Description
This delicious Nutella Bread recipe features a soft, enriched yeast dough filled with creamy Nutella and optionally topped with toasted hazelnuts. The braided loaf is slightly sweet, rich, and perfect for breakfast or an indulgent snack. It involves yeast proofing, dough kneading, filling, braiding, and baking to create a beautifully golden, aromatic bread with a luscious Nutella swirl inside.
Ingredients
Yeast Mixture
- 2 ¼ teaspoons rapid rise yeast
- ¼ cup warm water (115˚F)
- 1 teaspoon granulated sugar
Dough
- ⅓ cup butter (melted)
- ½ cup granulated sugar
- 5 ounces evaporated milk
- 2 large eggs
- ¼ teaspoon salt
- 3 ½ – 3 ¾ cups all purpose flour
Filling and Topping
- 1 cup Nutella
- ½ cup toasted hazelnuts (finely chopped, optional)
- 1 large egg (beaten, for egg wash)
Instructions
- Activate Yeast: In the bowl of a stand mixer, combine the rapid rise yeast, warm water, and 1 teaspoon granulated sugar. Stir gently and let sit for 5-10 minutes until foamy and activated.
- Mix Wet Ingredients: Add melted butter, ½ cup sugar, evaporated milk, 2 eggs, and salt to the yeast mixture. Mix on low speed until combined.
- Add Flour Gradually: Stir in 2 cups of all-purpose flour initially, then continue adding ¼ cup increments of flour while mixing until the dough forms and pulls away from the bowl sides. The dough should be elastic and slightly sticky but clean to the touch.
- Knead Dough: Knead the dough on medium speed with the stand mixer for about 5 minutes until it becomes a smooth, cohesive ball.
- First Rise: Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
- Roll Out Dough: Turn the dough onto a lightly floured surface and roll into a 12 by 16 inch rectangle.
- Spread Nutella: Using an offset spatula, evenly spread the Nutella over the dough, leaving a small border around the edges to prevent leakage.
- Form Log and Cut: Roll the dough tightly into a log lengthwise and pinch the seam securely. Then cut the log in half lengthwise to reveal the layers.
- Shape Braid: Place the two halves on a baking sheet, pinch together the top ends, and using a sharp knife, slice halfway through the dough lengthwise on each roll. Twist each strip twice to create a braid, then pinch and tuck the bottom ends underneath to secure.
- Second Rise: Cover the braided dough and let it rise for an additional 30 minutes until slightly puffy.
- Preheat Oven: Preheat your oven to 300˚F (150˚C) toward the end of the rising time to ensure it is ready for baking.
- Apply Egg Wash and Add Nuts: Brush the beaten egg evenly over the surface of the bread and sprinkle with chopped toasted hazelnuts if using, for a crunchy topping.
- Bake Bread: Bake the bread for 45-55 minutes until nicely browned and an internal temperature of 190˚F is reached. To prevent over-browning, tent the bread with aluminum foil if necessary during baking.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely before slicing to preserve the texture and filling.
Notes
- Make sure the water temperature for activating yeast is warm (about 115˚F) to properly activate but not kill the yeast.
- Adjust flour amount as needed to achieve a dough that is elastic and slightly sticky but does not stick to your fingers.
- Using an offset spatula helps spread Nutella evenly and cleanly over the dough surface.
- Toasting and chopping hazelnuts adds texture and enhances the nutty profile complementing the Nutella filling.
- Covering the bread with foil during baking prevents the crust from becoming too dark before the inside is fully baked.
- Allow the bread to completely cool before slicing to avoid the filling from oozing out.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
