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Glorious Nutella Cinnamon Swirl Babka: 1 Secret Twist

Nutella Cinnamon Swirl Babka
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Bake a decadent Nutella Cinnamon Swirl Babka, a comforting holiday bread that balances deep, traditional flavor with a bright, modern twist. This recipe shares the conversation between Spoon and Sprout, grounding a sweet treat in family heritage.

Ingredients

Scale
  • 1 cup warm milk (about 110°F/43°C)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar plus 1 teaspoon for yeast
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter, softened and cut into pieces
  • 1 cup Nutella
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 egg, beaten (for egg wash)
  • 1/4 cup powdered sugar for glaze (optional)
  • 1 tablespoon milk or water for glaze (optional)

Instructions

  1. Activate the yeast: Combine warm milk, 1 teaspoon sugar, and yeast in a bowl. Let it sit for 5 to 10 minutes until foamy.
  2. In a stand mixer bowl, whisk together the remaining granulated sugar, eggs, and vanilla extract.
  3. Add the yeast mixture to the egg mixture.
  4. In a separate bowl, whisk the flour and salt. Gradually add the dry ingredients to the wet ingredients.
  5. Mix on low speed until a shaggy dough forms.
  6. Add the softened butter, one piece at a time, mixing well after each addition.
  7. Increase the speed to medium-low and knead for 8 to 10 minutes until the dough is smooth and elastic.
  8. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  9. Prepare the filling: In a small bowl, mix the Nutella, brown sugar, and cinnamon until combined.
  10. Gently punch down the risen dough. Turn it out onto a lightly floured surface.
  11. Roll the dough into a large rectangle, about 12×18 inches.
  12. Spread the Nutella mixture evenly over the dough, leaving a small border on one long edge.
  13. Starting from the long edge opposite the border, tightly roll the dough into a log.
  14. Pinch the seam closed. Using a sharp knife, slice the log lengthwise down the center, exposing the swirl.
  15. Turn the cut sides up. Twist the two halves around each other, keeping the cut sides facing up.
  16. Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover and let it rise again for about 30 to 45 minutes.
  17. Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
  18. Brush the top of the babka with the beaten egg wash.
  19. Bake for 35 to 45 minutes. If the top browns too quickly, loosely tent it with foil.
  20. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  21. If desired, whisk the powdered sugar and milk/water together and drizzle over the cooled babka.

Notes

  • Room temperature ingredients help the dough mix and rise uniformly.
  • For the best swirl, ensure the Nutella filling is spread evenly but not too thick.
  • If you do not have a stand mixer, you can knead this dough by hand on a clean counter for 12 to 15 minutes.
  • This bread is best enjoyed within two days of baking.

Nutrition

Find it online: https://spoonsprout.com/nutella-cinnamon-swirl-babka-recipe/