Crazy Dough Braided Nutella Bread is a showstopper that combines soft, pillowy dough with rich, velvety Nutella in every bite. The braided design not only looks stunning but also ensures a perfect swirl of chocolatey goodness throughout. With just 2 hours of prep and 25 minutes of baking, this treat is surprisingly simple to make yet feels indulgent and special. The contrast of the golden, slightly crisp crust with the gooey, melt-in-your-mouth filling is pure bliss. Perfect for breakfast, dessert, or a cozy snack, this bread is guaranteed to impress and satisfy any sweet tooth.
Each slice offers a delightful mix of textures, from the tender crumb to the luscious Nutella center. The aroma of freshly baked bread and warm chocolate will fill your kitchen, creating an irresistible temptation. Whether you’re sharing it with loved ones or savoring it solo, this recipe is a crowd-pleaser that feels both comforting and luxurious. It’s the kind of homemade treat that makes any moment feel a little sweeter and more special. Dive in and enjoy the magic of this braided masterpiece!
What You’ll Need
- 1 batch Crazy Dough (ensure it’s proofed for the first time, about 1 hour)
- 1/2 cup (5oz/150g) Nutella (use a spatula for easy spreading; you can substitute with any chocolate spread if preferred)
- Vegetable oil (for greasing the loaf tin)
- Flour (for dusting the surface)
Step-by-Step Instructions
- Prepare the dough: Transfer the proofed Crazy Dough to a lightly floured surface. Cut the dough in half to create 2 loaves.
- Roll the dough: Using a rolling pin, roll each half into a 16 x 9-inch rectangle.
- Spread the Nutella: Using a spatula or butter knife, spread the Nutella evenly across the rectangle, leaving about 1 inch from the edges. Avoid overloading with Nutella to prevent messiness when cutting.
- Roll into a log: Gently roll the dough into a tight log using your fingertips.
- Cut and twist: Carefully slice the log down the center with a serrated knife. Pinch the top ends of the two halves together, then twist them around each other. Pinch the bottom ends to secure the loaf.
- Proof again: Grease a loaf tin with vegetable oil and place the braided loaf inside. Cover with plastic wrap and a tea towel, and let it proof for 45 minutes to 1 hour, or until doubled in size.
- Preheat and bake: Preheat your oven to 375°F (190°C). Uncover the loaf and bake for 20 to 25 minutes, or until golden brown.
- Cool and serve: Allow the bread to cool in the tin for 15-20 minutes before slicing and serving. Enjoy!
Perfect Pairings: Serving Suggestions
This Crazy Dough Braided Nutella Bread is a showstopper on its own, but it’s even better with a few accompaniments. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair it with fresh berries and a cup of coffee or hot chocolate. It’s also delicious with a drizzle of melted chocolate or a dusting of powdered sugar for extra sweetness.
Keep It Fresh: Storage and Reheating Tips
Store your braided Nutella bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. To reheat, pop individual slices in the toaster or warm the entire loaf in the oven at 300°F (150°C) for 5-10 minutes. This will bring back that fresh-from-the-oven warmth and gooey Nutella center.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap Nutella for other spreads like peanut butter, almond butter, or even cookie butter. Add a sprinkle of chopped nuts, chocolate chips, or cinnamon sugar before rolling the dough for extra texture and flavor. You can also try shaping the dough into individual rolls or knots for a fun twist on the classic braid.
Time-Saving Hacks for Busy Bakers
If you’re short on time, prepare the Crazy Dough the night before and let it proof in the fridge overnight. This slows down the fermentation process, so it’s ready to roll out in the morning. Alternatively, use store-bought dough as a shortcut—just make sure it’s a versatile, slightly sweet dough that can handle the Nutella filling.
Essential Equipment for Success
To make this recipe a breeze, you’ll need a few key tools: a rolling pin for shaping the dough, a serrated knife for clean slicing, and a loaf tin for baking. A silicone spatula or butter knife works perfectly for spreading the Nutella evenly. If you don’t have a loaf tin, you can bake the braided loaf on a parchment-lined baking sheet for a rustic look.
Crazy Dough Braided Nutella Bread
Ingredients
- 1 batch Crazy Dough
- 1/2 cup Nutella (5oz/150g)
Instructions
- Once your Crazy Dough has proofed for the first time (about 1 hour) transfer to a lightly floured surface.
- Cut the dough in half to create 2 loaves. Roll using a rolling pin to 16 x 9 inch rectangle.
- Using a spatula or butter knife spread the Nutella across the rectangle in an even thin layer, about 1 inch away from the edge of the dough. You don’t want too much Nutella as it can muddy when you cut your bread.
- Using your fingertips gently roll the dough into a tight log.
- Once the dough had been rolled into a log carefully slice down the center of the log using a serrated knife.
- Now that you’re left with 2 parts of dough start at the top pinching the 2 parts together, then twisting them around each other until you get to the bottom. Re-pinch pinch the bottom and top of the twisted log together to secure the loaf.
- Grease a loaf tin with vegetable oil and carefully lift your braided loaf into the center of the tin.
- Cover with plastic wrap and a tea towel and allow to proof for a second time, 45 minutes to an hour.
- Pre-heat your oven to 375oF (190oC). Uncover your braided loaf (it should be about double in size) and bake for 20 to 25 minutes.
- Allow to cool in the tin for 15-20 minutes before slicing and serving, enjoy!
