Nutella® star bread recipe
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- Dish type
- Yeast bread
The 'famous' Nutella® bread that seems to pop up everywhere! Taste it and you'll know why it's going viral.
Essex, England, UK
44 people made this
- 1 (7g) sachet dried instant yeast
- 70g caster sugar
- 180ml milk, warmed
- 450g plain flour
- 2 eggs, separated
- 30g butter, melted
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 tablespoons Nutella®
MethodPrep:30min ›Cook:16min ›Extra time:1hr40min proofing › Ready in:2hr26min
- Dissolve the yeast and sugar in the warm milk and let it stand for 10 minutes.
- Put the flour in a bowl, make a well in the centre and add the egg yolks (reserve the egg whites), melted butter, vanilla extract and the yeast mixture in the well. Sprinkle some salt around the edge of the flour (not in or around the well).
- Knead this for 10 minutes into a good dough, then transfer to a lightly oiled bowl and let it rise, covered, in a warm place for 90 minutes.
- Preheat the oven to 180 C / Gas 4. Punch the air out of the dough and divide the dough into 4 balls.
- Lightly flour a work surface and roll out the balls thinly into 4 equal circles, cut the excess dough off (you can make small rolls out of this, it's a waste to throw it away).
- Slightly heat the Nutella® in the microwave or in a bowl over in a double boiler, and spread about a third of the mixture onto this circle. Lay the second circle on top and spread with Nutella® on it, repeat one last time and use up the remainder of the Nutella® then lay the final circle on top.
- Transfer the Nutella® dough onto a baking tray lined with baking parchment and put a glass in the middle of the circle. Make 16 cuts in the dough coming outwards from the glass. Then twist each piece 'swirl' and let two pieces come together at the end so it looks like a star, then brush it with lightly beaten egg whites.
- Bake in the preheated oven for around 16 minutes or until risen and golden brown. Remove from the oven and serve warm or allow to cool on a cooling rack before serving.
Reviews & ratingsAverage global rating:(3)
Reviews in English (1)
I tried this recipe.-20 Jan 2016
Nutella Puff Pastry Snowflake
A festive treat made with chocolate hazelnut spread, puff pastry and orange zest. This Nutella puff pastry snowflake couldn’t be easier to make yet it looks so stunning!
A few weeks ago I received a copy of the much anticipated Holiday and Celebration Breads in Five Minutes a Day (affiliate link). If you aren’t familiar with the Bread in 5 blog, hop on over and check it out! It will have you baking bread like a pro in no time- seriously!! While this particular recipe isn’t from their book, it was inspired by one of their recipes: star bread.
Star bread is a sweet, brioche bread filled with just about anything you can think of. Cinnamon, jam, nut butters, pesto etc. I wanted to take that idea and transform it into something even easier! This Nutella puff pastry snowflake only requires 5 ingredients and about 10 minutes of hands-on prep. It’s so easy my 3 year old made it almost entirely by herself. ??
Ingredients you’ll need to make this recipe:
THAT’S IT. Seriously, that’s it!! I know, I’m still trying to wrap my head around it. How can something so pretty be so simple?
Grab a jar of Nutella or Hershey’s chocolate spread if that’s more your thing (cute toddler hands not included ?) and an orange, a good size one.
Let your puff pastry thaw while you’re prepping ingredients. Depending on the temperature of your kitchen, this takes anywhere from 30-40 minutes. Cut the puff pastry sheets into 9-inch round circles. I used a cake pan as a guide and my pizza cutter as the knife. Discard or freeze the scraps. Place on a parchment lined baking sheet (cutting on a silicone mat can damage it, which is why I opted for parchment instead).
There’s no need to warm the Nutella. It should be spreadable at room temperature. Warming the Nutella will cause the puff pastry to soften which is not what we want! Use an offset spatula to spread an even layer over top, leaving an half inch border around the edges.
Zest the orange over the Nutella, the place the second round of puff pastry over top. Press gently to seal the edges.
Using the pastry wheel or pizza cutter, divide the dough into quarters. I left a pretty generous amount of space in the center, but it turns out that wasn’t really necessary. An inch is plenty. Then divide the dough into eighths, then sixteenths.
Grab two pieces or sections and twist them away from each other three times, then press the two ends together to make a point. Repeat until you have 8 points or “arms” to your snowflake.
Brush the snowflake with a light coat of egg wash, then place in the oven and bake for 30-35 minutes or until golden brown and fully baked. Keep an eye on it, just make sure the center isn’t doughy.
Remove from the oven and let cool on the baking sheet for 20 minutes before dusting with powdered sugar. This is totally optional, but it does make it appear more like a snowflake. ❄️
Serve this as a party appetizer or make it with your kids, they will love helping!
P.S. You can easily customize this snowflake with whatever fillings you like. Just make sure they’re not too clumpy or wet or you’ll end up with a mess!
