Braided Nutella Bread


Styling: Diane Heierli
Photography: C&D Heierli
Assistant: Ros McOnie

SERVING SUGGESTION: Try this recipe with a sparkling wine or MCC from



  • 530g flour
  • 100g sugar
  • 2 tsp dry yeast
  • ½ tsp salt
  • zest of 1 lemon
  • 3 extra large free-range eggs
  • 120ml water
  • 150g butter, cubed
  • 350g Nutella spread
  • 50g sugar


  1. Mix together flour, sugar, yeast, salt and lemon zest.
  2. Place in a stand mixer and, using a dough hook, add the eggs and water and knead until dough comes together.
  3. Start adding butter, a little at a time, and work in after each addition.
  4. Knead until dough is completely smooth and elastic.
  5. Place dough in a bowl and leave in a warm spot for a few hours.
  6. Line a baking tray with baking paper.
  7. Preheat oven to 190°C.
  8. Knock back the dough and roll into a long rectangle (60cm x 20cm).
  9. Spread Nutella over the dough and roll up from the long edge.
  10. Seal with a brush of water down the seam.
  11. Use a sharp knife to slice down the middle of the roll.
  12. Pinch one end together and then begin to plait the two pieces.
  13. Carefully move onto baking tray and shape into a wreath. Make sure to pinch the ends together.
  14. Leave to rise for another hour.
  15. Sprinkle sugar over the wreath.
  16. Bake in the oven for 45 minutes, or until a skewer comes out clean.