Indulge in the flavors of a New York City bakery with this Nutella-filled chocolate babka, inspired by the iconic, swirled loaves of Breads Bakery. This decadent treat brings the creamy richness of Nutella and the warmth of homemade bread to your kitchen, perfect for any time of day. Makes three small loaves of sweet and very chocolatey babka. Each loaf has twelve small servings.
Prep time: PT720M
Total time: PT720M
4.5 stars (2 reviews)
babka, chocolate babka
- Combine sugar and water in a small pan.
- Heat until boiling, then simmer for 2 minutes.
- Set aside to cool.
- Pour milk into a bowl and activate the yeast per the package instructions (if using instant yeast, skip activation).
- Add flour, eggs, sugar, vanilla, salt, and half the butter. Mix for 3-4 minutes.
- Gradually add the remaining butter and continue mixing/kneading for another 4 minutes until combined.
- Shape the dough into a flattened square, wrap it in plastic, and refrigerate for 8-12 hours.
- Remove dough from the fridge, flour your workspace, and roll it into a 10x28-inch rectangle.
- Spread Nutella evenly (important!) over the dough, then sprinkle with chocolate chips.
- Roll the dough into a 28-inch log, then cut into three 9-inch pieces.
- Slice each piece in half lengthwise to create six strips.
- Form an "X" with each pair of strips, then twist them together to form three twists.
- Place each twist into an 8x3 inch loaf pan, tuck the ends under, cover, and let rise in a warm spot for 60 minutes.
- Preheat oven to 350°F. Bake for 25-30 minutes until the internal temperature reaches 180°F.
- Immediately brush the tops with the cooled syrup.
- Allow loaves to cool completely for 2 hours before slicing to ensure they are fully set. This is important!