Just a single bite of this soft and tender Nutella Bread will brighten your day and bring a smile to your lips!
This Nutella Bread recipe is as delicious as it is beautiful with pretty swirls of Nutella throughout the bread and a little crunch of hazelnuts. If you’re looking for a crowd pleaser, then this is the recipe for you!
I’ve been loving Nutella and baking bread since I was very young. Nutella came into my life on my first visit to Italy at the age of six and has been a constant ever since! Then I discovered bread making six years later at the age of twelve so a Nutella Bread recipe was simply meant to be.
But this is not any ordinary Nutella Bread. No, this is a two strand braided Nutella Bread that comes out of the oven looking more exquisite than you ever thought possible!
I know you will love it too because:-
- this bread is extra soft and tender. My Nutella Bread recipe uses an egg and butter enriched dough which is tastier and softer than regular bread dough.
- the crunchy hazelnuts adds texture, flavor and brings out the taste of the Nutella spread.
- it’s just so pretty! I show you step by step how to make this two strand braided Nutella Bread which is similar to my Pesto Bread and my Bacon and Cheese Bread.
You’ll also love to try some of my other quick bread recipes like Banana Bread with Nutella or Date Nut Bread. Focaccia lovers will enjoy my focaccia toppings or you can have a go at making your own Italian bread crumbs!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Table of Contents
- Milk - whole milk is best but use what you have.
- Active dry yeast - this is easy to use and comes in perfectly sized sachets. This is my preference for most yeasted bread doughs like these Italian cream buns, Maritozzi.
- Sugar - I use superfine white sugar but regular granulated sugar will be fine.
- Flour - this bread recipe uses all purpose flour. Often you’ll see bread flour specified when baking with yeast. However, in this recipe we want the tenderness of all purpose flour. Bread flour can be substituted but the texture will be different.
- Egg - this yeasted Nutella Bread is enriched with an egg. Also to give the baked bread extra color and shine, an egg wash is brushed on the surface before baking.
- Salt - just a little for flavor. Omit if using salted butter.
- Cinnamon - just a little ground cinnamon adds a delicious flavor.
- Butter - I like unsalted butter but use salted if that’s all you have. If using salted butter omit the extra salt in the recipe.
- Nutella - the star of the show! This chocolate hazelnut spread is found in most supermarkets. Originating in Italy, this chocolate hazelnut spread is easily one of the most popular of its type. However use any chocolate hazelnut spread you prefer.
- Hazelnuts - I usually buy these raw (not toasted) and with skins on then roast in the oven and rub the skins off. For ease of preparation, you can buy these already toasted and without skins. See the recipe card below to roast and skin hazelnuts.
See recipe card for quantities.
Scald the milk then set aside until lukewarm. Whisk in active dry yeast and 1 teaspoon of sugar. Set aside for 5 minutes until bubbly.
- In the bowl of a stand mixer place the flour, egg, remaining sugar, salt, cinnamon and milk mixture.
- Using the dough hook, combine on low speed until all the ingredients come together. Knead for 5 minutes then add the softened butter gradually.
- Form into a ball and allow to rise until doubled in size.
- Tip out onto a floured surface, pat into a rectangle then the sides in like a letter. Do the same with the top and bottom.
Line a baking sheet with non stick parchment paper and spray the inside of the ring of an 8 inch springform pan. Set both aside. Preheat the oven to 350ºF/180ºC.
- Roll out the dough 13 inches x 17 inches (33cm x 43cm). Spread with Nutella and hazelnuts. Roll up from the long edge.
- Then cut the roll lengthwise without cutting completely through one end and lift one length over the other keeping the cut edge uppermost.
- Continue lifting one length over the other creating a two strand braid. Squeeze the ends together to seal.
- Transfer the braid onto the prepared baking sheet then coil like a snail. Place the greased ring of the springform pan over the coil and allow the Nutella Bread to rise.
Bake until golden brown and cooked through.
Hint: Once the roll is cut in half lengthwise it will open up and can become messy. Be ready to work quickly and hold the lengths together as much as possible. It may look messy but it will still bake up beautifully!
- Nutella - any chocolate hazelnut spread can be substituted.
- Butter - use salted butter if that’s what you have but be sure to omit the salt in the dough recipe.
- Sugar - regular granulated sugar can replace extra fine sugar.
- Flavors - use peanut butter instead of Nutella and scatter with roasted peanuts. Or substitute jam or biscoff spread.
- Indulgent - include chocolate chips when sprinkling on hazelnuts and drizzle with the icing from this raspberry danish recipe after cooling.
- Choc orange - scatter finely grated orange zest over the Nutella and hazelnuts before rolling up.
While the dough for this Nutella bread can be made by hand, my favored method is using a stand mixer. If you don’t have a stand mixer, just use a wooden spoon to combine the ingredient in a bowl instead of a dough hook.
This Nutella bread recipe uses the external ring of an 8 inch springform pan to contain the dough as it rises and bakes. Baking this bread without the springform pan ring will still work. However it will spread outwards and won’t be as high.
Nutella Bread is best served the day it’s baked. Any leftovers can be stored in an airtight container for up to 2 days. Warm slices in the microwave slightly before eating leftover bread.
To freeze, wrap the uncut bread or slices well in several layers of plastic wrap. Freeze for up to 3 months. Thaw without unwrapping.
