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Hand holding Hazelnut Babka Bun.

Nutella Babka Buns

Serves 8

5 from 3 votes
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Course: Dessert
Cuisine: American



  • 1 1/4 cups milk
  • 1/3 cup unsalted butter
  • 1 large egg
  • 3 1/3 cups bread flour (see notes)
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 1 pkt instant dry yeast
  • 1 orange, zested


  • 1/4 cup chocolate hazelnut spread
  • 1/4 cup unsalted butter
  • 1/4 cup dark chocolate
  • pinch of salt
  • 2 tbsp cocoa powder
  • 1 tbsp granulated sugar
  • 1/2 cup hazelnuts, toasted



  • Add the milk and butter to a heatproof bowl or jug and microwave for 90 seconds or until the butter is melted. Then add the egg and use a whisk to combine. Set aside.
  • Add the flour, caster sugar, salt, dry yeast, and orange zest into the bowl of a stand mixer and fit with a dough hook. Mix on low speed until well combined. Alternatively, you can use a whisk to combine.
  • Add the wet ingredients to the dry ingredients while the mixer is on medium low speed. Once the mixture forms a ball of dough, continue mixing for 10-15 minutes. Alternatively, you can knead the dough against your workbench.
  • Cover the bowl with cling wrap and allow to rest in a warm spot for 1 hour. It will double in size.


  • Add all the ingredients to a microwave safe bowl and microwave for 30 seconds at a time until melted. Stir until smooth. Add the toasted and chopped hazelnuts and mix.

Let's put them together!

  • Preheat your oven to 180°C / 350°F. Line two baking trays with baking paper. Set aside.
  • Once the dough has risen and doubled in size, take out of the bowl and place on a floured surface. Knead for 30 seconds until you form a smooth ball of dough. Split the dough into 8 pieces. I weighed the dough and then used kitchen scales to split evenly.
  • Create little dough balls. Then roll each ball into a long shape. Use a rolling pin to flatten into a rectangle shape.Add 1 tbsp of filling on top and then carefully and neatly roll up as shown in the video. Use a large knife to cut each roll in half leaving about 2 centimeters or one inch of the top of the roll uncut. Twirl the two pieces around each other and then tie in a knot. This process can be messy but try not to let it get too messy so there’s a good separation of dough and filling.
  • Once you’re done tying them all, lay on an oiled baking tray and lightly spray the top with more oil. Cover with plastic wrap and allow to rise for 45 minutes. Once they’ve had a second rising, brush with beaten egg and bake for 20 minutes. Allow to cool for 10 minutes before serving.


Babka buns can be stored in an airtight container for up to three days. To reheat simply place in the oven for 10 minutes.
Bread Flour
Bread flour is commonly used for making breads and buns. It has a higher gluten ratio compared to regular flour, resulting in a chewy bun. If you don’t have bread flour or can’t get it, you may use regular all-purpose flour (plain flour).


Calories : 488kcal
Carbonhydrates: 52g
Protein: 11g
Fat: 26g
Saturated Fat: 14g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 8g
Trans Fat : 1g
Cholesterol: 60mg
Sodium: 323mg
Potassium : 271mg
Fiber: 4g
Sugar : 11g
Vitamin A: 516IU
Vitamin C: 3mg
Calcium: 85mg
Iron: 2mg
Nutrition Disclosure