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braided nutella bread
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Nutella Bread

A beautiful pull apart braided Nutella bread that will become the centerpiece of your brunch!
Prep Time2 hrs 30 mins
Cook Time1 hr
Total Time3 hrs 30 mins
Course: Breakfast
Cuisine: bread
Servings: 12 servings
Calories: 475kcal


  • cup (160 ml) warm whole milk 105°F to 110°F
  • 1 tablespoon (12 grams) granulated sugar
  • 1 0.25-ounce package (8 grams) active dry yeast
  • cups (406 grams) all-purpose flour divided
  • ¼ cup (57 grams) unsalted butter melted
  • 2 large eggs room temperature
  • 1 teaspoon salt
  • 1/2 cup (35 g)chocolate hazelnut spread
  • 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.


  • Make Ahead: Yes you absolutely can. In step 3, you will place the dough into a greased bowl. At this point, you can go ahead and cover the bowl with plastic wrap and keep refrigerated for up to 3 days. When ready to use, you can then allow the dough to double in size and shape as normal. You can also prepare it up to the point of it being shaped and on your cookie sheet. Cover loosely with plastic wrap and refrigerate for up to 24 hours, then allow it to warm and rise covered until doubled in size about 60 minutes before baking.
  • Storage: Wrap the bread up well and store at room temperature for 1 week or in the fridge for up to 2 weeks.
  • Freezing: Freeze the bread for up to 3 months, thaw at room temperature.
  • Yeast: 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.
  • Kneading the dough: 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.
  • Rolling up the dough: 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