Twists of Indulgence
There’s just something magical about bread baking at home—the smell of warm dough, the anticipation as it rises, and that first slice when it’s fresh out of the oven. This Nutella Braided Bread takes that experience to another level. Soft, pillowy bread is swirled with rich chocolate hazelnut spread and finished with a sprinkle of crunchy toasted hazelnuts—pure comfort in every bite.
I love this recipe because it feels special yet approachable. With the same dough, you can make an elegant braided loaf or playful little knots—both equally delicious. Whether it’s for breakfast, a cozy afternoon treat with coffee, or a sweet snack in between meals, this Nutella Braided Bread always disappears quickly in my kitchen.
Why You’ll Love this Nutella Braided Bread Recipe
- Soft & Fluffy Dough – enriched with butter and milk for a tender, pillowy texture.
- Nutella in Every Bite – swirled generously through the bread.
- Two Ways to Shape – choose between an elegant braid or fun bite-sized knots.
- Crunchy Hazelnut Topping – toasted hazelnuts add flavour and texture.
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Ingredients in this Nutella Braided Bread Recipe
- Bread flour – the protein content needs to be around 11–13% which gives structure and chew to the bread.
- Caster sugar – adds sweetness and helps with browning.
- Salt – balances the flavour and strengthens the dough.
- Instant yeast – the leavening agent that makes the bread rise.
- Lukewarm milk – adds moisture and richness for a softer crumb.
- Unsalted butter (softened) – enriches the dough and makes it tender.
- Nutella – the star filling with chocolate-hazelnut goodness.
- Toasted hazelnuts (roughly chopped) – add crunch and a nutty flavour contrast.
Tips for Making the Best Nutella Braided Bread
- Use lukewarm milk for the yeast – Too hot can kill the yeast, too cold slows it down. Aim for a cozy, warm temperature.
- Bloom your yeast – Letting the yeast activate and froth ensures a light, airy dough.
- Knead well but gently – Develop the gluten until the dough is smooth and elastic, but don’t overwork it. Soft and tender is the goal!
- First proof in a warm, draft-free place – You can place a cup of hot water in the oven (turned off) to create a cozy environment for the dough.
- Toast your hazelnuts – This enhances their flavor and adds a beautiful crunch.
- Roll dough evenly – Whether for the braid or knots, rolling the dough to a consistent thickness ensures even baking and neat swirls.
- Seal the ends properly – Pinch the edges tightly when rolling and braiding to prevent Nutella from leaking.
- Don’t skip the second proof – This step gives your bread a soft, pillowy texture. Patience pays off!
- Egg wash for shine – A thin layer of beaten egg white adds a beautiful golden sheen.
How to Store the Nutella Braided Bread
- Warm & Fresh – Slice it straight from the oven for gooey Nutella in every bite.
- Breakfast or Brunch – Pair with coffee, tea, or hot chocolate for a cozy morning treat.
- Snack Time – Bite-sized knots are perfect with milk or a fruit smoothie.
- Share with Loved Ones – Arrange slices or knots on a platter for family, friends, or afternoon tea.
My favourite part? Cutting a thick slice and seeing the Nutella stretch luxuriously as you pull it apart. There’s something so satisfying about that moment—the soft, pillowy bread giving way to the gooey chocolate-hazelnut swirl, the aroma filling the kitchen, and the little bit of hazelnut crunch in every bite. It’s that simple, everyday magic of baking that makes it hard to resist having “just one more” slice!
How to Store the Nutella Braided Bread
- Room Temperature – Keep the bread in an airtight container or wrap it tightly in plastic wrap. It will stay soft and fresh for 2–3 days.
- Refrigeration – If you need it to last a bit longer, store in the fridge for up to 5 days, but let it come to room temperature or warm slightly before serving to bring back the soft texture.
- Freezing – Wrap slices or the whole loaf tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or warm in the oven before enjoying.
Helpful tip: I like to slice the bread before freezing so I can pull out just what I need. A quick toast or warm-up brings it back to that soft, gooey perfection as if it was freshly baked!
Frequently Asked Questions
Yes! All-purpose flour will work, though the bread may be slightly less chewy and structured. The loaf will still be soft and delicious.
Absolutely. You can prepare the dough and refrigerate it overnight. Just let it come to room temperature before shaping and baking.
Definitely! Try peanut butter, Biscoff spread, or even a cinnamon-sugar mixture for a different flavour twist.
Yes, the bread will still taste amazing without them. The hazelnuts just add extra crunch and flavour.
Yes, you can adjust the size! Just keep an eye on baking time—smaller knots may bake faster, and a larger loaf may need a few extra minutes.
