It’s not that common that I have Nutella at home. The main reason for it is that I simply can’t resist it, and seriously can eat up a whole jar without even noticing. As someone who is trying to keep a healthy and balanced diet this is a big no-no, and therefore Nutella is mostly a rare ingredient in my pantry.
However, sometimes I crave something sweet, and what could be more delicious and satisfying than a soft, fresh Nutella Challah Braid. It’s almost like eating a slice of heaven. I saw this braiding technique in the beautiful Breaking Breads book of Uri Scheft, who is one of the most talented bakers I know.
When I saw the picture of the braided challah in the book I couldn’t stop thinking about it, and after quite a while finally made my own version of it – this Nutella Challah. I’m sure you’re gonna love it!
Nutella Challah Braid
2 medium challahs
For the dough:
500 grams (3 1/2 cups) all-purpose flour
10 grams (2 tsp.) active dry yeast
100 grams soft butter
75 grams (1/3 cup) sugar
Pinch of salt
1 tsp. vanilla extract
2 large eggs
180 ml. (3/4 cup) milk
For the filling:
400 grams Nutella spread
1 beaten egg for brushing
- Dough: in a mixer bowl with a kneading attachment put flour, yeast, butter, sugar, salt, vanilla, eggs and milk and knead on low-medium speed for 10-12 minutes until uniform dough is obtained.
- Transfer the dough to a lightly floured surface, form a ball shape and place in a lightly greased bowl.
- Cover the bowl and allow rising for 1-2 hours in a warm place until the dough doubles its volume.
- Divide the dough into 2 parts.
- Roll each piece of dough into a 1/2 cm thick rectangle and spread half the amount of Nutella. Roll to a tight roll.
- Cool the roll in the freezer for about 30 minutes to set (in order for the cut to be accurate).
- Using a knife, cut the roll into roses almost to the end, but leave them attached (as in the picture). With your hands, “separate” the roses in a crisscross shape to form a kind of wheat-shape.
- Repeat with the second part of the dough and the rest of the filling.
- Place the challahs on a baking pan lined with baking paper and cover.
- Allow rising for about an hour in a warm place until the challahs almost double their volume.
- Preheat the oven to 170c degrees.
- Brush the challahs gently with beaten egg.
- Bake the challahs for 25-35 minutes or until set and golden.
- Remove from the oven and place a towel on top. Cool the challahs covered at room temperature and serve.
- You can use any spread you like instead of Nutella.
- You can also add chopped nuts or ground coconut to the filling for added crunch.
- The challahs are at their best on the day of preparation, but can be frozen for up to two weeks. Before serving, it is recommended to warm it slightly in the oven.
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