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Crazy Dough Nutella Braided Loaf - 1 dough that can make a variety of breads from Pretzels to this Nutella Loaf.

Crazy Dough Braided Nutella Bread

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Hi Bold Bakers!

If you’ve been following my Crazy Dough Bread Series, you already know that I transform one all purpose bread dough into a variety of different sweet and savory treats from a Cheesy Bread Loaf to Homemade Naan and even Homemade Pizza. This dough is called crazy for a reason: it’s crazy simple, crazy delicious and crazy versatile!

This recipe for Braided Nutella Bread is one of my absolute favorites of this series! It is the perfect balance between yeasty soft bread and rich chocolaty Nutella. There are few recipes that allow Nutella to shine like this one, as this dough is rolled then cut and twisted to reveal a beautifully Nutella striped loaf. You can even make my Homemade Nutella if you’d like to go all out.

This bread loaf is so impressive, no one will believe you were able to make it easily at home and with no special tools and ingredients. Definitely have a look at my YouTube video for this recipe to see how easy it is to prefect this braided loaf look!

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This recipe will have you baking like a pro in no time. If you love this recipe as much as I do, feel free to experiment with all different sweet and savory fillings of your own. I would love to hear what all you Bold Bakers come up with!

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4.0 from 1 reviews
Crazy Dough Braided Nutella Loaf
Prep time
Cook time
Total time
Serves: 2 loaves
  1. Once your Crazy Dough has proofed for the first time (about 1 hour) transfer to a lightly floured surface.
  2. Cut the dough in half to create 2 loaves. Roll using a rolling pin to 16 x 9 inch rectangle.
  3. 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.
  4. 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.
  5. 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.
  6. Grease a loaf tin with vegetable oil and carefully lift your braided loaf into the center of the tin.
  7. Cover with plastic wrap and a tea towel and allow to proof for a second time, 45 minutes to an hour.
  8. 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.
  9. Allow to cool in the tin for 15-20 minutes before slicing and serving, enjoy!



11 Images
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Konstantina Bourtzou
Farah Tarek
Luke Field
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Sunflower87 on August 3, 2017 at 9:24 am

    I made this the first time it was not great (my own fault) but second time perfect 🙂 I never make anything but really happy with the dough and will use it a lot. Thank you

    • Gemma Stafford on August 4, 2017 at 3:02 am

      Hi there,
      now this is what I like to hear, a convert to yeast baking. Now you have this one figured you can move along to other recipes, well done you,
      Gemma 🙂

  2. jikotakuhaibin on July 24, 2017 at 11:29 pm

    Hi Gemma! I forgot to buy Nutella but happened to have some cookies and cream cookie dough onhand (sorry, store bought) and used that instead. Turned out so pretty, and I definitely need to make this again with Nutella.

    • Gemma Stafford on July 25, 2017 at 1:39 am

      Hi there,
      That was what I call a great catch! Always be prepared to adjust your thinking, this is essential as you go through life too!
      On the Microwave recipes: There are some which will stand being mixed for cooking, these are ones which do not have need for a raising agent.
      baking powder/soda begin to activate as they are wet. This means that when you go to bake they will already be somewhat spent, not entirely, but not as good as when freshly mixed.
      You can of course have the dry ingredients all ready for the off, then just add the wet ingredients as you are going to bake. microwaved food does not take storing/keeping for too long, the cooking process is different to regular convection cooking.
      I hope this is of help to you,
      Gemma 🙂

      • jikotakuhaibin on July 27, 2017 at 5:40 am

        Hi, Gemma!
        Thank you for the great tips on the mug recipes! It’s always nice to have a fresh hot meal, rather than eat out of a Styrofoam box. Your comment about the baking powder/soda is very helpful, and I will keep the wet and dry ingredients separate until I’m ready. Love you and your recipes!

        • Gemma Stafford on July 27, 2017 at 8:14 am

          Good for you, I am happy that you found this useful.
          Gemma 🙂

  3. Farah Tarek on July 19, 2017 at 3:48 pm

    Every time i try one of your recipes, it never fails to wow me and every person who tries it! Totally in love with this one! 🙂

  4. Mansi on July 5, 2017 at 11:57 pm

    Thanks for the suggestion… will try it out this weekend… :-))

  5. Mansi on July 5, 2017 at 1:31 am

    Hi Gemma!!!

