Braided Nutella Bread

We have been experiencing a bit of Indian summer these past couple days here in Central PA. Of course, this is the time I planned to do some baking for the blog. It never fails.

Braided Nutella Bread | Inspired by Charm

Anyway, today I’m making bread that is slathered with Nutella. You can’t go wrong with that, right?

Braided Nutella Bread | Inspired by Charm

I was doing a little searching on Pinterest and came across this recipe for Braided Nutella Bread from the fabulous Suzanna of Kokocooks. She created this recipe for World Nutella Day. So a big thanks to her for bringing this awesomeness into the world.

Braided Nutella Bread | Inspired by Charm

I will also tell you that her loaf looks a bit nicer and fluffier than mine. I probably used too much Nutella. Which in my book is really not a problem.

Braided Nutella Bread | Inspired by Charm

I was excited to try this recipe because of the braiding technique. It’s actually more of a twist, but the effect is still pretty cool.

Braided Nutella Bread | Inspired by Charm

I was a little bit nervous about attempting the braiding, but it was a lot easier than it looked. Clearly I haven’t mastered the technique, but I think it still looks pretty.

Braided Nutella Bread | Inspired by Charm

Let me show you how this delicious loaf comes together.

Braided Nutella Bread

Here’s what you will need:

½ teaspoon yeast
1 cup warm water
2 ½ cups flour
1 teaspoon salt
1 tablespoon sugar
½ cup Nutella
Cornmeal for dusting
1 egg, beaten with a tablespoon of water to use as an egg wash

Let’s get baking.

In a small bowl, dissolve yeast in ¼ cup of the water. Let sit for 10 minutes to activate.

Meanwhile, combine flour, salt, and sugar in the bowl of a stand mixer. After add yeast and the remaining water, mix on low with a dough hook attachment. Turn speed up to medium, and knead dough for about 7 minutes.

Place dough in a lightly oiled bowl. Cover bowl loosely with plastic wrap, and then set in a warm place. The dough is ready when doubled in size – about an hour.

On a lightly floured surface, roll dough to form a rectangle, roughly 12 x 15”. Spread Nutella in an even layer on the surface, leaving a ½ inch border of dough. (I found it helpful to heat the Nutella in a microwave-safe bowl for about 30 seconds. This makes spreading it much easier.) Roll tightly and place on a parchment-lined / silicon-lined baking sheet that’s been sprinkled with cornmeal. Cut the dough down the middle with a knife, leaving one end intact. Twist ends overtop each other, making sure to turn cut side toward the top. Cover dough loosely with plastic wrap and let sit 20 minutes.

Preheat oven to 350°F. Brush surface of the bread with the egg wash. Bake bread for 20 minutes. Raise temperature to 425°F and bake until lightly browned on top, about 5-7 minutes more.* Remove from oven, and let cool before serving.

*My bread got a little bit darker then I would have liked. Keep a close eye on your bread when you increase the temperature.

Braided Nutella Bread | Inspired by Charm

Even though it’s a little dark, it looks pretty sensational, doesn’t it? Let me tell you, it tastes even better than it looks.

IMG_3243

I’m pretty certain that Nutella can make almost anything taste great.

Braided Nutella Bread | Inspired by Charm

Look at all those wonderful swirls of chocolate-hazelnut goodness.

Braided Nutella Bread | Inspired by Charm

All right, it’s time to enjoy a slice of this with a big glass of cold milk. Thanks again to Kokocooks for the recipe and inspiration. Have a wonderful Wednesday!

Braided Nutella Bread | Inspired by Charm

Oh, and if you’re looking for an even easier recipe involving Nutella, be sure to check out my Nutella Rolls with Cream Cheese Icing. You won’t believe how simple and delicious they are!

For more A Year of Yeast posts, click here.

Braided Nutella Bread

Braided Nutella Bread | Inspired by Charm

By Michael Wurm, Jr. Published: September 11, 2013

  • Yield: 1 loaf

Author: Michael Wurm, Jr. of Inspired by Charm

Ingredients

Instructions

  1. In a small bowl, dissolve yeast in ¼ cup of the water. Let sit for 10 minutes to activate.
  2. Meanwhile, combine flour, salt, and sugar in the bowl of a stand mixer. After add yeast and the remaining water, mix on low with a dough hook attachment. Turn speed up to medium, and knead dough for about 7 minutes.
  3. Place dough in a lightly oiled bowl. Cover bowl loosely with plastic wrap, and then set in a warm place. The dough is ready when doubled in size - about an hour.
  4. On a lightly floured surface, roll dough to form a rectangle, roughly 12 x 15”. Spread Nutella in an even layer on the surface, leaving a ½ inch border of dough. (I found it helpful to heat the Nutella in a microwave-safe bowl for about 30 seconds. This makes spreading it much easier.) Roll tightly and place on a parchment-lined / silicon-lined baking sheet that’s been sprinkled with cornmeal. Cut the dough down the middle with a knife, leaving one end intact. Twist ends overtop each other, making sure to turn cut side toward the top. Cover dough loosely with plastic wrap and let sit 20 minutes.
  5. Preheat oven to 350°F. Brush surface of the bread with the egg wash. Bake bread for 20 minutes. Raise temperature to 425°F and bake until lightly browned on top, about 5-7 minutes more.* Remove from oven, and let cool before serving.
    1. Michael, thank you for sharing this recipe with us. I just made it……it’s cooling on the counter……I couldn’t wait………it’s amazing. I just wish I had added a slight bit more Nutella — go figure. :) I was recently introduced to your site and can not get enough. It really should be “Inspired by Awesome!” :) Thanks for the inspired ideas!

