Nutella Bread is an irresistible, delicious and beautiful looking bread made with a brioche dough, chocolate hazelnut spread, chopped chocolate and hazelnuts.
Learn to bake soft, delicious homemade Chocolate Hazelnut Babka step-by-step. This recipe has been triple tested, reviewed and is loved by all who have tasted it! Enjoy!
There are many variations of Nutella bread all over the internet. This version is a Babka. An enriched dough bread which is plaited. The original version does not include Nutella/Choc Hazelnut spread of course!
This recipe has been on my 'to bake' list forever. I just didn't know if I would be able to do it justice but actually it wasn' t as difficult as I had imagined.
Although the bread is easy to make, the process is quite long. I didn't want to take any shortcuts with this recipe because I wanted to really understand the hype.
Initially I made it with a normal bread dough but now that I have tested it using brioche dough, only brioche will do.
As for the Nutella, there are now many alternatives on the market that taste just as good as Nutella.
There is another method I have seen, that looks even longer and more involved but I think I will leave that for another day.
I have also tried 3 different braids. There are the plaited versions. One is just a normal plait and another is a twisted plait and there is the Nutella 'Knot" above which I just love the look of.
Research for Nutella Bread
I have really done my research for this bread and found that I loved Joanne Chang's recipe the most. I have adapted it slightly to make it quicker but I promise, there is no compromise on flavour here.
Joanna makes her own Nutella and also blanches her own Hazelnut and does that whole process herself. She also doesn't use an Egg wash. I have also adjusted the quantities of the fillings.
How to make Nutella Bread
The recipe for this bread sounds more daunting then it actually is. It is pretty straight forward but just takes some patience. This recipe makes 2 loaves. One for your family and one for another family!
How to shape Nutella Bread
I think this is best represented via images. Please see below.
If making 2 loaves, take 2 strands and simply plait across each other. You can then twist it slightly as some people do but I prefer this look.
If making 1 large loaf, please see below. I apologise that some pics are blurry, (think floury nutella hands, shaping, carrying phone and excited kids) they will be updated asap.
At this stage you are tucking the strands in under each other until the knot she is formed.
2 Babka loaves/Nutella Bread or 1
This recipe yields 2 loaves. In the pictures here, I used all 4 strands to make 1 giant loaf. I personally think the 2 separate loaves taste better.
The texture isn't as soft when making 1 large loaf but no one complained! They all loved it anyway. It is just my personal preference. If you do make one giant knot like in the main picture, the baking time remains the same.
Here are 2 loaf versions I made.
You can use a different filling such as:
Flavoured Cream Cheese
Chai Spiced Sugar
You can also replace the Hazelnuts with Pecans or Pistachios.
Alternative Filling Recipe for Nutella Bread
100g Dark Brown sugar
1 Tbsp Cinnamon
55g Butter, melted
1 tbsp Maple syrup
Combine and spread over instead of the Nutella. Top with chopped nuts of choice.
Storing Nutella Bread
Before Baking: You can make the dough and keep it in the fridge over night if you are pressed for time. You can keep it longer (make a day before), as long as you remove it from the fridge every so often and punch the air out of it.
Counter top: This bread keeps well at room temperature for 1 day. The moisture in Brioche doughs isn't great for shelf life.
Fridge: The baked bread lasts in the fridge for up to 3 days.
Freezer: The Nutella Bread can be frozen for up to 2 weeks as long as it is well wrapped and in a sealed container that keeps out moisture. You can then bake in the oven at 150 C/gas Mark 2 for around 10 minutes before serving. If you made just 1 loaf, this will take longer.
Other Recipes you will love:
Hope you enjoy! If you do make this recipe, please tag me or send me a message via Instagram. We love to hear from you. - Safira x
- 245 g Plain Flour
- 300 g Strong Bread Flour
- 7 g Yeast Instant (If using active dry yeast, you will need to bloom it - see notes)
- 65 g Caster Sugar
- 2.5 tsp Salt
- 4 large Eggs (50g each)
- 120 g Cold Water
- 225 g Butter Room temp, cut into cubes
- Nutella or Hazlenut Spread
- 80 g Dark or Milk Chocolate Chopped well
- 50 g Chopped Roasted Hazlenuts
- 75 g Chopped Roasted Hazlenuts
- 100 g Caster or Granulated Sugar
- 120 g Water
- 1 Egg
- 1 tbsp Water
- Using the dough hook on a stand mixer, combine plain flour, bread flour, yeast, sugar, salt (Keep the last 3 away from each other in the bowl), eggs and 120g cold water.
- Mix on low for 4 mins. Scrape down sides and mix for 4 more mins.
- Add butter bit by bit with the machine running for 10 mins. Once the butter is fully incorporated, mix on medium for 15 mins.
- Then turn up to high for 1 minute. The Dough should sound like its slapping the sides and it should be shiny and soft.
- Test the dough by stretching it with your finger. It should have some give and you shoulf be able to see your finger through it. If it breaks off mix for 2-3 more mins.
- Prove dough for 6 hours or overnight in fridge. If proving overnight put cling film directly on top of the dough so a skin doesn’t form.
- Spread over nutella liberally. Top with chopped chocolate and nuts. Roll dough tightly. Wrap in cling film then put in freezer for 15 minutes so dough is easier to handle.
- Remove from freezer and cut each roll in half lengthways then shape.
- To plait, put one cut half over the other cut half created an x shape and then twist the dough around each other to interwine. See process pics for Knot in main post.
- Prove for 2 hours in the tin or on baking tray if making 1 large loaf.
- Whisk the water and egg together and brush over the dough.
- Preheat oven to Gas Mark 4, 180°c. Bake 35 a 40 minutes roating the tins and swithching mid way.
- Meanwhile make a syrup by combining chopped hazlenuts, caster sugar and water in pan. Bring to a boil with 120g water. Then Simmer on low for 2-3 mins.
- Remove the loaf from the oven and brush over the syrup whilst warm. It may feel like there is alot of syrup but use it all.
Dough -Make sure the yeast and salt don't touch in the bowl prior to mixing. Add them at opposite ends of your mixer. If using dry yeast, activate it first by adding to part of the water (luke warm) and set aside for 10 minutes. Then continue with the recipe as normal. The dough should look shiny, be soft and have some give when stretched. If it breaks off, mix for 2 - 3 more minutes. If the dough is loose and a few tablespoons of Bread or Plain Flour and mix till it comes together. If proving overnight, press the cling film directly onto the dough to avoid a crust being formed. When the dough is ready, you should be able to gather it all together and pick it up all in one piece. If you are using Active Dry Yeast - you should always dissolve the yeast in lukewarm liquid such as water or milk and wait for it to bloom. In this case, this should be done in the 120g water that is needed for this recipe. Set aside for 10 minutes before using.
Baking -The baking time remains the same wether you are making 1 loaf or 2.
Storage -Nutella Bread can be stored at room temperature for 1 day. To freeze, wrap well and freeze for up to 2 weeks. To reheat, bake at 150 C/gas mark 2 for 10 minutes.