Braided Nutella Bread

braided-nutella-bread

Making a delicious desert is so hard because you are tempted to eat it before you actually finish the product. Take this test of patience and skill, in order to enjoy a slice of delicious chocolate bread. It’s a lot easier to make than it looks and even if you’re not a specialist in the kitchen, you will surely make your friends drool when they see what tasty bread you made. Make sure you have:

• two and a half cups of all purpose flour;
• a half of teaspoon of yeast;
• a cup of water;
• a teaspoon of salt;
• a tablespoon of sugar;
• some Nutella;
• cornmeal;
• one egg;

Start by dissolving yeast with a quarter of a cup filled water, poured into a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.

Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.

Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.

The next step is to place another roll off dough (Nutella free) on top. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline.

By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. Before placing the dough in, brush it with some egg wash. Then, bake at this temperature for about 20 minutes. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes. It’s done! Let it cool before serving.

Video –>  Braided Nutella Bread

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206 Responses to “Braided Nutella Bread”

  1. Edith says:

    Do you think it could be made with pre made dough?

    • Shari says:

      I would say if you wanted to use pre made dough I would choose something like frozen bread dough or something similar. It would better than crescent rolls.

      • Jill says:

        If you divided the rolls into triangle and the put all the pointy ends towards the center that might work. Using 2 packages. Or you could put the nutella on each croissant before you roll it, brush with egg white and water and sprinkle with sugar crystals.

    • Stefani says:

      I was thinking Frozen Rhodes dough would work just fine.

      • Kat says:

        Made with Rhodes bread, will make my own bread dough, Rhodes is too stiff couldn’t manipulate it into a circle, didn’t look at the video until after I had done the twists so its a bit sloppy looking not bad for a first run, I think it may just be our new Christmas morning treat

    • Lee Squires says:

      I made it with frozen pre-made bread dough. Snap! Delicious and devoured.

    • Sally says:

      OK-there are really several problems with this recipe. I am in the middle of making it and while it looks good, it did NOT rise. Here’s the issues–the recipe says to dissolve 1/2 tsp of yeast in 1/4 cup water, which is what I did. Now, however, as I look at the yeast packet, it says a whole package of yeast (which is like 2 1/2 tsps.) in a 1/4 cup warm water. Secondly, if you just mix the 1/4 cup in with your flour, you will NEVER get dough. THIS is where the other 3/4 cup of water comes in!! If you add that in, you will have a good looking dough. BUT it won’t rise, because that’s not enough yeast! Now, as to the Nutella. The directions say to “remove it from the refrigerator” and “may need to microwave it”. The Nutella jar CLEARLY says DO NOT refrigerate or microwave!! I just used it at room temp and spread a bunch around the dough. The directions say to put it on a baking sheet but it looks like it is in a baking pan, which is what I used, thinking it would keep the round shape better. When you make your 16 cuts, pick up 2 pieces and twist them in opposite direction before laying them down-in other words, twist the one in your left hand to the right and the one in your right hand to the left. Mine just LOOKS so pretty BUT it’s going to be flat as a pancake because of the small amount of yeast the recipe called for. Might be tasty though!

      • layla says:

        glad im not the only one that thought nutella in the fridge and microwaving it was redic

      • arielle says:

        disclaimer: i have not tried this recipe.

        but to address your yeast quantity question, it will rise with a small amount of yeast (and it will rise all the way), but it will do it more slowly. slow rise = more flavor. but if you want it to rise faster, add more yeast – there’s no harm in adding the whole package of yeast if you’re in a hurry.

      • Heather says:

        I agree there are SEVERAL mistakes in the directions! It doesn’t mention this but after pouring the yeast into the dry ingredients you need to add one cup of WARM water in order for it to turn into dough. If you used cold water that is why the yeast didn’t rise. Warm water is what channels the yeast to rise, not hot because hot water kills it, and cold water doesn’t work.

      • Ellie says:

        The quantity of yeast is not relative to the amount of water it is dissolved in, it needs to be relative to the amount of flour in the dough. Yeast grows and multiplies, so it doesn’t matter really how much you start with, the yeast will grow eventually to the qty needed to cause the dough to double in size. Too little yeast might cause a very slow rise but it won’t cause a dough not to rise at all.

        A quarter teaspoon of yeast with 2.5 cups of flour should be adequate. Are you sure your yeast wasn’t dead?

        • Ellie says:

          I wouldn’t make this with white bread dough anyway, I would do a brioche or challah recipe, with eggs and lots of butter. The subtle sweetness from the eggs and butter would be a nicer complement to the nutella.

      • Bonnie says:

        In the picture, it looks like she’s twisting the one in her left hand to the left and the one in her right hand to the right. That would be in opposite directions.

      • K. Randall says:

        Everyone knows you have to use warm water to rehydrate yeast, so the recipe is not wrong, just abbreviated. I hardly think refrigerating or microwaving Nutella is going to cause it any serious or lasting harm.

      • diane says:

        the yeast measurement is way off! use a standard packet or 2.25 t. I did microwave the nutella a bit to make it more spreadable. it certainly was not refrigerated.

    • Linda H says:

      I made it with frozen bread dough. I thawed one dough, cut it in half. Roll out one piece into a circle. Cover it to within one inch of the edge with Nutella. Roll out the other half of dough and place in on top of the Nutella. Cut and twist like the picture. Watch your baking time. I overdid mine. I baked at the temp on the bread dough label. I forgot to set a timer. Even over cooked, this tasted good.

    • Bryan says:

      I made it with ready made pizza dough and it worked great

  2. Sam says:

    I bet you could use crescent rolls and achieve the same effect.

    • Whitewings says:

      the center wouldn’t look as nice with premade crescent rolls. you would loos the star in the center.

      • kelley says:

        maybe not… If you use the crescent dough that comes in solid sheets that are out, either re-rolling into circle or cutting edges to form a circle… Also, I think pastry dough would make a light and flaky crust… also cutting edges to form circles.

  3. Donna says:

    does not make sense ???? roll out dough to a rectangle then cover with another roll of dough ??? so you make the recipe twice??? then cut down the middle and follow diagram as a guide??? the diagran is a circle not a rectangle!!!

    • Sonya says:

      Yeah it does say rectangle, but people make mistakes.. don’t have a conniption. At least Mary can get past it. But if you can’t put two and two together and get the basic idea of these guidelines without being a smartass about it, especially for a simple recipe like this, then don’t bother making it. You should be able to get the idea in the very least, or you shouldn’t be cooking. You might burn your kitchen down.

