Yesterday we hosted a small social gathering with families from our group Bible study. Everyone was asked to bring either an appetizer or a dessert, and I decided to bring a dessert-like bread: this braided Nutella (chocolate cream) bread. It’s not strictly a dessert, but it’s always a crowd-pleaser.
The dough is spread with Nutella and braided into an attractive two-strand loaf. Nutella is a cocoa and hazelnut spread you’ll find in the spreads aisle; if Nutella isn’t available where you are, look for a similar product such as Tartina or any chocolate-and-nut spread. Any of these will work well.
I love that this bread isn’t overly sweet like many desserts, yet it’s richly satisfying. Even Mr. N., who isn’t a big fan of sweets, kept sneaking slices while I was trying to take photos.
This braided chocolate bread is perfect for special occasions, for guests, or simply to treat yourself. It also makes a lovely breakfast—serve it with a hot cup of tea or coffee, or enjoy it on its own.
It’s substantial enough to be eaten plain and indulgent enough to feel like a treat.
Truly, this bread stands on its own.
BRAIDED CHOCOLATE BREAD RECIPE
Prep time: 1 hour 15 mins
Cook time: 20 mins
Ingredients:
3–3 1/2 cups all-purpose flour
1 sachet active dry yeast
1/4 cup butter, melted
1/4 cup granulated sugar
1/2 cup milk
1 teaspoon salt
1/2 cup warm water
1 cup Nutella or other chocolate-hazelnut spread
1 egg yolk for egg wash
Method:
1. Dissolve the yeast in the warm water and let it sit for about five minutes until foamy. The water should be slightly warm, not hot.
2. Stir in the melted butter and milk.
3. Add part of the flour, the sugar, and the salt, and begin mixing. As you continue adding the remaining flour, mix until the dough comes together.
4. Knead the dough until it becomes smooth and elastic; it should form a stretchy ball.
5. Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let it rise in a warm spot for about 45 minutes, until doubled in size.
6. Turn the risen dough onto a floured surface, divide it into two equal portions, and flatten one portion with the palm of your hand.
7. Roll the dough into a rectangle with a rolling pin.
8. Spread a generous layer of Nutella or your chosen spread over the dough, leaving a small margin around the edges to prevent overflow.
10. Trim the edge of one end of the log and tuck it in neatly. Make a cut from the middle of the log along its length, leaving one side intact so you can open it slightly.
11. Open the cut slightly to reveal the layers of filling, then twist the two halves around each other to form a two-strand braid.
12. Fold and tuck the ends neatly, then place the loaves on a parchment-lined baking tray. Repeat with the second portion of dough.
13. Cover the loaves with a damp cloth and let them rest for about 10 minutes. Brush the tops with beaten egg yolk for a shiny, golden finish, or spread a little extra chocolate spread instead if you prefer.
14. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the tops are golden brown. Allow to cool slightly before slicing.