Decadent Nutella Babka Buns

This buttery, chocolate-swirled Nutella babka buns recipe transforms a traditional Eastern European bread into irresistible individual portions. The tender dough wrapped around ribbons of hazelnut chocolate creates a perfect balance of textures and flavors, making these buns ideal for special brunches or indulgent weekend treats.

I first made these buns for a holiday gathering when I wanted something special but not overly complicated. The look on everyone's faces when they bit into the warm, chocolatey swirls convinced me these would become part of our family tradition.

Ingredients

• All purpose flour: Provides the perfect structure while keeping the buns tender
• Granulated sugar: Balances the richness and feeds the yeast
• Active dry yeast: Ensures a reliable rise look for fresh packets for best results
• Whole milk: Adds richness use lukewarm temperature to activate yeast properly
• Large eggs: Bind everything together and enrich the dough
• Vanilla extract: Enhances the chocolate flavor use pure not imitation
• Salt: Balances the sweetness and strengthens the dough
• Unsalted butter: Creates incredible tenderness and flavor use European style for extra richness
• Nutella spread: Forms the star of the filling choose room temperature for easy spreading
• Chopped hazelnuts: Add textural contrast and emphasize the hazelnut notes in Nutella
• Powdered sugar: Creates a beautiful finishing glaze
• Milk: Thins the glaze to perfect drizzling consistency

Step-by-Step Instructions

Prepare the dough:

Combine flour, sugar, and yeast in a large bowl, creating a well in the center. Pour in lukewarm milk, eggs, vanilla, and salt. Mix with a wooden spoon until rough dough forms, then gradually incorporate softened butter in tablespoon-sized pieces. The butter must be soft but not melted to properly integrate into the dough. Knead for a full 10 minutes until smooth and elastic the dough will transform from sticky to silky as gluten develops.

First rise:

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and place in a warm spot. Allow to rise until doubled in size, about 1 to 1.5 hours. The dough should feel puffy and spring back slowly when poked with a finger. This slow rise develops complex flavors in your dough.

Shape the buns:

On a lightly floured surface, roll the dough into a large rectangle about 14x18 inches. Aim for even thickness throughout to ensure consistent baking. Using an offset spatula, spread Nutella in an even layer leaving a 1inch border around all edges. The Nutella should be at room temperature for smooth spreading. If using hazelnuts, sprinkle them evenly over the Nutella.

Create the spirals:

Starting from the long edge, tightly roll the dough into a log, pinching the seam to seal. Use a sharp knife or unflavored dental floss to cut into 12 even slices. Cutting with dental floss prevents squishing the delicate spirals the clean cuts showcase the beautiful swirl pattern.

Second rise:

Arrange slices cut side up in a greased 9x13 baking dish, spacing them evenly. Cover loosely and let rise for 30 minutes until slightly puffy. During this time, preheat your oven to 350°F ensuring it reaches full temperature before baking.

Bake to perfection:

Bake in the preheated oven for 25 to 30 minutes until the tops are golden brown and the centers reach 190°F on an instant read thermometer. The buns will rise further and join together slightly during baking, creating soft edges where they touch. Rotate the pan halfway through baking if your oven has hot spots.

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The Nutella is truly the star of this recipe. I discovered the importance of spreading it in a thin, even layer after my first attempt when I applied it too thickly and it all leaked out during baking. Now my children help with the assembly, carefully rolling the dough while trying not to sample too much of the filling.

Overnight Option

For fresh morning buns, prepare the recipe through the slicing stage, then arrange in your baking dish. Cover tightly with plastic wrap and refrigerate overnight. The next morning, remove from the refrigerator and allow to sit at room temperature for 30 minutes before baking. This slow, cold fermentation actually enhances the flavor of the dough while making morning preparation effortless.

Variations to Try

While Nutella creates the classic version, you can customize these buns with many filling options. Try cinnamon sugar with finely chopped apples for a fall variation, or substitute cookie butter spread for a spiced alternative. For a fruity version, spread a thin layer of cream cheese and top with your favorite jam before rolling the dough. Each variation maintains the beautiful spiral pattern while offering new flavor combinations.

Serving Suggestions

These buns shine as the centerpiece of a weekend brunch alongside fresh fruit and hot coffee. For an indulgent dessert, warm a bun slightly and top with a scoop of vanilla ice cream, allowing it to melt into the chocolatey swirls. During holiday gatherings, arrange them on a tiered platter with other small pastries for an impressive display that invites everyone to help themselves.

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These Nutella babka buns will fill your kitchen with a heavenly aroma. Enjoy them fresh out of the oven for the ultimate indulgence.

Frequently Asked Questions

→ Can I prepare these Nutella babka buns ahead of time?

Yes! You can prepare the dough and assemble the buns the night before, then refrigerate overnight for the second rise. In the morning, allow them to come to room temperature for about 30 minutes before baking.

→ What can I substitute for hazelnuts?

Walnuts, pecans, or almonds make excellent substitutes for hazelnuts. You can also omit nuts entirely if you prefer, or add chocolate chips for extra chocolate flavor.

→ How should I store leftover babka buns?

Store completely cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Warm slightly before serving.

→ Can I use homemade chocolate spread instead of Nutella?

Absolutely! Any chocolate-hazelnut spread works well, whether store-bought or homemade. Just ensure it has a spreadable consistency similar to Nutella.

→ Why did my dough not rise properly?

Yeast requires warm (not hot) liquid to activate properly. If your milk was too hot or too cold, or if your yeast was expired, this could prevent proper rising. Also ensure your rising environment is warm and draft-free.

→ Can I make these without a stand mixer?

Yes, you can mix and knead the dough by hand. The process will take more time and effort, especially when incorporating the butter, but the results will be just as delicious.