What’s better than a spoonful of Nutella? How about a spoonful of Nutella swirled into a loaf of homemade bread. This braided Nutella bread will be the talk of your table. You know, as people start ripping off chunks and licking their fingers.
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My childhood was completely Nutella free. I know it’s sad. Please don’t shed tears for me. I’ve moved on. I was a straight up farm kid raised on good old peanut butter. Nutella wasn’t something that would make it’s way into our kitchen. Unfortunately.
So when I was introduced to the wonder that is Nutella sometime in my 20s I would try to sneak it into just about anything. Brownies. Cupcakes. Even scones. Or heck, just slather it on toast. That has always been my favorite way. So is it any wonder then that Nutella would find its way braided into a loaf of homemade bread? Not really.
Pure breakfast bliss.
How To Make This Braided Nutella Bread
This braided Nutella bread is a basic sweet dough similar to making cinnamon rolls. If you’re new to making homemade yeast dough then be sure to check out my Ultimate Guide To Making Homemade Bread Recipes. It’ll walk you through everything you need to know on how to make the best homemade bread. My recommendation for making bread is to use Red Star Yeast. This yeast has dough enhancers in it that will help you make a beautiful easy to work with dough. (and no I’m not getting paid to say that, I just really love their product!) 🙂
And this basic pull apart dough is considered a “gateway dough”. It’s versatile and super easy to work with. Before you know you will be known as the #breadmaven on Insta. Look at you go. Fear of yeast? Not you.
Now to make this bread, I used my pastry mat. It’s not necessary to make this bread, but I absolutely love my mat. It makes a perfect surface to roll dough out onto. And has measurements on the side so I never have to guess if I have rolled out my dough to the correct size. (works great for making pie dough too!)
I found this recipe in my latest issue from Bake From Scratch. The original recipe called for adding the nice crunch of hazelnuts. Now you can go ahead and add those if you want. For me, hazelnuts just aren’t always in the grocery budget for the week.
This bread is the perfect Mother’s day brunch treat. Or Tuesday treat. I’m not judging. You make it and eat it whenever you want. In a closet, hoarding it all for yourself. Like I said, no judgement. But I’m guessing with a stunning bread masterpiece like this one you are going to want to at least show off your handy bread work in the end. And who can blame you? This braided Nutella bread is a stunner.
And don’t worry I have a few step by step photos for you on how to form this wreath. It’s easier than you think 😉
To Make This Braided Nutella Bread:
- 10-inch cake pan
- Pastry Mat
- Measuring Cups and Spoons
- Stand Mixer
- Digital Thermometer (I use to this to take the temperature of my milk before adding the yeast, and the temperature of the bread before pulling it out of the oven)
Braided Nutella Bread
A beautiful pull apart braided Nutella bread that will become the centerpiece of your brunch!
- ⅔ cup warm whole milk 105°F to 110°F
- 1 tablespoon 12 grams granulated sugar
- 1 0.25-ounce package (8 grams) active dry yeast
- 3¼ cups 406 grams all-purpose flour, divided
- ¼ cup 57 grams unsalted butter, melted
- 2 large eggs
- 1 teaspoon 3 grams kosher salt
- 1/2 cup chocolate hazelnut spread I used Nutella
- 1 large egg slightly beaten
In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
With mixer running on low speed, add 1 cup (125 grams) flour, beating just until combined. Add melted butter and ½ cup (63 grams) flour, beating until combined. Beat in eggs. Gradually add salt and remaining 1¾ cups (218 grams) flour, beating until a soft dough forms. (Dough will be sticky.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
Spray a 10-inch round cake pan with cooking spray.
On a lightly floured surface, turn out dough. Punch dough down, and gently shape into a ball. Cover and let rest for 10 minutes.
Roll dough into a 16x14-inch rectangle. Spread chocolate-hazelnut spread onto dough, leaving a ½-inch border on all sides.
Starting with one long side, roll up dough jelly-roll style, and press edge to seal. Place dough, seam side down, on a cutting board, and cut in half lengthwise.
Carefully twist dough pieces around each other.
Form into a circle. Place in prepared pan, cut sides up. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 45 minutes.
Preheat oven to 350°F.
Bake until golden brown and a thermometer inserted in center registers 190°F, 45 minutes to 1 hour, covering with foil halfway through baking time to prevent excess browning, if necessary. Let cool in pan for 20 minutes before inverting onto a serving plate.
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