      Thanks for a cool baking idea, it looks delicious.

      • Unknown says:

        Freak!

      • Theresa says:

        It’s not being a smartass to ask for clarification when something is confusing … I had the same questions … do you make 2 batches of dough or do you divide the batch in order to “place another roll off (sic) dough on top” … there is no need to insult people or make snarky remarks about burning down their kitchen, either … the recipe may seem simple to you but not to someone new to this particular process, but that does not mean that the newbie is stupid, so if YOU cannot keep a civil tongue in your head, perhaps YOU should not “bother” POSTING :(

        • Rita says:

          Theresa, I agree with you. I didn’t see anything smart at all about your question. We DO all make mistakes and the response to your question was one big mistake in my opinion. What a jerk.

        • siham says:

          Theresa I agree no need to use snarky remarks. the answer to your question is yes 2 dough. use the same ingredient in the recipe to make the dough then divided into two the first one put nutella on top and use the second one to cover it.

        • Lilbit says:

          The persons who answer in a snarky way do not consider that others may be unfamiliar with the process of making dough or that it may be their first attempt to make something new. The original recipe posted is unclear and inaccurate on several counts! Those of us who have a bit more experience will know how to ‘read between the lines’ and compensate or correct or revise a recipe to suit our desired finished product. Please don’t belittle someone for seeming to ask what to some may consider a ‘stupid’ question… it is NOT … just answer as if you were helping someone learn how to prepare something totally new. This recipe is supposed to be for the amount of dough required to make a single fancy loaf of bread consisting of two layers of dough with a filling in the middle. (The cup of water is divided (and should be just warm), 1/4 cup is used to dissolve and activate the yeast and sugar before adding it along with the other 3/4 cup.) The dough ingredients must all be mixed together and well kneaded, then divided into two (same size) balls and allowed to rise till double the original size. After it has risen, roll out one dough portion to size/shape needed, spread filling as described. Roll out the remaining dough to the same size as the first and place on top. Press edges together to seal. Then continue with the recipe as instructed.

          This can also be made into a savory loaf by substituting herbed creamed cheeses with diced vegetables and/or minced precooked meats. Good luck making your delicious loaf of goodness.

          • karol says:

            thank you lilbit

          • JW says:

            From a baking newbie – thank you for these clarifications, lilbit! For those of us who are just starting out, “obvious” things really aren’t that obvious.

          • Dunny says:

            Thank you Lilbit. I’m new to making yeast products and this was very confusing. Thanks for taking the time to clear it up.

        • Susan says:

          I agree you have to learn sometime I have been baking for over 40 years and some directions can be confusing if you are a newbie to baking

        • Book says:

          I agree I don’t think it was well written and I have been baking for a great many years. Where I live I could wait all day and it would not rise well with that little yeast. What you can do with yeast at sea level is not what you can do with it in high country. You do make one batch and just half to make the bottom and half to make the top

      • Vicki says:

        There’s no need to be rude Sonya, the instructions aren’t clear and there is no need for you to be a smartass about it or perhaps you get your kicks from being a troll.

      • Donna P. says:

        I don’t think Donna was trying to be a smartass about this recipe. It plainly states a 12×15 rectangle and nothing about cutting to make a circle.

        My thoughts, maybe you put it in your pan first, then cut and braid…

        • Donna P. says:

          Sorry, I forgot to say after you put it in your pan, trim it to fit, then cut and braid.

        • Carmel says:

          I didn’t see anything about the size of the circle…didn’t even see the 12×15 rectangle. The picture shows the dough in a pan…8, 9 or 10″.
          I’d like to try this with prune or apricot preserves.

          Thank you!

      • Whitewings says:

        amen Sonya! anyone with half a brain can look past the mistakes and appreciate the idea… figure it out and make it work! Like Donna has NEVER made a mistake before in her life! …

        • Debbie says:

          I am really confused reading some of these replies, recipe must have been re-written. Did not see on thing about a rectangle. I could see where some could be a bit confusing if you are not experienced cook/baker. Sounds great though, Think of just using cinnamon and sugar not a fan of nutella.

          • karol says:

            me either . I read it over several times just to make sure. I was just curious as to why everyone was freaking out over it . RELAX people it’s just a recipe. The picture tells most of the story as far as shape anyway.:)

        • mariska says:

          hahah,think people stressing out with the holidays near.circle,rectangular,whatever :)the idea seems nice simple and to discuss what is a rectangular or a circle seems petty :)dont think the bread will change its flavour square or rectangular anyways

        • joanna says:

          why be so mean, if she doesnt like it move on. I just can’t understand why people are so mean, thats what wrong with the world today.

      • scrimage04 says:

        She was just asking questions, just like everyone else that said…RECTANGLE.
        Its just baking so no point in ripping someone an a**hole over it.

      • Dean says:

        Have you been drinking Sonya ? You’re either a mean drunk…or just a nasty person. All Donna was doing was asking a question. Chill out.

      • Shannon says:

        Sonya, LOL

      • elise says:

        Honestly I kind of agree that if you can’t get the jist of it, something may be wrong. Lol I was reading the question and thought wth?! The recipe is really super easy..it says not to use too much of the dough when you roll out the first piece, bc YOU HAVE TO PLACE THE OTHER PARTY OF THE DOUGH ON TOP in a few steps. The only thing I saw as a misstep was the rectangle part. How much easier cana homemade bread recipe possibly get?!

        • Zoomama says:

          Wow, some of you seem so compassionate and willing to help someone who is confused. What a catty reply, Sonya, I feel very sorry for anyone near you that is confused by anything YOU think is simple.

        • Zoomama says:

          I can’t count how many times something that I am completely familiar with and seems so simple to me has utterly confused someone who is new to the topic/activity. That doesn’t mean they shouldn’t try it and that doesn’t mean I should be mean to them for lack of understanding nor does it mean there is something wrong with them. What it DOES mean is that I should make the effort to HELP THEM understand.

          • Mom608 says:

            Good for you, Zoomama! It shows you are a very sweet and compassionate lady!!! More should think like you do. We think alike!!!

        • Esther says:

          here’s the fun part Elise. we all are good at different things. Something that is easy to understand for you, might be hard to understand for someone else. And we should all accept that without making fun of someone or by putting someone down.
          I can explain you something out of my field. and you would have questions. Would you enjoy it if people would tell you that you shouldn’t even bother because you couldn’t understand something simple? Doubt you would.
          We aint all perfect. respect eachother and be nice.

