Nutella Braid
- Vegetarian
- Energy Kcal 333
- Carbohydrates g 42.9
- of which sugars g 20
- Protein g 7.4
- Fats g 14.6
- of which saturated fat g 4.83
- Fiber g 1.3
- Cholesterol mg 36
- Sodium mg 130
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 8
- Cost: Low
- Note plus the rising time (about 3 hours)
PRESENTATION
Treccia alla Nutella is, honestly, one of those treats that makes everyone stop in their tracks the second they catch a whiff from the oven. This Nutella braid recipe comes straight from Italian kitchens—with a twist—bringing together old-school pastry skills and that famous chocolate hazelnut spread everyone loves. You get a soft, moist dough braided with a layer of gooey, rich Nutella inside. Really, there’s just something about that blend of sweet bread and creamy filling that's kind of addictive.
It’s not tied to any single region in Italy, which means every family does it their own way, swapping in different shapes or adding a sprinkle of sugar on top. But the basics are the same: lots of pillowy dough, a good amount of chocolate hazelnut spread, and that golden look when it’s done baking. For sure. There’s a big comfort factor in this Nutella pastry braid—it shows up for breakfast, as a snack, or even as a simple dessert, and it never seems out of place.
Some folks dust their braided Nutella bread with powdered sugar, while others keep it plain so the flavors really, really come through. And here's the thing: the smell alone when this thing is baking is enough to get everyone crowding the kitchen. It's just as good warm as it is cooled off. What’s fun about a Nutella brioche braid is how casual it feels, but also how impressive it looks once you slice into it and see all those swirls of tender pastry and sweet Nutella. Kids love pulling it apart with their hands, and adults kind of end up doing the same—there’s no need to be fancy.
Some Italians even grab a slice for a quick breakfast with coffee, while others bring it out for an afternoon treat. No question. No matter how you enjoy it, this Nutella dessert recipe is all about sharing, comfort, and a little bit of that classic Italian love for simple, good food. The combo of fluffy, moist bread and that familiar chocolatey filling is super tough to beat, and it's, truthfully, the sort of thing people want to make again and again just for the fun of it.
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INGREDIENTS
- Ingredients for the dough
- Manitoba flour 0.6 cup (75 g)
- Type 00 flour 1 ½ cup (175 g)
- Brewer's yeast ¼ tsp (1 g)
- Sugar 2 ½ tbsp (30 g)
- Whole milk 0.625 cup (150 g) - at room temperature
- Butter 1.8 tbsp (25 g) - at room temperature
- Fine salt 1 pinch
- for the filling
- Nutella 0.7 cup (200 g)
- for brushing and decorating
- Chopped hazelnuts ¼ cup (30 g)
- Eggs 1
How to prepare Nutella Braid
To make the Nutella braid, sift the flours into the bowl of a stand mixer 1, add the dry yeast 2 and sugar 3 and salt.
Turn on the mixer fitted with the paddle attachment and slowly pour in the milk at room temperature 4. Once a uniform mixture is obtained, switch the paddle for the dough hook and continue working the dough, adding the softened butter a little at a time 5. Wait another 15 minutes until the dough is well incorporated around the hook.
Transfer the dough to a lightly greased work surface, knead it with your hands 7, and once you have formed it into a sphere 8, place it in a large bowl and cover with plastic wrap 9. Put your dough in an oven with the light on (but turned off) and let it rise for 3 hours or until it has doubled in volume.
After this time, retrieve the dough 10 and transfer it to a work surface 11. Knead it for a few seconds to form a log 12
and divide it into 3 equal portions 13, shaping each into a sphere 14. Roll each sphere using a rolling pin 15 until you obtain ovals about 8 inches long and 4 inches wide.
Transfer the Nutella into a piping bag and use it to apply a strip of filling on each portion of dough 16. Then lift the two longer edges and pinch them together 17 to seal the filling inside, and using the underside of your fingers, shape it into a log 18, repeat the same operation for the other two portions of dough.
Once you have obtained 3 logs of the same size, pinch the top ends together 19 to secure them and proceed to braid them together 20 to the end 21.
Once you have finished your braid, lift it and at the same time gently stretch it 22, then transfer it to a baking sheet lined with parchment paper. Lightly beat an egg, use it to brush the braid 23, and garnish it with hazelnut granules 24.
Once you have covered it evenly 25, bake your Nutella braid in a preheated static oven at 350°F for 30 minutes. Once golden brown, take it out of the oven 26 and let it cool slightly before enjoying it 27!