Braided Nutella Bread | Inspired by Charm

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.


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.


  • girlfromwva at

    I think Nutella does make everything taste great!!! T
    hanks for sharing such wonderful recipes!

    • Michael Wurm, Jr. at

      My thoughts exactly! Thank you so much!

      xo Michael

  • Brandi at

    Nutella and Biscoff spread are both incredibly good. I would love to try your recipe. Thanks for sharing.

    • Michael Wurm, Jr. at

      I’ve actually never had Biscoff spread – I guess I should give it a try.

      xo Michael

  • Kristi@Chatfield Court at

    Oh my goodness Michael…sounds so yummy. You always share the best recipes.

    Thanks for sharing! Kristi

    • Michael Wurm, Jr. at

      Thanks Krisiti! I’m glad you like them!

      xo Michael

  • Pamela at

    This is a definite must try for me.
    Looks very yummy…thanks for sharing the recipe!

    • Michael Wurm, Jr. at

      You bet! Thanks so much Pamela!

      xo Michael

  • Bella @ Domingos Gourmet at

    I have made a braided cinnamon wreath and loved it, and I love Nutella even more, so I’ll definitely try your version! Thanks for sharing!

    • Michael Wurm, Jr. at

      Oh! That sounds delish. My BFF loves cinnamon. I’ll have to try that variation!

      xo Michael

  • Jen at

    OMG I’ve never made a bread anything. This makes me want to try! Look yummy! Thank you

    • Michael Wurm, Jr. at

      Yes – it’s totally worth it!

      xo Michael

  • Leslie at

    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!

    • Michael Wurm, Jr. at

      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

      • Teresa Taubl at

        I was trying to figure if you you roll the dough at 12/ by 15 , do you you roll it long or deep ,, 12 or 15 inch wide!

  • Aly at

    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

    • Michael Wurm, Jr. at

      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

  • Aly at

    Do you need the dough attachment to make this recipe?

    • Michael Wurm, Jr. at

      See my comment above. 🙂

      xo Michael

  • gabym at

    Has anybody actually tried this recipe? I can’t seem to get the yeast to activate, thanks!

    • Michael Wurm, Jr. at

      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

    • Maria at

      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)

    • Jjj at

      I also am having trouble with the yeast. I’ve attempted this recipe four times and it has yet to work and I’m using the same yeast that works just fine in all my other breads.

  • jan attinger at

    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

    • Michael Wurm, Jr. at

      Good luck! Yes. Please let me know.

      xo Michael

  • Laura at

    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 ♥♥

    • Michael Wurm, Jr. at

      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

  • Brittney at

    If you have Instant dry yeast, do you still have mix it with warm water and activate it??

    • Michael Wurm, Jr. at

      Yes – I believe so.

      xo Michael

  • susie at

    Great recipe, taste better warm.

    • Michael Wurm, Jr. at

      Thanks Susie. Yes. I agree!

      xo Michael

  • Raymond at

    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?

  • Sharon at

    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.

  • Kelly at

    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 😉


    • Annette at

      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,

      • Michael Wurm, Jr. at

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

        xo Michael

  • Danielle at

    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!

  • Shibi Thomas @FlavzCorner at

    I love braided breads and this is irresistible especially when filled with Nutella!!! This will be a sure hit in my family!!! Thanks for sharing the recipe!!

  • Linda at

    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.

  • Salina at

    Hi Michael
    Thank you so much for a super tasty and good looking bread. I made it with some tweaks and tried Matcha Paste instead of Nutella for part of the braid. Both really yum – my tweaked version is in Quoted you as a source. Hope you are ok with using your recipe this way 🙂

    • Michael Wurm, Jr. at

      I’m so glad you gave it a try! I can’t wait to check out your variation.

      xo Michael

  • Lynn at

    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!

  • Alex at

    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!

    • Michael Wurm, Jr. at

      Hey Alex – frozen bread dough may work, but not pie dough.

      Hope that helps.

      xo Michael

  • Jaclyn at

    Gorgeous loaf! It’s braided so perfectly and it sounds amazing!

  • khadijah at

    I tried making this but it turned out a flop I didnt know how to braid it because al the chocolate pourrd out

    • Michael Wurm, Jr. at

      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

  • dani at

    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!

    • Michael Wurm, Jr. at

      I always use the little packs of instant yeast. Happy baming!

      xo Michael

  • Kamryn at

    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 🙂

  • Amy at

    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.

    • Court at

      I’m gonna try the same thing. I bought the single, whole sheet of Pillsbury cresant dough. Did it work for you? Thanks!!

  • Cassandra G. at

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

  • Lupita Fernandez at

    I’m going to add some choped nuts…..will give an extra !!!