      • Esther says:

        Sonya, you’re being nasty. I hope that it is because you are tired, and that you are not a mean person. Donna does not understand what she has to do. This happens. She asks for some help you and have to be smart about it.
        Guess what? I didn’t get it either. Does that mean I should not bother with it because I would burn down the kitchen? I’m sorry, that is just rude. I know how to cook, i know how to bake. If I try something new, I like to know exactly what I’m doing so that I’m sure that I won’t be wasting any product. If I am confused, I will ask . And hope there is a polite person willing to answer. Not some bitchy lady who thinks everyone should understand everything. Just because it is simple to you, does not mean it is simple to everyone. I find it a simple thing that people help each other without being rude. But aparently, that isn’t as simple for you either.

      • Suzanne B says:

        I agree with Sonya. Some folks should just stay out of the kitchen.

      • karol says:

        I agree lol

    • Destiny says:

      I thought the same thing so confused

    • Sam says:

      Can’t you read and see that it is said “roll some of the dough to make a circle” and next sentence saying “careful you leave enough dough because you’ll have to make another circle”. It is obvious that you just split the dough in two, you don’t have to make the recipe twice.
      With regards to the shape of it that really doesn’t matter in my opinion. You can use whatever tray you have in the house to bake it: there are so many shapes and sizes available out there you just roll the dough to match with your tray.

    • Caroline says:

      Hi Donna I have read this recipe 3 times and no wheres do I read the word rectangle, even the pictures are round. The recipe states roll a circle out of the dough and leaving enough for the second one needed. Sometimes one needs to reread to get the full effect of what your reading to comprehend it all. Just my opinion

  4. mary says:

    How does a rectangle become a circle ? ;-) I also think that using the sheets of crescent rolls would work. The instructions make it sound more complicated than I think it is.. Looks good !

    • alexa says:

      I was wondering the same thing. It does say rectangle but its a circle

    • Whitewings says:

      Using crescent rolls would cause you to loose the pretty star in the center…

      I took the liberty of rewriting the recipe so it made more sense… I hope the author doesn’t mind… scroll through the comments and you will find the really long post. I posted a couple of times in efforts to help the recipe make better sense. so make sure you find the one with the Numbered steps. Such a great idea!

  5. tom says:

    how about a pic of the 12×15 rectangle that then becomes a round pie!!! not a baker so can’t see the full picture here starting with a rectangle and ending up with a circle thanks!

  6. sandy says:

    the pics are beautiful. i’m assuming you devide the dough in half before rolling into a “circle”? recipe seems simple enough to try. hope my results are as good as yours.

  7. RS says:

    The magical rectangle-that-becomes-a-circle is your next “delicious desert”! Spell much?

  8. Annika says:

    I’m also wondering how a rectangle becomes a circle… and why use 3 different bowls?? It’s easier to just use on bowl to mix it all in, saves dishes….

    • Kris says:

      You use 3 bowls because the yeast needs to be activated separately from the rest of the dough ingredients. The 2nd bowl is your mixing bowl, and the 3rd is lightly oiled and used as your proofing bowl. The oil keeps the dough from sticking during the rising (or proofing) process.
      Sometimes, it’s not about saving on the dishes, its about using the proper techniques to achieve the desired result: A beautiful, fluffy and silky dessert bread that requires activated yeast, which cuts down the rising time, and an oiled bowl, so the dough doesn’t become rubbery.

  9. Writer says:

    Thank you for all your feedback! A minor glitch there; will fix it.

    • Laura says:

      Is there something else you can recommend for a filling? It looks so beautiful I would love to make something like it, but both my husband and daughter are deathly allergic to hazelnuts, my daughter all tree nuts to some degree. Ideas????

      • Rochelle says:

        you could use chocolate spread or in some places you CAN GET A STRAWBERRY AND CHOC SPREAD OR EVEN BANANA N CHOC WOULD BE YUMMY WITH THOSE :).

      • Jessica says:

        I am wondering the same, as my child cannot have nutella for allergy reasons. Maybe apple butter, or a creamed cinnamon butter? If you find a good alternative, post it please!

      • Grace says:

        You could use dates, if you like the taste.

      • becky says:

        I’ll bet you could use jam or marmalade, strawberry would be beautiful.

      • Debbie says:

        Marmite….Mmmmmmm ;o)

      • CramerNH says:

        The beauty of a recipe is that you can use pretty much anything you want for the filling. The dough recipe itself, you dont want to adjust, unless you are doubling/tripling it… but the filling is ultimately up to you.

        8-)

      • Alitza says:

        We made something similar using cream cheese as the main filler. If you want color, add any type of jelly, blend it together. We also used cream cheese, sugar and cinnamon blended and spread out on a crescent roll before rolling, very yummy!

      • Mom608 says:

        I think you could actually use just abot any kind of filling. Fruit or Berries as well. Even a delicious cream cheese kind of filling would be amazing!!! Anything would make this recipe fantastic!!!!! Thanks for posting it! :)

      • K. Randall says:

        You need something that won’t spread too much with the heat of the oven, I think any type of fruit filling would have that problem. Perhaps, Chocolate with peanut butter, if the nut allergies don’t cover peanuts, or poppy seed filling (potiza), Coconut butter and chocolate would probably be awesome.

    • Whitewings says:

      I am a baker and I rewrote the recipe to make it a little clearer and placed it in the comments… I hope you don’t mind. it just seemed there were a lot of confused people and I wouldn’t want them to miss out on this wonderful recipe and I am looking forward to making it! Thank you for the idea!

    • Whitewings says:

      I took the liberty of rewriting the recipe so it made more sense… (although I did not account for the extra water… I would assume it would be to thin down the Nutilla a little or to add to the eggs for the egg wash…) I hope you don’t mind… scroll through the comments and you will find the really long post. I posted a couple of times in efforts to help the recipe make better sense. so make sure you find the one with the Numbered steps. Such a great idea!

    • Baking newbie says:

      Can you please clarify how much water. Recipe calls for one cup in list but only ever states use of 1/4 cup. I added a full cup and had very very gooey dough.

      • Sally says:

        I added the 1/4 cup with the dissolved yeast and then the other 3/4 cup and the dough was just fine. But it didn’t rise, because 1/2 tsp of yeast is not enough.

    • K. Randall says:

      Actually you should just copy a good sweet dough recipe (i.e. something to make cinnamon rolls) and just post that with the pictures for the twisting, etc. It’s really not all that hard for someone familiar with baking but for the uninformed or mentally lazy there are considerable problems.

