’t rise in the refrigerator. I tried again with the fresh batch and didn’t rise too. I checked the refrigerator temperature and yeast. Both were working fine. I oiled my bowl well and moistened the top too. Though I kept for the whole day, it did not rise well. Secondly I kept the unrisen dough from the refrigerator out (on the counter) for 4 hours and prepared as per the recipe (rolled, filled and jkept for second rise). It got puffed up and when baked the babka turned out okay. It was a bit yeasty and tangy. What would be the reasons for not rising in the fridge and why did it taste tangy?
Thanks,
Diana
Shiran says
It’s ok if it doesn’t rise a lot, but if it didn’t rise well then the yeast is the problem.
Emily says
Hey, is there a nutritional information chart for the recipe?
Kendall says
I baked this as instructed but it seems to be completely raw in the middle still. Thoughts?
Shiran says
It might look a bit raw because there’s a lot of filling, but if it’s very raw then you just need more baking time.
Teresita says
This is an amazing recipe! I made this today for the first time and it came out beautiful. I used a chocolate spread and added walnuts to it. Can’t wait to try it!
Jane says
Just want to make sure that the 1/2 cup of water for the dough is not a typo? It sounds too little too me. I’m a newb though but wanted to make sure before I start making. Thank you! Looks delicious!
Jane says
PS is the sugar syrup supposed to be liquidy or thick?
Shiran says
Hi Jane. It should be liquid.
Diana says
Hi Shiran! It looks great! ^_^ And am giving it a go this morning. I was wondering though – are the temperatures for the oven those for Fan ovens? Thanks a mill! X
Greetings from the UK
Shiran says
I don’t use the fan, just the upper and lower heat setting.
Knira says
I’m excited to try this. I currently have the dough in the fridge for it’s first proof. I realize there’s a second proof – when do I do that and where? Is it after the fridge proof and on the counter? And am I looking for it to double in the fridge(first proof) or during the second proof?
Thanks so much in advance!
Shiran says
Hi Knira, after you shape the babka and place it in the pan, you leave it on the counter to rise, and then bake. No need to put this in the fridge for the second rise (wait until it doubles or up to 1.5-2 hours). For the first rise, if you put it in the fridge, even if it won’t look like it’s doubled in size, it’s ok.
Julia says
Hi Shira this recipe looks amazing , I am going to start on it today! You mention a crunchy choclatey topping. Is that from just the syrup? Or do you too with chocolate/nuts? Thanks
Shiran says
Hi Julia. The Nutella and the dough combined create a crunchy texture on top after baking.
Julia Supple says
Thanks!
Cathy says
Hi , I am making this today ? Do you mean parchment paper instead of wax paper ? I didn’t think you could bake with wax paper ? Unless you remove the wax paper before it goes in oven ?
Shiran says
Hi Cathy. That should be parchment paper, I’ve just edited the recipe. Sorry about that!
Cathy says
Thank you ! No worries ! Amazing recipe ! Will definitely be making this again! Turned out great !! 🙂So easy !
Sunny says
Just a quick question: how sweet does this come out? I’m a sort of beginner baker and don’t have the best handle on sugar levels yet. Nutella on its own is very sweet (though also delicious) but how does that play with the dough and the syrup? Does it ever feel too sweet? I was also thinking of adding a little biscuit/cookie crumb to the filling (stolen from Shuk bakery in London) and that has me extra worried I guess.
Shiran says
This is quite sweet 🙂 If you prefer a less sweet version, try my other chocolate babka recipe.
Pat says
Is there a way to check that it is cooked through. Because of filling it’s hard to get a clean skewer?
Cindy says
How much should the dough increase in size during the second rise (before baking)? Double?
Shiran says
Almost double. It should be ok after about 1.5 hours.
Krista says
I made the dough last night and put it in the fridge. This morning when I took it out it feels very stiff. Is that normal? Should I do something different?
Shiran says
It’s normal. If you leave it at room temperature it would soften.
Ana says
Hi!!! I’m making this tomorrow it looks delicious 🤤🤤🤤 I have a question, do I have to activate the yeast before I pour it on the mixer?
Shiran says
Hi Ana. If you use instant dry yeast then you don’t need to do it.
Natalie says
Wow this is just delicious! I think I underkneaded the dough so I didn’t get a great rise, but nonetheless we enjoyed every last bite. This thing is just loaded to the brim with Nutella and is very very rich and decadent in the best way.
Kylie Vacko says
I’ve made this recipe twice now, and its unbelievably easy and a hit for the whole family! Leftovers store great in the freezer too.
Serene says
My dough did not rise at all after 12 hours in the fridge but after a further 3 hours on the counter it kinda started to do something (or maybe it was wishful thinking). I read elsewhere that sweet dough doesn’t have to rise as much as bread dough so I continued with the recipe even though it had not doubled in size. Amazingly, it turned out fine even without doubling. And the babka shaping technique is actually super easy.
Amy says
Can this be frozen before baking? If so, how should it be defrosted before it goes in the oven?
I’d like to bake it the morning of a party, but not have to clean up the kitchen at that point!
Talia @ Pretty. Simple. Sweet. says
Hi Amy, great question! Yes, you can fill and shape the babka completely and then freeze it before the second rise. Then, to thaw and rise the second time, place it in the fridge directly from the freezer overnight and it will be ready to bake in the morning 🙂
Amanda says
I have just made this recipe and completed the second rise. I’d like to freeze the babka because I’m not serving it until 5 days from now. Should I freeze before baking or after? I know you recommend freezing it before the second rise, but it is already too late for that. Also, if you recommend baking before freezing, should I do the syrup step before freezing or after thawing??
Stephanie @ Pretty.Simple.Sweet. says
Hi Amanda! I recommend freezing before the second rise because generally as it thaws it will complete the second rise. Since it’s already risen, you could freeze it unbaked and thaw it in the refrigerator for a few hours first to see how it does and then just keep an eye on it. You’ll want to bake it when it’s perfectly thawed, but also not too puffy and extra risen. Hopefully that makes sense? I’m not sure what the exact timing will be for you.
Steph says
Hi there,
I saw this recipe and though it looked delicious and wanted to try it out. I have a question before I get started. I only have active dry yeast at home rather than instant dry yeast. Can this be subbed in? And should I bloom it in the 1/2C water on the ingredients list rather than needing to add additional water?
Sorry if these questions seem obvious to anyone. I’m not very familiar with making bread dough and would appreciate any help.
Stephanie @ Pretty.Simple.Sweet. says
Hi Steph, you can use active yeast instead. You’ll have to activate it first by proofing it in warm (110-120F) water and sugar for about 10-15 minutes before using. Yes, use the ingredients as listed in the recipe – don’t use additional water and sugar.