Nutella Star Bread

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Delight your guests with this pull-apart star bread! Filled with chocolate hazelnut spread, it’s a sweet treat that’s perfect for the holiday brunch or dessert table.

My kids always look forward to a special breakfast on Christmas morning. While I often make them baked bacon and chocolate cinnamon rolls, this year I’m going to be making a sweet star bread.

I first saw this style of bread on a season of the Great British Baking Show, and I was immediately obsessed with the idea. Add in some chocolate hazelnut spread, and you know it’s going to be a winner.

While this star bread looks difficult, I’ve got step-by-step photos below to help walk you through the process. It will be the star of the table!

Ingredients for star bread

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Unsalted butter
• Whole milk
• All-purpose flour
• Instant yeast
• Granulated sugar
• Salt
• Eggs
• Nutella, or other chocolate hazelnut spread
• Powdered (confectioner’s) sugar

Instant yeast is the easiest to work with, but you can also use active dry yeast. Instead of adding the yeast to the dry ingredients, you will want to add it to the warm butter-milk mixture, but make sure it is not too hot before adding the yeast. It should be around 100-110°F, which will feel just warm on the inside of your wrist. If it is too hot, it will kill the yeast and your bread won’t rise.

How to make this recipe

Combine the butter and milk in a small saucepan over medium heat. Stir until the butter is just melted, then remove from the heat and let cool slightly.

In the bowl of a stand mixer (or a large bowl if mixing by hand), add the flour, instant yeast, sugar, and salt. Whisk to combine.

Fit the mixer with the dough hook and turn the mixer on low. While running, pour in the milk mixture along with 1 egg. Increase speed to medium-low and mix for 6-7 minutes.

If you are not using a mixer, knead by hand for about 8 minutes on a lightly floured surface.

Lightly coat a large bowl with nonstick spray or vegetable oil. Transfer the dough to the bowl and turn it over so the oil coats both sides. Cover with plastic wrap or a clean dish towel.

Set in a warm place and let it rise for 1 hour, or until doubled in size.

When the dough has risen, line a baking sheet with parchment paper.

Deflate the dough and place on a lightly floured work surface. Divide into 4 equal pieces.

Roll out each piece into a thin circle about 10 inches in diameter. Set 1 circle onto the parchment paper.

Place the Nutella in a microwave-safe bowl and heat for 15-20 seconds to make it thin and easily spreadable. 

Scoop 1/4 cup of Nutella onto the dough on the baking sheet, spreading it in a thin layer and leaving a 1-inch edge all around the dough. Place the 2nd dough circle on top and repeat, then repeat again with the 3rd dough circle. Place the 4th layer on top.

Use a pizza cutter or knife to trim dough and create an even circle. Place a 3-inch ramekin or small bowl into the center and press down to make a small indent. (Do not use a cookie cutter, as we are not cutting through the dough here!)

Cut the dough into 16 even strips from the edge of the intended circle to the end of the dough.

Hold a strip in each hand and twist them away from each other twice, then press the ends together to make a point. Repeat to create 8 points of dough.

Lightly cover with plastic wrap and rest the dough for 20 minutes. While the dough is resting, preheat the oven to 350°F and move the oven rack to the center shelf.

Whisk together the remaining egg with the remaining 1 tablespoon milk. Brush the top of the dough with the egg wash.

Bake for 22-24 minutes, turning the pan halfway through. It should be golden brown.

Let the bread cool for a few minutes, then dust with powdered sugar and serve.

This bread is best served warm, but leftovers can be stored in an airtight container or large ziploc bag.

Recipe tips

You can swap the Nutella in this recipe for your favorite nut butter or jam. Cranberry jam is perfect for the holidays! This is also excellent with a cinnamon sugar filling.

Don’t add too much flour when rolling out the dough, or the dough can become tough. It should feel soft in your hands and just slightly tacky.

Make sure to let the star bread cool before adding the powdered sugar, or it will melt into the bread. You can also top it with a vanilla icing, if you like.

Star bread is a wonderful pull apart bread for the holidays. Add it to your brunch or dessert table this year!

Nutella Star Bread

Impress everyone at the table with this chocolate hazelnut star bread. It's a beautiful addition to brunch or dessert.

Author : Megan Myers

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Prep Time 30 minutes mins

Cook Time 23 minutes mins

Rising time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 13 minutes mins

Servings 9

Calories 432 kcal

Ingredients

  

1/2x1x2x3x

• 1/4 cup unsalted butter
• 1 cup plus 1 tablespoon whole milk, divided use
• 3 1/2 cups all-purpose flour, (16 ounces), plus more for rolling
• 2 1/4 teaspoons instant yeast, (1 packet)
• 1/3 cup granulated sugar
• 1/2 teaspoon fine sea salt
• 2 large eggs, divided use
• 3/4 cup Nutella
• 1 tablespoon powdered sugar

Instructions

Prepare the dough

• In a small saucepan set over medium heat, stir together the butter and 1 cup of milk until melted. Remove from the heat, then set aside to cool until lukewarm.
• Add the flour, yeast, sugar and salt to a stand mixer bowl, then whisk to combine.
• Attach the dough hook to the stand mixer and turn it on to low speed, then pour in the warm milk and one egg. Turn up the speed to medium-low and mix the dough for 6-7 minutes
• Grease a large bowl with a thin layer of oil and add the dough. Turn the dough over so that the top also has a bit of oil, then cover with plastic wrap or a clean dish towel. Let the dough rest for one hour, or until it doubles in size. (See note.)

Assemble the bread

• Line a baking sheet with parchment paper.
• Punch down the dough down, releasing the air. Place on a lightly floured work surface and divide into 4 equal-sized pieces.
• Using a rolling pin, roll each piece into a thin 10-inch circle. Place one circle onto the baking sheet.
• In a small bowl, microwave the Nutella for 15-20 seconds to thin it out. Top the dough on the baking sheet with 1/4 cup of Nutella, spreading it into a thin, even layer but stopping an inch before the edge all the way around. Repeat with the second and third pieces of dough. Place the 4th circle on top (there won’t be any Nutella on this layer).
• Using a pizza cutter or knife, cut any scraps around the edges so you have an even circle. Place a 3-inch ramekin in the center and lightly press down to make a small indent.
• Using a pizza cutter or knife, cut the dough into 16 even strips from the edge of the indented circle to the end of the dough (see photo). Take a strip of dough in each hand and twist them away from each other twice, then press the two ends together to make a point. Repeat this process until you have 8 points of dough.
• Cover with plastic wrap and let the dough rest for 20 minutes.
• While the dough is resting, preheat the oven to 350°F, placing an oven rack on the center shelf.
• Whisk together an egg with 1 tablespoon of milk. Brush the top of the dough with the egg wash, then bake for 22-24 minutes, turning the pan after 11 minutes, or until golden.
• Let cool a few minutes before dusting with powdered sugar. Best served warm.

Notes

• You can optionally use an unheated oven or the microwave to help the dough rise. Bring 1-2 cups of water to a boil, place in a bowl, and carefully set on an oven shelf or off to one side of the microwave. Add the covered bowl of dough and close the door. The warmth and steam will help the dough rise.

Nutrition

Calories: 432 kcalCarbohydrates: 64 gProtein: 10 gFat: 15 gSaturated Fat: 11 gCholesterol: 58 mgSodium: 169 mgPotassium: 242 mgFiber: 3 gSugar: 23 gIron: 4 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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