Culy Homemade: Braided Nutella Bread with Cinnamon and Hazelnuts

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This braided Nutella bread is perfect for the Easter table; deliciously sweet and it looks like a party! Make the dough yourself as described in the recipe or go for the easy way and get a can of ready-made croissant dough . 


For 1 Nutella bread

  • 5 grams instant yeast
  • 175 grams of warm water
  • 15 + 45 grams of granulated sugar
  • 375 grams of flour
  • 40 grams of sunflower oil
  • 1/2 egg, beaten loose
  • 8 grams of salt
  • 200 grams of Nutella
  • 40 grams of hazelnuts
  • 1 teaspoon cinnamon.

Tip: there is a good chance that your hands will get stuck under the Nutella, so a cloth at hand is not an unnecessary luxury.

Start with the dough. This can be done a day or evening in advance. Add the 15 grams of sugar to the water with the yeast in a large bowl. Let stand for about ten minutes until it starts to bubble. Add half of the flour and mix with a fork. Now add the remaining sugar and mix again.

In a separate bowl, mix the oil with half the egg and the salt. Add to the flour mixture and mix well. Finally, add the rest of the flour and knead into a smooth, elastic dough. Use a stand mixer with a dough hook or just your hands.

Place the dough ball in a bowl greased with oil or butter, cover with a clean tea towel and let rise in a warm place for two hours. Meanwhile, toast the hazelnuts in a dry pan or in the oven. Grind well and mix with the cinnamon.

Do you make the dough a day or night in advance? Then let the dough rise in the fridge overnight. After that, make sure it comes to room temperature before continuing with the recipe.

Roll out the dough into a piece of about 45 x 35 centimeters (make sure the long side is horizontal in front of you) and spread with the Nutella, leaving about two centimeters free around the edges. Divide the hazelnuts with cinnamon over the Nutella.

Now it starts rolling. Start on the far right or left and roll up the dough little by little. Roll as tight and forward as possible, so that you get the longest possible string of dough. Cut off the sides with a sharp knife (you can bake these later as a snack for the cook ;)).

Place the ribbon on a baking tray lined with baking paper and cut in half lengthwise. Place the open sides up and press the two tops together. Carefully start ‘braiding’ by placing the right strand over the left. Also press the ends together.

Now lay the braid in a circle and put the ends together, so that a kind of wreath is created. Let rise for 40 minutes and meanwhile preheat your oven to 160 degrees.

Bake the wreath in the middle of the oven for about 45 minutes. Does it start to smell burnt before? Then cover the wreath with a little aluminum foil.

Check if the bread is cooked by gently tapping the bottom. If it sounds hollow, the dough is done. Let cool for at least half an hour and preferably serve the same day.

braided Nutella bread

Source: Culy by
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