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Nutella Swirl Bread – With Video Instructions For Shaping

I make a lot of shaped bread – twisted, twirled,  braided  … you name it.  It  is  fun to  see  how a  little swirling or   twisting  can  lead  to incredible  patterns.   Just one  simple  extra  touch to elevate  the mundane  to   marvelous.   The   shaping  involved  in this  recipe  is   very simple  and   straight  forward –  click here  to get  to the  video.

Nutella Swirl Bread

These pictures  have been sitting in the archives for some time now.  Like  I mentioned  earlier I make a lot of  bread – braided , twisted , filled , rolled,  flattened  all make the  cut. Often  times  the pictures  and  shorthand recipes   end  up in the  archives  and   gather   dust – well   the  electronic  equivalent of  it.   And  then  I go back for a  cleanup or  inventory and   it  opens  up a  flood  of  memories 🙂 .  What can  I say – I love   what  I do !

Now  this  was a  fun bake –  well who doesn’t  like  sweet bread  and  nutella !  Most of  the kids  I know  cant  get  enough of  it. Little  and  not  so little  hands  go into the  jar  with spoons   without  any prompt.  One  lil  monster  here  likes  to scoop it straight  out of  the  jar  and into the mouth !   So you can  imagine  that  there is  not  much of  creative thinking   involved  in  this  bread.

One  of the  easiest  things  to take  along  on road  trips   is PBJ  or   Nutella   sandwiches  along  with apples.  Just pack in a  baggie  or  container and  it  stays  fresh  pretty much the  whole  day.  So usually   we  have a loaf  of  sandwich bread  with  us  on  road  trips and  it  has  proven to be a  godsend  over  and over  again.

Nutella Swirl Bread

See  all that  crackly nutella  crust –  I did  go a  bit  overboard  on this one.  A  thin layer  would  have  been  sufficient , but  I was  working   under  the  watchful  eyes  of  the  nutella  monster!  Well  that is  my excuse,  what is  yours  gonna be;-) ?

Back to road trips, ths  one  did  indeed  got  made  for a  road trip.  We were  to  stay in a  remote cabin for a  few  days, and  I was  not  sure  about  the  amenities.  Experience  has  taught me that things  that  would  last  a  couple  days   and  can be  served  easily  are always a  good  insurance  to have.

This bread here is made with an enriched  dough, so it  stays  fresh  longer   and  is  soft and tender.  It is  a sweet  dough  which is an  added  bonus 😉 . With the nutella  swirled  in, all I had  to  do was  slice  and pack.  Of  course  when we  are  at  home , the kids  still slather on  nutella !

Nutella Swirl Bread

I just  cant  stress this   enough – adjust  the  amount  of  nutella to your  liking.   There is  no  magic  proportion  here – we  are  not  talking  about   royal recipes  or   trade  secrets  here.

Click here  to  go to the  video.

Nutella Swirl Bread

Nutella Swirl Bread

By Syama
An  easy  sandwich loaf  with  swirls of  nutella, that is a  favorite of  kids  and  adults alike. 
No ratings yet
Cook Time 40 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 1 9X5 Loaf


  • 4 C Bread or All Purpose Flour (450 g) Unbleached
  • 1 pkt Active Dry Yeast 7 g
  • 1 Egg
  • 1 Tsp Fine Sea Salt 5 g
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp Sugar
  • 1 C Milk Full fat or Skim - 240 g
  • 1/2 C Nutella To Taste


Activate the yeast

  • Heat 50 g or about 1/4 C of milk to 110F or just warm to touch. Mi x in 1 tsp of sugar and sprinkle the yeast on top. Set aside for the yeast to bloom. I f the yeast does not activate , discard the solution and start over. 

Make the Dough By Hand

  • Take the  flour in a large  mixing  bowl. Add  salt  and  sugar  stir   to mix well. 
    Make a well in the  middle  of the  flour   and  add the  activated  yeast along  with  beaten  egg  and  half  of  the  remaining  milk . slowly knead  adding  as  much of  the  milk as  necessary. Add the  softened butter  and knead  for  10 minutes  until  the  dough becomes  smooth and  pliable.  

Make the Dough By Hand

  • In the bowl of  the  stand mixer add  the  flour , salt  and  sugar.  With the  kneading  hook attached  mis  the  contents in the  lowest  setting  for  30 seconds.   Turn off  the  machine  and  break the  egg  into the  bowl. Add  the  activated  yeast , softened butter and  almost  all of the milk.  Knead  for 2  minutes , the  dough  should  form into  a  cohesive  mass  by at  this  time.  If  the  dough  feels  very stiff  add  the  remaining milk  (if measuring  by weight  it  wont  be  necessary).  Continue  kneading  for 2  to 3  more  minutes  until the  dough  looks  relaxed  and  glossy.   

First Rise

  • Form the  dough into a smooth  ball. Lightly oil a  bowl  and  place  the  dough  ball in it , turning  to  coat  all sides with oil.  Cover with a damp  kitchen towel or  plastic  wrap. Set  aside in a  warm  place  to  double - about 1  hour.

Shape and Second Rise

  • Punch down the  dough. Dust a  work surface with  flour  and  place  the  dough on top. Divide  into  smaller  sections  if  necessary.    The  dough is  a  little  wet  and  you may have  to  dust  with more  flour. Roll out  into a  rectangle  about  14 X 10 inch or  so.  Spread  the  nutella  evenly on top.  
    Roll  along  the long  edge  to  make  a long log.   Make  a  deep slit  along   the length of the log  going almost all the  way to the bottom.  Twist in the middle  and  tuck the  ends. (watch the  video for  more  details).  
    Place in a lightly  oiled  9 X 5 loaf pan.  Cover  with a moist  towel or  plastic  wrap.  Set  aside   till it is  almost  doubled- about 30 minutes. At t his  point  the  dough  will  rise  over  the  top of  the   pan by about  1  inch.    


  • Place the oven rack in the center . Pre-heat t he oven to 375F.  Place  the bread in the oven  and   bake  for 30 to 35  minutes. 15  minutes  into baking   reduce  the  temperature to 350F. 
    The  internal temperature of  the  bread  should  be  190F  when  cooked  through.  To check, tap the  bottom of  the  loaf  and  it  should  sound  hollow. 

Store and Serve

  • Let  the  bread  cool in pan for  5  to 10 minutes. Remove   from the pan and  transfer to a cooling  rack . Let cool completely before  slicing. 
    This  bread stays  fresh for  2  to 3  days. For  longer storage  slice  and  freeze  for  up to 3  months. 


  • US volume  measurements are used.
  • The  dough  will be  a  little  soft. 

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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The  dough  is a  little  wet  and   sticky.   So if  you   have a  stand  mixer  use  it   to make the  dough. If  not  cut  back a  little on the  milk,  especially if  you are not comfortable  working  with  high  hydration  dough.



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