Just one bite of this soft, tender Nutella Bread will lift your spirits and make you smile!
This Nutella Bread is as tasty as it is beautiful, with pretty swirls of chocolate-hazelnut spread woven through the dough and a pleasant crunch from toasted hazelnuts. If you want a crowd-pleasing treat, this recipe is a perfect choice.
I fell in love with Nutella on my first trip to Italy at age six, and I started baking bread a few years later. Combining them into a Nutella Bread felt inevitable. This version is more than a simple loaf: it’s a two-strand braided bread that bakes into an elegant round, with clear Nutella swirls and a crunchy nut finish.
Why you’ll love this recipe
- Extra soft and tender – an enriched dough with egg and butter keeps the crumb soft and flavorful.
- Nutty texture – toasted hazelnuts add crunch and enhance the chocolate-hazelnut flavor.
- Lovely presentation – the two-strand braid and coiled shape create an attractive centerpiece.
If you enjoy quick sweet breads, try banana bread with Nutella or date nut bread for more delicious options.
For complete ingredient quantities and full instructions, see the printable recipe card below.
Ingredients
- Milk – whole milk yields the best texture, but any milk will work.
- Active dry yeast – an easy, reliable choice for this yeasted dough.
- Sugar – superfine sugar blends quickly; granulated is fine as well.
- All-purpose flour – chosen here for a tender crumb; bread flour can be used but will change the texture.
- Egg – enriches the dough and adds structure; an extra egg is used for an egg wash to give color and shine.
- Salt – balances the sweetness (omit if using salted butter).
- Cinnamon – a small amount adds warmth and depth.
- Butter – unsalted at room temperature is preferred; if using salted butter, omit the added salt.
- Nutella (or any chocolate-hazelnut spread) – the filling that creates the chocolate swirls.
- Hazelnuts – toast and chop for the best flavor and crunch; you can buy them pre-toasted and skinned for convenience.
See the recipe card below for exact quantities.
How to make Nutella bread
These are the main steps; full details and timings are provided in the recipe card:
- Scald the milk (heat until just before boiling), then cool to lukewarm. Whisk in the yeast and 1 teaspoon sugar and let sit 5 minutes until bubbly.
- In a stand mixer bowl combine flour, egg, remaining sugar, salt, cinnamon, and the milk-yeast mixture. Use the dough hook to mix on low until combined.
- Knead for about 5 minutes, then add softened butter a little at a time while mixing until fully incorporated. The dough should become smooth and elastic.
- Shape into a ball, place in an oiled bowl, cover, and allow to rise until doubled in size (about 1 to 1½ hours depending on temperature).
- Turn the dough out onto a lightly oiled surface, press into a rectangle, and perform two letter-style folds (fold left then right, then top then bottom). Rest 10 minutes.
- Roll the dough to about 13 x 17 inches (33 x 43 cm). Warm the Nutella briefly so it’s easier to spread, then spoon and spread it over the dough, leaving a ½-inch border. Sprinkle with chopped hazelnuts.
- Roll the dough tightly from the long edge, then cut the roll lengthwise, leaving one end intact. Work quickly as the layers may open.
- Lift one cut strand over the other and continue to create a two-strand braid, keeping the cut sides facing up. Seal the ends, transfer to a parchment-lined sheet, and coil the braid into a round. Place the greased ring of an 8-inch springform pan over the coil to contain it while rising.
- Allow the shaped bread to rise about 30 minutes, brush with egg wash, sprinkle with pearl sugar if desired, and bake at 350°F (180°C) for about 30 minutes until golden and cooked through.
- Cool 10–15 minutes, remove the ring, then transfer to a wire rack to finish cooling before slicing.
Tip: After cutting the roll lengthwise the layers can spread — move quickly and keep the lengths close together. Even if it looks a little messy, it will bake beautifully.
Substitutions
- Nutella – any chocolate-hazelnut spread or a similar flavored spread works.
- Butter – salted or unsalted are both fine; adjust added salt accordingly.
- Sugar – regular granulated sugar can replace superfine sugar.
Variations
- Swap fillings – use peanut butter and chopped peanuts, jam, or cookie butter.
- Extra indulgence – add chocolate chips to the filling and finish with a drizzle of icing after cooling.
- Choc-orange – sprinkle finely grated orange zest over the spread before rolling for a citrus twist.