LOOKING FOR MORE NUTELLA RECIPES? TRY THESE:
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Nutella Braided Bread Ingredients
This wonderful recipe from Steves Kitchen will yield 8 generous serves.
- *450g /1lb of Bread Flour.
- 70g / 2.5 oz / 1/3 of a cup of Sugar
- 2 Teaspoons of Active Dried Yeast
- A pinch of Salt
- 30g / 1oz of melted Unsalted Butter
- 180ml / 6fl oz / 3/4 of a cup of warmed Milk
- 2 Egg Yolks (keep the whites to glaze the bread)
- 1 cup of Nutella
- 2 Tablespoon of Vegetable Oil
Steve’s Kitchen Notes
Some people have found the dough too dry. If this is you, start with 400g of flour, add the rest if needed. It’s all to do with egg sizes, butter, and milk fat contents.
Preheat oven to 375ºF. Unwrap and roll dough onto a clean surface.
Seal perforated edges by gently pinching dough with your fingers.
To make spreading easier, microwave Nutella or chocolate spread for 40 seconds, mixing every 20 seconds.
Cover entire dough with the melted chocolate spread.
Position the dough landscape-wise and roll up the dough tightly. Seal the edges to make sure dough does not unroll.
Move rolled up dough to a baking sheet covered with parchment paper. Leaving one centimeter at one end of the roll, use a sharp knife to cut lengthwise down the middle and completely through the other end.
Gently rotate each half of the dough away from the center so the inside of the roll is facing upwards. Bring one half over the other.
This is a SHORTCUT Bread Recipe
We’re cutting down the rise time, which makes this star bread process even quicker. Shaped breads like pull apart bread or cinnamon rolls, typically require 2 rises. A 1st rise for the dough, then a 2nd rise after the dough is shaped. I found this to be problematic with star bread. The 2nd rise gave the dough too much time to puff up, causing the bread to lose its lovely shape when baked.
Instead, just cover the shaped star bread and let it rest for about 20 minutes before baking. That’s it! Just 20 minutes, the perfect amount of time to clean up and preheat the oven.
Place the milk in a small saucepan and heat until steaming. Turn the heat off and add the butter. Once melted, set aside to cool. In a large bowl, combine the flour, yeast, sugar and salt.
Once the milk is lukewarm, add three-quarters of it to the flour mixture with the egg yolks and combine well. Add more milk if needed until the dough comes together and is slightly sticky.
Turn the dough on to a floured surface and knead well for 8 minutes, adding more flour if it begins to stick to the surface. The dough should spring back when poked with a floured finger. Place the dough in a large lightly oiled bowl and cover with clingfilm . Leave to rise in a warm place for an hour or until doubled in size.
Once the dough has risen, knead it again for 1 minute on a lightly floured surface. Divide the dough into 4 equal pieces.
Take 1 piece of the dough (keep the others covered to prevent them from drying out). Roll it out to a disc 2-3 mm thick, keeping it as circular as possible. Place on a sheet of greaseproof paper and, using the base of a 22cm springform tin, make an indentation with the edges of it to create a circle. Spread one third of the Nutella using a cutlery knife to cover the circular area (you might need to put the Nutella in a microwave for 10 seconds to soften it first). Roll out another piece of dough to the same thickness and lay it on top of the previous one and use the cake tin to mark a circle and cover it with another third of the Nutella. Repeat this once more so that you end up with the last layer of Nutella at the top then roll out the last piece of dough and lay it on top of this.
Lay the base of the cake tin on top of the dough and cut around it to remove the excess dough. Using a small round cup or glass, mark the centre of the bread by lightly digging into it with the rim. Divide the cake into quarters and and start cutting with the point of your knife at the marked circle making sure to keep the circle intact. Divide each of these quarters into 4 equal pieces so that you end up with 16 pieces.
Take two pieces of the dough in each hand and carefully twist in opposite directions. Repeat with the remaining pieces and carefully tuck the edges of each piece underneath themselves to give it a rounder edge.
Leave this to prove in a cool place covered loosely with clingfilm for around 30-40 minutes or until slightly puffed up (leaving it in a warm place will cause the Nutella to melt).
Preheat the oven to 200 °C /gas mark 6. Once the bread has finished proving, brush it with the egg white and bake for 15-20 minutes or until dark golden and risen.
Star Bread Chips Ingredients
To make bread chips, you will need:
- Bread – I find that sandwich bread will yield more stars.
- Olive oil
- Herbs – fresh or dried
Choose breads that will give you larger slices, like thick sandwich breads, country or artisanal loaves. You can even use pita bread!
Baguettes, ciabattas and other skinny loaves won’t work here as they won’t give you a nice surface to cut the stars.
Stale bread works best, as it will be easier to cut through them with the star cutter. But you can use fresh bread if you lightly toast them before cutting.
Along with their pastries, Viennese bakers are world renowned for their classic breads. Viennese bread, with its light crumb and crisp crust, is the perfect dinner loaf.
