Braided Nutella Bread is a beautiful braided loaf that makes a delicious addition to snacktime. Sweet and tender yeasted dough is layered with Nutella and braided into an irresistible swirled loaf. This melt-in-your-mouth Braided Nutella Bread is perfect for a special breakfast, brunch, or afternoon treat.
Nutella combines the richness of chocolate with nutty, creamy ground hazelnuts. We paired this delicious spread with soft and airy sweet bread, braiding them into an incredible swirled loaf. This braided bread looks impressive and intimidating to make, but it’s actually simple and easy.
The recipe starts with a yeasted sweet dough that can be kneaded in a stand mixer or by hand. After a 45 minute rise, it’s ready to be rolled out into a rectangle with a GoodCook Classic Wooden Rolling Pin.
A softened mix of Nutella and butter is spread on the dough, and the dough is rolled up like a jelly roll with the ends sealed. The jelly roll is sliced in half lengthwise, exposing the layers of chocolate and dough. The cut side is turned out to show off the layers, and the dough is twisted into a rope or braid.
Both ends of the braid are tucked under to form a loaf and placed in a GoodCook 1.5 Qt Ceramic Loaf Pan. After a 30 minute rise the loaf is baked to perfection and ready to be enjoyed. It’s just as delicious gooey and warm from the oven or cooled and saved for later.
Get The Tools
You’ll need a few kitchen essentials to get started—a GoodCook Touch 5 Qt Mixing Bowl, a GoodCook Classic Wooden Rolling Pin, a GoodCook Spatula and a GoodCook 1.5 Qt Ceramic Loaf Pan. The loaf pan features durable porcelain with an enamel glaze that’s easy to clean, and an attractive oven to table design. We can’t stop making delicious loaves of bread in this amazing pan! Are you ready to bake up this gorgeous, yummy treat?
Bake & Share
Happy Nutella Bread Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Braided Nutella Bread
- 2 1/2 teaspoons yeast
- 1 cup warm water
- 3 tablespoons sugar
- 3 cups flour
- 3/4 teaspoons sea salt
- 6 tablespoons butter, melted and divided + a bit to butter the pan
- 2/3 cup chocolate hazelnut spread
- Up to 1/4 teaspoon espresso powder (optional)
- 1 egg, beaten for egg wash
Dissolve yeast in warm water in a mixing bowl, and when it looks creamy and bloomed, about 5 minutes, add sugar, and 3 c. flour. Mix to combine by hand or using a stand mixer and when combined into a doughy slurry, add 4 T. melted (but not hot) butter. Add 3 more cups of flour and knead until the dough is smooth and elastic, about 8 minutes.
Cover the bowl and let dough rise until doubled, about 45 minutes. When dough no longer bounces back when you press lightly with your fingers, roll out on a floured counter into a 12”x18” rectangle.
Place chocolate-hazelnut spread and remaining butter in a small bowl and microwave for 25 seconds to soften. Stir the chocolate hazelnut butter until smooth (add in espresso powder, if using).
Using a spatula, slather the chocolate spread onto the dough. Roll the dough up like a jelly roll and pinch the end to the roll to seal. Then, starting 1½ inches from one end, slice the remaining dough in half lengthwise, exposing the layers of chocolate and dough. Turning out the cut side to show off the layers, twist the dough into a rope. Tuck both ends under to form a loaf and place in a buttered Good Cook 9X5 Loaf Ceramic Baking Pan. Cover with a towel to rise for 30 minutes and set the oven to preheat to 375 degrees.
Brush loaf with beaten egg. Bake for 30-35 minutes. Cover with foil during the last 15 minutes if desired to prevent over browning. Remove from oven when golden and cooked through (knock on the dough and listen for a hollow sound to check), allow it to cool for one minute in the pan while you take a knife around the edges to allow it to slide from the pan and onto a cooling rack. Serve warm or cold with a big mug of strong coffee, tea, or cold milk.
For extra goodness, add 1 cup finely chopped hazelnuts layered on top of the chocolate spread.