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Nutella Twist Bread


Chocolate hazelnut spread twisted between sweet dough to create this Nutella Twist. It’s easy to pull apart and share with a group.


5.0 from 3 reviews
Nutella Twist Bread
Prep time
Cook time
Total time
Chocolate hazelnut spread layered between sweet dough
Recipe type: Nutella Twist Bread
Serves: 8
  • 1 Tablespoon | 21g Active Dry Yeast
  • 1 Cup | 250ml Warm Milk
  • 2 Tablespoons | 30g Sugar
  • 3¼ Cups | 400g Bread Flour
  • 1 Teaspoon | 5g Salt
  • ¼ Cup | ½ Stick | 50g Softened Butter
  • 1 Egg
  • ½ Cup | 125ml Chocolate Hazelnut Spread
  • Icing Sugar to serve
  1. In a bowl mix together the yeast, milk, sugar and egg. Leave for 10-15 minutes for the yeast to activate.
  2. In the bowl of a stand mixer if you have one, or you can do this by hand, add the flour and salt.
  3. Once the yeast mixture is frothy and bubbly add it to the bowl with the flour and salt along with the butter.
  4. Knead the dough with a bread hook for 5-10 minutes until smooth and elastic.
  5. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a warm draft free space and leave to prove until doubled in size.
  6. Once the dough has doubled in size knock it back with your fist and roll it out into a large rectangle, about 1 cm thick or ⅓ of an inch.
  7. Spread the dough with the Nutella and roll up from the long side of the rectangle. Cut through the centre of the roll of dough and twist each side over the over the other.
  8. Bring the two ends of the twisted bread together to form a circle and press together. Cover and leave the twist to prove for a second time until doubled in size.
  9. Place the Nutella twist into a 200 Celsius or 400 Fahrenheit oven for 15-20 minutes until cooked through and golden brown.
  10. Leave the twist to cool before dusting with icing sugar to serve.
Make sure your milk is warm for the yeast to activate.
When proving the dough until doubled in size just keep an eye on it. This process can take anywhere from half an hour to a few hours.
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Rabiya Khan

Monday 31st of May 2021

I made this today and it was amazing! Wish I could attach a pic.


Thursday 20th of May 2021

if i want to make the dough a day ahead, can I leave it in the fridge overnight? If so, is it better to leave it before or after i have rolled it out and spread with nutella? (in between which step?)


Monday 14th of December 2020

Where does the butter come in?


Tuesday 14th of July 2020

How big will the dough enlarge in the oven? will 8-inch springform be sufficient for this recipe?


Wednesday 15th of July 2020

Yup 8" should be perfect size 😊


Monday 13th of July 2020

how many days can I store my babka after baking? and how


Tuesday 14th of July 2020

2-3 days but it's definitely best enjoyed fresh 😊