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Rich, decadent and filled with Nutella and chocolate streusel, this Nutella Sourdough Babka is the perfect special occasion treat. Everyone keeps coming back for seconds and I’m telling you, this loaf doesn’t even last 24 hours in my house, we all love it so much.
The rich Nutella paired with a chocolate streusel and the soft, buttery babka layers make this a sourdough bake that you do not want to miss. Similar in decadence to a chocolate sourdough artisan loaf but made with sourdough babka dough, this is a show-stopper for sure!
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Why You’ll Love Nutella Babka
- Chocolatey: You’ll love how the chocolate flavor comes through with the chocolate streusel and Nutella in this Sourdough Babka – or try my easy Chocolate Sourdough Croissant Rolls for a chocolatey treat!
- Buttery Layers: This recipe is similar to my original Cinnamon Sugar Sourdough Babka — and even my Nutella Sourdough Bread that’s enriched with butter!
- 100% Sourdough: Nutella Sourdough Babka is a labor of love, like most sourdough bread is. While it takes a long time to make this delicious sourdough babka – mostly rise time – it is well worth the wait!
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than traditional bread. This schedule helps me plan my bake.
A few notes: This schedule assumes the dough temperature will be maintained at around 78-80ºF throughout the process. This recipe also requires a cold refrigeration, chilling the dough and making it easier to work with.
Check out the sample schedule for my sourdough cinnamon sugar babka for another way to proof a sourdough babka.
| Day 1 | Mix Stiff Sweet Levain |
| 8:00 PM-8:00 AM | Mix stiff, sweet levain. Let rise at 78ºF for 10-12 hours |
| Day 2 | Mix Babka Dough/Bulk Fermentation |
| 8:00 AM – 12:00 PM | Mix Babka Dough Bulk Fermentation at 78-80ºF |
| 12:00 PM– 8:00 PM | Cover dough and cold ferment in refrigerator for 8-9 hours or up to 24 hours. |
| 8:00 PM | Shape Babka |
| 8:00 PM – 8:00 AM | Proof/Rise Overnight at 78-80ºF |
| Day 3 | Bake |
| 8:00 AM | Bake Babka |
Important Ingredients
- Stiff Levain – This recipe uses a sweet stiff levain that combines ripe and active sourdough starter, flour, sugar, and room temperature water and is left to rise before using.
- Flour – I use bread flour at 12.5% protein content in this recipe.
- Unsalted Butter – I always bake with unsalted butter because it helps me control the salt content of the recipes. It is best to use softened unsalted butter for this recipe.
- Nutella – The filling of this sourdough babka is nutella, which gives it a delicious chocolatey taste! Use either the name brand, generic brand, or a homemade version.
- Chocolate Streusel – Make the chocolate streusel by combining unsalted butter, all-purpose flour, granulated sugar, cocoa powder, salt, and mini semi-sweet chocolate chips.
Substitutions
- Stiff Sweet Levain: If you prefer to leave the sugar out of the levain, you can make a stiff levain instead of a stiff sweet one.
- Whole Milk: If you don’t have whole milk, substitute 90 grams 2% milk and 10 grams heavy cream, whisked together.
- Hazelnuts: If you want a little crunch, add about 1/2 cup chopped hazelnuts to the streusel mixture or into the dough when rolling it up.
- Simple Syrup: Technically, you don’t have to use simple syrup and can leave it off, but I like the extra moistness and richness it gives the bread.
- Chocolate Streusel: Leave it out if you prefer an easier Nutella-only version.
How to Make Sourdough Babka
Mix a Stiff Sweet Levain
One of the things that sets these sourdough cinnamon rolls apart is the stiff, sweet levain you mix together before making the babka. This takes the place of a traditional sourdough starter. A stiff levain helps temper the tang from sourdough and gives a beautiful rise to the babka dough.
Note: If you really want to use ripe, active starter in place of the stiff levain, you can BUT you will need to add a little extra flour to the dough and you will have to watch your dough closely as it can more easily overproof.
Step 1: Mix a stiff sweet levain. Combine ripe sourdough starter, all-purpose flour, granulated sugar, and water. Knead the levain and then allow the cohesive ball to rise for 10-12 hours at 78ºF. (Images 1 & 2)
Mix the Dough
Step 2: Mix Dough. Combine ripe levain, milk, eggs, sugar, salt and bread flour together (Image 3). Knead until a dough forms for about 5 minutes. Then add softened butter a chunk or two at a time until completely incorporated. The dough will initially be very sticky (Image 4).
As you continue kneading it will start to come together (Image 5) and eventually become smooth, silky and reach the windowpane stage (where you pull up the dough and can see through it without it tearing) (Image 6).
Bulk Fermentation/First Rise/Refrigeration
Step 3: Bulk Fermentation. Once the dough is finished mixing (Image 7) and passes the windowpane test, set the dough in a container and let rest for about 4-5 hours at 78-80ºF (Image 8). During this time the dough will fill the bottom of the container, puff up and become cohesive and strong. It will not rise very much.