Tips for Success and FAQ’s
Be sure to scald the milk then allow it to return to lukewarm. Scalding the milk (or heating it until just before boiling), deactives the whey protein in the milk meaning that the dough will rises better, become softer and springier. Don’t add yeast to hot milk or the yeast will die.
Yeast needs a warm environment to work. If your kitchen is cold, you’ll need to find a warm spot to allow the dough to rise. The oven with just the light on can be a good place. Alternatively a draught free place in the sun is perfect.
Times for rising are approximate. Cold dough will take longer to rise and in a warm environment it may be quicker. Just watch for the dough to initially double in size. The second rise should be close to accurate because the Nutella will be warm and give the yeast a boost of warmth.
Nutella is such a versatile ingredient that adds a delicious nutty, chocolatey flavor. As well as making this Nutella bread, you can make Nutella panna cotta, puff pastry with Nutella, Nutella muffins, Nutella pancakes or banana bread with Nutella.
Nutella is a spread created in 1964 from sugar, hazelnuts and cocoa. Originally from Piedmont in Italy, this chocolate hazelnut spread is now popular throughout the world.
Nutella taste good with almost everything!
- Spread it on bread, toast, pancake, waffles or even cake.
- Use it as a dip for fresh fruit, breadstick, cookies or crackers.
- Drizzle it over ice cream, panna cotta or fruit salad.
- Add it to baked recipes like this Nutella bread, banana bread or cupcakes.
Nutella Bread is excellent served with a mug of hot chocolate, warm milk or coffee for and indulgent breakfast or a snack. My family enjoys slices of this Nutella Bread after a meal in place of dessert.
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Nutella Bread Recipe
- 1 electric stand mixer optional but very handy
- 1 8 inch springform pan
- ¾ cup whole milk
- 2 ¼ teaspoons active dry yeast 1 sachet/7 grams
- ½ cup superfine white sugar 100 grams
- 3 cups all purpose flour 360 grams
- 1 egg (at room temperature)
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter 57 grams (at room temperature)
- ½ cup Nutella 150 grams
- ⅓ cup toasted hazelnuts chopped (see notes)
- 1 egg extra for egg wash
- pearl sugar optional
- Scald the milk then set aside until lukewarm. Whisk in active dry yeast and 1 teaspoon of sugar. Set aside for 5 minutes until bubbly.
- In the bowl of a stand mixer place the flour, egg, remaining sugar, salt, cinnamon and milk mixture.
- Using the dough hook, combine on low speed until all the ingredients come together.
- Scrape down the sides if necessary.
- Continue kneading for 5 minutes.
- With the mixer on low, add the softened butter a small piece at a time allowing the butter to be incorporated before adding more.
- Scrap onto a unfloured board and knead until springy and strong. Then form into a ball.
- Place into a clean, oiled bowl and cover with plastic wrap. Allow to rise for 1- 1 ½ hours or until doubled in size.
- Scrape the dough onto a very lightly oiled board. Gently press the dough into a largish rectangle.
- Now time to fold the dough which is like folding a letter in thirds. Pick up the left side of the dough and fold a third of the dough over onto itself. Then pick up the right side and fold it over to complete the letter fold.
- Now you need to do this from the top, fold down one third. Then fold the bottom up like a letter. Cover the dough with a clean cloth and set aside for 10 minutes.
- Line a baking sheet with non stick parchment paper and spray the inside of the ring of an 8 inch springform pan. Set both aside.
- Preheat the oven to 350ºF/180ºC.
- Roll out the dough on a lightly oiled board to 13 inches x 17 inches (33cm x 43cm).
- Place the Nutella spread into a small bowl and warm slightly in the microwave oven for just 20-30 seconds.
- Spoon blobs of Nutella evenly over the dough then using a butter knife or offset spatular spread the Nutella evenly leaving a ½ inch (about 1cm) border around the edge. Sprinkle with hazelnuts.
- Roll up from the long edge.. Try to roll evenly and tightly.
- Turn the roll so that it is vertical in front of you then cut the roll lengthwise without cutting completely through one end.
- Pay attention and work quickly at this point because the layers will want to open up before you get to braid them.
- Lift one length over the other keeping the cut edge uppermost. Slide the bread back so that it is vertical in front of you then lift the other length over.
- Continue lifting one length over the other and repositioning the bread to create a two strand braid. Squeeze the ends together to seal.
- Transfer the braid onto the prepared baking sheet then coil like a snail. It doesn’t have to be too tight but as long as the ring can slip over the top and not squash the coil.
- Place the greased ring of the springform pan over the coil and cover with plastic wrap or a clean kitchen towel. Allow to rise for 30 minutes.
- Remove the plastic wrap or kitchen towel but leave the springform ring in position. Beat the egg for the egg wash with two teaspoons of water and use it to brush the risen bread dough. Sprinkle with pearl sugar, if using.
- Bake in the preheated oven for 30 minutes until well browned, risen and cooked through.
- Remove from the oven and allow to cool for 10-15 minutes then remove the springform ring and carefully slide the bread onto a wire rack to completely cool.
- Be sure to scald the milk then allow it to return to lukewarm. This Nutella Bread will be better for it.
- Choose a warm spot to rise the dough.
- Times for rising are approximate. If the environment is too cold the dough will take longer to rise.
Nutritional Estimate Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.