    Love all your recipes. Can whole wheat flour be used instead of all purpose flour and can we make cinnamon raisin bread with this recipe? Thanks

    • Gemma Stafford on July 5, 2017 at 3:10 am

      Hi Mansi,
      Wholewheat flour which is formulated for yeast baking will be good, but i would lighten it with 1/2 white strong flour for this recipe. Regular wholewheat does not have the available gluten unless you add it in the form of vital wheat. Check out the no knead cinnamon bread recipe here too, for reference, but of course it will be great with this crazy dough recipe too.
      thank you for being in touch,
      Gemma 🙂

  6. judieg on July 3, 2017 at 11:36 am

    If making on a Friday night to have fresh baked bread on a Saturday morning. How would you recommend to do this?
    Just found you 2 weeks ago & loving what you have been doing & done.
    Thank you

    • Gemma Stafford on July 4, 2017 at 3:16 am

      Hi there,
      I think I got to this question, but just in case!
      You can give it its’ first proofing, then refrigerate it, it will hold it. It will continue to prove, slowly, and be ready to knock back, and bake in the morning. you can also try forming it, and chilling it right away, bring back to room temperature in the morning and bake. either method will work, but you may prefer one over the other. Thank you for being with us,
      Gemma 🙂

      • judie on July 5, 2017 at 8:50 am

        Thank you. And yes I did ask on 2 different places, as I was not sure which I would be able to see.

  7. zheng on July 2, 2017 at 8:08 am

    I made it yesterday and my friends loved it! the only thing is that the top seems a little dry – hard, inside is super nice. Any thing I can do to avoid that? thanks!!

    • Gemma Stafford on July 3, 2017 at 3:09 am

      Hi there,
      This may be because it was not as well proofed/proved as it should be. Go back to the video and take a look, it is important to give it the time it needs,
      Gemma 🙂

  8. Barbara on June 29, 2017 at 3:29 pm

    Tried it here in Co. Roscommon and loving it! It is so beautiful and the kid love it. My five year old helped me make it.

    • Gemma Stafford on July 2, 2017 at 3:27 am

      Hi Barbara,
      Delighted to have you with us in Roscommon. So lovely to get the kids involved in cooking, it really helps to get them eating well, and will give them skills for life. It is how I started, when we could reach the table we could help, when we could read we could cook! thank you for being in touch,
      Gemma 🙂

  9. Vimi Gandhi on June 29, 2017 at 8:21 am

    Hi Gemma hich type of oven you used? I mean fen or some other type? I love your recipes.

    • Gemma Stafford on July 2, 2017 at 4:33 am

      hi there,
      I use an LG convection oven. I generally use the convection method for baking, but a fan oven will give a great result too. Try it, all will be well,
      Gemma 🙂

  10. Jennifer on June 28, 2017 at 4:57 pm

    I will be making this loaf this weekend as a present for a coworker. Before I moved to Japan, America had recently come out with a Reese’s chocolate peanut butter spread: I bet that would be wonderful for this recipe too!

    • Gemma Stafford on July 2, 2017 at 5:04 am

      Hi Jennifer,
      good luck to you for your move to Japan, I hope to get there some day too!
      Yes, i do think the peanut butter chocolate spread would be great for this, rich and delicious, give it a try!
      Gemma 🙂

  11. Noodlelover on June 27, 2017 at 5:47 am

    Hi Gemma, I made today your crazy dough (x2). I made the nutella one and plain one. The bread turned out wonderful. It soft and supple. Thanks for this recipe.
    PS. My oven is not so good thats why the outer color is not so good…but the bread is done. As you can see the nutella still wet as your already dried. Xoxo

    • Gemma Stafford on July 1, 2017 at 11:47 am

      Hi there,
      I will be taking a look at the pics whewn I have worked through the comments, a bit behind as I am traveling, thank you for posting it. It will stiffen as it gets cold,
      Gemma 🙂

  12. sumi on June 26, 2017 at 4:15 am

    plz make more caramel recipes

  13. Ziad on June 25, 2017 at 11:00 pm

    This is amazing Gemma, didn’t think you would come up with this choice of bread, indeed everyone’s favourite!!

    Can’t wait for your Focaccia session which is something I never got right, always ended up soft on the inside, hard crisp on the outside and not fluffy.

    I will definitely give the Braided Nutella Bread a go.

    • Gemma Stafford on June 28, 2017 at 6:47 am

      I’m delighted you like it. Focaccia is this Sunday so stay tuned 🙂

  14. Ima on June 25, 2017 at 11:16 am

    Hi, Gemma!

    What size is your loaf tin? I got both 8×4 & 9×5. Which 1 should I use?


    • Gemma Stafford on June 27, 2017 at 9:36 am

      use the 9×5 inches. either or will work well 🙂

  15. Roxana on June 25, 2017 at 10:43 am

    Hi Gemma
    Thanks again for this recipe that looks very yummy. Looking forward for the next one. All the best

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