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Nutella Bread looks like it came straight from a fancy bakery window, a soft braided wreath swirled with chocolate hazelnut spread and toasted hazelnuts, and the first time I pulled one from the oven Maddie and Lizzie circled the kitchen like little hawks. I made it on a cozy fall morning and it was gone by lunch. If you love our lemon blueberry coffee cake, this braided Nutella bread is the showstopper version of a sweet morning treat.
It looks impossible, but it is really just an easy enriched dough, a generous swirl of Nutella, and one simple twist.
Nutella Bread Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 3 hours
- 🍽️ Serving: 12 servings
- ⚡ Calories: 359kcal
- 🌶️ Flavor Profile: Soft, buttery, and sweet with rich chocolate hazelnut swirls
- ✋ Difficulty: Intermediate but beginner friendly with the step by step photos, like our baked banana donuts
Quick Answer
Make a soft enriched dough with warm milk, yeast, egg, butter, and flour, and let it rise until doubled. Roll it into a rectangle, spread with Nutella and chopped hazelnuts, then roll it into a log. Cut the log lengthwise, twist the two strands together, and shape into a wreath. Let it rise again, brush with egg wash, and bake at 350 degrees F for 30 to 35 minutes until golden.
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Why This Recipe Works
Click to see the technique science
- An enriched dough stays soft. Milk, butter, and egg give this bread a tender, pillowy crumb that is closer to a sweet roll than a crusty loaf, so every slice is soft and rich.
- Two rises build the texture. Letting the dough rise once before shaping and again after gives the bread a light, airy structure and that beautiful pull apart texture.
- The Nutella swirl is built in. Spreading the chocolate hazelnut spread thin and rolling it into a log means every twist and slice is packed with that signature Nutella flavor.
- The twist looks harder than it is. Cutting the log in half lengthwise and twisting the two strands exposes all those gorgeous layers, so it looks bakery fancy with almost no skill required.
- Egg wash gives the golden shine. A quick brush of egg wash before baking is what gives the finished wreath that glossy, deep golden color you see in bakery windows.
Why You’ll Love This Recipe
- It looks like a professional bakery centerpiece but comes together with one easy twist.
- Every slice is soft and buttery with rich swirls of chocolate hazelnut spread.
- It is a showstopping brunch bake, perfect next to our lemon blueberry coffee cake.
Key Ingredients
You only need a handful of simple ingredients to turn out this stunning braided bread.
- Nutella: The star of the swirl. Warm it slightly so it spreads easily into a thin, even layer.
- Flour, milk, and butter: These build a soft, enriched dough that bakes up tender instead of crusty.
- Yeast: Active dry yeast gives the dough its rise and that light, pull apart texture.
- Hazelnuts: A sprinkle of chopped hazelnuts adds crunch and doubles down on that classic chocolate hazelnut flavor.
- Egg: One egg enriches the dough, and a beaten yolk brushed on top gives the bread its golden, glossy crust.
See recipe card for exact quantities.
Variations and Substitutions
This braided bread is fun to play with, here are a few ways to change it up.
- Swap the Nutella for cinnamon sugar and softened butter for a classic cinnamon twist.
- Add a tablespoon of cocoa powder to the Nutella for an extra rich, dark chocolate swirl.
- Divide the dough to make two smaller wreaths, perfect for gifting.
- Finish with a simple powdered sugar glaze instead of a dusting, like we do on our lemon blueberry coffee cake.
How to Make Nutella Bread
- Whisk the yeast and sugar into the warm milk and water and let it sit for 5 to 10 minutes until foamy.
- Stir in the egg, salt, flour, and melted butter, then knead until smooth. Cover and let rise about two hours until doubled.
- Roll the risen dough into a large rectangle, spread a thin layer of Nutella over it, and sprinkle with chopped hazelnuts.
- Roll the dough up tightly into a long log, starting from one long edge.
- Cut the log in half lengthwise, twist the two strands together, and form into a wreath. Let it rise about 30 minutes.
- Brush with egg wash and bake at 350 degrees F for 30 to 35 minutes until golden. Cool, then dust with powdered sugar.
Recipe Tips & Tricks
- Warm the milk to about 100 to 110 degrees F, warm enough to activate the yeast but not so hot that it kills it.
- Knead until smooth and elastic so the dough has the strength to rise tall and hold the twist.
- Let the dough rise in a warm, draft free spot so it doubles properly for a light crumb.
- Spread the Nutella thin and leave a bare border so it does not squeeze out when you roll the log.
- Use a sharp knife to cut the log cleanly in half lengthwise so the layers stay defined.
- Do not overbake. Pull the bread when it is deep golden so the inside stays soft and tender.
