Nutella Bread
Indulge in the perfect blend of irresistible sweetness and rustic homemade charm with our Nutella Bread recipe. This soft, buttery yeast bread is braided to showcase decadent swirls of creamy Nutella, making every slice a show-stopping treat. With its golden-brown crust brushed with a glossy egg wash, this loaf combines visual appeal with melt-in-your-mouth texture. Ideal for breakfast, a mid-afternoon snack, or dessert, this recipe highlights simple ingredients like warm milk, flour, and eggs, paired with the iconic hazelnut chocolate spread for a rich flavor that’s sure to satisfy. Whether you’re looking to impress guests or treat yourself, this homemade Nutella Bread delivers unforgettable flavor wrapped in a stunning presentation. Perfect for Nutella lovers and bread-baking enthusiasts alike!
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Recipe Information
Ingredients
- 420 grams all-purpose flour
- 7 grams instant yeast
- 50 grams granulated sugar
- 5 grams salt
- 240 milliliters warm milk
- 60 grams unsalted butter
- 2 large eggs
- 200 grams Nutella
- 1 egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt.
In a small saucepan, warm the milk over low heat until it's just warm to the touch, then remove from heat and stir in the unsalted butter until melted.
Add the warm milk mixture and eggs to the dry ingredients and mix until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the risen dough and roll it out into a rectangle approximately 12x18 inches on a lightly floured surface.
Spread the Nutella evenly over the dough, leaving a 1-inch border around the edges.
Starting from the long side, roll the dough into a tight log.
Using a sharp knife, cut the log lengthwise down the middle to expose the filling layers.
Twist the two halves around each other to form a braid, pinching the ends to seal.
Place the twisted dough in a greased 9x5 inch loaf pan, cover loosely, and let it rise again for 30 minutes.
Preheat the oven to 180°C (350°F).
Brush the risen dough with egg wash to ensure a glossy finish after baking.
Bake in the preheated oven for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 512.4 g | 186% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 171.4 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 684 mg | 53% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 1934 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
