Spectacular Nutella Swirl Easter Bread

Why You’ll Love This Recipe

I love this Easter bread because it takes everything I enjoy about classic holiday baking—warmth, comfort, and tradition—and elevates it with the irresistible flavor of Nutella. The dough is soft and elastic thanks to high-protein flour, and the layering of cocoa and chocolate-hazelnut spread creates a beautiful swirl that looks as good as it tastes. Despite its impressive look, it’s surprisingly simple to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 250 ml warm milk

• 120 g sugar

• 5 g dry yeast

• 2 eggs (1 for the dough, 1 for brushing)

• 1 tsp vanilla essence

• 521 g high-protein flour (520 g for the dough, 1 tbsp for adjusting)

• 1 tsp salt

• 2 tbsp soft butter

• 3 tbsp unsweetened cocoa powder

• 3 tbsp Nutella

Directions

Prepare the yeast mixture:
I combine the warm milk, sugar, and yeast in a mixing bowl and let it sit for about 10 minutes until it becomes frothy.

Make the dough base:
Next, I whisk in one egg and the vanilla essence. I mix in the 520 g of flour and the salt until a soft dough begins to form.

Knead and enrich:
I knead the dough thoroughly, gradually working in the soft butter. I keep kneading until the dough becomes smooth, soft, and elastic.

Divide and color the dough:
I split the dough into two equal portions. Into one half, I knead in the cocoa powder. I add the remaining 1 tablespoon of flour to the plain dough to balance the texture.

First rise:
I cover both doughs and let them rise in a warm spot for about 2 hours, or until doubled in size.

Roll and layer:
Once risen, I roll out both doughs separately into equal-sized rectangles. I place the cocoa dough on top of the plain dough and roll gently to help them stick together.

Add the Nutella and shape:
I spread the Nutella evenly over the top of the layered dough, then roll it up tightly into a log, sealing the edges.

Second rise:
I place the log into a greased baking pan and let it rise again for 30 minutes.

Bake:
While it rises, I preheat the oven to 180°C (356°F). I brush the loaf with the second beaten egg and bake it for 35–40 minutes, or until golden brown on top.

Cool and serve:
After baking, I let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 large loaf and serves about 8–10 people. It takes around 20 minutes to prep, plus about 2.5 hours of rising time and 40 minutes to bake—so plan for roughly 3.5 hours total.

Variations

• Double Nutella: I’ve added a few extra dollops of Nutella before rolling the dough for an even richer filling.

• Spiced version: A pinch of cinnamon or cardamom in the dough adds a warm, cozy depth.

• Add-ins: I sometimes sprinkle chopped nuts or chocolate chips into the Nutella layer.

• Glazed finish: A drizzle of powdered sugar glaze or a dusting of powdered sugar on top gives it a polished look.

• Mini loaves: I divide the dough into smaller rolls for gifting or serving individual portions.

Storage/reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days. To keep it extra fresh, I wrap it tightly in foil or plastic wrap. It can also be frozen (whole or sliced) for up to 2 months. I reheat slices in the toaster or microwave for a few seconds to revive the softness and bring out the Nutella aroma.

FAQs

Can I use all-purpose flour instead of high-protein flour?

Yes, but the texture might be slightly softer and less elastic. High-protein flour gives the bread a chewier, more structured crumb.

What’s the best way to spread Nutella?

I warm the Nutella slightly in the microwave so it spreads more easily and evenly without tearing the dough.

Can I let the dough rise overnight?

Yes. I let the dough do its first rise in the fridge overnight. It develops more flavor this way—just bring it to room temperature before continuing.

What size baking pan should I use?

I use a standard loaf pan (about 9×5 inches). For a more dramatic look, I’ve also baked it in a round or braided form on a baking sheet.

How do I know it’s done baking?

I check that the top is golden and tap the loaf gently—if it sounds hollow and firm, it’s ready. A thermometer inserted in the center should read around 190°F (88°C).

Conclusion

This Spectacular Nutella Swirl Easter Bread is a beautiful twist on a classic holiday tradition. I love how each slice reveals a stunning swirl of cocoa and Nutella, wrapped in pillowy soft bread. Whether I’m baking it for Easter brunch, gifting it to someone special, or just treating myself, this bread always feels festive, comforting, and unforgettable.

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