      • You are so sweet! Thank you! You just made my night! I’m glad you like the bread. You can always slather on some more nutella after you slice it, right? I won’t tell. ;) Thanks again for all your kind words.

        xo Michael

    2. Do you really need a dough hook attachment for this recipe? I’d love to make it, but unfortunately i don’t have a dough hook attachment

      • Aly – you can just mix this dough up by hand or with a spoon. Instead of using the mixer / dough hook to kneed the dough, you’ll just have to do it by hand – for about 8-10 minutes. Good luck!

        xo Michael

      • Sorry you’re having issues getting your yeast to activate. Check the expiration date and make sure you water is warm enough. Good luck!

        xo Michael

      • Hi! I wonder if you’re not using all the water at once? This is what I did the first time and then when I read on to the ”rest of the water” part I was devastated and had to redo it. (Only another 10 minute wait but I really wanted my bread dammit! lol)

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    4. This looks so good, I am going to use my bread baker to do the dough cycle then take your recipe from there. Will let you know how it comes out. Thanks for the great recipe

    5. What a fantastic recipe, we couldn’t even wait for it to cool off!!! Thank you Michael. I always love your pictures with your recipes, beautifully well done!! I’ve made your Pizza bread and Cheddar Jalapeno bread recipes too!! And I agree with Leslie, you are definitely “Inspired by Awesome(ness)!!” Thank you for your inspirations ♥♥

      • Awww! Well you just made my day Laura! I’m glad you are loving all of the recipes! You’re making some of my favorites!

        xo Michael

    6. Awesome recipe! If I don’t have a mixer with a dough hook, how long should I knead the dough and what’s the feel of the dough when it is ready to leave for proofing?

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    8. I made this yesterday for a party and it was a hit! I don’t have a stand mixer so I kneaded the dough for about ten minutes. The dough didn’t rise as much as I would have liked (I’ll probably up the amount of yeast by 1/2 teaspoon next time — I used Red Star Dry Active, fyi), but judging by how quickly the bread disappeared I don’t think anyone was complaining.

    9. Do you think I could let the loaf rise overnight on the counter? I recognize the total rise time is only 40 minutes but I would love to make this sometime the 24th so we could just pop it in on Christmas morning as we are staying with relatives and I don’t want to make a mess in their kitchen- or risk having share leftover nutella ;)

      Thanks!

      • New follower, love your recipe ideas. I wOuld love to know also if overnight process will work on Nutella bread for next morning breakfast. Thanks,

        • Hi Annette! Thank you so much for following along! I actually haven’t tried it overnight, so I’m not sure.

          xo Michael

    10. Just made this today and it is delicious!!! However, mine did not look pretty like yours! I was unsure whether to roll up the dough from the long side or the short side. I did the long side and think I was wrong! Either way it was delicious but I need to perfect the appearance of mine! Thank you for sharing the recipe. It just cooled and my husband and girls attacked it. There is almost nothing left!

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    12. This is a great recipe. Didn’t use the cornmeal. Don’t think you need it and it’s more for savory recipes to me. Also sprinkled with large sugar crystals before baking. Yum.

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    14. Hi, Michael!
      Happily, I just discovered your site through a post on Pinterest. Sadly, I JUST discovered your site…I wish I’d been following all along! thanks for this and your other great yeast recipes. I’m looking forward to trying all that I’ve seen!

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    17. Is there a cheater way to make this? I was wondering if you or anyone had bought pre-made dough, like Pillsbury, etc., instead of making the dough yourself. I’m pregnant and currently lazy, lol, so I want to make it more quickly so I can eat it right up!

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      • Did you use Nutella? It’s pretty thick so it shouldn’t pour out. Maybe you added to much? I’m not sure what else could have happened? So sorry your bread flopped.

        xo Michael

    19. hi! this looks great and I’d love to try it but I was wondering – what kind of yeast do you use specifically? instant? active? would love a response, thx!

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    22. Love the bread. Just made it and added cream cheese icing like you would on cinnamon rolls. Did anyone else have issues with it falling apart when you cut it? Thanks for a great recipe my husband and son love NUTELLA :)

    23. Without sounding to lazy, and in the best interest of time, I think I may try this with the Pillsbury Cresent dough that comes in the solid sheet. It really ought to work the same. Anyone tried it with “pre-made” dough???
      At any rate, this looks delicious! Can’t wait to try it.

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    26. I am wanting to try this recipe for my family but I was curious if there was any nutrition information available?
      Thank you! :)

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    30. Hi there, your Nutella rolls look outstanding but I don’t like nutella. I noticed you said you made a cinnamon, butter & sugar recipe instead. Would you share that recipe with me?

      Thank you.
      Suzanne Eutsler (sue.eutsler@gmail.com)

    31. I just made this recipe but the dough was extremely sticky. I used flour to help roll it and braid it but it was really difficult to cut and wrap and just made a mess (Nutella wasn’t the problem just the dough sticking to everything despite plenty of flour). It’s in the oven now and I think it will taste alright but I’m sure it won’t be as pretty. Any suggestions? Cheers!

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    34. hey .. its a brilliant recipe.. but I tried this yesterday and after the second proving, the dough changed shape. I was wondering if its necessary for the Nutella to be at room temperature?
      Since the dough changed shape, the final result was pretty much out of shape. Looked nothing close to your picture :( Disheartened.

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    36. Great recipe! Final result turned out great, would it be possible to put the measurements in grams too? It was quite a task finding the conversions.

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