Braided Nutella Bread
A beautiful pull apart braided Nutella bread that will become the centerpiece of your brunch!
Servings: 12 servings
- 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.
- You want to use a thermometer to test the temperature of your milk before adding your yeast. Yeast is a living thing, which means if the milk is too hot, it will kill the yeast. If the milk is too cold the yeast will not proof properly.
- Measure your flour accurately. Either measure using this method described in this post, or use a kitchen scale for best accuracy.
- You can use your stand mixer with a dough hook attachment to make kneading this bread easy or make your bread dough in a mixing bowl with a dough whisk, and knead your bread dough by hand.
- After rolling up your dough, be sure to press the edges to seal and place the roll seam side down before cutting into 2 pieces.
Calories: 475kcal | Carbohydrates: 75.1g | Protein: 10.6g | Fat: 12.9g | Saturated Fat: 5.9g | Cholesterol: 42mg | Sodium: 221mg | Fiber: 3.3g | Sugar: 18.4g