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Homemade Nutella Babka Buns with Hazelnut Filling are what I bake when I want babka flavor without slicing a whole loaf. Each bun has soft brioche-style dough, dark ribbons of chocolate-hazelnut spread, and little toasted hazelnut bits that keep the filling from feeling too sweet.
The dough needs time to rise, but the work is calm and manageable. Mix it until smooth, let the butter disappear into the dough, then chill it before shaping. That short chill makes the twists easier and keeps the Nutella from sliding everywhere.
Chocolate Hazelnut Building Blocks
Start with fresh yeast, room-temperature eggs, and butter that bends when pressed. The filling is simple, so toast the hazelnuts first for better flavor.
- Whole milk. Softens the dough and helps the yeast wake up without making the buns heavy.
- Active dry yeast. Gives the dough its lift and gentle bread-shop aroma.
- Egg and egg yolk. Add richness, color, and a tender pull-apart crumb.
- All-purpose flour. Makes a dough that is sturdy enough to twist but still soft after baking.
- Unsalted butter. Turns the dough plush and gives the buns their brioche-like texture.
- Nutella. Spreads into glossy chocolate-hazelnut ribbons through every bun.
- Toasted hazelnuts. Add crunch and a deeper nutty flavor that balances the sweet filling.
- Sugar syrup. Brushed on hot buns for shine and a softer crust.
Twist The Buns Cleanly
- Bloom the yeast. Stir warm milk, a pinch of sugar, and yeast together until foamy. If nothing happens after 10-15 minutes, start over with fresher yeast.
- Make the dough. Mix flour, sugar, salt, egg, yolk, vanilla, and the yeast mixture until a rough dough forms. Knead until it begins to look smooth.
- Work in the butter. Add soft butter a little at a time. Keep kneading until the dough is elastic and slightly tacky.
- Let it rise and chill. Rest until puffed, then chill the dough for at least 1 hour. Cool dough rolls and cuts with less mess.
- Fill and roll. Roll into a rectangle, spread with Nutella, and scatter chopped hazelnuts over the top. Roll it up tightly from the long side.
- Slice and shape. Chill the log briefly, cut it lengthwise, then twist strips into individual buns with the cut sides facing up.
- Proof and bake. Let the buns rise until puffy, then bake at 350°F until deeply golden and cooked through.
- Brush with syrup. Coat the hot buns lightly with warm sugar syrup so the tops shine without turning sticky.
The Dough Should Feel Alive
Enriched dough can look stubborn at first. Eggs and butter slow the yeast down, so give it time instead of adding a lot of extra flour. The finished dough should feel soft and elastic, with a slight tackiness on your fingers. If it smears like paste, knead a little longer. If it feels dry and tears when stretched, add a teaspoon or two of milk.
Fresh yeast matters here. King Arthur Baking has a useful yeast guide if you want to check the difference between active dry and instant yeast. For more sweet dough practice, the same patient rising step helps in traditional hot cross buns.
Keep The Filling Tucked In
Nutella spreads best when it is soft but not runny. If the jar is stiff, warm it for a few seconds and stir well. If it turns loose and shiny like sauce, let it cool before spreading. A thick layer looks tempting, but too much filling leaks from the cuts and burns on the pan.
The short chill after rolling is the neat-bun trick. It firms the chocolate-hazelnut filling and gives you clean stripes when you slice the log. Use a sharp knife, not a sawing motion. Twist gently with the cut sides up so the layers stay visible. If you love this flavor but want a faster no-dough treat, try easy homemade Nutella truffles.
Hazelnuts Make It Better
Plain Nutella babka buns are good. Toasted hazelnuts make them taste fuller and less flat. Spread the nuts on a tray and toast them until they smell warm and slightly sweet, usually 7-9 minutes at 350°F. Let them cool before chopping so they stay crisp.
Chop the hazelnuts fairly small. Big chunks can tear the dough as you roll, while fine crumbs disappear into the spread. Save a spoonful for the tops if you want a bakery-style finish. The flavor lines up nicely with other filled sweets on the site, especially fluffy Nutella bread bombs and the original Nutella babka buns.
Bake Until Deeply Golden
Pale babka buns often taste doughy in the center. Bake until the tops are a rich golden brown and the exposed chocolate looks glossy, not wet. If you have an instant-read thermometer, the center should be around 190°F. Tent loosely with foil if the tops brown before the centers are done.
The syrup goes on as soon as the buns leave the oven. Use a light hand. You want shine and softness, not soaked pastry. Let the buns rest for at least 15 minutes before pulling one apart. The filling is molten at first and settles as it cools.
Storage And Warm Serving
These buns are best the day they are baked, especially while the edges are still tender and the filling is soft. Store leftovers in an airtight container at room temperature for 2 days. Warm one bun in a low oven for 5-7 minutes, or microwave it in short bursts until the chocolate just softens.
To freeze, cool the buns fully and wrap them well. Reheat from frozen in a 300°F oven until warmed through. They are rich enough for dessert, but I like them with strong coffee or cold milk. For a brunch tray, add fresh berries or a bowl of plain yogurt to cut the sweetness.
Summary
Soft enriched dough, a controlled chill, toasted hazelnuts, and a light syrup glaze are what make these Nutella babka buns neat, tender, and deeply chocolatey.
FAQs
- Can I make Nutella babka buns without a stand mixer?
Yes, but expect a sticky dough and a longer knead. Mix with a sturdy spoon first, then knead by hand for about 12-15 minutes, adding the butter in small pieces until the dough turns smooth and stretchy.
- Can I use another chocolate hazelnut spread?
Yes. Any thick chocolate-hazelnut spread works, including store brands. If it is very loose at room temperature, chill the shaped roll before cutting so the filling does not leak out.
- Why did my babka buns lose their swirl?
The filling was probably too warm or the roll was sliced before it had time to firm up. Chill the filled log for 20-30 minutes, then cut with a sharp knife and twist with the cut sides facing up.
- Can I make the dough ahead?
Yes. Let the dough rise once, press it into a flat rectangle, cover it well, and refrigerate overnight. Shape and bake the buns the next day while the dough is still cool but flexible.
- How should I store Nutella babka buns?
Keep them covered at room temperature for up to 2 days. For longer storage, freeze cooled buns in an airtight bag for up to 2 months and warm them gently before serving.
- Can I make these with less sugar?
You can reduce the dough sugar by 1 tablespoon without hurting the rise. Do not remove the syrup completely, since a light brush keeps the buns shiny and helps the edges stay tender.
