I made this bread on a day when I wanted something sweet and homemade, and it turned out even better than I expected. The dough is soft and buttery, the cocoa gives it a nice rich flavor, and the Nutella in the middle melts into the most delicious filling.
It looks a little special once it’s baked, but the process is actually very simple. You don’t need anything fancy, just basic ingredients and a little time to let the dough rise properly.
One of my favorite parts is the smell while it bakes. The whole kitchen fills with that mix of chocolate, warm bread, and sweet hazelnut, and it’s hard to wait for it to cool before slicing it.
This is the kind of bake that’s perfect for sharing with family, serving with coffee, or just keeping on the counter and sneaking slices throughout the day.
Ingredients
Let’s start with what you’ll need — all the good stuff that makes this bread soft, rich, and melt-in-your-mouth delicious.
Dough
- 500 g all-purpose flour
- 20 g fresh yeast (or 7 g dry yeast)
- 100 ml warm milk
- 1 teaspoon sugar (to activate the yeast)
- 2 egg yolks
- 80 g softened butter
Chocolate Dough
- 2 tablespoons unsweetened cocoa powder
Filling
- 5 tablespoons Nutella (or any chocolate-hazelnut spread you love)
Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Step-by-Step Instructions
This recipe might look a little long at first glance, but don’t let that scare you — I’ll walk you through it step by step. By the end, you’ll have a loaf that’s not just delicious but absolutely beautiful too.
Activate the Yeast
First things first — we need to wake up our yeast!
In a small bowl, combine 20 g of yeast, 100 ml of warm milk, and 1 teaspoon of sugar. Stir it gently and let it sit for about 10 minutes, until it becomes foamy and bubbly.
That’s how you know your yeast is alive and ready to work its magic.
This step is small but so important. The scent of warm milk and yeast is nostalgic and comforting — it always reminds me of my grandma’s kitchen.
Prepare the Dough
In a large mixing bowl, add your flour and make a small well in the center. Pour in the activated yeast mixture, 2 egg yolks, and the softened butter.
Mix everything together with a spoon or your hands until it starts coming together into a sticky dough.
Now, knead it on a floured surface for about 10 minutes. This is where the magic starts — as you knead, the dough will turn from rough and sticky to smooth and elastic.
It’s honestly therapeutic — I love the way it feels under my hands. There’s something grounding about making bread dough from scratch.
Once the dough feels soft and springy, place it back in the bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour, or until doubled in size.
Watching dough rise is so satisfying — it’s like watching something come to life.
Divide the Dough and Add Cocoa
When your dough has risen beautifully, gently punch it down to release any air bubbles.
Now divide it into two equal parts.
In one half, knead in 2 tablespoons of cocoa powder until it’s evenly colored and smells like pure chocolate heaven.
You’ll now have one light dough (plain) and one dark dough (chocolate). They’re going to be layered together in the most stunning swirl later on.
If you’ve ever made marble cake — this is the bread version of that!
Roll Out the Doughs
Sprinkle a little flour on your work surface and roll out both doughs separately into rectangular shapes, roughly the same size.
Now, place the chocolate dough on top of the plain dough. Gently press them together with your rolling pin so they stick nicely.
You’ll have a lovely layered dough — soft, smooth, and already smelling divine.
Add the Nutella Filling
Now comes the most delicious part — the Nutella filling!
On one half of the layered dough, spread about 5 generous tablespoons of Nutella. Don’t be shy — this is where the magic happens!
The Nutella will melt as it bakes and create that gooey, irresistible swirl inside. If your Nutella is too thick, you can warm it slightly in the microwave for a few seconds to make it easier to spread.
Make sure to leave a small border around the edges so the filling doesn’t spill out while rolling.
Cut, Twist, and Shape
Now take the other half of the dough (the side without Nutella) and cut it into thin, even strips — about 1–2 cm wide.
These will become your decorative spirals.
Take each strip and gently twist it like a ribbon — you’ll get beautiful chocolate-and-vanilla swirls that look as good as they taste.
Once all the strips are twisted, carefully fold this half over the Nutella-covered half, so the twists sit on top like a gorgeous, patterned blanket.
Now, roll everything up tightly like a log or a jelly roll. It should look like a fancy chocolate swirl loaf — and it smells amazing already.
Let It Rise Again
Place your rolled loaf into a greased baking pan (a loaf tin or any rectangular pan works).
Cover it with a clean kitchen towel and let it rest for about 30 minutes.
This second rise is what makes the bread soft and fluffy once baked. While it’s resting, your kitchen will already start to smell faintly like butter, cocoa, and yeast — the best kind of anticipation.
Prepare the Egg Wash
In a small bowl, whisk together 1 egg yolk and 1 tablespoon of milk.
When your loaf has finished rising, gently brush this mixture over the top. It’ll give your bread that beautiful golden shine and slightly crisp crust once it’s baked.
