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Beautiful Braided Nutella Bread

Have you seen anything as lovely as this braided Nutella bread? Deceptively simple to make, all you need is some time, a jar or Nutella and a few kitchen essentials. Let’s get baking.

Braided Nutella Bread exta


½ tsp yeast
225ml warm water
350g flour
1 tsp salt
1 tbsp sugar
4 tbsp Nutella
Polenta or flour for dusting
1 egg, beaten with a tbsp of water to use as an egg wash
Flaked almonds (optional)


  1. In a small bowl, dissolve yeast in 3 tbsp of water; let it sit for 10 minutes to activate
  2. Meanwhile, in your stand mixer, or a large bowl, combine flour, salt and sugar
  3. Add the activated yeast and the remaining water; mix on low-medium with a dough hook attachment for about 7 minutes; otherwise, mix in a bowl to form a dough then knead on a floured surface
  4. Place dough in a lightly oiled bowl, cover loosely with cling film and set to once side in a warm place. The dough is ready when doubled in size, this should take around an hour
  5. Line or grease a circular cake tin
  6. On a lightly floured surface, roll dough to form a rectangle, roughly 30cm X 40cm. Spread Nutella in an even layer on top, leaving a 2cm border of dough. Lengthways, roll up the dough tightly
  7. Lengthways, cut the dough down the middle with a knife, leaving one end intact; gently transfer the dough to the cake tin
  8. Twist the ends overtop each other, making sure to turn the cut side upwards; once twisted, pinch the ends together
  9. Cover dough loosely with cling film and leave to sit for 20 minutes or so
  10. Preheat your oven to 175°C / Gas Mark 4 / 350°C; brush the surface of the bread with the egg wash and bake for 20 minutes
  11. Raise the temperature to 220°C / Gas Mark 7 / 425°F, sprinkle the flaked almonds on top and bake for around 5 minutes or until lightly browned on top
  12. Leave to cool before tucking in

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