Nutella Raspberry Braided Bread | a2 Milk® USA Recipes
Nutella Raspberry Braided Bread | a2 Milk® USA Recipes

Nutella Raspberry Braided Bread

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.

Difficulty: Medium

Preparation: 2 hours 15 minutes including rest time

Cooking time: 45 minutes

Servings: 12



  • ¾ cup a2 Milk® Whole, lukearm (105℉)
  • 1 Tbsp. Granulated sugar, organic cane
  • 1 (0.25 oz) Active dry yeast package
  • 2 cups All-purpose flour (plus more for rolling dough)
  • 1 cup White whole wheat flour or whole wheat pastry flour
  • ¼ cup Butter, melted
  • 2 large Eggs
  • 1 tsp. Kosher salt
  • ½ cup Chocolate-hazelnut spread, like Nutella
  • 6 oz. carton Raspberries
  • Egg wash: 1 large egg, lightly beaten with 1 Tbsp. water


Follow the steps below!


Nutella raspberry braided bread recipe

Nutritional Information

1 Serving
Calories 250
Total Fat 10g
Saturated Fat 4.5g
Cholesterol 45mg
Sodium 210mg
Total Carbohydrate 34g
Dietary Fiber 3g
Total Sugars 9g
Protein 6g
Vitamin D 0mcg
Calcium 97mg
Potassium 120mg
Iron 3mg

Allergens: Wheat, milk, egg, tree nuts

Step 1

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.

nutella braided bread step 1

Step 2

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.


Nutella raspberry braided bread recipe step 2

Step 3

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.


Nutella raspberry braided bread recipe step 3

Step 4

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.


Nutella raspberry braided bread recipe step 4

Step 5

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.

Nutella raspberry braided bread recipe step 5

Step 6

Let the loaf slightly cool for 15 minutes on a wire rack, then slice and enjoy warm!






Nutella raspberry braided bread recipe step 6
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