Braided Nutella Bread

Braided Nutella Bread Recipe

INGREDIENTS:

How to bake using Manual / Traditional method:

Dissolve yeast in warm water (110-115°F). Stir to dissolve and let stand for 10 minutes. Set aside. Click here for procedure & tips for a successful yeast.
While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan.
Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch, you’ll need to let it sit a few minutes to cool down.)
In a large bowl, combine egg, yeast mixture and 1 cup flour. Stir or mix to combine.
Once the milk mixture has cooled enough, add it to the flour/egg/yeast mixture.
Add another 1 cup of flour then the 3rd cup of flour. Continue mixing until a dough is formed.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic. (The dough should be soft and still slightly sticky.)

If dough is overly sticky when you do this, you need to add a bit more flour, about 1 tablespoon at a time. (I added 8 tbsp.)
Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, punch down the dough and transfer onto a lightly floured surface.
Use a dough slicer to divide the dough into 2 equal parts.
Using a rolling pin. roll 1 part of dough to a rectangle.
Spread Nutella evenly, leaving a clean 1/2inch border around the edges.
Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
Start braiding the two pieces, trying to keep the open layers exposed. (Hold one side and twist outward to expose the nutella so the cut ends remain on top. This is what makes this bread effect). Place it on top of the other one and just keep on placing them on top of each other.

(Sorry, my hand got messy and was not able to capture a good photo of the braiding process).

Repeat the same process with the the remaining dough.
Transfer to a parchment paper lined baking sheet. Cover with a kitchen towel and let it rest for 20 minutes.
Preheat the oven to 350F (180C).
Brush the braided bread with egg wash.
Bake for 15-20 minutes until golden brown.
Enjoy!

*** Always check before the set time. Set time at 15 minutes and check if top is golden brown.
Makes about 2 pcs about 18 inches long each.

How to bake using a Mixer / Kneader:

Dissolve yeast in warm water (110-115°F). Stir to dissolve and let stand for 10 minutes. Set aside. Click here for procedure & tips for a successful yeast.
While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan.
Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch, you’ll need to let it sit a few minutes to cool down.)
In a mixing bowl, combine egg, yeast mixture and 1 cup flour. Mix on level 2 with dough hook to combine.
Once the milk mixture has cooled enough, add it to the flour/egg/yeast mixture.
Continuing on speed 2, gently add another 1 cup of flour then the 3rd cup of flour. Continue mixing until a dough is formed.
Mix and add flour (if needed) about 1 tablespoons at a time. (I added 8 tbsp.) until dough starts to clean sides of bowl.
Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap and let it rise in a warm place for at least an hour.

After rising, punch down the dough and transfer onto a lightly floured surface.
Use a dough slicer to divide the dough into 2 equal parts.
Using a rolling pin. roll 1 part of the dough to a rectangle.
Spread Nutella evenly, leaving a clean 1/2 inch border around the edges.
Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
Start braiding the two pieces, trying to keep the open layers exposed. (Hold one side and twist outward to expose the Nutella so the cut ends remain on top. This is what makes this bread effect). Place it on top of the other one and just keep on placing them on top of each other.
(Sorry, my hand got messy and was not able to capture a good photo of the braiding process).

Repeat the same process with the the remaining dough.
Transfer to a parchment paper lined baking sheet. Cover with a kitchen towel and let it rest for 20 minutes.
Preheat the oven to 350F (180C).
Brush the braided bread with egg wash.
Bake for 15-20 minutes until golden brown.
Enjoy!
*** Always check before the set time. Set time at 15 minutes and check if top is golden brown.
Makes about 2 pcs about 18 inches long each.

Hi, Janette here!
Let me know what you think about this recipe.
Leave a comment below.
Thanks!