Nutella Bread Recipes

NUTELLA BREAD

Steps:

• Step 1 In a large mixing bowl add both flours and the salt. Mix well and set aside.
• Step 2 In a small mixing bowl add the yeast, sugar and warm milk. Whisk to blend. Add the melted butter and 1 lightly beaten egg. Mix well to incorporate.
• Step 3 Pour the yeast-milk mixture into the flour and using your hands, gently knead until well blended and the dough begins to pull away from the mixing bowl. Shape the dough into a large ball. Spray the mixing bowl with cooking spray and place the dough inside. Coat the dough lightly with cooking spray. Cover the bowl with plastic wrap, place in a warm place and allow the dough to rise for about 1 hour.
• Step 4 Line a baking sheet with parchment paper and set aside.
• Step 5 Once the dough has roughly doubled in size, gently deflate it by pushing it down gently with your hand. Remove the dough from the bowl and place on a lightly floured work surface. Using a rolling-pin, roll the dough out into a large 14×12-inch rectangle.
• Step 6 Using an offset spatula or knife evenly spread the Nutella out on the dough leaving about 1/4-inch border, as shown in the photo above.
• Step 7 Using your hands, gently roll the dough away from you, forming a long even log shape.
• Step 8 Turn the log lengthwise. Starting about 1/2-inch from the top, insert a slicing knife and cut the dough in half lengthwise. Braid the two pieces of dough, doing your best to keep the exposed chocolate layers on the outside of the braid. Pinch the two ends together and gently tuck underneath the loaf. Place the breaded dough on a the prepared baking sheet. Cover with a kitchen towel and allow to rise for 20 minutes.
• Step 9 Preheat the oven to 350 degrees F.
• Step 10 Lightly brush the braided bread all over with the egg wash. Place in the oven and bake for 20 minutes until golden and firm to the tough.
• Step 11 Allow to cool slightly before slicing.

NUTELLA® STAR BREAD WITH PUFF PASTRY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out 1 puff pastry sheet and place on the prepared baking sheet.
• Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out the second sheet of puff pastry and place on top.
• Place a glass or Mason jar face-down in the center of the puff pastry. Cut pastry into 4 equal strips with a sharp knife, stopping at the border of the glass. Cut through each quarter again, making 8 strips, and again, ending up with a total of 16 equal parts, while keeping the center intact. Twist 2 parts away from each other; pull outward and seal seams together. Repeat with the rest of the parts until pastry resembles a star.
• Brush top with beaten egg.
• Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.

NUTELLA® BANANA SPLIT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk together flour, baking powder, and baking soda in a medium bowl. Combine bananas and cream in another bowl.
• Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.
• Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
• While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.
• Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.