Want to make a delicious and indulgent treat? This babka nutella knots recipe is perfect for satisfying all your cravings. This simple yet decadent recipe starts with fluffy and buttery brioche dough, filled with Nutella and chocolate, and then glazed with a spiced syrup for an added flavor kick. It’s the perfect recipe for special occasions.

Nutella Babka

I love brioche doughs. Nothing can top a fluffy buttery enriched brioche dough but one which is deliciously filled and worked into a pretty babka ?. Babkas are my families favorite treat. I often bake them for the weekend, preparing them the day before and baking them in the morning. When the house smells sweet and deliciously of something freshly baked thats the best thing ever. Don’t you think??

What’s special about these Nutella brioche babka buns.

This is the perfect treat for all Nutella Lovers out there
The buns get glazed right after the baking with a very delicious flavored simple syrup. The flavors add so much warmness and complexity to the taste. And the glaze makes them moist too.
They are perfect for the holidays as a special breakfast or brunch treat for guests and family.
You can prepare the knots the evening before, leave them in the fridge and bake them in the morning .

What’s important about the babka recipe.

First things first. Before you start with the measuring and baking please take 5 minutes and read the whole recipe very carefully. Rushing a recipe won’t do you any good.
Measure all the ingredients with the help of a digital scale. Scales are your friend and are an appropriate method if you want consistent results.

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Avoid using substitutes and changing the recipe . In general, reducing sugar, replacing off, using gluten-free flour, using margarine instead of real butter etc. will all have an impact on baking these flavorful Nutella brioche babka buns.
It’s important that you really knead that brioche dough for at least 10 minutes. Start out on low speed and when the ingredients come together increase to medium speed.
This is basically a sweet kind of bread and therefore the gluten need time to develop and that process can only happen through kneading and giving the flour and yeast the time to ferment and rise. The dough needs to be shiny and elastic after the kneading.
The easiest way to to make that brioche dough is with the help of an stand mixer with the dough hook attached.
There are two alternatives for rising the dough: Quickly at room temperature in a warm place or slower in the fridge. I’m doing the first rising always at room temperature. This will take the dough about 1-2 hours.
After that I’m filling and forming the Nutella brioche knots put them onto a baking sheet prepared with baking paper and enough space between the Nutella brioche babka knots
I’m covering the baking sheet with plastic wrap or a clean kitchen towel and let it rise at a slow pace in the fridge overnight (at least 12hours)

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How to fill and shape these Nutella babka rolls.

Firstly part the dough into 8 equal parts on a lightly floured surface and shape them into little balls . While you make each Nutella babka knot cover the other dough balls loosely with a clean kitchen towel.
Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) large wit the help of a rolling pin.
Spread the Nutella onto the dough with an offset spatula an even layer but leave 1 cm free on the long side facing you.
Start rolling the dough into a log. Beginning at the long edge that is covered with Nutella.
use a sharp knife to slice the log into two pieces but leave about 1,5cm whole.
Twist both strands together with the cut sides looking to you. Lay the strand onto the kitchen counter and roll it flat up into a bun.
Repeat that process with all the other balls.
Cover the knots loosely with plastic wrap or kitchen towels.

How to store left over babka buns.

The best way to store them is in an airtight container in your fridge. They will be good for 2-3 days. Just warm them up a couple of seconds in your microwave.

Babka filling substitutions.

These are fillings that work great if you don’t like Nutella:

Orange jam and dark chocolate chips ( I like bittersweet chocolate chips best)
A filling made of brown sugar, unsalted butter and cinnamon
Dark chocolate ganache makes a great chocolate filling too.
Another popular flavor is blueberry jam 😊❤️

At last I just want you to know that these knots should be enjoyed and shared with the people you love and a delicious cup of coffee of course. It’s a special treat and will taste that much better when enjoyed in good company . If you make that recipe please say “Hi” and let me know how you liked it and give it a rating please. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Warm sticky Nutella Hugs, yours truly Nina ❤️

Are you looking for more winter mood food recipes? Maybe you would like to have a look at these deliciousnesses?.

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babka recipes, breakfast recipes, brunch recipes, holiday breakfast recipes, winter recipes

Winter flavored Nutella brioche babka buns

0 from 0 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

buns

Prep time

minutes

Cooking time

minutes

Calories

516

kcal

Total time

hours

minutes

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.

Cook Mode

Keep the screen of your device on

Ingredients

Brioche dough
80 g 80 honey
8 g 8 instant yeast or 20g fresh yeast
160 ml 160 milk warm 38°C
80 g 80 butter
500 g 500 flour cake flour or all purpose flour
3 3 egg yolks
1/2 tsp 1/2 salt
200 g 200 nutella more or less depending on your preferences
1 tbsp 1 brown sugar for sprinkling on top
Winter flavored simple syrup for glazing
200 ml 200 water
150 g 150 white sugar
1 1 star anis whole
1/2 1/2 vanilla bean scratched seeds and bean
1/2 tsp 1/2 cinnamon

Directions

Winter flavored simple syrup
Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
Remove the star anis and vanilla bean. And let it cool.
Brioche dough
First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
use a knife to slice the log into two pieces but leave about 1,5cm whole.
Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
Repeat that process with all the other balls.
Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
Preheat the oven to 180°C (370°F) .
After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
Enjoy!❤️

Nutrition Facts

Calories: 516kcal
Carbohydrates: 76g
Protein: 10g
Fat: 19g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 1g
Cholesterol: 97mg
Sodium: 244mg
Potassium: 232mg
Fiber: 3g
Sugar: 26g
Vitamin A: 381IU
Vitamin C: 1mg
Calcium: 82mg
Iron: 4mg

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Winter flavored Nutella brioche babka buns

0 from 0 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

buns

Prep time

minutes

Cooking time

minutes

Calories

516

kcal

Total time

hours

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Brioche dough
80 g 80 honey
8 g 8 instant yeast or 20g fresh yeast
160 ml 160 milk warm 38°C
80 g 80 butter
500 g 500 flour cake flour or all purpose flour
3 3 egg yolks
1/2 tsp 1/2 salt
200 g 200 nutella more or less depending on your preferences
1 tbsp 1 brown sugar for sprinkling on top
Winter flavored simple syrup for glazing
200 ml 200 water
150 g 150 white sugar
1 1 star anis whole
1/2 1/2 vanilla bean scratched seeds and bean
1/2 tsp 1/2 cinnamon

Directions

Winter flavored simple syrup
Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
Remove the star anis and vanilla bean. And let it cool.
Brioche dough
First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
use a knife to slice the log into two pieces but leave about 1,5cm whole.
Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
Repeat that process with all the other balls.
Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
Preheat the oven to 180°C (370°F) .
After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
Enjoy!❤️

Nutrition Facts

Calories: 516kcal
Carbohydrates: 76g
Protein: 10g
Fat: 19g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 1g
Cholesterol: 97mg
Sodium: 244mg
Potassium: 232mg
Fiber: 3g
Sugar: 26g
Vitamin A: 381IU
Vitamin C: 1mg
Calcium: 82mg
Iron: 4mg