Sourdough Babka with Nutella

This homemade sourdough babka is soft, buttery, and filled with layers of Nutella for a rich, chocolate-hazelnut treat. The long fermentation gives the dough a slight tang, balancing the sweetness of the filling. Perfect for breakfast, dessert, or an afternoon indulgence!

---

Jump to recipe

---

Jump to prompt

---

Recipe

Servings: 12

Calories per Serving: ~290

Total Time: 10-12 hours (including fermentation)

Sourdough Babka with Nutella

Ingredients

For the Dough:

• 1 cup active sourdough starter (fed and bubbly)

• ½ cup milk (or water)

• ¼ cup sugar

• 1 tsp vanilla extract

• 2 large eggs

• ½ cup softened butter

• ½ tsp salt

• 3 cups all-purpose flour (adjust as needed)

For the Filling:

• ½ cup Nutella (or more, to taste)

For the Egg Wash:

• 1 egg

Instructions

1. Prepare the Dough

1. In a large bowl, mix the sourdough starter, milk, sugar, eggs, and vanilla.

2. Gradually add the flour and salt, mixing until a shaggy dough forms.

3. Add the butter in chunks and knead for 10-15 minutes until smooth. The dough should be soft and slightly tacky but not sticky.

2. First Rise (Bulk Fermentation)

1. Cover the dough and let it rise at room temperature for 4-6 hours, or until doubled in size.

3. Shape the Babka

1. Punch down the risen dough and roll it out on a floured surface into a large rectangle.

2. Spread an even layer of Nutella over the dough.

3. Roll the dough tightly from one edge into a log.

4. Slice the log in half lengthwise, exposing the layers of Nutella.

5. Twist the two halves together to form a braid.

6. Place the twisted dough into a greased loaf pan.

4. Second Rise

1. Cover and let the dough rise for 1-2 hours, until puffy.

5. Bake the Babka

1. Preheat the oven to 350°F (175°C).

2. Brush the top with egg wash.

3. Bake for 25-35 minutes, until golden brown and a toothpick inserted in the center comes out clean.

6. Cool and Serve

1. Let the babka cool slightly before slicing.

2. Enjoy warm or at room temperature!

Nutritional Value per Serving

• Calories: ~290

• Carbs: 35g

• Protein: 6g

• Fat: 14g

• Sugar: 10g

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Wrap tightly and keep for up to a week. Warm before serving.

• Freezer: Freeze individual slices for up to 2 months. Thaw at room temperature or reheat briefly.

Ingredients

Prepare the Dough

Prepare the Dough

Prepare the Dough

Prepare the Dough

Prepare the Dough

First Rise (Bulk Fermentation)

First Rise (Bulk Fermentation)

Nutella

First Rise (Bulk Fermentation)

Shape the Babka

Shape the Babka

Shape the Babka

Shape the Babka

Shape the Babka

Shape the Babka

Shape the Babka

Shape the Babka

Second Rise

Egg wash

Bake the Babka

Cool and Serve

Cool and Serve

Cool and Serve

Cool and Serve

---

Prompt

I wanted to try and make a babka, using sourdough starter. I had no idea if it's a thing.

I asked ChatGPT:

Babka from sourdough starter?

It gave me a recipe:

Yes, you can make babka using a sourdough starter! It adds a slightly tangy flavor to the rich, sweet bread. Here's a basic outline of how you could do it:

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)

• 1/2 cup milk (or water)

• 1/4 cup sugar

• 1 tsp vanilla extract

• 2 large eggs

• 1/2 cup softened butter

• 1/2 tsp salt

• 3 cups all-purpose flour (you may need more, depending on dough consistency)

• 1/4 cup cocoa powder (if making chocolate babka)

• 1/2 cup chocolate chips (optional for filling)

• 1/2 cup sugar (for filling)

• 1/2 cup cinnamon (optional, for filling)

• 1 egg for egg wash

Instructions:

1. Mix the dough: Combine the starter, milk, sugar, eggs, and vanilla in a large bowl. Gradually add the flour and salt, mixing until the dough starts to form. Then add the butter in chunks and knead until smooth, about 10-15 minutes. The dough should be soft and slightly tacky but not too sticky.

2. Let it rise: Cover the dough and let it rise at room temperature for 4-6 hours, or until doubled in size.

3. Prepare the filling: While the dough rises, mix together the sugar, cocoa powder, and cinnamon (if using). If you want to add chocolate chips, set those aside.

4. Shape the babka: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Spread the filling mixture evenly on the dough. Roll it tightly from one edge to form a log. Slice the log in half lengthwise and twist the two halves together to form a braid. Place the twisted dough into a greased loaf pan.

5. Final rise: Cover the pan and let the dough rise for 1-2 hours, or until it looks puffy.

6. Bake: Preheat the oven to 350°F (175°C). Brush the top of the babka with the egg wash, then bake for 25-35 minutes, until golden brown and a toothpick comes out clean.

7. Cool and enjoy: Let the babka cool slightly before slicing. Enjoy with a cup of coffee or tea!

This method uses a sourdough starter to naturally leaven the dough, giving it a unique flavor while still maintaining the sweetness and richness of a classic babka.

I decided not to work too hard for the filling so I said:

I was gonna fill it with Nutella

It thought it was a good idea:

Nutella makes an amazing filling for babka! You can follow the same steps, but instead of the cocoa and sugar filling, just spread a generous layer of Nutella over the rolled-out dough. You can also sprinkle a little extra sugar or cinnamon if you want, but Nutella alone is delicious enough. Just make sure to spread it evenly and roll the dough tightly so the Nutella doesn't spill out too much. Enjoy the rich, chocolatey goodness!

Check out the recipe at the top of the page or click the link below to get there without the hassle of scrolling.

---

Jump to recipe

---