After going through my pantry on a mission to pitch as many unwanted things, I had an epiphany! I have never used Nutella in any of my blog recipes. So I introduce you to my little sweet friend, delicious nutella swirl bread!
After finding two unopened jars of that sweet hazelnut goodness in my pantry (you are wondering, how right?),I knew that it was time for me to create something very nummy with it! I am pretty disappointed that it wasn't eaten as well, but at least it wasn't expired and I put it to great use!
A sweet, pull apart bread that is layered with Nutella and then braided. Serve it up warm, any time of the day! Not just for breakfast!
So making this bread was actually hard for me because of my injured thumb. I walk two amazing doggies during the week and one of the pups LOVES to pull from excitement. Nonetheless, he yanked right out of the gate and my left thumb got stuck on a piece of plastic on my stroller and pulled away! Spurting blood everywhere!
It was a gusher, but I managed to wrap it in my sweatshirt until I got home. However, trying to spread and roll the bread out, I realized how difficult it was. I was determined to not get any blood on my bread! All is well, and the bread turned out perfect!
- All-purpose flour
- Unsalted butter
- Active dry yeast: I have had the best luck with this brand.
- Nutella or generic hazelnut spread
- Granulated sugar
- Warm milk
Tips for the best nutella bread
- It is important as I mentioned above to check the temperature of the milk before adding it to the yeast. If the milk is too hot, the yeast will die off. If too cold, it won't proof properly.
- The dough hook can be used instead of the paddle attachment to make kneading the bread easier. However, if you are feeling ambitious you can also knead the bread by hand.
- Heating up the Nutella in the microwave will make it easier to spread out on the dough.
- You can make the bread ahead of time if desired. Once you place the dough in a bowl, cover and store in the fridge for 3 days. When ready to use, allow the dough to double in size and shape as normal.
Step by step instructions
- Prepare the dough: Add the yeast, sugar and warm milk into a bowl of a stand mixer. Let it sit for 10 minutes to proof. With the mixer on low add in one cup of flour, and mix until combined. Next, add in the melted butter and ½ cup of flour until combined. Beat in the eggs. Lastly, add in the salt and remaining flour until a soft dough forms.
- Let dough rest: cover bowl loosely and let sit in a warm, draft free place until it has double in size.
- Roll out dough and layer with Nutella: On a lightly floured surface, turn out dough. Punch it down and gently shape into a ball. Cover and rest for an additional 10 minutes. Roll out dough into a 12x15 rectangle. Spread Nutella onto entire surface of dough leaving a ½ inch border.
- Braid and assemble bread: Roll the dough into a log and pinch, seam side down. Place on a cutting board and cut in half lengthwise. Carefully twist dough pieces around each other. Cover and let rest for 20 minutes. Preheat oven to 350 degrees.
- Bake and enjoy: Put braided dough on a baking sheet, spread egg wash on top and bake for 20-25 minutes. Increase oven temperature to 425 degrees and bake for an additional 5-7 minutes or until golden brown on top. Cool and serve and enjoy!
Variations and substitutions
- Add some bananas and make a Nutella banana bread without yeast
- Add some pecans, almonds, or even coffee to enhance the flavor
- Make into a monkey bread by using a bundt pan
- Make homemade Nutella to add to the bread
Wrap dough tightly and store in the freezer for up to 3 months. Thaw to room temperature before baking.
Nutella swirl bread
- Stand mixer with paddle attachment
- Mixing bowls
- Measuring cups and spoons
- Silicon Spatula
- Baking sheet
- ⅔ cup 2% milk warmed up
- 2 tablespoon granulated sugar
- 2¼ teaspoon active dry yeast
- 3 cups All-purpose flour
- ¼ cup unsalted butter melted
- 3 large eggs 1 for egg wash
- 1 teaspoon salt
- ½ cup hazelnut spread
- In a bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar, warm milk and active yeast. Let it stand for 10 minutes or until mixture is foamy.
- With the stand mixer on low, add in the one cup of flour, mixing only until it is combined. Next, pour in the melted butter and blend until combined. Beat in 2 eggs. Gradually add salt and the remaining flour and beat until a soft dough forms (5-10 minutes).
- Loosely cover the bowl and place in a warm, draft free place for 1 hour (until it has doubled in size).
- Line a baking sheet with parchment paper or non stick spray.
- On a lightly floured surface, punch down dough and turn out. Gently, shape into a ball. Cover loosely and let rest for an additional 10 minutes.
- Roll out dough into a 12x15 rectangle. Spread Nutella in an even layer on the entire surface, leaving about a ½ inch border of dough. Roll the dough tightly and place on the parchment lined baking sheet that has been sprinkled with flour.
- Cut the dough down the middle with a knife, leaving one end intact. Twist the ends over the top of each other, making sure cut side is towards the top. Cover braid loosely with plastic wrap and let it rest for 20 minutes.
- Preheat oven to 350°. Brush the surface for the dough with the egg wash. Bake for 20-25 minutes. Increase temperature of the oven to 425° and bake for about 5-7 more minutes. Remove from oven and cool before serving!
Bread to enjoy
Fun fact of the day!
Baby rabbits are called kittens.
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