Bake to Perfection
Preheat your oven to 180°C (350°F).
Bake the bread for about 40–45 minutes, or until the top is golden and your kitchen smells like a dream.
If the top starts to brown too quickly, you can cover it loosely with foil for the last 10 minutes.
The smell while it bakes is unreal — sweet, buttery, chocolatey, with that hint of Nutella warmth. It’s pure happiness in scent form.
Cool, Slice, and Enjoy
Once baked, remove the bread from the oven and let it cool in the pan for about 10–15 minutes. Then carefully transfer it to a rack to cool completely (if you can resist cutting into it right away).
Slice into it and admire those gorgeous layers — golden dough, dark cocoa dough, and a silky ribbon of melted Nutella in the middle.
Each slice looks like a work of art… and tastes even better.
The Taste and Texture
This bread is truly something special.
The texture is soft, fluffy, and buttery, with a perfect balance of sweetness. The cocoa adds depth, the Nutella melts into the layers creating a fudge-like center, and the golden crust gives just the right amount of bite.
It’s not overly sweet — it’s rich and comforting, the kind of treat you can enjoy for breakfast, with coffee, or as an afternoon indulgence.
Warm it slightly before serving and the Nutella turns melty again, making every bite feel like heaven.
Tips for Perfect Chocolate Bread
Use warm (not hot) milk for the yeast — too hot can kill it.
Let it rise fully — don’t rush the proofing time. That’s what makes it soft.
Use good-quality cocoa for deep chocolate flavor.
Spread Nutella evenly, leaving a little edge so it doesn’t leak.
Brush with egg wash for that perfect glossy finish.
How to Serve It
This bread is so versatile! Here are some of my favorite ways to enjoy it:
Warm slice + cold milk = comfort food perfection.
Toasted lightly with butter for breakfast.
Served with fresh berries and whipped cream for dessert.
Drizzled with caramel or chocolate sauce for extra indulgence.
Wrapped in parchment and ribbon — the sweetest homemade gift.
It’s the kind of bread that disappears fast — everyone always asks for another slice.
Storage
Keep it wrapped in cling film or an airtight container at room temperature for up to 3 days.
You can also freeze slices individually and reheat them in the microwave for a few seconds whenever you crave that Nutella magic.
Final Thoughts
This chocolate Nutella bread is one of those recipes that feels a little extra special without being difficult to make. It comes out soft, rich, and full of chocolate flavor, with that gooey Nutella center that makes every slice so good.
I love that it uses simple ingredients but still feels like something you’d make for a treat or to share with people you love. It’s great with coffee, as an afternoon snack, or even warmed up a little for dessert.
If you’ve never made a sweet yeast bread before, this is a really nice one to start with. The steps are simple, and the result is absolutely worth it.
This is definitely the kind of recipe I’d make again whenever I want something homemade, comforting, and a little extra.
Chocolate Bread Filled with Nutella
Ingredients
For the Dough
- 500 g all-purpose flour
- 20 g fresh yeast or 7 g dry yeast
- 100 ml warm milk
- 1 teaspoon sugar
- 2 egg yolks
- 80 g softened butter
For the Chocolate Dough
- 2 tablespoons unsweetened cocoa powder
For the Filling
- 5 tablespoons Nutella or other chocolate-hazelnut spread
For the Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Instructions
- In a small bowl, combine the yeast, warm milk, and sugar. Stir gently and let sit for 10 minutes, until foamy.
- In a large mixing bowl, add the flour and make a well in the center. Pour in the activated yeast mixture, egg yolks, and softened butter.
- Mix until a sticky dough forms, then knead on a floured surface for about 10 minutes, until smooth and elastic.
- Place the dough back in the bowl, cover with a clean kitchen towel, and let rise for about 1 hour, or until doubled in size.
- Punch down the dough and divide it into 2 equal parts.
- Knead the cocoa powder into 1 half of the dough until fully incorporated. You will now have 1 plain dough and 1 chocolate dough.
- Roll out both doughs separately into rectangles of roughly the same size.
- Place the chocolate dough on top of the plain dough and gently press them together with a rolling pin.
- Spread the Nutella over 1 half of the layered dough, leaving a small border around the edges.
- Cut the other half of the dough into thin strips, about 1 to 2 cm wide.
- Twist each strip gently, then fold the twisted side over the Nutella-covered side.
- Roll the dough up tightly like a log.
- Place the rolled loaf into a greased loaf pan or rectangular baking pan.
- Cover and let rise again for about 30 minutes.
- Preheat the oven to 180°C (350°F).
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon milk. Brush the mixture over the top of the loaf.
- Bake for 40 to 45 minutes, or until golden brown. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Let cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use warm, not hot, milk so the yeast activates properly.
- Let the dough rise fully for the softest texture.
- Warm the Nutella slightly if needed so it spreads more easily.
- Leave a small border when spreading the filling to prevent leaking.
