Breads & Doughs

Crazy Dough Braided Nutella Bread

4.39 from 18 votes
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Braided Nutella Loaf for a chocolaty treat!
Crazy Dough Nutella Braided Loaf - 1 dough that can make a variety of breads from Pretzels to this Nutella Loaf.

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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Gemma's Crazy Dough Braided Nutella Loaf Recipe

4.39 from 18 votes
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Braided Nutella Loaf for a chocolaty treat!
Author: Gemma Stafford
Servings: 2 loaves
Prep Time 2 hrs
Cook Time 25 mins
Total Time 2 hrs 25 mins
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Braided Nutella Loaf for a chocolaty treat!
Author: Gemma Stafford
Servings: 2 loaves

Ingredients

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!

 

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Comments & Reviews

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Mye
Member
Mye
1 month ago

I’m so in love with your crazy dough. I already tried the cheesy bread, pizza, and naan. Now, I made the braided nutella but instead of nutella, I applied Red Bean paste and it works perfectly! Thank you for this wonderful recipe.

RF74
Member
RF74
1 month ago

Hi Gem, for bold bakers who don’t go to Facebook, here we go: First off, 375F for about one hour until golden brown and the center top of bread firms up underneath your finger. About 3/4 of the way through, I loosely covered the top with foil paper to prevent it getting burnt. (DO IT VERY QUICKLY!!) I used my new cast iron bread loaf pan which is thicker than normal nonstick pans. Plus for recipes under 385F, my oven runs about 10F higher so you might want to adjust it to your own oven( this recipe might work at… Read more »

Lisette
Guest
Lisette
4 months ago

Hi Gemma.
I’m a bit confused with these directions. You sliced the dough in two . And you set one of the cuts aside. Then you only used half of the dough for this recipe? In the video and in the notes you didn’t roll out both halves into rectangles. Just one. Please advise
Thanks.

Member
AuntieBetty
5 months ago

I’d bet this would make delicious French toast.

Member
6 months ago

Really easy but looks and tastes great. Loving the crazy dough.

Yoan Putri Hartono
Guest
Yoan Putri Hartono
6 months ago

The recipe is amazing! Bread came out great even when I cooked mine in the rice cooker since I don’t have an oven.

MikaylaKelly
Member
MikaylaKelly
7 months ago

I made this in the form of a roll, like your savoury crazy dough rolls, as I didn’t have a loaf tin. I definitely over baked them and slightly burnt some of the nutella oooppssss (I got distracted by cuddles with my neighbours dogs). I hope they still taste good though! Im hoping for the best. If they don’t taste so great ill try again or just get a loaf tin so I can make it look all pretty and follow directions properly next time ???? My fingers are crossed. You have such great recipes Gemma. Thank you for the… Read more »

Member
AD
9 months ago

Hi Gemma – I prepared your crazy dough recipe, split the batch into 4 (froze 1, made 1 pizza and the remaining 2 used for the loaf). It works beautifully. Substituted the Nutella with Hershey’s Chocolate Spread, added some semi-sweet chocolate chips and sprinkled in cinnamon before rolling up. Needless to say the family (also chocolate lovers) think it is great…I’ve added a picture! Thanks again!

Madiha
Guest
Madiha
9 months ago

This reviews actually make me more confident of a good outcome

Member
Rye B. Rivera
10 months ago

Love this recipe!
I made this but used peanut butter and some chocolate chips since I ran out of Nutella and my family was impressed!
Thanks a lot for this recipe.
And also, I have no yogurt at home so I tried replacing it with buttermilk and still gave me that great result.
Thanks a lot Gemma and BBB. <3

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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