  10. carlene says:

    WOW! Thank you. My daughter and I are off to make this now. :) Really looks lovely.

  11. Beth says:

    Wow! This recipe looks amazing. Now I’m wondering if I can pull it off. We will be trying this today. It must make people feel so smart and witting to point out a typo. Thank you for sharing.

  12. Tammy says:

    I feel like you have been lamb basted for simple errors. I am not a baker by any stretch, but it doesn’t take a brain surgeon or a baker to figure out the error and self correct it! And to attack the spelling?? All the negative! I am just thankful that you shared the recipe! Looks marvelous!

  13. Kristina says:

    So, do you need to double the recipe for the two layers, or do you just divide the dough in half? And, what do you do with the other 3/4 cup of water? It would make sense to me to add it to the rest of the ingredients, but it’s not specified. This recipe looks delicious, but a little more clarity is needed so that there are many failures in kitchens where people read a recipe word for word and don’t adapt.

    • Whitewings says:

      I took the liberty of rewriting the recipe so it made more sense… (although I did not account for the extra water… I would assume it would be to thin down the Nutilla a little or to add to the eggs for the egg wash…) I hope the author doesn’t mind… scroll through the comments and you will find the really long post. I posted a couple of times in efforts to help the recipe make better sense. so make sure you find the one with the Numbered steps. Such a great idea!

  14. Phil says:

    Rectangle? But it shows circle?
    Instructions not clear enough. Dick caught in ceiling fan.

  15. Whitewings says:

    oh for heavens sake people… replace the word “rectangle” with the word “circle” It isn’t rocket science! simple mistake… goodness…

    Looks fun! will surly be making this this holiday season! Thanks for sharing this delectable and beautiful recipe!

  16. Jenny says:

    As much as it confuses me as well about how to get the second layer of dough I will just cut my batch in half to get the top layer.. Making the rectangle into a circle, well I did go to Kindergarten so I’m sure I can figure that out too.. BUT has anyone tried to make this putting brown sugar and raisins in it to make like a cinnamon bun type?? MMM I think i’m going to make both versions today to to try it out. Thanks so much for taking the time to post this for us.

    • Whitewings says:

      I took the liberty of rewriting the recipe so it made more sense… I hope the author doesn’t mind… scroll through the comments and you will find the really long post. I posted a couple of times in efforts to help the recipe make better sense. so make sure you find the one with the Numbered steps. Such a great idea!

    • Susan says:

      would the refrigerated pie crusts work?

  17. Kris says:

    Yummy! Off to make this one now, and enjoy with the family later today…

  18. Whitewings says:

    forgot to mention that you have to separate the dough into two balls for the rising process for the top and the bottom.

    • Whitewings says:

      Before you roll it out into your circles…

    • Whitewings says:

      [should read as follows:] Separate in to two equal parts. Roll one part to make a 12in circle. Place it on a parchment or silicon baking sheet. (sprinkle the sheet beforehand with cornmeal.) Take the unrefrigerated Nutilla (microwave for 30 sec if necessary for ease of spreading) and pour an even layer on the surface leaving half an inch margin of dough on the edges.
      Take the remaining dough and repeat for top layer. Press the bottom and top edges together with a slight twist to seal the edge before cutting. Use a knife to cut the dough down the middle, but keeping the center intact. (See pic.)

      • "M" says:

        thank you so much. leaves open a world of possibilities, as another stated previously – cinnamon , maybe fruits, possibly cranberry for Thanksgiving. I would sprinkle slightly with sugar also, since I’m always adding sweet on top of sweet, but that’s me.

      • nancy says:

        you said seperate into two balls then let rise before? now you let rise as a whole then seperate? oi. baking is too hard. LOL

    • carol says:

      do i use dry yeast, instant yeast or fresh yeast?

    • Maria says:

      when do add the egg? when you mix all together?

      • Mark says:

        You don’t add the egg, you use it for a wash over the bread before baking.

        • rdatelle says:

          Hi everyone. There seems to be a lot of confusion on what to do with the rest of the water. There seems like there’s a lot of beginners out there. If you never made dough before then I can see where you would be a little confused. First of all, if you notice it says to add the 1/4 cup of water and yeast to the mixture and mix till smooth.I’ll tell you right now that there’s no way near enough water for 2 1/2 cups of flour. Just add the remaining water to the flour and mix with your stand mixer with dough hook. If the dough is to sticky just add a little more flour to the bowl a little at a time until the dough pulls away from the sides of the bowl. When making dough, you always have to adjust the water and flour. Take your dough out and pout it in the other lightly oiled bowl to rise, that’s it. Good luck.P.S. By the way, you can add any spread to the bottom of the dough that you want. It’s like making a sandwich.

      • Sally says:

        Don’t add the egg at all. Just beat the egg with a touch of water to make an egg wash and then brush it on the dough before baking-it makes a nice little brown crust!

    • Rini says:

      That’s a no brainer, must not ever cook, some people!!!

  19. Whitewings says:

    Moderator… please delete or ignore my earlier repost of this recipe and use this one instead… sorry for the confusion…
    ****I took the liberty to rewrite the recipe for those of you who are confused… (Hopefully to no offense of the author… too whom I am very grateful to for sharing this recipe!)

    Making a delicious desert is so hard because you are tempted to eat it before you actually finish the product. Take this test of patience and skill, in order to enjoy a slice of delicious chocolate bread. It’s a lot easier to make than it looks and even if you’re not a specialist in the kitchen, you will surely make your friends drool when they see what tasty bread you made. Make sure you have:

    • two and a half cups of all purpose flour;
    • a half of teaspoon of yeast;
    • a cup of water;
    • a teaspoon of salt;
    • a tablespoon of sugar;
    • some Nutella;
    • cornmeal;
    • one egg;
    1. Start by dissolving yeast in ¼ cup warm water in a small bowl. while you let the yeast rest for 10 minutes.
    2. In a separate mixing bowl, mix flour, salt, and sugar. Beat till smooth. Add the yeast and mix at a low speed, Slowly increasing the speed to medium for 7 minutes.
    3. Lightly oil a separate bowl, and place the dough you recently made in there. Cover it with plastic wrap and in about an hour of sitting in a warm place it should double in size.
    4. Separate in to two equal parts. Roll one part to make a 12in circle. Place it on a parchment or silicon baking sheet. (sprinkle the sheet beforehand with cornmeal.) Take the unrefrigerated Nutilla (microwave for 30 sec if necessary for ease of spreading) and pour an even layer on the surface leaving half an inch margin of dough on the edges.
    5. Take the remaining dough and repeat for top layer. Press the bottom and top edges together with a slight twist to seal the edge before cutting. Use a knife to cut the dough down the middle, but keeping the center intact. (See pic.)
    6. Pre heat the oven to 350°F
    7. Twist each triangle section as shown in pic. Cover it with plastic wrap and set your future bread aside in a dry place for 20 min.
    8. Brush each twist with some egg wash before placing in the oven. [An egg wash is just beaten egg and maybe a little bit of liquid (usually milk or water), which is mixed together and brushed (or "washed") onto the pie dough's surface with a pastry brush.]
    9. Bake for about 20 minutes. To get that lightly brown look, raise to 425°F and bake for another 5-7 minutes. It’s done! Let it cool before serving.