THIS RECIPE MAKES 1 LOAF
- 1+1/4 cups Water
- 3 cups Bread Flour
- 2 TBSP White cornmeal
- 1 tsp Salt
- 1+1/2 tsp Sugar
- 2+1/4 tsp Active Dry Yeast
- 1+1/4 cups Water
- 3+3/4 cups Bread Flour
- 3 TBSP White cornmeal
- 1 tsp Salt
- 1+1/2 tsp Sugar
- 2+1/4 tsp Active Dry Yeast
- 1+1/2 cups Water
- 4+3/4 cups Bread Flour
- ¼ cup White cornmeal
- 1+1/4 tsp Salt
- 2 tsp Sugar
- 1 TBSP Active Dry Yeast
- Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
- Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120-130°F.
- Hand-Held Mixer Method: Combine dry mixture and water in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
- Stand Mixer Method: Combine dry mixture and water in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
- Put dry mixture in processing bowl with steel blade. While motor is running, add water. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
- Place dough in lightly oiled bowl and turn to grease top. Cover let rise until dough tests ripe. Turn dough onto lightly floured surface punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet sprinkled with cornmeal. Cover let rise until indentation remains after touching. With very sharp knife, make 2 or 3 diagonal slashes across top of loaf. Brush with cold water. Bake in preheated 425°F oven 30 to 40 minutes. Spray or brush loaf with cold water several times during first 10 minutes of baking for a crispier crust. Remove from cookie sheet cool.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
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I now make this bread frequently. Many years ago my dad used to buy Vienna bread, and this bread makes for good memories.
How to Make Braided Nutella Bread:
The recipe starts with a pretty standard dough recipe. Once that&rsquos ready, a good helping of nutty, chocolate Nutella gets slathered on and roll up inside.
I was excited to try this recipe because of the braiding technique. It&rsquos actually more of a twist, but the effect is still pretty cool.
It looks a bit more changeling that it actually is to do. The roll dough just gets sliced down the middle and then twisted together. The layers of roll-up dough is what creates all the unique marbling and swirling in the bread.
To be honest, I was a little bit nervous about attempting the braiding at first, but it was a lot easier than it looked. Clearly I haven&rsquot mastered the technique, but I think it still looks pretty.
Think you have what it takes? I believe in you!
Let me show you how this delicious loaf comes together.
Holiday Star Bread
This fanciful holiday bread made it into our newest book, Holiday and Celebration Bread in Five Minutes a Day, and it is one of the prettiest, easiest and most sensational breads to make for a family gathering or work party.
This Holiday Star Bread has been making the rounds all over social media, so I decided to try it with some of our no-knead Challah dough. I’m happy to report that it works quite well, and it is not that difficult to make. Most of the recipes online have the same directions for shaping the star, so I borrowed from those when practicing, but substituted pumpkin pie spice for the cinnamon just to change things up a bit. We also have a variation with jam, but Nutella or many other fillings would be fun, so if you are interested in playing around with recipe, there is room for your own interpretation. If you do end up making this bread and post on social media, tag #breadin5 so we can see your creations! You can also find us on Instagram at @breadin5.
Holiday Star Bread
2 pounds Challah, Amish Milk Dough or our White Bread Master dough (from Holiday and Celebration Bread in Five Minutes a Day) (Brioche dough, too) -the enriched doughs will produce a richer bread
Egg wash (1 egg mixed with 1 tablespoon water and a pinch of salt)
1/2 cup granulated sugar
1 tablespoon pumpkin pie spice (or cinnamon will work, too)
Confectioner’s sugar for dusting (if desired)
Divide the Challah into four equal pieces. Roll the pieces into balls, and let rest for 20 minutes, covering with plastic wrap.
In a small bowl, mix together the sugar, pumpkin pie spice, and salt.
With a rolling pin, roll out all the dough balls into 10-inch circles. Place one of the circles on a piece of parchment paper. Brush with some of the egg wash with a pastry brush, and sprinkle with 1/3 of the sugar mixture.
Place another circle on top of the first circle, and brush with egg wash and sprinkle with another 1/3 of sugar. Repeat with one more circle, then place the final circle on top.
Place a 2 1/2-inch biscuit cutter (or other round object) in the center of the circle, and then use a bench scraper to cut the circle into 16 equal strips (starting at the circle and out to the end), cutting through all the layers.
Take two pieces of dough, and twist them away from each other twice. Repeat around the whole circle.
Pinch the ends of the pairs of strips firmly together to create the star (you should end up with 8 points).
Remove the biscuit cutter. Transfer the star on the parchment to baking sheet. Cover the star gently with plastic wrap and let rise for 45 minutes – 1 hour, until a bit puffy. During this time, preheat the oven to 400F. Before putting into the oven, brush the star with egg wash. Bake for 20-35 minutes, until golden brown.
Remove from the oven and let cool on a wire rack for 15-20 minutes. Dust with powdered sugar if desired. Best eaten the day it’s made.