Serving Ideas and Suggestions
This Nutella bread is a brunch and holiday showstopper. Set the whole wreath out on a board and let everyone tear off a piece, or slice it and serve it warm with coffee. It is always the centerpiece of the table.
It pairs beautifully with a hot cup of coffee or a mug of cocoa. For a full spread, serve it next to our lemon blueberry coffee cake and a batch of baked banana donuts.
Want to get ahead? You can shape the wreath the night before, refrigerate it overnight, then let it come to room temperature and rise before baking in the morning so it is fresh and warm for brunch.
Nutella Bread FAQs
Yes. You can shape the wreath, cover it, and refrigerate it overnight. In the morning, let it come to room temperature and finish its rise, then brush with egg wash and bake fresh.
The most common cause is milk that was too hot and killed the yeast, or yeast that was past its prime. Make sure the milk is warm but not hot, and that your yeast foams during the first step.
Store the cooled bread wrapped or in an airtight container at room temperature for up to two days. Warm slices briefly in the microwave to bring back that soft, fresh texture.
Absolutely. Wrap the cooled, baked bread tightly and freeze for up to two months. Thaw at room temperature and warm it in the oven before serving for the best texture.
No, the chopped hazelnuts are optional. They add a nice crunch and extra hazelnut flavor, but you can leave them out or swap in another chopped nut if you prefer.
Use a sharp knife and cut the rolled log in half lengthwise, leaving about an inch intact at one end. This exposes the Nutella layers so the twist shows off all those beautiful swirls.
Made this Nutella bread? I would love to see your braid, leave a comment and a star rating below and tell me how it turned out!
Nutella Braided Bread
Ingredients
- 3/4 cup whole milk warmed to 100–110℉
- 1/2 cup water warmed to 100–110℉
- 2 tablespoons granulated sugar
- 0.25 ounce fast-acting dry yeast
- 1 large egg
- 1 teaspoon salt
- 4 cups all-purpose flour
- 4 tablespoons unsalted butter melted
- 3/4 cup Nutella
- 1/2 cup hazelnuts roughly chopped
- 1 large egg yolk
- 1 tablespoon water
- 1/3 cup powdered sugar for sprinkling
Instructions
- In a large bowl or a bowl of a stand mixer, combine the warm milk, warm water, sugar, and yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.3/4 cup whole milk, 1/2 cup water, 2 tablespoons granulated sugar, 0.25 ounce fast-acting dry yeast
- Stir in the egg and salt into the yeast mixture.1 large egg, 1 teaspoon salt
- Add one cup of flour and the melted butter, and mix until combined.4 cups all-purpose flour, 4 tablespoons unsalted butter
- Slowly add the remaining flour. Knead the dough with the dough hook or by hand for 5-8 minutes.
- Place the soft dough in a lightly greased bowl. Cover the bowl with plastic wrap and let rise in a warm place until almost doubled in size, about two hours.
- Line a baking sheet with parchment paper. Set aside.
- Once the dough has doubled in size, dump it out on a lightly floured surface.
- Roll the dough out into a large rectangle. Spread a thin layer of Nutella over the dough, leaving the dough bare around the edges.3/4 cup Nutella
- Sprinkle the chopped hazelnuts over the dough.1/2 cup hazelnuts
- Roll up the dough tightly to form a long log.
- Using a sharp knife, cut the log longwise in equal pieces, leaving the last inch of the dough intact on one end.
- Twist the two strands around themselves, then form a wreath. Pinch the end of the braid to seal.
- Carefully transfer to the parchment-lined baking sheet. Cover the wreath loosely with plastic, then let it stand until soft and nearly doubled in size in a warm spot, about 30 minutes.
- Preheat oven to 350°F.
- Whisk the egg yolk and water together in a small bowl. Brush the top of the wreath with the egg wash.1 large egg yolk, 1 tablespoon water
- Bake for 30-35 minutes until golden brown. Allow to cool completely on the sheet tray.
- Sprinkle the cooled wreath with powdered sugar, slice, and serve.1/3 cup powdered sugar for sprinkling
Notes
- Right Flour: Ensure your cups of flour are leveled and not packed for accurate measurements.
- Egg Wash: Don’t skip this! It’s the best way your bread a shiny, deep golden brown finish.
- Knife Sharpness: Use a very sharp knife when slicing the dough for clean cuts.
- Prevent Sticking: Parchment paper is a great way to make sure everything comes apart cleanly after baking.
- Patience is Key: Let the dough rise properly in a warm, draft-free area. This is crucial for fluffiness.
- Nutella Spread: When spreading the Nutella, leave a small border around the edges of the dough. This makes sealing easier.
Nutrition
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