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Nutella Babka Buns

Nutella Babka Buns

Soft, fluffy Nutella Babka Buns swirled with rich chocolate-hazelnut spread and baked to perfection. A decadent treat perfect for breakfast or dessert!
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Prep Time 45 minutes
Cook Time 25 minutes
Rise time 2 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 12 buns

Ingredients
  

DOUGH:

  • 3¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2¼ teaspoons active dry yeast 1 packet
  • ½ teaspoon salt
  • 3 large eggs room temperature
  • ½ cup warm milk
  • ½ cup unsalted butter softened
  • 1 teaspoon vanilla extract

FILLING:

  • 1 cup Nutella
  • ¼ cup unsalted butter melted

SUGAR SYRUP:

  • ⅓ cup water
  • ⅓ cup granulated sugar

Instructions
 

  • Start by warming your milk until it’s just warm to the touch – about like bath water. Pour it into a large mixing bowl and sprinkle the yeast over top. Let it sit for about 5 minutes until it gets foamy – this tells you your yeast is alive and ready to work.
  • While the yeast is blooming, whisk together 3 cups of the flour (save that last ¼ cup for later), sugar, and salt in a separate bowl. Once the yeast mixture is foamy, add your eggs, softened butter, and vanilla.
  • Add the dry ingredients to your wet ingredients and mix until a shaggy dough forms. Now’s when the real work starts – knead the dough for about 8-10 minutes. At first, it’ll be sticky and messy, but keep going! You’ll feel it transform under your hands into a smooth, elastic dough that springs back when you poke it. If it’s still super sticky after 5 minutes of kneading, work in some of that reserved flour, a tablespoon at a time.
  • Place your dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot until doubled in size – usually about 1½ hours. You’ll know it’s ready when you poke it with your finger and the indent stays.
  • Once risen, punch down the dough and roll it out on a floured surface into a large rectangle, about 18×12 inches. The dough should be about ¼ inch thick.
  • Mix your melted butter and Nutella until smooth. Spread this mixture evenly over your dough, leaving about a ½-inch border around the edges. Try to get it as even as possible.
  • Starting from the long edge, roll the dough up tightly into a log, like you’re making cinnamon rolls. Place the log seam-side down and cut it into 12 even pieces. I find it easiest to cut the log in half, then each half in half, then each piece into thirds.
  • Place each bun into a greased 9×13 inch baking pan, leaving some space between them for rising. Cover and let rise again for about 45 minutes, until they’re puffy and touching each other.
  • While they’re rising, preheat your oven to 350°F. Once the buns are ready, bake for 25-30 minutes. You’re looking for a deep golden brown color on top, and if you tap one, it should sound hollow.
  • While they’re baking, make your sugar syrup. Combine water and sugar in a small saucepan and bring to a boil, stirring until the sugar dissolves completely. Let it simmer for 2 minutes until it’s slightly thickened.
  • As soon as the buns come out of the oven, brush them generously with the warm sugar syrup.