Nutella Braided Bread

A braided Nutella bread wreath on a cooling rack dusted with powdered sugar.

This easy Nutella bread is a soft, buttery braided wreath swirled with chocolate hazelnut spread and toasted hazelnuts. It looks like a bakery centerpiece but is simple to make.

Course Breakfast

Cuisine American

Keyword nutella bread

Prep Time 20

Cook Time 35

Rise Time 2 30

Servings servings

Calories 359kcal

Author Jason Decker

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