Equipment
A stand mixer with a dough hook makes the dough easy, but you can mix and knead by hand with a wooden spoon and some elbow grease. An 8-inch springform pan ring is handy to keep the coiled loaf tall while it rises and bakes; the bread can be baked without it but will spread more.
Storage
Serve Nutella Bread the day it’s baked for the best texture. Store leftovers in an airtight container for up to 2 days and warm slices briefly before serving. To freeze, wrap the whole loaf or slices well in plastic wrap and freeze up to 3 months; thaw while still wrapped.
Tips for Success
- Scald the milk and cool to lukewarm before adding yeast. Scalding improves the dough’s rise and texture by altering milk proteins.
- Keep the rising dough in a warm, draft-free spot; the oven with just the light on works well in cool kitchens.
- Rising times vary with temperature; watch the dough rather than the clock and wait for it to double in size.
FAQ
Nutella is versatile and delicious in many desserts: panna cotta, puff pastry flowers, muffins, stuffed pancakes, or added to quick breads like banana bread.
Nutella is a chocolate-hazelnut spread developed in Italy in the 1960s, made from cocoa, hazelnuts, sugar, and oil. Similar spreads can be used interchangeably.
Nutella pairs well with bread, toast, pancakes, waffles, fresh fruit, cookies, and ice cream. It also makes a delicious filling in baked recipes, like this Nutella Bread.
Serving Suggestions
Serve Nutella Bread warm with coffee, hot chocolate, or a glass of milk for an indulgent breakfast or snack. It also makes a lovely after-dinner treat in place of dessert.
Made this recipe? If you tried it, please leave a star rating and a review — feedback helps others and is much appreciated.
Nutella Bread Recipe
Equipment
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1 electric stand mixer (optional but handy)
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1 8 inch springform pan
Ingredients
- ¾ cup whole milk
- 2 ¼ teaspoons active dry yeast 1 sachet / 7 g
- ½ cup superfine white sugar 100 g
- 3 cups all purpose flour 360 g
- 1 egg (at room temperature)
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter 57 g, room temperature
- ½ cup Nutella 150 g
- ⅓ cup toasted hazelnuts, chopped
- 1 egg extra for egg wash
- pearl sugar optional
Instructions
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Scald the milk, cool to lukewarm, whisk in yeast and 1 teaspoon sugar, and let sit 5 minutes until bubbly.
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Combine flour, egg, remaining sugar, salt, cinnamon, and milk mixture in a stand mixer bowl.
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Mix on low with the dough hook until the dough comes together, scraping down the sides if needed.
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Knead about 5 minutes, then add softened butter a little at a time until incorporated.
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Turn the dough onto a lightly oiled board and knead until springy and strong. Form into a ball and place in an oiled bowl. Cover and let rise until doubled (1–1½ hours).
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Press the dough into a large rectangle and fold like a letter: left third over, right third over, then top third down and bottom up. Cover and rest 10 minutes.
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Preheat oven to 350°F (180°C). Line a baking sheet with parchment and grease the inside of a springform ring.
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Roll dough to 13 x 17 inches (33 x 43 cm). Warm the Nutella slightly, spread it over the dough leaving a ½-inch border, and sprinkle hazelnuts.
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Roll tightly from the long edge. Stand the roll vertically and cut lengthwise without cutting through one end. Work quickly to keep the layers together.
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Braid the two lengths by alternately lifting one over the other, keeping the cut sides up. Seal the ends and transfer the braid to the prepared sheet. Coil into a round and place the greased springform ring over it. Cover and rise 30 minutes.
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Brush with egg wash, sprinkle pearl sugar if using, and bake 30 minutes until golden and cooked through.
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Cool 10–15 minutes, remove the ring, then slide the bread onto a wire rack to cool completely.
Notes
Hazelnuts: To toast and skin hazelnuts, preheat the oven to 350ºF (180ºC). Spread the hazelnuts on a baking sheet and toast 8–10 minutes until fragrant and lightly browned. Rub them in a kitchen towel to remove the skins, then cool before chopping.
Tips for Success
- Scald the milk and let it cool to lukewarm before adding yeast for better rise and texture.
- Choose a warm spot for rising; colder kitchens will slow the process.
- Rising times are approximate—watch the dough and rely on volume instead of the clock.
The shaping technique is adapted from a braided cardamom and chocolate-hazelnut bread method.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate generated by a nutrition calculator. For precise values, calculate nutrition based on the specific brands and ingredients you use.