No yeast, no proofing. This Nutella Braided Bread is made with farmer cheese for an incredibly moist, melt-in-your-mouth texture and a little tang.
Stuffed with Nutella for a decadent swirl and brushed with simply syrup while hot, this Nutella Bread is impossible to put down!
Nutella Braided Bread
I’m excited to be sharing this Nutella Braided Bread with you guys because it’s truly special. This is a quick bread so no yeast or raising involved.
What makes this special is its melt-in-your mouth dough made with farmer cheese for an incredibly tender texture with a little tang, you really need to try it!
Why this recipe works:
- Quick bread. No yeast or proofing involved, this is a Nutella quick bread that’s quick and easy to make! No baking skills needed.
- Melt-in-your-mouth texture. What makes this Nutella bread special is its dough made with farmer cheese which provides extra moisture and a little tang to the dough resulting in a perfectly tender texture and a delicious flavor!
- Chocolatey. Use your favorite hazelnut spread and go all in for a decadent swirl!
- Brushed with syrup. As soon as it comes out of the oven, this bread is brushed with simple syrup (just like babka) which promotes tenderness while adding a hint of sweetness!
Ingredients
Flour. Use all-purpose flour for this recipe.
Farmer cheese or Quark. This is the key ingredient because it’s what gives you that perfectly moist texture that melts in your mouth (with a little tang for extra flavor) and that’s what makes this bread special!
I used Tvorog, the Russian version of farmer cheese, which is a thick curd cheese made from fresh milk that tastes a bit tangy. It’s usually found in Russian or Eastern European grocery stores but you can also use Quark or farmer cheese instead. Do not use cottage cheese because the texture and flavor won’t work.
Sugar. Use white granulated sugar for this recipe. You’ll need enough for the dough and the simple syrup for brushing the bread once it comes out of the oven.
Baking powder. This is a quick bread which means you get to use baking powder and baking your bread straight away without proofing!
Oil for moisture. You can use vegetable, sunflower, or canola oil.
Egg for structure.
Vanilla extract for flavor.
Nutella. You can use Nutella or any other brand provided it’s a high-quality hazelnut spread that won’t dry out completely when baked because you obviously want all the flavor and creaminess! I used Nutella so that’s what I recommend!
Water for the simple syrup.
How to make Nutella braided bread
STEP ONE: Make the dough. In a large bowl or the bowl of a stand-mixer, add the flour, sugar, baking powder, and salt. Mix. Add the farmer cheese, oil, egg, and vanilla extract. Mix until a dough starts forming, then keep mixing or knead until soft. A few bits of cheese here and there are perfectly fine.
STEP TWO: Stuff with Nutella. Transfer the dough onto a floured work surface and use a rolling pin to roll it out into a large rectangle about 1-inch (2.5 cm) thick. Spread the Nutella all over the dough, leaving a 1/2-inch (1 cm) border on one of the two short sides.
STEP THREE: Braid the bread. Roll up the dough starting with one of the long sides until you get a log, then pinch the two ends to seal. Transfer the dough onto your prepared baking sheet. Use a large sharp knife to cut the dough in half lengthwise and twist the halves together keeping the Nutella side facing up. Make sure the ends are sealed together.
STEP FOUR: Bake for 25-30 minutes or until the bread is golden brown on top. Meanwhile, make the simple syrup.
STEP FIVE: Make the simple syrup. Add the sugar and water to a small saucepan over medium heat, allow the sugar to melt completely, bring to a boil, and cook for 1-2 minutes, then turn off the heat.
STEP SIX: Brush with the syrup. As soon as the braid comes out of the oven and while it’s still hot, use a pastry brush to brush the bread with your prepared syrup or drizzle it evenly all over the bread. Serve!
Can I make this ahead of time?
I don’t particularly recommend it. While this Nutella braid stays soft for up to 2-3 days, I think it’s best eaten straight out of the oven when it’s still warm!
How do I store this?
Store your braided Nutella bread in an air-tight container at room temperature for up to 3-4 days.
HAPPY BAKING!! I hope you'll love this Nutella Braided Bread or Nutella Swirl Bread as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More chocolatey recipes you’ll love:
- Russian Chocolate Salami (Shokoladnaya Kolbasa)
- Nutella Filled Cookies
- Russian Chocolate Cake Truffles (Shokoladnaya Kartoshka)
- Chocolate Cherry Brownies
Nutella Braided Bread
Ingredients
For The Nutella Braided Bread
- 2 and 3/4 cups (345 g) all-purpose flour
- 1 cup + 3 tbsp (135 g) white granulated sugar
- 1 tsp (4 g) baking powder
- 1/4 teaspoon salt
- 5.2 oz (150 g) farmer cheese, Quark, or Tvorog (NO cottage cheese)
- 1/4 cup (55 ml) vegetable oil (sunflower or canola oil also work)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup + 1 tablespoon or 10.5 oz (300 g) Nutella
For The Simple Syrup
- 2 tbsp (25 g) white granulated sugar
- 2 tbsp (30 ml) water
Instructions
- Make the dough. In a large bowl or the bowl of a stand-mixer, add the flour, sugar, baking powder, and salt. Mix. Add the farmer cheese, oil, egg, and vanilla extract. Mix until a dough starts forming, then keep mixing or knead until soft. A few bits of cheese here and there are perfectly fine.
- Stuff with Nutella. Transfer the dough onto a floured work surface and use a rolling pin to roll it out into a large rectangle about 1-inch (2.5 cm) thick. Spread the Nutella all over the dough, leaving a 1/2-inch (1 cm) border on one of the two short sides.
- Braid the bread. Roll up the dough starting with one of the long sides until you get a log, then pinch the two ends to seal. Transfer the dough onto your prepared baking sheet. Use a large sharp knife to cut the dough in half lengthwise and twist the halves together keeping the Nutella side facing up. Make sure the ends are sealed together.
- Bake for 25-30 minutes or until the bread is golden brown on top. Meanwhile, make the simple syrup.
- Make the simple syrup. Add the sugar and water to a small saucepan over medium heat, allow the sugar to melt completely, bring to a boil, and cook for 1-2 minutes, then turn off the heat.
- Brush with the syrup. As soon as the braid comes out of the oven and while it's still hot, use a pastry brush to brush the bread with your prepared syrup or drizzle it evenly all over the bread. Serve.
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