    • Sherri says:

      Question: Ingredients call for a cup of water; yet I can only see that 1/4 cup is used for the yeast. . . Where is the rest needed? (water plants? lol) This looks wonderful btw. :D Thank you!

      • Rebecca says:

        That’s my question as well. Where does the other 3/4 c of water go? Thanks for helping Whitewings!

        • Whitewings says:

          I am assuming you use the extra water for the egg wash, and/or to thin the nutilla down. otherwise, just discard it.

          • GingerChef says:

            1/4c of water is not enough to hold that dough together. I would assume that the remaining 3/4c water would be added to the dry ingredients when the wet ingredients are added.

      • karol says:

        the other 3/4 goes in the flour mixture along with the 1/4 c. with the dissolved yeast. I/4 cup would not be enough to make the dough.

    • Linda says:

      This looks really great and easy enough even for me! One question though, what do you do with the other 3/4 cup water? Does it go in with the yeast? If it were wine, I would definitely know what to do with it! Thanks for posting this great looking bread.

    • Terrie Ann says:

      Thank you :)

    • Darlene says:

      2. In a separate mixing bowl, mix flour, salt, and sugar. Beat till smooth
      Question, how to you beat dry ingredients until smooth ?

      .
      or should it read as
      In a separate mixing bowl, mix flour, salt, and sugar.
      Add the yeast and mix at a low speed,Beat till smooth Slowly increasing the speed to medium for 7 minutes.

      • Lilbit says:

        The undesignated 3/4 cup of water gets mixed with the dry ingredients. You will then add the 1/4 cup ‘yeast’ water to your dough batter. You will need the full 1 cup water called for to bring the dry ingredients together into a dough. After you have blended/beaten/kneaded the dough the required amount of time, divide into two equal parts before starting the proofing/rising process. Please note: Do NOT substitute anything else for the ‘sugar’… that is what ‘feeds’ the yeast and helps the dough to rise. Good luck.

  20. Lyra P. says:

    Thank you Whitewings! I really appreciate it. I will probably make the dough in my bread machine! and then follow the steps of putting it together. Take care everyone and thanks for being nice to each other! : )

    • Whitewings says:

      be sure to only use 1/4 cup for the yeast. use the extra water for the egg wash, and/or to thin the nutilla down. otherwise, just discard the excess water or your dough will be gooey.

  21. Marlene says:

    I think this is a great idea!! It’s beautiful!! I’m going to try this recipe out using my soft bread dough recipe and using a basil pesto instead of the nutella. I might also try it with the frozen pie crusts you can buy with chopped pecans in syrup for the filling!! Can’t wait to get started. :}

    • emma says:

      wow, sounds great. thanks for the positive response and the great “two pie crust” suggestion for all the non – bakers. (or wanna be’s, like me) :)

  22. CramerNH says:

    This will definitely be a great recipe for not just Nutella. This can easily be adapted for just about any filling/spreadable!

    Im thinking a wonderful strawberry-moscato compote and cream-cheese spiced with cinnamon and ginger.

    Perhaps for those with the need to crunch on something – a wonderful white chocolate-macadamia and throw in a cran-raisin chutney spread! Truly wonderful colors and crunch there!

    A nice warm apple-pie rendition with a brown-sugar/oatmeal crumble – and a homemade caramel sauce drizzled and lightly garnished with sea salt.

    This recipe is definitely going to be saved…

  23. Anna says:

    Hi. It looks delicious, but I have one question. An yeast should be dry or fresh?

  24. RECTANGLE/CIRCLE SOLUTION says:

    People wondering about the rectangle/circle thing:

    A quick google search would have told you that the picture doesn’t belong to this recipe. This recipe gives you an actual braided (kinda, more like a twist, as someone says) bread loaf.

    The picture that appears here belongs to a recipe from prakticideas.com. I don’t know if that’s the original one, but at least the picture does make sense with that recipe. And it’s a bit different, it has more ingredients.

    Sooner or later, I’m trying both though…

    (sorry for English mistakes)

  25. Kathie says:

    I thought this recipe looked good, but I just wanted to say that after reading through all the Drama & name calling on this post I said, “Self, you do not need this drama, so just get off this page. Why people have to be so rude is beyond me. Thanks to Maria for posting this to start with. Hope ya’ll learn to play nice together. :)

    • Kathie says:

      A SPECIAL thanks to Whitewings for all the time trying to get this recipe so everyone could understand it. :)

      • Whitewings says:

        :) you’re welcome… one more addition… : be sure to only use 1/4 cup for the yeast. use the extra water for the egg wash, and/or to thin the nutilla down. otherwise, just discard the excess water or your dough will be gooey.

        • Sally says:

          I used 1/4 cup for the yeast and the other 3/4 went in the dough and my dough was perfect!! Except it didn’t rise much because the recipe calls for 1/2 tsp yeast in the 1/4 cup of water. If you look at the yeast package, it calls for the whole packet—2 1/2 tsps. – in 1/4 cup of water. But mine tasted wonderful!!!! I’m going to make it again tomorrow with more yeast. Also, don’t thin your Nutella-it will easily spread on the dough with a spatula. The Nutella jar says very plainly do NOT refrigerate and do NOT microwave. Just use it room temp.

        • karol says:

          why would you put water in the egg wash ? the other 3/4 goes in the flour mixture. Think about it.

