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!
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.
Notes
Ingredient NotesHazelnuts: To toast and skin hazelnuts, preheat the oven to 350ºF/180ºF. Spread the hazelnuts onto a baking sheet and place in the preheated oven for 8-10 minutes or until lightly browned, smelling nutty and the skins are beginning to flake off. Remove from the oven and use a kitchen towel to rub the skins off. Set the toasted, skinned hazelnuts aside to cool before using.Tips for Success
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.