When buttery chocolate babka and s’mores collide, this S’mores Babka bread comes to life! This brioche-style babka is easy to make from scratch, then filled with Nutella, marshmallows, and graham crackers.
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Summer s’mores babka
There is no summer treat more satisfying than a nostalgic s’more. Even though this campfire dessert is delicious on its own, imagine Nutella, gooey marshmallows, and crunchy graham cracker crumbs between soft layers of brioche bread. Yes, please!
This S’mores Babka recipe is the perfect fluffy, soft, and chocolatey addition to any summertime celebration. You’ll probably want to bake two loaves because chocolate and marshmallow babka always goes quick! Kids and adults agree: this exciting flavor takes traditional babka to new heights.
If you’re as big of a fan of babka as I am, then you’ll definitely want to try my Pistachio Pesto, Chocolate Hazelnut Tahini, and Raspberry Pecan babka recipes as well!
A bit about babka
Around the turn of the 18th century, Eastern European Jewish communities were repurposing excess challah bread into sweet babka bread. They would take the challah and fill it with sweet fillings like fruit jam, cinnamon, and chocolate, then roll it into a braid. The idea stuck, and we’ve been blessed with sweet babka bread ever since.
Babka looks a lot like a regular bread loaf, however, it has a moist, cake-like density. That said, this Nutella babka is perfect for breakfast with coffee or tea or as a delectable dessert.
Ingredient notes
- Yeast and milk - Active dry yeast is usually sold in individual packets and needs warm milk to activate it. These two work together to help stabilize, flavor, and moisten the bread dough.
- Flour - All purpose flour is best.
- Vanilla - To deepen the sweet, caramel-like flavors. Use a quality pure vanilla extract for the best results or make it yourself.
- Eggs - Just like a traditional brioche loaf, eggs add moisture, density, and elasticity to the dough.
- Butter - Butter builds on the rich, decadent flavor.
- S’mores filling - For the s’more babka filling, you’ll need Nutella, graham cracker crumbs, and mini marshmallows. Instead of Nutella, feel free to use prepared chocolate sauce, homemade chocolate hazelnut butter, or chocolate chips. You can also use marshmallow fluff instead of minis.
How to make babka with s’mores filling
Step 1: Activate the yeast. Mix the yeast, warm milk, and sugar in a bowl until the yeast becomes activated and foamy.
Step 2: Make the babka dough. Add the flour and salt to the bowl and mix to combine. Next, add the vanilla and eggs and mix until a firm ball of dough forms.
Step 3: Add the butter. Add half of the butter to the bowl and mix for 5 minutes. Afterward, add the rest of the butter and continue mixing.
Step 4: Rise and degas. Transfer the dough to a large, greased bowl covered with plastic wrap and let it rise. When it’s ready, punch down (degas) the dough with your fist. Transfer to the fridge overnight.
Step 4: Roll the dough. Roll the dough out onto a floured workspace into a rectangle. Spread a layer of Nutella over top, followed by your marshmallows and graham cracker crumbs.
Step 5: Twist and braid dough. Starting from the bottom, roll the dough into a log shape. Place it in the freezer for 10 minutes to firm up, then cut the log in half lengthwise to expose the filling. Fold one half over the other, keeping the sides with the filling facing upwards as you weave the pieces into a twist or braid.
Step 6: Let the twist rise. Transfer the twist to a greased loaf pan, cover, and place in a warm area until the dough slightly rises and feels puffy.
Step 7: Bake the babka, then serve. Bake the babka in the oven until the top is golden brown. Let it cool on a wire rack, then slice and serve!
How to braid and shape babka dough
If you’re a first time babka braider, don’t be intimidated! The process is surprisingly simple. Just use these extra tips to help you divide, roll, and twist the dough into its signature braided shape:
- Gently roll the babka dough into a 9” x 15” rectangular shape on a lightly floured surface.
- Spread the filling in the middle of the dough, leaving a 1-inch border.
- Roll the dough up lengthwise into a 15” log shape. Place it in the freezer for 10 minutes so it’s easier to cut and twist.
- Use a serrated knife to cut the log in half lengthwise, leaving the filling exposed.
- Pinch one end of the two halves together.
- Fold one half over the other 3 or 4 times to create the “braid”.
- Pinch the other end of the halves together.
- Let the braided babka rise before baking, then bake and enjoy!
Need more instructions? This video by Joshua Weissman will show you how the braiding process works.
Tips and troubleshooting
- Sticky dough - If the dough is too wet and sticking to the bowl after adding the butter, add a tablespoon of flour at a time until it becomes cohesive.
- Chill dough for 10 minutes - The dough has to be chilled in the freezer so it’s easier to cut and weave into shape.
- Checking for doneness - The best way to tell your babka is baked to perfection is with an instant read thermometer. When done, the center should be between 185ºF and 200ºF.
- Thermapen - I use a Thermapen to check for doneness and it's been my go-to thermometer since my days in pastry school!
Babka filling ideas
You aren’t limited to a babka with s’mores filling. Check out the list below for endless babka filling ideas:
- Nuts - Swap the graham crackers for walnuts, hazelnuts, pistachios, or almonds.
- Spices and flavors - Sprinkle cinnamon, nutmeg, or maple sugar over the top of the dough before rolling it into a log.
