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Nutella Twist Bread

What’s more delicious than a spoonful of Nutella? Swirls of Nutella and Brioche dough to make this Nutella Twist Bread! It’s insanely delicious, easy to make and perfect to pull apart with a group!

Nutella Bread

Is there a better aroma than freshly baked bread through your house? What about freshly baked bread mixed with chocolate? BLISS! You need to make this delicious Twisted Nutella Bread and you’ll know exactly what I’m talking about.

This is a really great dough recipe to get you started off with if you’re not too confident at making yeasted breads at home. There are a few things you need to perfect like activating the yeast but after that it’s really not too scary or hard!

How to Make Nutella Bread

Quick and Easy Nutella Bread

There are a few tips and tricks to making the Nutella Twist Bread so quick and easy to make!

  • Make it ahead of time – You can make the dough and shape the loaf all ahead of time. Think the day before and let it do its final rise in the fridge overnight. Simply pull it out of the fridge the next morning and let it come up to room temperature for an hour or so while you preheat the oven. Did someone say Nutella Twist Bread for breakfast?
  • Use a Bread Maker If you have a bread maker you can us it to make the dough. All you have to do is fill it with Nutella, shape it and bake it! A bread maker is of course not a necessity for making this recipe but if you have one you might as well use it!
  • Freeze the dough – Make a double batch of the Nutella bread recipe and freeze one of them. Make the dough, rise it, fill it with Nutella and shape it. Leave one to do its final rise before baking and place the other in an airtight container or bag into the freezer for another day. When you are ready to bake the frozen loaf let it come up to room temperature before baking as normal.
Nutella Bread Recipe

Nutella Bread Ingredients

1 Tbsp / 21g Active Dried YeastTo substitute with instant yeast use 2 tsp.

1 Cup / 250ml Warm Milk – The milk should ideally be around 37C or 97F. You don’t need a thermometer just make sure it’s warm but not hot.

2 Tbsp / 30g Sugar

3 1/4 Cups / 400g Bread FlourBread flour is also known as high grade flour. It contains more protein which develops gluten in the bread. You can substitute with all purpose flour if you don’t have bread flour.

1 tsp / 5g Salt

60g / 4 Tbsp Softened Butter – Make sure your butter is at room temperature so it can be incorporated into the dough easily.

1 Egg

1/2 Cup / 125ml NutellaYou can substitute any other type of spread here in place of Nutella. A chocolate spread is delicious for making a Chocolate Braided Bread!

Powdered SugarTo Serve

Nutella Twist Bread

How to Make Nutella Bread

Making the Dough

In a small add the yeast, sugar, warm milk and egg. Mix together with a fork until well incorporated. Leave the mixture to sit for 10-15 minutes for a the yeast to activate and become bubbly.

In a large bowl if you are making the bread by hand or in the bowl of your stand mixer add the flour and salt. Cut your room temperature butter into small cubes and also add it to the bowl.

When the yeast is foamy and bubbly pour it into the the bowl with the other ingredients. Mix everything together with your mixer or a with a wooden spoon until a dough begins to form. Knead the dough for about 10 minutes until it is soft, smooth and elastic.

Add about 1/2 tsp of oil to a clean bowl and add the dough. Cover with a tea towel or plastic wrap and leave in a warm place to double in volume, about 1-3 hours.

Shaping the Dough

When the dough has doubled in volume punch the air out. Dust your work surface with flour and tip out the dough. Using a rolling pin roll the dough out into a large rectangle, about 1cm or 1/2″ thick.

Spread the dough evenly with Nutella and roll it up tightly from the long side of the rectangle.

Use a sharp knife to cut the roll of dough in half to expose the layers of dough and Nutella. Don’t cut all the way to the end as this will help keep the bread in place.

Take one side of the dough and twist it around the other side, repeating until you come to the end. Take the ends of the dough and bring them together, forming a wreath. Press the dough together so it holds.

Baking the Nutella Bread

Transfer to a lined baking sheet and cover with a damp tea towel or plastic wrap. Leave in a warm place to double in size, about 1-2 hours.

Preheat your oven to 200C / 400F. Place the proved Nutella Twist into the oven for 15-20 minutes or until it has puffed up and starts to brown. Let it cool completely before dusting with powdered sugar.

More Bread Recipes

White Sandwich Bread

Apple Crumble Bread

Overnight Cinnamon Rolls

Olive Oil and Rosemary Focaccia

Nutella Bread

Nutella Twist Bread

Yield: 1 Loaf
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes

What’s more delicious than a spoonful of Nutella? Swirls of Nutella and Brioche dough to make this Nutella Twist Bread! It’s insanely delicious, easy to make and perfect to pull apart with a group!

Ingredients

Brioche Dough Ingredients

  • 1 Tbsp / 21g Active Dried Yeast
  • 2 Tbsp / 30g Sugar
  • 1 Cup / 250ml Warm Milk
  • 1 Egg
  • 3 1/4 Cups / 400g Bread Flour
  • 1 tsp / 5g Salt
  • 60g / 4 Tbsp Softened Butter

Extra Ingredients

  • 1/2 Cup / 125ml Nutella
  • Powdered Sugar / Icing Sugar to serve

Instructions

Brioche Dough

  1. In a small add the yeast, sugar, warm milk and egg. Mix together with a fork until well incorporated. Leave the mixture to sit for 10-15 minutes for a the yeast to activate and become bubbly.
  2. In a large bowl if you are making the bread by hand or in the bowl of your stand mixer add the flour and salt.
  3. Cut your room temperature butter into small cubes and also add it to the bowl.
  4. When the yeast is foamy and bubbly pour it into the the bowl with the other ingredients.
  5. Mix everything together with your mixer or a with a wooden spoon until a dough begins to form. Knead the dough for about 10 minutes until it is soft, smooth and elastic.
  6. Add about 1/2 tsp of oil to a clean bowl and add the dough. Cover with a tea towel or plastic wrap and leave in a warm place to double in volume, about 1-3 hours.

Shaping the Dough

  1. When the dough has doubled in volume punch the air out. Dust your work surface with flour and tip out the dough. Using a rolling pin roll the dough out into a large rectangle, about 1cm or 1/2″ thick.
  2. Spread the dough evenly with Nutella and roll it up tightly from the long side of the rectangle.
  3. Use a sharp knife to cut the roll of dough in half to expose the layers of dough and Nutella. Don’t cut all the way to the end as this will help keep the bread in place.
  4. Take one side of the dough and twist it around the other side, repeating until you come to the end. Take the ends of the dough and bring them together, forming a wreath. Press the dough together so it holds.
  5. Transfer to a lined baking sheet and cover with a damp tea towel or plastic wrap. Leave in a warm place to double in size, about 1-2 hours.

Baking the Bread

  1. Preheat your oven to 200C / 400F. Place the proved Nutella Twist into the oven for 15-20 minutes or until it has puffed up and starts to brown.
  2. Let it cool completely before dusting with powdered sugar.

Notes

Yeast mixture not foaming

  • Check the temperature, if it doesn't feel warm its probably too cold.
  • Check the expiry date on the yeast, it may be out of date!

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 215mgCarbohydrates: 55gFiber: 2gSugar: 28gProtein: 7g

Nutrition information is estimated and not always accurate

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