    • karol says:

      amen to that Kathie

  26. Petra says:

    Wow, what a bunch of to tightly wound people. I can’t believe people actually get upset about such little issues. I usually just look at the cutting or folding pattern of recipes to achieve the final effect. I am actually going to use this pattern for a German Christmas Stollen, among with a reef pattern I seen yesterday. Any pliable dough should give a similar effect with any kind of filling. Whether it be fruit & nut, marzipan, coffee dough (which is yummy) or any Hazelnut spread as a filling. Just wing it, and enjoy!! :-)

  27. Susan says:

    Beautiful idea! (I can’t believe there was so much angst on this post! haha seriously?)
    I make Challah bread often, and, going from the pictures, I think the challah would work perfectly for this process. I agree, most fillings would work… you could even make it a savory loaf using spinach/cream cheese spread or something like that…. wonderful for the holidays – thanks so much for sharing!

  28. Val says:

    would like for you to put a link for a friendly version to be printed .

    • grammywindy says:

      I just copy what I want, paste it into a word program and print it…or…highlight what you want to print, and right-click…you should get an option to ‘print’ in the drop down box

  29. grammywindy says:

    Thank you so much! My grandchildren love Nutella, and this is a must-bake treat for them for the holidays coming up! Looking over the comments, please realize that some people have no better life than to put something, or someone, down to prove their own idea of their superiority…I was raised “If you can’t say something nice, don’t say anything!!” I mean, really, people….ROFL..you can’t read the instructions, or look at the pictures, and and get the gist of it? If you’re that stupid, you shouldn’t be baking in the first place. I appreciate the effort it took to write this recipe, take the photos, type it in, post it and answer!! So hoping this does not discourage you from sharing more awesome recipes….

  30. Whitewings says:

    one more alteration to the recipe… (feeling guilty because I am not the originator of this post… but It seems to be such a popular possibility that it deems clarification on the recipe… sooo…) about the water… be sure to only use 1/4 cup of water for the yeast. use the extra water for the egg wash, and/or to thin the nutilla down. otherwise, just discard the excess water or your dough will be gooey.

  31. dina says:

    question; do you have to use a mixer or can you do it with your hands?

  32. Gen says:

    How much Nutella did y’all use?

    • Sally says:

      I just plopped the Nutella down with a spatula and spread it fairly thickly. Could probably have used a little less, as when I twisted, some of it squeezed out.

  33. Ancsi says:

    i see the picture and go backing. This is not a theory off big bang just a simple bread .

  34. Ronni says:

    This looks yummy! However, after all the negative back and forth comments and rewrites, I think I’ll pass. Happy Baking! :)

  35. Lise says:

    I think I’m going to try and make this with puff pastry instead of bread.. I think that, bread would be really hard to roll out as thin, as the picture shows. But great idea never the less.

  36. george m says:

    I have one very simple problem with this recipe: the list of ingredients calls for 1 cup of water……it then instructs you to dissolve the yeast in 1/4 cup of water……..what happens to the remaining 3/4 cup water? and why not let the sugar water and yeast nestle together for ten minutes…this will REALLY activate the yeast……God almighty— the stink that was made over rectangle vs circle!!!…….Personally I like to brush these pastries with butter before baking and an egg wash right after it comes out of the oven…the shine is amazing. Oh—and in case you want to cut corners….the store bought dough to get would be puff dough or pie dough….not croissants as they are pre-cut for rolling croissants……have a nice day :-)

  37. M Manus says:

    I’m just curious why the recipe calls for a cup of water if it only needs a fourth of a cup? Just a question, I’m a baker, so I’m not an idiot and I’m not criticizing anyone it’s just a question. I know that people who don’t bake a lot can be confused by something as little as that.

    • M Manus says:

      Sorry I just noticed someone else asked the same question…

    • Lilbit says:

      The full amount of water (It should be warm, but NOT hot.) is deliberately divided. You will use the smaller amount (1/4 cup) to ‘dissolve the yeast’ which is then activated by the sugar. Allow this to sit for 10 minutes before adding to other ingredients. You will need the balance (3/4 cup) of the water to complete the dough. (See “Whitewings” re-write of the recipe above.) The second step in that breakdown explains how to combine all the ingredients, the original recipes does not explain the process very well and seems to have left that part out. You should add ALL the water, both the yeast part and the plain water at the same time. Make sure the water is warm, but not hot, so that it doesn’t destroy the yeast ability to raise the dough …also, if the water is cold it will take much longer for the dough to rise. Once all ingredients are combined and well kneaded, the dough should be divided into two equal parts and allowed to rise to approximately double it’s original size before proceeding with the recipe.
      Good Luck!!

  38. Granny Anny says:

    Or you could make it really easy and make it with a packet of bread mix and make the doe as per the packet in your breadmaker for just the first mix and take out before the rise!

  39. Katelyn Bendig says:

    Can yo7 make this without nuetella?

  40. Jessica says:

    Hi everyone. My 8 yr old pointed out to me that Nutella should not be refrigerated. Says it on the label. I’ve always kept it in the fridge until now.

  41. Shae says:

    You don’t have to refrigerate Nutella!! You also must put it in a safe bowl if you are going to microwave it, but only for 10-15 seconds at a time!

  42. Glenn says:

    One more correction: Nutella doesn’t need to be refrigerated ;)

  43. Jo says:

    The 1/4 cup of water (with yeast) isn’t enough liquid to make 2+ cups of flour into dough; my guess is it is added to the flour, sugar, salt, yeast mixture gradually until it’s the right consistency. One poster commented that the additional 3/4 cup was too much (I think this is where “the appropriate amount” comes into play–with the water, not the flour–as different altitudes will require different amounts of liquid.

    • SummerSun says:

      Jo, I had the same thought. I don’t do a lot of baking but I just can’t imagine 1/4 cup of water being sufficient for 2-1/2 cups of flour. I’m still a bit confused, even with “whitewings” re-write of the directions. Step 2 says to mix dry ingredients and beat until smooth. How can you beat dry ingredients until smooth, and THEN add the water/yeast mixture. I think I’ll check out some other bread recipes and then experiment.

      • Jo says:

        The beating until smooth has to be after the water has been added. Beating dry ingredients without liquid won’t accomplish anything. I’d add 1/3-1/2 cup of water initially, then carefully add small amounts until it’s the right texture.

      • Whitewings says:

        true. good catch. Was trying to rewrite in a hurry… (and trying to keep the integrity of the original author…) a few attempts already posted… I give up! lol

      • michiyo says:

        I am trying to make this today, and I found that we need the rest of water (150ml) for mixing the dry ingredients. That did make it look more like the bread dough.

