This Nutella Wreath Bread is a great recipe for bread lovers to make at home. It’s a delicious and festive bread that looks impressive on any special occasion, whether it’s Christmas or Easter. The bread has a wreath-like shape with swirls of Nutella throughout, making it both visually appealing and incredibly tasty. With just a few ingredients, you can have this bread ready to serve in no time! So why not make it for your holiday gathering and impress your friends and family?
From rustic bread to herby focaccia, Bread Recipes are a surprisingly exciting culinary adventure. Modern bread dishes can quickly be transformed into something truly amazing with just a few simple ingredients and techniques. Whether you’re an experienced bread baker or just starting out, bread recipes offer the opportunity to tap in to your creative side and explore different types of breads from all around the world.
With just a few ingredients, you can make this delicious and festive Nutella Wreath Bread. It’s perfect for Christmas or any other special occasion! For this bread, I use the same base recipe as the Peppermint Bark Bread – I just switched out the filling.
Amazing Nutella Wreath Bread
Do you want to wow your guests at the next party or family gathering, but don’t know what treat to bring? This delicious, show-stopping bread looks like something a professional pastry chef would make – yet it’s surprisingly easy and deceptively versatile. Perfect for both breakfast and dessert (like French toast!), this recipe will be an instant hit with both kids and adults. Enjoy the compliments that come pouring in as everyone tries out a bite of your freshly-baked homemade wreath!
What is Nutella?
Nutella is an Italian nut-based spread that was first invented in the 1940s by an Italian confectioner. The recipe originally started off using cocoa powder, ground hazelnuts and sugar, creating a nutty, nutella-like flavor. Nowadays, the product contains more than 50 ingredients including palm oil, vanilla extract and skimmed milk powder. It has since become a staple in many households and is used on food items such as toast, pancakes and ice cream. Nutella is also enjoyed on its own as it has a unique nutty sweetness that is loved by both young and old.
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What Happens to Nutella When You Bake It?
When nutella comes in contact with heat, it melts, making it an ideal filling for pastries and cakes. Baking nutella has become increasingly popular due to its gooeyness that provides a sweet, nutty flavor within the baked goods. Nutella-filled recipes have been around since the early 2000s, but have increased in complexity and quantity over time.
Not only can nutella be added as a basic ingredient for sweetness purposes, it can be incorporated into cake batters by creating nutella swirls or nutella-infused buttercreams. Directions on how to bake with nutella are plentiful; all one needs is an oven and creativity!
More Wreath Bread Recipes
Does Nutella Dry in the Oven?
Nutella is a nutty, chocolately delight that is beloved around the world. But does nutella dry in the oven? Users have reported conflicting results; some have had success baking it into desserts such as cakes and tartlets, while others report that nutella merely melts or seizes up when baked at high temperatures.
While the puddles of nutella may not be suitable for presentation purposes, it’s worth experimenting with nutella in your oven to create incredibly delicious treats – just make sure to get ready for it to drip off the sides as nutella has a tendency to lubricate whatever vessel it comes into contact with!
More Bread Recipes with Nutella
- ½ Cup Whole Milk, lukewarm
- ¼ Cup Sugar
- 2 1/4 Teaspoons Active Dry Yeast
- 2 Cups All-Purpose Flour
- 2 Large Eggs, divided
- ½ Teaspoon Salt
- 4 Tablespoons Unsalted Butter, at room temperature
- 1/2 Cup Nutella Spread
- In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture.
- Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine. On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
- Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot until it has doubled in size, about 1-1/2-2 hours.
- Melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready.
- Once the dough has risen, roll it out into a 12”x18” rectangle on a lightly floured surface. Spread the chocolate filling evenly over the rectangle, leaving a 1” border around the perimeter of the dough.
- Starting with one of the long ends, roll the dough into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top uncut. You should end with two strands of rolled dough connected by a 1” of dough at the top.
- This will serve as the starting point. Turn the exposed innards of the dough roll to face up and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece. Join the ends of the dough to make a ring, pinching the ends together slightly.
- Place the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.
- Stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown throughout. Allow to cool slightly. Feel free to dust with powdered sugar once cooled.