Try this Braided Nutella Bread recipe, or contribute your own.
- Carbohydrate 329.577594013035 g
- Cholesterol 0 mg
- Fat 36.895897062142 g
- Fiber 15.7760984834459 g
- Protein 40.4076052384317 g
- Saturated Fat 32.3765832035124 g
- Serving Size 1 1 loaf (699g)
- Sodium 3552.54673341919 mg
- Sugar 313.80149552959 g
- Trans Fat 2.63367391596693 g
- Calories 1844 calories
Step-by-step
- In a small bowl, dissolve yeast in ¼ cup of the water. Let sit for 10 minutes to activate.
- Meanwhile, combine flour, salt, and sugar in the bowl of a stand mixer. After add yeast and the remaining water, mix on low with a dough hook attachment. Turn speed up to medium, and knead dough for about 7 minutes.
- Place dough in a lightly oiled bowl. Cover bowl loosely with plastic wrap, and then set in a warm place. The dough is ready when doubled in size - about an hour.
- On a lightly floured surface, roll dough to form a rectangle, roughly 12 x 15”. Spread Nutella in an even layer on the surface, leaving a ½ inch border of dough. (I found it helpful to heat the Nutella in a microwave-safe bowl for about 30 seconds. This makes spreading it much easier.) Roll tightly and place on a parchment-lined / silicon-lined baking sheet that’s been sprinkled with cornmeal. Cut the dough down the middle with a knife, leaving one end intact. Twist ends overtop each other, making sure to turn cut side toward the top. Cover dough loosely with plastic wrap and let sit 20 minutes.
- Preheat oven to 350°F. Brush surface of the bread with the egg wash. Bake bread for 20 minutes. Raise temperature to 425°F and bake until lightly browned on top, about 5-7 minutes more.* Remove from oven, and let cool before serving.
Working with enriched yeast dough requires precise temperature management, yet thermal tools remain entirely optional when evaluating the final bake. Water warmed to roughly 105 degrees Fahrenheit provides the ideal environment to wake dormant yeast without destroying its cellular structure during the initial ten-minute activation phase. Kneading with a standard dough hook attachment on a stand mixer builds the necessary gluten matrix over seven minutes of medium-speed rotation, yielding a smooth elasticity before the bulk fermentation stage in a lightly oiled bowl. When rolling the dough into a twelve-by-fifteen-inch rectangle, gently warming the spread in a microwave-safe bowl for thirty seconds decreases viscosity and prevents the tearing of delicate layers. Splitting the rolled cylinder lengthwise while leaving the top anchor intact exposes the interior spirals, which are then twisted with the cut surfaces facing upward to maximize structural exposure during the thermal expansion of baking. Assessing internal readiness relies strictly on visual and textural cues rather than digital probes, meaning bakers must watch for the precise moment when the crust transitions from pale gold to a deep, light brown during the final high-temperature blast at 425 degrees Fahrenheit. Storing leftovers in a sealed container at room temperature preserves the crumb moisture for up to forty-eight hours, after which remaining slices benefit greatly from gentle toastation in a skillet to revive the brittle exterior.
