Nutella Wreath Bread

Nutella wreath bread

This incredible Nutella Wreath Bread makes you a delicious breakfast and a special dessert, especially for Christmas and the holiday season. It is chocolatey, flavourful, and irresistible.

Christmas is counting down in two weeks, and everyone is getting ready for the holidays with beautiful decorations and delicious treats. Today, I want to share the best Nutella Wreath Bread recipe of the season. It is a trendy chocolate braid bread recipe that serves a perfect breakfast and dessert for Christmas.

This Nutella wreath bread is covered with a crispy crust and filled with everyone’s favorite Nutella spread between the layers. It is absolutely delicious and addictive. Besides, you can also make it a gorgeous centerpiece with some decoration on top, such as a shiny golden ribbon.

Make a delicious Nutella bread today with simple ingredients and follow the simple step-by-step processes below.

Ingredients for Nutella Wreath Bread

  • Wholewheat Flour 
  • Bread Flour 
  • Granulated Sugar 
  • Active Dry Yeast
  • Salt 
  • Egg
  • Milk 
  • Heavy Whipping Cream/ Heavy Cream
  • Unsalted Butter 
  • Nutella 
  • Almond slices (optional, sprinkled on top of the bread before baking)

How to make Nutella Wreath Bread?

  • Combine all ingredients in a mixing bowl except butter, nutella and almond slices. And knead the dough with a stander mixer until smooth. Add the butter. Continue kneading the dough for 15 minutes with medium speed until more elastic.
  • Proof the dough in a warm area between 26°C to 28°C (78°F to 82°F) until doubled in size.
  • Next, shape the dough into a large rectangle with a pin roller, 18 x13 inches in size. Evenly spread a thin layer of Nutella on the dough, leaving the dough bare around the edges.
  • Roll up the dough from the long edge, and pinch the seams to seal.
  • Cut the dough down the middle, don’t cut the top off. Turn the layers face up, alternative crossing two strips one to another to create a braid.
  • Then, shape the dough into a circle, and pinch two ends together.
  • Transfer the dough to a baking pan lined with parchment paper. Let the dough rise at room temperature for 1 hour until puffy. Sprinkle the almond slices on the dough before baking.
  • Preheat the oven at 356°F (180°C), and bake it for 30 minutes until golden brown on the top.
  • Remove the bread from the oven and cool down for 10 minutes on the rack before serving.

Tips for making the Nutella Wreath Bread

  • I used whole wheat flour and bread flour in this recipe to make healthy, low-carb bread. You can also make a tasty bread without the Wholewheat flour; use 2 cups of bread flour instead in the recipe.

How to store the Nutella Wreath Bread?

  • Store the leftovers in an airtight plastic bag or container for up to 3 days at room temperature, and refrigerate the bread for a longer freshness for up to one week.

More delicious recipes you may interest.

Bacon Scallion Mik Buns

Crumb Pumpkin Muffins

Banana Chocolate Chip Bread

Mini Black Forest Cake

Yield: 6 People

Nutella Wreath Bread

Nutella wreath bread

This incredible Nutella Wreath Bread makes you a delicious breakfast and a special dessert, especially for Christmas and the holiday season. It is chocolatey, flavourful, and irresistible.

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes

Ingredients

  • 1/2 cup Wholewheat Flour 
  • 1 3/4 cup Bread Flour 
  • 1/4 cup Granulated Sugar 
  • 1 teaspoon Active Dry Yeast
  • 1 pinch Salt 
  • 1 Egg (about 60g or 2 ounces with shell)
  • 1/4 cup Milk 
  • 1/4 cup Heavy Whipping Cream 
  • 1 1/2 tablespoons Unsalted Butter 
  • 3 tablespoons Nutella 
  • 1/4 cup Almond slices (optional, sprinkled on top of the bread before baking)

Instructions

  1. Add wholewheat flour, bread flour, sugar, yeast, salt, egg, milk, and heavy whipping cream in a mixing bowl. Combine the ingredients with a stander mixer, and knead them into a dough with medium-high speed.
  2. Keep kneading the dough for 5 minutes until smooth, then add the butter. Continue kneading the dough for 15 minutes with medium speed until more elastic.
  3. Cover the dough with plastic wrap, and let it rise to double the size in a warm area between 26°C to 28°C (78°F to 82°F). I usually place the dough in the microwave with a cup of hot water aside. It takes about 45 minutes.
  4. Transfer it to a floured counter once the dough has doubled in size. Gently press the dough to release the air from it.
  5. Flatten and shape the dough into a large rectangle with a pin roller, 18 x13 inches in size. Evenly spread a thin layer of Nutella on the dough, leaving the dough bare around the edges. Roll up the dough from the long edge, and pinch the seams to seal.
  6. Cut the dough down the middle vertically from 1 inch of the top, and turn the layers face up. Alternative crossing two strips one to another to create a braid.
  7. Then, shape the dough into a circle, and pinch two ends together.
  8. Transfer the dough to a baking pan lined with parchment paper. Let the dough rise at room temperature for 1 hour until puffy. Sprinkle the almond slices on the dough before baking.
  9. Preheat the oven at 356°F (180°C), and bake it for 30 minutes until golden brown on the top.
  10. Remove the bread from the oven and cool down for 10 minutes on the rack before serving.

Nutrition Information:

Yield:

6

Serving Size:

people

Amount Per Serving: Calories: 308Total Fat: 9gSaturated Fat: 6.1gCholesterol: 43mgSodium: 70mgCarbohydrates: 50.1gFiber: 2.8gSugar: 14gProtein: 7.3g
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