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 tender, 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!
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.
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.
The baking time remains the same wether you are making 1 loaf or 2.
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.