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Nutella Braided Bread
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 2 hours 40 mins
- Yield: 1 Loaf / 4 Bread Knots 1x
- Category: Bread
- Method: Bake
- Cuisine: Western
Description
Nutella Braided Bread Two Ways – Soft, fluffy bread filled with Nutella and topped with toasted hazelnuts. Make a beautiful braided loaf or fun bite-sized knots—perfect for breakfast, brunch, or a sweet snack!
Ingredients
- 300g bread flour
- 30g caster sugar
- 1 1/4 tsp salt
- 1 1/4 tsp instant yeast
- 180ml lukewarm milk
- 55g unsalted butter (soften)
- 130 g Nutella
- 40g toasted hazelnuts (roughly chopped)
Instructions
To Activate the Yeast
- In a small bowl, mix the yeast with lukewarm milk and a pinch of sugar. Let it sit for 5–10 minutes until it becomes frothy and bloomed.
To Prepare the Dough
- In a large bowl, combine the bread flour with salt.
- Add the flour mixture to the bowl of a stand mixer fitted with a dough hook.
- Pour in the bloomed yeast mixture. Mix until the dough starts to come together.
- Gradually add the softened butter while mixing. Continue kneading until the dough starts to pull away from the bowl and becomes smooth and elastic.
For the First Proof
- Transfer the dough to a slightly oiled bowl.
- Cover and let it rise for about 1 hour, or create a cozy environment by placing a cup of hot water in the oven (oven off) and covering the dough with a towel.
To Prepare the Filling
- Toast the hazelnuts in a cast-iron pan until fragrant and golden.
- Chop roughly by hand or pulse a few times in a food processor. Set aside.
- Have your Nutella ready for spreading.
To Shape the Dough
- After the first proof, gently punch down the dough to release air.
- Knead a few times and shape it into a smooth ball.
Option A: To Shape the Braided Loaf
- Gradually roll one portion of dough into a rectangle roughly 30 x 35 cm, about 5 mm thick.
- Spread Nutella evenly over the dough, leaving a 1 cm border at the edge.
- Sprinkle with roasted hazelnuts.
- Roll the dough tightly into a log, pulling it slightly toward yourself as you roll. Pinch the ends to seal and roll a few more times for evenness.
- Turn the log 90° and cut it in half lengthwise from one end, keeping the far end connected.
- Twist the two halves together to form a braid, keeping the cut sides facing up. Tuck both ends under.
- Carefully transfer the braided loaf into a Pullman baking pan.
- Cover with a tea towel and let it proof for 45 minutes.
Option B: To Shape the Knots
- Divide the remaining dough into 4 equal portions.
- Shape each portion into a smooth ball by pulling the sides underneath and pinching to seal. Sprinkle lightly with flour and flatten slightly.
- Roll each ball into a rectangle roughly 20 x 16 cm.
- Spread Nutella and sprinkle roasted hazelnuts on top.
- Roll the dough into a log toward yourself and pinch to seal. Roll a few times to make it even.
- Cut each log in half from one end, keeping the other end connected.
- Braid the dough gently, keeping layers facing up. Pinch the ends tightly.
- Hold both ends, slightly stretch, and tuck one end into the center to form a knot.
- Place each knot on a lined baking tray. Cover with a tea towel and proof for 45 minutes.
To Bake the Loaf or Knots
- Almost at the end of the second proof, preheat the oven to 165°C fan.
- Lightly brush the loaf and knots with beaten egg white for a shiny finish.
- Bake the Braided loaf: Bake for 25–28 minutes until golden brown. Or Knots: Bake for 13–15 minutes until golden.
To Cool & Serve
- Let the bread sit in the pan for 10 minutes.
- Transfer to a wire rack to cool slightly.
- Serve warm or slice and enjoy.
Notes
- Watch the video tutorial how I make them in action.
Final Thoughts
Baking this Nutella Braided Bread is one of those little joys that fills your kitchen with warmth and delicious aromas. Whether you make the elegant braid or the playful knots, each bite is a mix of soft, pillowy bread, rich Nutella, and a hint of crunchy hazelnuts—a combination that never fails to delight.
I love how approachable this recipe is, yet it feels special enough to serve for breakfast, brunch, or as an indulgent snack. The best part? Sharing it with loved ones—or sneaking a slice for yourself while it’s still warm!
Remember, the magic of baking isn’t just in the final result—it’s in the process, the smells, the stretching of the Nutella, and the simple joy of enjoying something homemade. So twist, braid, knot, and indulge—you deserve every delicious bite.
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
