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braided nutella bread on a dark wooden board

Braided Nutella Bread

Chocolate, hazelnuts, and the fluffiest bread dough combined – that’s the ultimate braided Nutella bread!
Author : Aline Cueni
5 from 2 votes

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Prep Time :45 minutes
Cook Time :30 minutes
Dough Rising Time :2 hours 30 minutes
Total Time :1 hour 15 minutes
Servings : 6
Calories : 427kcal

Ingredients
 

Dough

  • 2 cups (250g) all-purpose flour
  • ⅝ cup (150ml) lukewarm soymilk unsweetened
  • ¼ cup (50g) sugar
  • 0.4 oz (10g) fresh yeast or 1 tsp dry yeast
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 0.5 lemon only zest
  • 3 tbsp (45g) margarine or vegan butter

Nutella Filling

  • ½ cup (150g) Nutella or vegan chocolate spread
  • ¼ cup (40g) hazelnuts roasted & chopped

Bread Wash - Optional

  • 1 tbsp soymilk
  • 1 tbsp agave syrup or maple syrup

Instructions
 

Dough

  • Mix lukewarm soy milk, sugar, and yeast in a little bowl and leave it for 5 minutes until foaming. Add it with the flour, salt, vanilla extract, and lemon zest to your kitchen machine. Knead for 5 minutes at a low-speed.
  • Add the margarine and knead for another 10 minutes at medium speed, until you have a soft dough which comes away easily from the bowl. Cover with a damp kitchen towel and leave to rise for 1.5 hours at room temperature.

Fill & Form

  • Meanwhile, roast the hazelnuts in a pan for 5 minutes until golden. Chop them roughly.
  • Roll out the dough on a floured surface into a long rectangle (10"x16" | 25cm x 40cm). Spread evenly with Nutella and leave ~0.5"/1cm border uncovered. Top with the roasted hazelnuts.
  • Tightly roll it into a log, cut lengthwise in half, and twist into a braided bread.
  • Carefully transfer the braided bread into a with parchment paper lined loaf pan (US: 10″x5″ | Europe: 25cm). Cover with a damp kitchen towel and let it rise for another hour at room temperature (or overnight in the fridge).
  • Bake: Preheat your oven to 395°F/200°C. Brush the bread with the bread wash and bake it for 30 minutes in the oven until golden.
  • Let it cool down for 15 minutes on a wire rack before slicing.

Notes

  • You can use any unsweetened plant-based milk for this recipe. If you only have sweetened milk, use less sugar for the recipe.
  • Don't worry if the bread doesn't fill the loaf pan entirely, it will rise during baking.
  • The bread tastes best when fresh, but you can store it covered for up to two days at room temperature or freeze it up to 3 months.
  • Vegan version: Use plant-based chocolate spread instead of Nutella.

Nutrition

Calories: 427kcal | Carbohydrates: 61g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Sodium: 476mg | Potassium: 234mg | Fiber: 3g | Sugar: 25g | Vitamin A: 315IU | Vitamin C: 5.3mg | Calcium: 78mg | Iron: 3.5mg