Step 4: Refrigeration. Refrigerate the dough overnight or for a minimum of 3 hours to chill the butter in the dough, making it easy to work with when you shape it.
Fill and Shape Babka Loaf
Step 5: Prepare Dough and Fillings. Mix together the softened butter, flour, sugar, cocoa powder, salt and mini semi-sweet chocolate chips until it forms a thick and crumbly chocolate streusel. Lightly flour your counter space and roll the dough out into a rectangle (Image 9).
Step 6: Shape Babka. Spread Nutella over the dough, getting right up to the edges of the dough. Sprinkle on about 2/3 of the chocolate streusel mixture, reserving 1/3 of the mixture for the topping (Image 10).
Roll the dough up as you would a cinnamon roll, starting with the edge closest to you and rolling tightly, until a log is formed (Image 11). Use a sharp knife or bench knife to cut the roll in half; straight down the middle of the roll the long way (Image 12).
Take one strand of dough and place on top of the other strand forming an X (Image 13). Twist the dough on either side, forming the Babka loaf (Image 14). Push the ends of the dough together (Image 15) and place the shaped Babka in the prepared loaf pan. Sprinkle the remaining streusel on top of the babka dough (Image 16).
Proof, Bake and Drizzle with Simple Syrup
Step 7: Proof Dough. Cover the loaf and let rise overnight at 78-80ºF for about 10-12 hours. During this time the dough will rise and fill out the loaf pan until light, airy and puffy (Image 17).
Step 8: Bake. Preheat the oven to 350º Fahrenheit. Bake Babka for 60-70 minutes until baked all the way through and the internal temperature of the babka registers 195ºF. Pull Babka out of the oven and let rest in the pan for about 5-10 minutes (Image 18).
Step 9: Simple Syrup. While the Babka bakes, prepare the simple syrup for the top of the Babka. Mix together the granulated sugar and water in a microwave-safe liquid measuring cup. Microwave on high a minute at a time until boiling and all the sugar is dissolved. Pour or brush on top of baked Babka (Image 19). Let cool before enjoying (Image 20).
How to Store Leftovers
Let Babka cool completely. Store for up to 24 hours at room temperature. After that, slice and freeze babka bread in an air-tight bag or container to preserve freshness for up to 2-3 months.
Amy’s Recipe TipS
- This dough really benefits from being kneaded in a stand mixer. It is a very rich dough with a lot of butter incorporated during the kneading process. Be patient with the dough in allowing it to rise. If the dough has not risen, give it more time to rise.
- I also like using a proofing box or a dough mat to keep the dough consistently warm during the overnight rise.
Frequently Asked Questions
This is a very sticky dough, because of all the enriched butter in it. You may think you should add more flour, but don’t. Use slightly damp hands to put the dough in a container and after the bulk fermentation, chill the dough to make it manageable to fill and cut before proofing.
I don’t recommend it for this bake as written. Technically, you can use a ripe starter in place of the stiff levain but you will need to make some adjustments with your timing and the ingredients (adding more flour to the dough, etc..).
Make sure you are using your levain at its peaked, rounded, domed height and that your dough is being kept in a warm enough place to rise. Do not bake this babka if it hasn’t doubled in size and feels light and airy to the touch. orelse it will be dense.
Not exactly. Babka and Brioche are both made from an enriched dough, so they are similar in that way. Brioche, however, is not typically as sweet as Babka and is often sliced and can be used for sandwiches, while Babka typically has a sweet chocolate or cinnamon filling.
Special Sourdough Recipes
If you tried this Sourdough Nutella Babka or any other recipe on my website, leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Nutella Sourdough Babka
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Equipment
Ingredients
Stiff Sweet Levain (ready in about 10-12 hours at 78ºF)
- 10 grams sourdough starter ripe and active, about 1.5 teaspoons, ripe and active
- 10 grams granulated sugar, about 1 Tablespoon
- 60 grams all purpose flour, scant 1/2 cup
- 30 grams water, about 2 Tablespoons
Babka Dough
- 100 grams levain, ripe and active, all of it
- 100 grams whole milk see recipe notes, about 1/3 cup plus 1.5 Tablespoons, see recipe notes
- 2 large eggs , 100 grams
- 25 grams granulated sugar, about 2 Tablespoons
- 6 grams salt, about 1 teaspoon
- 310 grams bread flour, about 2 1/3 cups
- 100 grams unsalted butter, softened about 7 Tablespoons
Babka Filling
- 150 grams nutella, about 1/2 cup, see recipe notes
Chocolate Streusel
- 45 grams unsalted butter, softened, about 3 Tablespoons
- 60 grams all-purpose flour , scant 1/2 cup
- 30 grams granulated sugar , about 2 Tablespoons
- 8 grams cocoa powder , about 1.5 Tablespoons, dutched or dark preferred
- 2 grams salt , about 1/4 teaspoon
- 60 grams mini semi-sweet chocolate chips , about 1/4 cup
Simple Syrup
- 50 grams granulated sugar , about 1/4 cup
- 50 grams water , about 3 Tablespoons
Instructions
Stiff Sweet Levain (ripe in 10-12 hours, overnight at 78ºF)
Babka Dough Day 1
- Mix the Dough: Add all of the ripe, stiff sweet levain, whole milk, sugar, eggs, salt and bread flour to the bowl of a stand mixer. Knead together for about 5 minutes.
