Braided Nutella Bread

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Braided Nutella bread is sweet, soft, and filled with warm Nutella. This bread is an absolute show-stopper. Bring it to your next gathering, potluck, or family dinner to show off your bread-making skills. This recipe is easy and perfect for bakers of all levels, but we can keep that a secret between us.

Two classic flavors, sweet bread and Nutella, come together in this delicious and easy-to-make recipe. The thin layer of Nutella creates a perfect balance of sweetness and richness, and serving the bread slightly warm enhances both flavors. This is a perfect treat for breakfast, brunch, or dessert.

Ingredients

Watch How To Make This Bread

Expert Tips

Bread-making can seem intimidating at first. I was afraid to try it in the beginning. However, like most things, bread-making becomes easier with practice. These are tips I learned along the way. I hope you find them helpful.
Milk Temperature: Heat the milk to a temperature between 95 and 105 degrees. If the temperature is too low, it will not activate the yeast. If the temperature is too high, it will kill the yeast.
Wrist Temperature Test: If you do not have a thermometer, you can use your wrist as a suitable measurement. If the water feels warmer than your body temperature but not too hot, this is warm enough to activate the yeast.
Spreading Nutella: Warm up the Nutella for 20 seconds in the microwave to achieve a smooth and even spread.
Weight Measurements: We often use volume measurements (cups) in the US. However, in other countries, weight measurement is commonly used. The weight measurement scale is the most accurate and always recommended for baking.

An up close view of a slice of the bread. — Slice of Nutella Bread

Frequently Asked Questions

Can I Make This Ahead of Time?

Yes. Make the dough, spread the Nutella, and then shape the dough. Then, wrap the dough tightly and place it in the refrigerator for up to three days. When you are ready to bake, take the dough out of the fridge and allow it to come up to room temperature.

Can I Freeze the Dough to Make Later?

Yes. After the dough has completed the first rise, wrap it tightly in cling wrap and place it in the freezer for three months. When you are ready to make the bread, place the dough in the refrigerator the night before, then put it on the counter and allow it to warm up to room temperature. Then start at the step titled “shaping.”

How Do I Store This Bread?

Counter – Store the bread in an airtight container for one week.
Freezer – Wrap the bread tightly and store it in the freezer for up to three months. To keep the dough, see the FAQ section.

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5 from 1 vote

Print Pin Rate

Course: Bread, Dessert, Snack

Cuisine: American, European

Keyword: Bread, Nutella

Servings: One ounce servings

Prep Time: 20

Cook Time: 20

Total Time: 2 10

Ruth Grindeland

Equipment

Rolling Pin
Stand up mixer (optional)
Baking sheet
One large bowl and one medium bowl

Ingredients

US Customary – Metric

Instructions

Prep Dry Ingredients: Using a wire whisk, combine the flour, salt, and baking soda. Set aside. The goal is to evenly distribute the salt within the flour.
Activate Yeast: In a medium-sized bowl, gently combine the warm milk, sugar, and yeast. Let stand for five minutes. During this time the yeast will activate and smell 'yeasty'.
Add Butter and Egg: Add the butter and egg to the yeast and stir.
Make the Dough: Add the flour to the yeast. I prefer to do this in 1/4 increments to make it easier to combine.
Mixer: Fit your mixer with a dough hook. Mix for 5 minutes at a low speed. Form the dough into a ball and place it in a clean and lightly oiled bowl. Cover with cling wrap and let stand for one hour.
By Hand: If kneading by hand, this will take 10 – 12 minutes. This dough is different from traditional bread; it will be sticky. When you are done kneading the dough, form it into a ball and place it in a lightly oiled bowl. Cover with cling wrap and let stand for one hour. sticky. Form the dough into a ball and place it in a clean and lightly oiled bowl.
Note: If the dough is excessively dry, add up to 1 teaspoon of water at a time up to 1 tablespoon. If the dough is overly wet, add up to one tablespoon of flour. The key here is a little goes a long way.
Shape: Place the dough on a lightly floured surface. Pat the dough into a rectangle shape. Using your rolling pin, roll the dough into a 15×12 rectangle. Warm the Nutella for 20 seconds in the microwave. Spread the Nutella evenly across the dough rectangle leaving a 1/2 inch border. Tightly the dough up.
3/4 cup Nutella (225g)
Braid: Starting one inch from the top slice down the middle, creating two strands. Then lift stand A and place it on the other side of strand B. Lift strand B and place it on the other side of strand a. Continue this pattern until the dough has been braided.
Second Rise: Preheat the oven to 400F/200C.Place the braid on a parchment-lined baking sheet. You can either leave the dough as is to create one long braid or you can form the dough into a circle creating a wreath or crown bread style bread. Cover the dough with cling wrap and let stand for 30 minutes.
Bake: Bake for 17 – 20 minutes. I recommend keeping a close on the bread as every oven differs slightly.