- Spreads - No Nutella? No problem! Creamy peanut butter, chocolate hazelnut butter, and almond butter are all delicious.
- Jams, jellies, and fruit spread - Blackberry jam, orange marmalade, raspberry sauce, and strawberry jelly are great options. You can also use my homemade passion fruit curd.
- Chocolate - Make chocolate babka bread by adding a layer of chocolate sauce, chocolate chips, or sweetened cocoa powder. If you’re a chocolate lover, use all three!
Frequently asked questions
A fluffy, buttery slice of babka is lovely when enjoyed as a lavish dessert and as a sweet, indulgent breakfast. It’s up to you! A piece of babka with coffee or tea is satisfying any time of the day.
Babka is best enjoyed freshly baked but will keep for 2 to 3 days when stored in an airtight container at room temperature. To store your homemade babka longer, wrap the cooled loaf in a layer of plastic wrap and a layer of aluminum foil and freeze for up to 1 month.
More nostalgic desserts and sweets
- Strawberry Rice Crispy Treats
- Homemade Ice Cream Sandwiches
- Lavender Lemon Sandwich Cookies
- Old Fashioned Doughnuts
As always, I love seeing your creations and hearing from you! If you make this S'mores Babka, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
S'mores Babka
Equipment
- Stand Mixer
- Dough Hook
- Spatula
- Bowls
- Ruler
- Serrated Knife
- 9x5 Loaf Pan
- Cooling Rack
Ingredients
Babka Dough
- ¼ cup (60 g) Whole Milk , warm, not hot (ideally 100°F)
- ½ package (3.5 g) Active Dry Yeast
- 2.5 tablespoon Granulated Sugar
- 2 cups + 2 Tbsp (285 g) All-Purpose Flour
- ¾ teaspoon Salt
- ½ teaspoon Vanilla Extract
- 2 Eggs, room temperature, lightly beaten
- 5 tablespoon (70 g) Unsalted Butter, room temperature
- oil for greasing bowls and pans
Filling
- ¾ Cups (200 g) Nutella
- 5 Whole (60 g) Graham Crackers, Crumbled/Broken Up
- ¾ Cup Mini Marshmallows
Instructions
- In a small bowl combine the yeast, warm milk, and sugar together until the yeast has been activated and appears foamy (approximately 5 minutes)¼ cup Whole Milk, ½ package Active Dry Yeast, 2.5 tablespoon Granulated Sugar
- Add the flour and salt into the bowl and mix using a paddle attachment to combine before adding the vanilla extract and eggs.2 cups + 2 tablespoon All-Purpose Flour, ¾ teaspoon Salt, ½ teaspoon Vanilla Extract, 2 Eggs
- Mix thoroughly for a total of 3 minutes. If the dough is still sticking to the side of the bowl and quite wet, you may need to add an extra tablespoon of flour.
- Once the dough is not sticking to the side of the bowl anymore, it's time to add the softened butter in two separate parts. Add the first half of your butter and mix for five minutes. Scrape down the side of the bowl, then add the last half of the butter and mix for an additional 6 minutes. As before, if the dough is still sticking to the side of the bowl is sticking, you may need to add an extra tablespoon of flour.5 tablespoon Unsalted Butter
- Place the dough into a large clean bowl that is lightly coated in oil. Cover in plastic wrap and let is slowly rise for 1-2 hours. Then, degas the dough by lightly pressing with your hands and place in the fridge overnight so that the flavor has plenty of time to develop.oil for greasing bowls and pans
- Flour your counter and roll out the dough until it is about 9" by 15" and spread your nutella evenly over the dough. Then add your mini marshmallows and graham cracker bits on top of the nutella, pressing in the marshmallows slightly so they stick to the nutella. Roll up the rectangle so that the rolled log is 15 inches long and place in the freezer for 10 minutes. This will help to cleanly cut through the babka and allow for easy twisting.¾ Cups Nutella, 5 Whole Graham Crackers, ¾ Cup Mini Marshmallows
- Once chilled, cut the log in half with a serrated knife so that you have two 15" pieces and the filling is exposed.
- Fold the two separate logs on top of each other keeping the sides up as you do so, creating a long twist of smore's filled dough!
- Place the twist in a greased loaf pan. Cover and place in a warm area for 1.5 hours until the dough has slightly risen and feels puffy.
- Preheat your oven to 350 degrees.
- Bake your babka for about 35-45 minutes until the top is a golden brown shade. If you happen to have a thermometer handy, check that the interior of the babka is 185-200 degrees in the thickest center part of the bread and remove it from the oven.
- Transfer to a cooling rack before serving and enjoy!
Notes
- Sticky dough - If the dough is too wet and sticking to the bowl after adding the butter, add a tablespoon of flour at a time until it becomes cohesive.
- Chill dough for 10 minutes - The dough has to be chilled in the freezer so it’s easier to cut and weave into shape.
- Checking for doneness - The best way to tell your babka is baked to perfection is with an instant read thermometer. When done, the center should be between 185ºF and 200ºF.
- Thermapen - I use a Thermapen to check for doneness and it's been my go-to thermometer since my days in pastry school!
- Storage: Babka is best enjoyed freshly baked but will keep for 2 to 3 days when stored in an airtight container at room temperature. To store your homemade babka longer, wrap the cooled loaf in a layer of plastic wrap and a layer of aluminum foil and freeze for up to 1 month.
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