        The dough is resting now and I will report the result if I succeed in baking this.

  44. Andrea says:

    While not as pretty :D you could also do this in a similar form ….. Purchase 3 can rolls, roll each out, brush each lightly with butter, sprinkle each with cinnamon and sugar. Slightly melt Nutella and spread over the pieces. Roll each and braid and secure the ends well. Brush lightly with butter and bake at label temp.

    Again it won’t be as pretty as the above, but it will taste just as yummy!!

  45. Whitewings says:

    Moderator… please delete or ignore my earlier repost of this recipe and use this one instead… sorry for the confusion…
    ****I took the liberty to rewrite the recipe for those of you who are confused… (Hopefully to no offense of the author… too whom I am very grateful to for sharing this recipe!)

    Making a delicious desert is so hard because you are tempted to eat it before you actually finish the product. Take this test of patience and skill, in order to enjoy a slice of delicious chocolate bread. It’s a lot easier to make than it looks and even if you’re not a specialist in the kitchen, you will surely make your friends drool when they see what tasty bread you made. Make sure you have:

    • two and a half cups of all purpose flour;
    • a half of teaspoon of yeast;
    • a cup of water;
    • a teaspoon of salt;
    • a tablespoon of sugar;
    • some Nutella;
    • cornmeal;
    • one egg;
    1. Start by dissolving yeast in ¼ cup warm water in a small bowl. while you let the yeast rest for 10 minutes. (you may add the sugar to the yeast to help in the activation if preferred)
    2. In a separate mixing bowl, mix flour, salt, and sugar. Add the yeast mixture and mix at a low speed, Slowly add remaining water a little at a time until smooth consistency. Amount of water needed may vary depending on altitude and climate) Slowly increasing the speed to medium for 7 minutes.
    3. Lightly oil a separate bowl, and place the dough you recently made in there. Cover it with plastic wrap and in about an hour of sitting in a warm place it should double in size.
    4. Separate in to two equal parts. Roll one part to make a 12in circle. Place it on a parchment or silicon baking sheet. (sprinkle the sheet beforehand with cornmeal.) Take the unrefrigerated Nutilla (microwave for 30 sec if necessary for ease of spreading) and pour an even layer on the surface leaving half an inch margin of dough on the edges.
    5. Take the remaining dough and repeat for top layer. Press the bottom and top edges together with a slight twist to seal the edge before cutting. Use a knife to cut the dough down the middle, but keeping the center intact. (See pic.)
    6. Pre heat the oven to 350°F
    7. Twist each triangle section as shown in pic. Cover it with plastic wrap and set your future bread aside in a dry place for 20 min.
    8. Brush each twist with some egg wash before placing in the oven. [An egg wash is just beaten egg and maybe a little bit of liquid (usually milk or water), which is mixed together and brushed (or "washed") onto the pie dough's surface with a pastry brush.]
    9. Bake for about 20 minutes. To get that lightly brown look, raise to 425°F and bake for another 5-7 minutes. It’s done! Let it cool before serving.

  46. mandy says:

    Just FYI…. Nutella is NOT to be put in the fridge OR microwaved!

  47. jacre says:

    superbe….

  48. Lena says:

    This looks super yummy and easy. I am going to make it and add some almond paste too.

  49. michelle says:

    I’m sad!! I tried this as I love the German version of this and it didn’t turn out as pretty (which is ok because I am not a baker) but it tasted yeasty :( I am not sure where I went wrong because I followed the directions to a T except I added the rest of the water to the flour, sugar and salt mixture when I was mixing it because the yeast and the 1/4 cup water did not turn it to dough (Do you think this is where I failed?)… Maybe I will try again with frozen bread dough…

  50. Chocominty says:

    Think this would work with jam or apple butter?

  51. mars says:

    Ah, the joys of holiday baking!

  52. shannon says:

    I want to try this with strawberry jam for Christmas morning! How festive!

  53. jane says:

    DESSERT. Otherwise you’re making a sandy place with no water.

  54. Alecta says:

    “twist the ends of the dough overtop each other”
    Is that meant to say ‘OVER each other’? Because the sentence in the article makes no sense. Overtop is not a word. It’s a neologism devised by home network “personalities” who could work out hot to say “put the cloth on (or over) the table”. So they said to put it overtop the table. As apposed to undertop? Or overbottom?

  55. Barb says:

    Anyone try this with a Pillsbury Already Pie Crust?

  56. me says:

    wonder if you could make this into a cinnamon coffee cake yummy

  57. Serina says:

    Personally I would never use bread-dough, but that’s just me. I used to create pastries and desserts as profession, now it’s just for fun…..in Scandinavia we do sweet coffee breads all the time, but not with regular bread dough. We use a “sweet-bread” recipe called “Bulla” or “Bullar”. Just glancing at the bread part of recipe; yes, very poorly written. Whoever wrote that never wrote recepies before…:-) which is OK if you assumed everybody already know how to do it. If you look up “Bulla” online under Scandinavian recepies you would get a much moister, better tasting bread part for this. But I have to say I love the design! Lovely!! I will try this with my own recepie for the bread…

  58. Jane says:

    I do a lot of baking and did find this recipe a tad confusing however thanks to all of you (nice and snarky), those parts are all cleared up. My biggest final concern is the Nutella in the fridge! Nobody puts Nutella in the fridge (Had a Dirty Dancing moment there ;) )
    I personally like the fact that it doesn’t say how much Nutella needs to be used. This way I can say a whole jar is needed and eat what I don’t use with a spoon! :) Everyone wins!
    Happy baking all. I’m going to be trying this one this weekend…nom nom nom

  59. BRS says:

    Whitewings, thanks for all the hard work helping everyone who was confused have a much better baking experience. It took me a very long time looking through the comments trying to find the important comments unfortunately. Is there any way the mean unnecessary comments at the beginning could be deleted? Thank you very much!

  60. sabo says:

    Mine doesn’t look that great but it smells yummy and the kids can’t wait to try.
    I’ve linked to your recipe in my blog-article.
    Thanx for sharing!
    sabotagebuch.de/wordpress/2013/11/26/ein-glitzerevent-und-ich-versuche-mich-dran/

  61. Carmel says:

    In the original or re-done recipe, I didn’t see anything about the size of the circle…didn’t even see the 12×15 rectangle. What size have some of you used. The picture shows the dough in a pan…8, 9 or 10″. This would be great with prune or apricot filling.

    Thank you!