- Add Butter: Cut the softened butter into Tablespoon sized chunks. With the dough hook running, add the butter to the center of the dough. The butter will begin to incorporate into the dough. Continue adding chunks of butter until all the butter is added. Knead for 10-15 minutes until the dough is smooth and passes the windowpane test.Windowpane Test: Take a chunk of dough and pull it up. It should stretch thinly without tearing and you should be able to see light coming through it like a windowpane.
- Bulk Fermentation: Turn the dough out into a shallow container. The dough will be sticky. It can help to wet your hands before turning the dough out if it sticks to your fingers. Cover the dough and set in a warm 78ºF place for the 4 hour bulk fermentation.
- Refrigerate: Place the covered dough in the refrigerator to chill for 8-9 hours (or at least up to 3 hours).
- Prepare Streusel and the Pan: Mix together softened butter, flour, sugar, cocoa powder, salt and mini semi-sweet chocolate chips until it forms a thick and crumbly chocolate streusel. Prepare a 9 by 5 loaf pan with parchment paper.
- Shape Dough: Pull the dough out of the refrigerator. Lightly flour a pastry mat or kitchen countertop. Turn the dough out onto the mat and lightly flour the top of the dough. Roll the dough into a large 14 by 18 inch rectangle. Spread Nutella over the dough, getting right up to the edges of the dough. Sprinkle on about 2/3 of the chocolate streusel mixture, reserving 1/3 of the mixture for the topping.Roll the dough up as you would a cinnamon roll, starting with the edge closest to you and rolling tightly, until a log is formed. Pinch the seams closed and turn the log of dough over. Use a sharp knife or bench knife to cut the roll in half; straight down the middle of the roll the long way. This will leave two long ropes of dough. Take one strand of dough and place across the other strand, forming an X. Twist the dough up and down around each other forming the Babka loaf (see photos in post). Push the ends of the dough together and place the Babka in the prepared loaf pan. Sprinkle the remaining streusel on top of the babka dough.
- Proof: Cover the loaf and let rise overnight at 76-78ªF. The time this takes will depend on the temperature of your environment. Let the dough rise until it has mostly filled the loaf pan, doubled in size and gets light and puffy.
- Bake: Preheat the oven to 350º Fahrenheit. Bake Babka for 60-70 minutes until baked all the way through and the internal temperature of the babka registers 195ºF. Pull Babka out of the oven and let rest in the pan for about 5-10 minutes. This can take a little longer than a traditional babka because of the amount of inclusions in this dough.
- Simple Syrup: While the Babka is baking, prepare the simple syrup for the top of the Babka. Mix together the granulated sugar and water in a microwave safe liquid measuring cup. Microwave on high a minute at a time until boiling and all the sugar is dissolved. Set aside.Alternatively, make the simple syrup on the stovetop. Boil the sugar and water together for about 1 minute until the sugar is completely dissolved.
- Pull Babka out of the oven and let rest in the pan for about 5-10 minutes. Remove the loaf from the pans using the parchment paper and place on a cooling rack. Pour or brush the simple syrup onto the babka, letting it soak into the warm bread. Let Babka cool and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum yum yum!! This blog is my go to for any sourdough recipe! They always come out perfect and so delicious and the Nutella babka was no different. Thank you!
Thanks for the review! I’m glad it turned out great.
Very tasty!!! I have tried several of Amy’s recipes and my family has enjoyed them!!!
Thanks for the review! I’m glad your family is enjoying them.
Absolutely delicious!! Another great recipie Amy thank you for creating this!!!
Thanks for the review – enjoy!
It took me the second time around to make it look pretty but it tasted great both times!
It’s a delicious recipe for sure! Thanks for the review.
This is a delicious bread. We love it! I was nervous to let the bread rise for so long overnight at 78 degrees. I thought it might over proof but it was perfect! I would to make a cream cheese filling version of this.
Thanks for the review! I’m glad it turned out great.
This is a delicious bread. We love it. It was nervous to let the bread rise for so long overnight at 78 degrees. I thought it might over proof but it was perfect! I would to make a cream cheese filling version of this.
Thanks for your review! I’m glad it turned out great.
Should I be concerned to proof this dough for so many hours at 78 to 80° when it has raw egg in it?
You don’t need to worry too much. Sourdough (even enriched ones with eggs, milk, or butter) is safe to proof for several hours at around 78–80°F as long as they’re handled properly. Once baked, the internal temperature of the bread will reach well above 160°F, fully cooking the egg.
I’ve made this bread 3 times already my famliy loves it and I’m new to sourdough.
Wow! Good for you! So glad they are loving this recipe and you are doing great being new to sourdough and making Babka 🙂
The best thing I have made so far!
So glad you loved this one! Thanks for sharing.
My family loves this recipe. So chocolatey, rich and delicious!