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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

One thought on “Beautiful Braided Nutella Bread”

  • Diana

    Hello there,
    The nutella braid is beautiful! I would like to make it, but I have a couple of questions. The first question is the type of yeast you use?
    The second is what size round cake tin do you use?
    And the third and last is, how to you braid it once it's in the can tin.. I just cant visualize it.
    I would love to hear back and make this.. it looks so beautiful and delicious!


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