Straight from the kitchen of Youtube celebrity Chef Steve Owens, this Nutella Braided Tear And Share Bread is a real treat! You’ll be baking it from scratch and will blow your socks off.
This is one of Steve’s most famous video’s and it has recorded over 1 million Youtube views. Everyone loved his Nutella Braided Christmas Tree Recipe and this one is even better, if that’s possible.
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.
Nutella Braided Bread Video Tutorial
via Steve’s Kitchen
Steve mentions that the flour is measured out by weight rather than with measuring cups because it makes for a far more accurate amount.
Having just the right amount of flour in a bread recipe is very important. If your bread has too much flour, it will be hard and dry. On the other hand, too little flour will result in a soggy mess. To watch Steve whip up his Nutella Braided Tear and Share Bread, click Play above ^
Nutella Braided Bread Instructions
Start by placing 400g of the Bread flour into a bowl. *(see the note above regarding the rest of the flour) and then add the dry ingredients – that’s the sugar, yeast, and salt. Give them a quick mix through.
Next add the wet ingredients – the melted butter, warmed milk, and egg yolks. Use a fork to start to bind all the ingredients together and then use your hands to form the mixture into a dough.
Remove the dough from the bowl and place it on the work counter. Using the heel of your hand, knead the dough for approximately 10 minutes until the dough is beautifully smooth and silky.
Pour the vegetable oil into your bowl and roll the dough in the oil so it is coated all over. Seal the bowl with plastic wrap or cover with a damp cloth and leave in a warm place for at least a couple of hours to allow the dough to rise.
Now, how quickly the dough rises depends on how warm the area is where you place the bowl but you want the dough to at least double in size. Once the dough has risen remove it from the bowl and place it on a warm surface.
Knead it gently to knock the air out. Form the dough into flat oblong and roll it up to form a sausage shape.
Now cut the dough into 4 equal pieces. At this stage, you will be working on one piece of dough. Keep the other pieces covered with a damp cloth.
Taking one piece of dough roll it into a ball. Dust the counter with a little flour and using a rolling pin roll the dough out to form a 25cm or 10-inch circle.
Place a piece of waxed paper on a baking tray and slide the dough onto it.
Mark a circle of the dough.
Steve used an upturned dinner plate as a guide and just pushed it onto the dough to form an impression. This is just to show the area that you spread the Nutella onto.
Place the Nutella into a small bowl or ramekin and warm it in the microwave for about 30 seconds to make it easier to spread the dough.
Using a knife evenly spread some of the Nutella onto the circle of dough, try to cover as much of the circle as possible.
Now take the second piece of dough and roll it out to form another 25cm or 10-inch circle. Once it is the right size gently lift it onto the first circle (which is covered with Nutella).
Use the plate again to make the circle impression and spread it with Nutella. Repeat this process with the third piece of dough. For the last piece of dough roll it out to the correct size and lift onto of the other layers but don’t spread this layer with Nutella.
Taking the dinner plate once again lay it on top of the doughs and using a sharp knife cut through all the layers to form a perfect circle of layered dough. Discard the excess dough.
Steve suggests you watch the video from 5:45 to see how the next process should be done. Take a small drinking glass and place that in the center of the dough as a guide.
Use a sharp knife and cut through the dough from the edge of the glass to the edge of the dough at 3 o’clock, 6 o’clock, 9 o’clock, and 12 o’clock.
(So from the center of the dough, out to the edge) Next, civide each quarter in half and then in half again so you have 16 cut sections in total.
Take hold of one piece of dough and twist it twice around in the same direction and then lay it down on the paper. Then take the piece next to it and twist it twice around in the opposite direction and lay it down.
You can take two pieces at the same time and twist them in opposite directions to each other. To finish each petal off lift the ends of the twisted bread and pinch them together tightly.
Workaround the dough until all 16 pieces have been twisted and you have 8 twisted and pinched petals.
Now cover the dough with a damp cloth and leave for 20 minutes or so to allow the dough to rise once again.
Once the bread had risen, take the egg whites that you kept from earlier and using a brush gently brush it over the surface of the dough.
Preheat the oven to 180’C / 350’F and bake the bread for 15 – 20 minutes until golden brown in color.
Steve brushed sugar and water over the surface once it came out of the oven to give it a nice glossy finish.
Allow your bread to cool slightly and it is ready to serve. Just pop it on a plate and let everyone pull it apart.