Decadent Nutella Babka Buns

Fluffy sweet Nutella Babka Buns have become a go—to baking project for cozy weekends and special treats. With swirls of creamy Nutella and the rich aroma of fresh bread swirling through the kitchen they strike just the right balance of chocolate and buttery dough. If you want bakery quality pastry at home these are a real showstopper.

After making these for a brunch with friends last winter everyone begged for the recipe and now it is my signature bake for celebrations.

Ingredients

• All—purpose flour: gives the buns structure and tenderness Choose unbleached flour for best flavor
• Granulated sugar: sweetens the dough and feeds the yeast Opt for fine sugar so it dissolves easily
• Active dry yeast: is essential for rise Check the expiration date and always proof if you are unsure
• Whole milk: brings richness and softness to the crumb Use lukewarm milk for better yeast activation
• Large eggs: make the dough rich and plush Room temperature eggs incorporate smoothly
• Vanilla extract: gives lovely fragrance and warmth Go for pure extract if possible
• Salt: balances sweetness Use fine sea salt for even distribution
• Unsalted butter: creates a soft airy texture Let it soften for easier kneading
• Nutella spread: swirls in chocolatey nuttiness Always choose a fresh jar for peak flavor
• Chopped hazelnuts: add crunch and nutty notes Use freshly chopped for best texture this is optional but delicious
• Powdered sugar: blends into a silky glaze Choose the finest grind for a smooth finish
• Milk: helps whisk the glaze to perfect drizzling consistency Whole or two percent work best

Step-by-Step Instructions

Mix and Knead the Dough:

In a large bowl stir together flour sugar and yeast Add the lukewarm milk eggs vanilla and salt Mix to combine then start kneading Add softened butter a spoonful at a time and keep kneading until dough is smooth This process takes about 10 minutes and is key for a stretchy elastic dough

First Rise:

Cover the bowl with a clean towel or plastic wrap Place in a warm spot and let the dough rise until doubled which usually takes 1 to 1 and a half hours Depending on your kitchen this can go quicker or slower Patience here means pillowy soft buns

Shape and Fill:

On a floured surface roll the risen dough into a large rectangle The dough should be even and about half an inch thick Spread Nutella over the top using an offset spatula Leave a border around the edges Scatter with chopped hazelnuts if you want extra crunch

Roll and Slice:

Starting from the long edge roll up the dough into a tight log Pinch the seam to seal and then use a sharp knife to cut into 12 even slices Twisting a bit as you go helps keep the filling inside

Second Rise:

Arrange the rolls in a greased baking dish leaving a little space around each one Let them rest and puff up for about 30 minutes This helps the buns bake up tall and soft

Bake the Buns:

Heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius Bake for 25 to 30 minutes until nicely golden and the kitchen smells irresistible Rotate the pan if your oven has hot spots

Glaze the Buns:

Stir together powdered sugar and milk until smooth Drizzle the glaze all over the warm buns while they are still in the pan Let it melt into the crevices for extra shine and flavor

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Nutella melts right into the dough for gooey chocolate swirls that never dry out Nutella is definitely my favorite part of this recipe Every time I spread it over the dough I remember my little niece sneaking spoonfuls and making a chocolatey mess It is a guaranteed crowd pleaser and vanishes quickly

Storage Tips

Once cooled these buns stay wonderfully fresh in an airtight container at room temperature for two days If you want them longer wrap well and freeze for up to one month Just reheat in the oven to refresh

Ingredient Substitutions

If you do not have Nutella you can swap in any chocolate hazelnut spread or even peanut butter For a dairy free option use plant based milk and vegan butter The chopped hazelnuts can be left out or changed for walnuts or almonds

Serving Suggestions

Serve these Nutella Babka Buns for breakfast or brunch with hot coffee or cold milk They also make a decadent dessert warmed up and served with a scoop of vanilla ice cream For holidays I love dusting them with extra powdered sugar before serving

Cultural and Historical Context

Babka is a traditional Eastern European sweet bread often filled with chocolate or cinnamon The bun version is a modern twist making them easy to serve and perfect for gatherings They have roots in Jewish baking but are now loved in many countries as a festive treat

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If you want extra shine brush the hot rolls with syrup before glazing to lock in moisture

Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature for about 30 minutes before rolling and filling.

→ How do I store leftover Nutella Babka Buns?

Store 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. Reheat in the microwave for 10-15 seconds before serving.

→ Can I substitute the Nutella with something else?

Absolutely! Try other chocolate spreads, cookie butter, or a mixture of softened butter, sugar, and cocoa powder. For a less sweet version, use a chocolate ganache made from dark chocolate and cream.

→ Why did my buns turn out dry?

Overbaking is the most common cause of dry buns. Check them 5 minutes before the suggested baking time. Also ensure you're accurately measuring flour - use the spoon and level method rather than scooping directly with the measuring cup.

→ What's the difference between babka and cinnamon rolls?

Babka is traditionally a twisted loaf with chocolate or cinnamon filling, while cinnamon rolls are individual spiraled buns. These Nutella Babka Buns combine elements of both - using babka-style chocolate filling but shaped like individual rolls.

→ Can I add other mix-ins besides hazelnuts?

Yes! Try chopped walnuts, pecans, chocolate chips, dried cherries, or orange zest. Just keep the total amount of add-ins around 1/2 cup to maintain the proper ratio of filling to dough.