This Nutella Raspberry Braided Bread is a sweet bread made with flour, yeast, milk, and eggs. What makes this recipe so unique is the Nutella and raspberry combination; a subtle sweet and fresh flavor that highlights the hazelnut, chocolate, and berries. Make this recipe for your holiday party, or keep it all to yourself.
Preparation: 2 hours 15 minutes including rest time
Cooking time: 45 minutes
Follow the steps below!
Allergens: Wheat, milk, egg, tree nuts
In a bowl or stand mixer, whisk warm a2 Milk® Whole, sugar, and yeast and let it stand for 10 minutes. It should foam and froth if the yeast is active. On medium speed, whisk in the melted butter then add 1 egg at a time until just combined.
With the mixer running and fitted with the dough hook, gradually add the whole-wheat flour, all-purpose flour, and salt and mix until the dough comes together and pulls away from the sides of the bowl (about 5 minutes). Then continue to knead for 2 minutes more.
Turn the dough onto a floured surface, knead by hand until smooth, then shape into a ball. Grease the mixer bowl lightly with oil or butter and return the dough to the greased bowl. Cover with plastic wrap and let rise in a warm place for 45 minutes to 1 hour, until it has nearly doubled in size.
Meanwhile, grease your pan or line with parchment paper and preheat the oven to 350℉ with a rack in the center.
Once risen, gently deflate the dough and turn it out onto a floured surface. Then roll it into about an 18” x 12” rectangle. Evenly spread the Nutella on top, leaving a 1” border around the edges and top it with the raspberries, distributing evenly. Next, starting with a long edge, roll the dough into a fairly tight log. Berries may spill out; simply reserve them to sprinkle on top at the end.
Place the dough, seam side down, on a cutting board and cut in half lengthwise leaving 1” of one end uncut so that two ropes form. The dough should stay attached at one end, making a V shape. Starting at the uncut end, carefully twist the dough ropes around each other to form a braided log with the cut sides facing up as much as possible. This will create the twisted look of the bread.
Shape the log into a ring, pressing the ends together to seal. Place the twisted ring in your prepared pan, cut sides up. Lightly brush with egg wash and cover to let rise again for 20-30 minutes.
Once the dough has risen for a second time, lightly brush with more of the egg wash. Then place on the center rack and bake for 35-40 minutes, or until golden. Halfway through cooking, loosely cover or tent the loaf with aluminum foil to prevent the bread from browning too much.
Let the loaf slightly cool for 15 minutes on a wire rack, then slice and enjoy warm!