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Braided Nutella Bread

Braided Nutella Bread

Cooking Time

Preparation Time : 120

Cook Time : 25

Total Time : 145


Serves 6

  • 1/2 cup milk(Luke warm)

  • 1 Tsp sugar

  • 2Tsp Dry active yeast

  • 3 1/3 Whole wheat flour

  • 1 1/2 Tsp Baking powder

  • 1 1/2 Tsp salt

  • 3/4 cup yogurt

  • 1 egg**

  • 1/2 cup Nutella


  • 01

    In a small bowl stir together the lukewarm milk, sugar and yeast. Let stand for 15 minutes until yeast activates. It will become foamy.

  • 02

    In a large bowl combine the flour, baking powder and salt

  • 03

    In a separate bowl combine the yogurt and the egg.

  • 04

    Once the yeast has activated add the yeast mixture and yogurt egg mixture to the dry ingredients. Mix everything together until it forms a loose, sticky dough.

  • 05

    If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.

  • 06

    Once all the ingredients are combined gently knead the dough together until it forms a ball.

  • 07

    Cover the dough with cling wrap and place in a warm place to proof for 1 hour.

  • 08

    Once the dough has risen it should be about double in size.

  • 09

    Once Dough has proofed transfer to a lightly floured surface.

  • 10

    Cut the dough in half to create 2 loaves. Roll using a rolling pin to 16 x 9 inch rectangle.

  • 11

    Using a spatula or butter knife spread the Nutella across the rectangle in an even thin layer, about 1 inch away from the edge of the dough.

  • 12

    Using your fingertips gently roll the dough into a tight log. Once the dough had been rolled into a log carefully slice down the center of the log using a serrated knife

  • 13

    Now you are left with 2 parts of dough start at the top pinching the 2 parts together, then twisting them around each other until you get to the bottom. Re-pinch pinch the bottom and top of the twisted log together to secure the loaf.

  • 14

    Grease a loaf tin with vegetable oil and carefully lift your braided loaf into the center of the tin.

  • 15

    Cover with plastic wrap and allow to proof for a second time, 45 minutes to an hour.

  • 16

    Pre-heat your oven to 190*C and bake for 20 to 25 minutes.

  • 17

    Allow to cool in the tin for 15-20 minutes before slicing and serving.

  • 18

    **Note :- 1.For eggless bread add 2-3 Tbsp of milk .



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