Amazing Twisted CHOCOLATE & NUTELLA BABKA Bread Recipe | Cupcake Jemma | Cake Ideas | baking ideas

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Amazing Twisted CHOCOLATE & NUTELLA BABKA Bread Recipe | Cupcake Jemma

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I’m back in my kitchen and I’m gagging to share this recipe with you! It’s for one of my favourite breads, Babka, which I can’t believe I didn’t even know existed until just a couple of years ago. Once I tried it I was hooked, so I thought it wise to learn how to make my own! And now, having fiddled around with the recipe to get it just right, I can pass it on to you guys.

Important note: maybe it’s because I’m pregnant, or maybe I just lost my mind a little during filming, but there are some instructions about how to freeze your babka dough if you don’t want to bake two loaves at once. However, they make very little sense! Haha. So please find instructions below, if you want to do that.


530g plain flour (plus extra for rolling out the dough)
100g caster or granulated sugar
1 tbsp instant yeast (aka quick yeast or easy bake yeast)
3 lg eggs
60ml whole milk
60ml water
¾ tsp salt
150g butter, room temp or soft
300g Nutella
100-200g choc chips (depending on how chocolatey you want it!)

For sugar syrup…
100g sugar
80ml water

This recipe is for 2 loaves (halving the recipe doesn’t seem to get great results). So if you don’t want to bake two at once, you can follow the recipe up until the shaping part (the spreading, the cutting and the twisting). Pop both twisted loaves in to separate loaf tins. The one you want to freeze, simply wrap the entire tin well with cling film and put it in the freezer. Then, when you want to bake it, take it out and cover it loosely with a tea towel or something similar, and leave it for several hours at room temperature. It needs to defrost, then prove so this can take a while. Once the dough looks proven (it’s almost double it’s original size), you can bake it as instructed in the video. PHEW!



MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies


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  1. Gulya Swift says:

    You look great

  2. Jeffrey Lam says:

    This is absolutely mouth-watering. Can I replace the plain flour with cake flour?

  3. Sheila B says:

    Jemma, my family does NOT like Nutella !! I'll use a chocolate/cinnamon mixture !!

  4. Madeeha Azmat says:

    Hi can i please tell me the colour of your mixer? Is it yellow or orange?

  5. Dominike Audet says:

    I Jemma, I have a question. Mine doesn't rise as much as yours, maybe half… Could it be because the dough is too heavy and I shoud put less nutella?

  6. Eveleen Espaldon says:

    So when you say plain flour, is that bread flour or all purpose flour?

  7. Alexis Zenios says:

    We don't get plain flour here so I used cake flour with the correct conversion (10 extra tablespoons). Was way too dry and the dough didn't come together. Does anyone have the correct amount of flour to use if using cake, bread or self raising flour?

  8. Ghia Francesca B. Dimaya says:

    @cupcakejemma: Does freezing of the dough also applies to the cinnamon rolls?? Thank you so much in advance! 😊

  9. Farren Nichelle Pusponegoro says:

    for over night where does the dough putted? on the chiller or freezer?

  10. Roua Mhiri says:

    I tried it and it was so delicious, thank you for your well explained recipes, you're amazing 😍

  11. 2024: Helena Plata says:

    Jemma has the most beautiful pregnancy glow!

  12. Jehane a says:

    You’re perfect!

  13. Clay Jordan says:

    Would it come out right if you just wanted to throw it in the pan and not twist it?

  14. Georgia Griffith says:

    Love this recipe. It came out so great. I did half nutella and the other half cinnamon. Will have my daughter upload pic on Instagram.
    Thank you Jemma 😘

  15. B l u e B e r r y's says:


  16. happy smiles says:

    Could you bake both but freeze one loaf? Or wouldn’t it freeze well?

  17. Chelsea Byrsat says:

    Hi Jemma. Wanted to ask you wat size is your tin loaf? BTW tired it, it's delicious. Thanks

  18. sipuli korva says:

    How is proofing in cold temperature for a long time different than proofing in room temp/warm place for less time?

  19. hasanthi sharika says:

    Thank you for the recipes and you are the cake quin i love to watch your vedio and im going to busy with cake soon thank you very much again and congratulations for the new pregnant mamaa

  20. Lydia Moukhtari says:

    Il est délicieux

  21. Sophia DLC says:

    Cupcake Jemma: You could put some butter on it if you want?
    I hope you are well and safe with the little bump! I been loving using your kits too! xxxxx

  22. Melanie Simpson says:

    Trying this recipe this week. Are you using unsalted butter? Thanks

  23. Tunika Brewster says:

    Hi Jemma ❤, cannot wait to have baby Jemma here 😊😊😊.
    Can we please have a ❤vegan❤ version of this?

  24. Layby2k says:

    This is the most sexual video I've ever seen. Full of innuendo . Nice work Jemma.

  25. Fine Patisserie Academy says:

    Looks delicious

  26. Feather Sweets says:

    I admire you Jemma!!! I hope to be like you someday and have my own pastry shop!!! Thanks for being inspiration! I will definetly try this recipe!!!

  27. Benny Aharon says:

    Always love your recipes. I've tried this one and it came out amazing!

  28. Janey Bakarbessy says:

    I made the dough yesterday. So today I can not wait to bake it.

  29. קרן ס says:

    im jewish from Israel and we make it in our kidush every week

  30. Becky Biringer says:

    Video states 1 tablespoon of yeast, but recipe in the comment section states 1 teaspoon ?!?

  31. 2ndToshikoIsBack says:

    Hi Jemma, I’m a little bit worried because I’ve refrigerated my dough overnight and today it doesn’t seem to have risen at all. I’m a bit worried that my yeast didn’t work or something went wrong?

  32. Debbie Sheppe says:

    Thank you for sharing your delicious babka cake. My daughter and I watched your video while making it and it turned out perfect! Your videos are easy to follow, along with your helpful comments. You're my new favorite baker to follow!!

  33. Aafreen says:

    Is it ok if i use bread flour ?

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