  • Suzanne at

    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 (

  • Kate at

    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!

    • Rina at

      What kind of flour you used? I guess u used bread flour.

    • Dorine at

      I had the same problem and I used all-purpose flour and followed the recipe. Does anyone know why? Thank you! 🙂

  • Lisha N Parikh at

    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.

  • Jean at

    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.

  • Tricia at

    I made this bread yesterday…I definitely need to practice the technique, although it wasn’t too bad for a first attempt. The problem I had was when cutting, it seemed to fall apart. Has anyone else had this issue? What am I doing wrong?

  • Kelli at

    Can you use the pre-made frozen breads that you find in the freezer section. Also looks so delish and I love nutella

  • Bodynsoil at

    This looks fantastic and I love the delicate way the folds/rolls look after baking; my personal favorite.. These certainly will be made for the family during the holidays. I’m loving all the creative tweeks others have mentioned in the comments.

  • annette at

    can you freeze this bread

    • Michael Wurm, Jr. at

      I assume so, but I’ve never tried it.

      xo Michael

  • gail gormley at

    can instant yeast be used

  • Corinne Sigal at

    I’ve tried making this bread three times now – twice with active dry yeast and once with instant dry yeast – and nothing has worked. I don’t know what the problem is! I mix it with the dough-hook attachment on my stand mixer and, this last time, I even tried hand-kneading it for ten minutes but it just won’t stick together and form a proper dough. It’s very dry – not crumbly, necessarily, but the dough just won’t become velvety and smooth like I know it should be. It doesn’t have any give or flexibility. I don’t know if it’s a problem with my mixer or with the yeast or with something else that I’m doing wrong with the recipe. Any suggestions as to what I could be doing wrong?

  • Lisa Wright at

    My dough didn’t rise…. Any reason that may have happened….. Am I suppose to use all purpose flour or bread flour?

  • Sabine Topf at

    I saw the picture of your bread, and I like it. Now I’m on my website. I’ve seen your recipe. The bread tastes absolutely delicious. Thank you for this wonderful recipe. Greetings from Germany Sabine

  • Jim Cutler at

    This recipe was incredible. MI accidentally used the entire jar of Nutella in the bread… Oops!
    Thanks for sharing the recipe.

  • Lorna at

    Just so you know, I’m getting very distracted by the patterns in this bread. It’s quite addictive to look at (and I imagine to eat, as well!).

  • Sarah Brady at

    I just made this! It is in the oven as I type. Will let you know how it turns out! Hugs!

  • Lisa at

    This looked so great I had to try it. Everything went perfect until I rolled it and one end was bigger than the other. I need to work on that! So I used that end to start my cutting. The problem I had was the dough was so soft. When I was trying to braid it, the dough just kept stretching and getting thinner. So the other end is much smaller. It is not going to cook evenly. It is rising now. I’m crossing my fingers. Any suggestions?

  • Sara at

    What happens when the yeast activates when mixed with water. Will I be able to tell if it’s worked? Just don’t want to do the whole thing just to end up with flatbread…

    • Michael Wurm, Jr. at

      Hey Sara! It should have a bit of a bubbly froth at the top. Hope that helps!

      xo Michael

  • Stephanie at

    If I wanted to do this to bake in the morning could I prepare everything at night until the last step and put it in the oven in the morning?

  • HappyBaker at

    Hi Michael,

    Your Nutella braid was amazing!! Just finished a second slice with a friend and we’re official addicts!! We’ll be making it again really soon!!

    • jenlin at

      I have tried both the Pizza Bread and Nutella bread. Both were outstanding and everyone thought I had bought them. I was always afraid to bake bread, but it is really quite simple. Thanks.

  • Amina at


    How many people does this serve? Looks great – just hope I can recreate it!


    • Michael Wurm, Jr. at

      Haha. In a perfect world, just one – that would be me. 😉 Haha! It all depends on how big you make the slices. Maybe 10 – 12?

      xo Michael

  • Asimina at

    Hi do you think I could make this bread and freeze it? Would it be best to free when it has been baked or not😉

  • Alicia Ervin at

    I am going to be making this on Christmas and I absolutely cannot wait to try this recipe! Thank you so much for sharing! Email me and I will let you know how it turns out! Nutella is my favorite chocolate!
    Thank you again so much!!!!
    Sincerely, Alicia Ervin

  • Alicia Ervin at

    What kind of yeast do you use for the braided Nutella bread?

  • Josephine B at

    Hi, I live in Sydney, Australia and wondering what type of flour did you use. Plain (all-purpose) or bread flour. this looks wonderful and I’m anxious to try it. We don’t have all the wonderful recipe ingredients that you have in the States, but I try my darnedest to make do with whatever i can.

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