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Whole Nutella bread roll with cocoa swirl, dusted with powdered sugar on a serving board.

Nutella Bread Roll

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Soft two-tone bread roll with a cocoa swirl, a thick Nutella center, and chocolate chips—finished with powdered sugar.
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Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 1 hour 20 minutes
Total Time 2 hours 15 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: European, Italian
Ingredients Method

Ingredients
  

  • 20 g fresh yeast
  • 1 tablespoon sugar
  • 200 ml warm milk
  • 80 g butter melted
  • 2 egg yolks 1 for dough, 1 for brushing
  • 500 g flour sifted
  • 2 tablespoons cocoa powder
  • 4 tablespoons Nutella
  • 70 g chocolate chips
  • 1 teaspoon milk for egg wash
  • Optional: powdered sugar for dusting

Method
 

  1. Mix fresh yeast, sugar, and warm milk. Cover and leave 10–15 minutes until bubbly.
  2. In a bowl, combine sifted flour with the yeast mixture. Add 1 egg yolk and melted butter. Knead until smooth. Cover and let rise 1 hour in a warm place.
  3. Divide dough into 2 equal parts.
  4. Knead cocoa powder into one half until evenly colored.
  5. Roll out plain dough thinly, place cocoa dough on top. Spread Nutella in a 3–4 cm strip on one side, sprinkle chocolate chips, roll up halfway. Cut the other half into strips and twist them. Finish rolling into a log. Place on a lined tray and rest 20 minutes.
  6. Preheat oven to 180°C (356°F). Beat remaining egg yolk with 1 teaspoon milk and brush on top.
  7. Bake 30 minutes.
  8. Cool, then dust with powdered sugar if you like.

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