This Braided Nutella Bread is a delicious and beautiful way to enjoy a sweet treat for breakfast, brunch, or dessert. It’s beautiful braid of Nutella and bread makes it’s a gorgeous addition to any meal.
Does is get any better than freshly baked bread swirled and braided with sweet rich Nutella? I don’t think so. That’s why I’m certain you’re going to love this Braided Nutella Bread recipe.
Now, if you intimidated with make bread from yeast at home. Don’t be. It’s not as scary as you might think. Plus, if I can do it, so can you!
This year I’ve been teach myself how to make bread and it’s been such a rewarding process. Like many others I had a fear of working with yeast-based recipes.
However, after many successes (and a few failures) I’m feeling more comfortable and excited to get a bit more brave with the recipes I’m tracking. That’s what led me to try this Braided Nutella Bread.
So, how do you make it?
How to Make Braided Nutella Bread:
The recipe starts with a pretty standard dough recipe. Once that’s ready, a good helping of nutty, chocolate Nutella gets slathered on and roll up inside.
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.
It looks a bit more changeling that it actually is to do. The roll dough just gets sliced down the middle and then twisted together. The layers of roll-up dough is what creates all the unique marbling and swirling in the bread.
To be honest, I was a little bit nervous about attempting the braiding at first, but it was a lot easier than it looked. Clearly I haven’t mastered the technique, but I think it still looks pretty.
Think you have what it takes? I believe in you!
Let me show you how this delicious loaf comes together.
The Best Nutella Bread Recipe:
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.
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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.
Look at all those wonderful swirls of chocolate-hazelnut goodness. Yum!
All right, it’s time to enjoy a slice of this with a big glass of cold milk. What do you think of this Braided Nutella Bread? Do you think you’ll give it a try?
Have a wonderful day! Happy Baking!
Made a double batch…one with Nutella and one with raspberry jam…. both were delicious
Love the raspberry jam idea! I may have to try that! Thanks!
xo Michael
This was a lovely addition to our Christmas brunch. I cheated by using a frozen pizza dough, skipped the egg wash, made it ahead and reheated it. It was easy to prepare, looked fancy, and tasted delicious. I’ll definitely make this again!
I have to say that this Nutella bread is looking amazing. I will definitely try this recipe this weekend. Thank you for sharing this amazing dessert with us.
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.
What kind of yeast do you use for the braided Nutella bread?
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! ali.ervin2@gmail.com
Thank you again so much!!!!
Sincerely, Alicia Ervin
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?
Hi,
How many people does this serve? Looks great – just hope I can recreate it!
Amina
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
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!!
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.
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?
Hi,
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…
Hey Sara! It should have a bit of a bubbly froth at the top. Hope that helps!
xo Michael
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?
Hi!
I just made this! It is in the oven as I type. Will let you know how it turns out! Hugs!
Hmmmm no milk, no butter and no eggs in the dough?? I think I’ll stick to my old recipe, but will use your braiding technique!
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!).
This recipe was incredible. MI accidentally used the entire jar of Nutella in the bread… Oops!
Thanks for sharing the recipe.
Hi,
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
My dough didn’t rise…. Any reason that may have happened….. Am I suppose to use all purpose flour or bread flour?
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?
can instant yeast be used
can you freeze this bread
I assume so, but I’ve never tried it.
xo Michael