Braided Nutella Bread
Braided Nutella Bread
Servings: 1 loaf
Author: Yummy Addiction
  • 1 2/3 to 2 cups all-purpose flour
  • 1 1/4 teaspoon instant dry yeast
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/3 cup milk , warmed to 120-130 degrees F
  • 2 tablespoons unsalted butter , softened
  • 1 egg , at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/3 to 1/2 cup Nutella
  • 1 egg , beaten with a teaspoon of water, for brushing top of bread
  1. To the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of all-purpose flour, yeast, sugar and salt. Add the warm milk, softened butter, egg and vanilla to the flour mixture and mix on low speed until all ingredients are combined, scraping down the sides of the bowl as necessary. With a wooden spoon, stir in the remaining flour, 1/3 cup at a time, until the dough begins to leave the sides of the bowl. Don't over-flour the dough - it shouldn't be sticky, but should be soft.
  2. Now, place the dough on a lightly floured surface and knead it with your hands until it is smooth, elastic and springs back when pressed (about 5 minutes). Form the dough into a ball and transfer it to a lightly oiled bowl. Cover with plastic-wrap and let it stay in a warm place for 1 to 1.5 hours, or until it doubles in size.
  3. Once the dough is ready, place it onto a lightly floured surface and begin to roll it into a rectangle, roughly 13x10". Spread Nutella in an even layer on the surface, leaving a 1/2 inch border around the edge. Start rolling inwards from the longer side and form a tight log. Pinch the ends.

  4. With a sharp knife, cut the roll in half lengthwise, leaving about 1-inch of dough attached (uncut) at the top. Twist ends around each other, making sure to turn cut side towards the top. Carefully lift the bread into a greased 9x5 loaf pan, cover lightly with plastic wrap and leave to rise in a warm place for 30 minutes.

  5. Preheat oven to 350°F. Brush surface of the bread with the egg wash. Bake bread for 18-23 minutes or until golden brown. Cool at least 10 minutes before cutting. Enjoy!