  62. Dianne says:

    COULD WE ALL JUST GROW UP! If you can’t figure out the recipe, JUST DON’T MAKE IT…..Jeez!

  63. Suzanne B says:

    Wow. What a collection of responses to a photo idea. If the author had only submitted a photo then folks would be complaining there’s no recipe. If the author suggested that the idea could use any basic bread dough recipe then folks would be complaining. The author was trying to do a nice thing and include a recipe. Relax. Being tense is one reason that recipes fail.

    I taught adults for 20+ years. You aim for the middle intelligence level and hope the others get it. (Not being mean, that’s just the way it is.) Thanks to the author for submitting this great idea which stems from a German recipe known as BAUM KUCHEN (tree cake). The more thin layers of dough, the better it looks.

    This photo idea should act as a springboard for folks to try/experiment on their own. Have fun and don’t be quite so serious about something as basic in life as bread. If bread dough is a bit intimidating then try this with a biscuit dough instead. I plan on trying various doughs and having the family taste test them all: bread dough, biscuit dough, gluten free and regular, phyllo dough, thin rolled pie crust dough, crescent roll dough and any other type I can think of. A bowl of homemade soup and taste test night is just perfect for a cold weekend late lunch. Enjoy!

  64. Melissa says:

    I made this tonight. Here are some pointers:
    1. Use the remaining 3/4 cup water as part of your dough.
    2. You will use about 1/2 container of Nutella. Any more and you risk having it squeeze out as you cut the dough or do the twists. You do not need to heat the Nutella. I used a small ice cream scoop to place the Nutella and then gently spread it with a frosting knife.
    3. Even if you are using a pizza stone to bake on, put parchment paper under the bread. It will be very helpful for transferring it to your final platter. The bread will be very fragile with all that twisting and Nutella in it.
    4. You will make 16 cuts – I recommend cutting at 12, 3, 6 and 9 o’clock, then put a cut between each of those to create 8 cuts, and then put a cut between each of the 8 cuts for a total of 16. I used the bottom of a drinking glass to place the center and identify how far to make the cuts towards the center.
    5. Clean your knife regularly. You will get Nutella on it as you make and re-make your cuts.
    6. As you start the twisting, gently lift the piece up until you have freed it all the way to the center. You may need to cut again with your knife as the dough will try to stick back together. The closest to the center that first twist is, the more it will look like a star in the center.
    7. Keep out of the reach of children and dogs (my dog was staring at it the whole time. I had to hide it on top of the china hutch to keep it away from her).

    Tomorrow will be the big taste test. But it looks delicious! And my house smells yummy!

  65. Melissa says:

    HI all,
    For those of you still considering making this, despite all the drama in the comments and challenges of the recipe, I have a few tips (I made this last night).

    1. The remaining 3/4 c of water goes into the dough as you are mixing it, right after the yeast.

    2. Do not heat the nutella. I used a small ice cream scoop to place the nutella, and then carefully spread it with a frosting knife.

    3. Even if you are using a pizza stone to bake the bread, put a piece of parchment paper under it. It will make it easier to move the bread to your final platter, as it will get somewhat fragile after all the cutting.

    4. You will be making 16 cuts. I used the bottom of a drinking glass to mark the center of the dough and where the cuts should extend to. Make your cuts at 12, 3, 6 and 9 o’clock. Then make cuts equidistant between those first four, creating 8 cuts. Then make an additional 8 cuts, equidistant between the first 8 to make sixteen cuts.

    5. Clean your knife if any of the filling gets on it.

    6. As you make the twists, gently lift each piece up to make sure it is ‘free’ all the way to the center. If not, use the knife to recut the line (the dough will try to heal itself after it is cut). Make the first twist close to the top, which will help create that star effect.

    That’s about it.

    I hope these tips help!

  66. Melissa says:

    (Sorry for the double post. The first didn’t show. Didn’t expect it to be in the middle of the comments!)

  67. R Nebesar says:

    I tried it with a friend and made this video!

  68. Mary says:

    Ok.. Here is the deal. Why is everyone becoming such a jerk?? It is a recipe, not a verdict
    Just go slow. take your time and you can figure this recipe out for yourself. I am shocked at all these comments tearing into each other. Bake it, eat it. And enjoy. If you possibly can do that without having world war 3 and 4.. Good Greif Charlie Brown, is this real??

  69. Mel says:

    Hi everyone does anybody know what us the conversion in grams for the recipe

  70. Mel says:

    Hi hi everyone does anybody know what is the conversion in grams for the recipe thanks

  71. Sandra Currier says:

    Can you use other spreads or frosting?

  72. wendela says:

    It would be nice to see a video of how you formed the snowflake.

  73. Carra says:

    Made this today. Doubled dough recipe because of number of people I made it for. Made for 9. Just right. Everyone enjoyed it. Either I cooked it a bit too long or it is drier dough than I prefer. Will make it again tomorrow (back to back birthdays and they want this again!) but will add some butter. Might make a mess. Might work. Also I let this rise over night in two bowls covered with plastic wrap in our 67 degree house. 11 pm-5:30am. Just right. I could have made the dough earlier in the day and let rise in the refrigerator. I do that frequently with pizza dough.

  74. Chris says:

    There are, as usual, a lot of “experts” here who don’t know what they are talking about. The amount of yeast specified in the recipe is fine. The dough will rise, but it will rise more slowly, and have better flavor, than if you throw a pound of yeast at it.

    Relax. Be patient. Enjoy the results.

  75. Terry says:

    I have some dough rising right now but I came back here to make sure that I copied the recipe down correctly. It is slowly rising and I think it is going to work. Can’t wait!

    I was looking at a few Nutella bread recipes yesterday and I noticed some strong similarities between the above recipe and the following recipe. The above recipe appears to be an “adaptation” of the following recipe, or a combination of the following recipe and another one. Looks like some of the edits/wording just need(s)/needed to be cleaned up a bit, that’s all.

    inspiredbycharm.com/2013/09/braided-nutella-bread.html

  76. Maria Reitano says:

    I have just made this recipe and it has poor instructions and a poor video. The video only shows you how to make the circle, and anybody can make a circle.

    It is also the directions of the recipe that are not accurate and obviously written by two women who just invented a recipe as they went along.

  77. Krystal says:

    ive never heard of all purpose flour in Australia we have plain or self raising which would work for this recipe

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  80. gettingera says:

    This is an amazing recipe! I made it according to the recipe and drizzled with icing. I personally think it is best served warm :)

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