Nutella Swirl Bread

Nutella Swirl Bread

An  easy  sandwich loaf  with  swirls of  nutella, that is a  favorite of  kids  and  adults alike. 

Course Breakfast, Snack
Cuisine American
Cook Time 40 minutes
Total Time 2 hours 30 minutes
Servings 1 9X5 Loaf
Author Syama


  • 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.    



  1. 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

  1. 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. 

Recipe Notes