Nutella Babka Recipe (2024)

There are few things better than nutella and the rich, sweet hazelnut spread always seems to bring out smiling faces whenever a jar is present. With that said, Molly brings a fun twist on a classic NYC dessert tradition, the chocolate babka. Instead of chocolate, she used Nutella to bring forth a new favorite for holiday breakfasts.

Speaking of sharing, the tabletop pieces from our FEED collection that Molly used contribute meals to American families in need. Each product from the collection includes a number that represents the amount of meals the purchase will provide to families across the U.S.

“When I lived in New York, a Zabar’s babka was essentially my ticket home for Thanksgiving. I’d run up town, pick up a couple for my family, and then squash them in my suitcase and fly home to Chicago. I knew that if delays got crazy at the airport, I could always nosh on some doughy, chocolatey goodness. This homemade version has swirls of Nutella and is perfect for brunch with a spread of ricotta or pumpkin butter.” – Molly Yeh

Nutella Babka
Makes 2 loaves

¾ c warm whole milk
1 tb yeast
½ c + 1 tb sugar
½ tsp salt
4 c flour
1 large egg
2 large egg yolks
2 tsp vanilla extract
½ c unsalted butter, softened
1 13-ounce jar Nutella

Directions

1. Combine milk, yeast, and 1 tablespoon of sugar in a small bowl or measuring cup. Let it sit for a few minutes until it gets foamy on top.

2. In the bowl of a stand mixer fitted with a dough hook, combine remaining 1/2 cup of sugar, the salt, and flour. Whisk together the egg, egg yolks, and vanilla extract and, with the mixer on low, add it to the flour mixture, immediately followed by the yeast mixture. When the mixture forms a shaggy dough, add the butter, one tablespoon at a time. Mix the dough with the dough hook for 7-10 minutes, until you have a smooth dough.

3. Transfer to an oiled bowl, cover with a damp cloth, and then let rise until doubled in size, about 2 hours.

4. Line two loaf pans with parchment paper and then grease the parchment.

5. Working with half of the dough at a time (the other half should remain covered), roll out your dough into a large rectangle, about 9 inches by 12 inches. Spread half the Nutella evenly over the rectangle (if the Nutella is difficult to spread, you can warm it in the microwave for a few seconds).

6. Roll the rectangle lengthwise into a jelly roll shape and cut it down the length of the roll so that you have two long skinny pieces. Wrap the two pieces around each other so that you have a twisted loaf, and then place the loaf in a loaf pan. Repeat with the other half of the dough.

7. Let the loaves rise for an hour and preheat the oven to 350.

8. Bake the loaves for 20-25 minutes, until golden brown and baked through. Serve warm.

Molly Yeh recently moved from Brooklyn to a sugar beet farm outside of Grand Forks, North Dakota. She shares recipes, bits about farm life, and tales from adventures near and far on her blog my name is yeh. You can follow Molly on Twitter, Instagram, and Pinterest.