Braided Nutella Bread | www.kitchenconfidante.com

Braided Nutella Bread + a 4 Year Blog Anniversary

This Braided Nutella Bread is easier than it looks, and a special treat to celebrate Kitchen Confidante’s 4th Blog Anniversary. A lot can happen in four years. I look at my children and see it plainly: in the span of four years, my daughter entered…

Braided Nutella Bread | www.kitchenconfidante.com
Braided Nutella Bread + a 4 Year Blog Anniversary
This Braided Nutella Bread is easier than it looks, and a special treat to celebrate Kitchen Confidante’s 4th Blog Anniversary.

Braided Nutella Bread | www.kitchenconfidante.com

A lot can happen in four years. I look at my children and see it plainly: in the span of four years, my daughter entered first grade and will emerge fifth to transition to middle school (middle school! ), while my son, who was a preschooler at this time four years ago, is now a second grader tackling chapter books and tearing through sneakers like the Incredible Hulk. There have been weddings. And there have been deaths. My husband survived graduate school and transitioned to a new firm. And there have been adventures.

Braided Nutella Bread | www.kitchenconfidante.com
Braided Nutella Bread | www.kitchenconfidante.com

This blog has been one of those adventures. I published my first post four years ago, and when I look back, my desire was nothing more than to share what I thought was worthy of my time in the kitchen. I didn’t know exactly which direction a food blog would take me, and there have been many twists and turns along the way. All I know is that I just had the urge to keep going.

Braided Nutella Bread | www.kitchenconfidante.com
Braided Nutella Bread | www.kitchenconfidante.com
Braided Nutella Bread | www.kitchenconfidante.com

One post grew to 542, and scattered between the recipes, there have been visits to farms, conferences, and even a crazy competition. There were loads of picture taking, and boy, have I learned a ton. For a while, I even branched out into portraiture, until I returned to my first love of food. And perhaps the most important, there were people. I have met so many wonderful people, and friendships have been created and blossomed because of this thing called blogging.

Braided Nutella Bread | www.kitchenconfidante.com
Braided Nutella Bread | www.kitchenconfidante.com

I have gone from shooing aside my hard work on this blog to actually calling it a job…that I love. How many people can say that they created something out of nothing, and work on what they enjoy every day? I’m finally able to admit that out loud.

All this would not have been possible had it not been for you. Yes you, reading these words I type, you who take the time to cook the recipes, you who leave me a comment (that I always love to read), you who have joined me in all those various forms of social media. I must thank you. So, so much. For everything.

Braided Nutella Bread | www.kitchenconfidante.com
Braided Nutella Bread | www.kitchenconfidante.com

Creating something out of nothing. There’s a magic there, and when we cook, it happens every day. To celebrate this blog anniversary, I knew I wanted to share something sweet, but I wasn’t quite ready to head into baking cakes yet. So I started with a ball of dough. And a jar of chocolate hazelnut heaven. And it became this Braided Nutella Bread.

Braided Nutella Bread | www.kitchenconfidante.com
Braided Nutella Bread | www.kitchenconfidante.com

It looks tricky, but it’s really not. It just takes a little time, and some love. Just like anything we start in life.

Braided Nutella Bread | www.kitchenconfidante.com

Braided Nutella Bread

Serves 8-10. | Prep: 30 minutes, plus rest and chill time | Cook: 30 minutes

Filled with chocolate hazelnut spread, this loaf of braided bread is actually quite simple to make. If you love Nutella (who doesn't?) and you love bread, this is for you.

Ingredients

For the Bread
2 3/4 cups all purpose flour
2 tablespoons granulated sugar
1/2 teaspoons salt
1 package active yeast
1/2 cup buttermilk
1/4 cup water
1/2 cup unsalted butter
1 large egg, room temperature
1 cup Nutella (or similar chocolate hazelnut spread)
Sugar Glaze (below)

For the Sugar Glaze
1 cup confectioners' sugar
1 tablespoon melted butter
1/2 teaspoon vanilla
2 tablespoons milk

Instructions

In the bowl of an electric mixer, whisk together 1 cup of flour with the sugar, salt and yeast. Set aside.

Combine the buttermilk, water, and butter in a small saucepan and heat over low heat, until the liquids register about 125 degrees F (the butter may not melt all the way). Add the liquids to the flour mixture and beat for 2 minutes on medium speed. Add the egg and 1/2 cup of flour and beat for another 2 minutes on high speed. Stir in the remaining flour (add gradually, you may or may not need all) until it comes together into a dough, do not over mix. Cover with a kitchen towel and let it rest for 20 minutes.

Drop the dough onto a well floured board and give it a few quick kneads, then roll it into a rectangle measuring about 10x18". Visualize the dough in thirds running the length of the dough and spread the Nutella in the center third. Cut 1 inch strips at a diagonal on either side, up to 1/2 inch close to the filling. Starting at the top, braid the bread, alternating the strips to the center and covering the filling.

If you wish, you could bake the loaf as is, or you can create a ring. Carefully transfer the braided dough onto a baking sheet lined with parchment paper or a silicone mat. To create a ring, join the two ends together, pinching the dough together and stretching the dough slightly to create a circle. Lightly spray or brush a piece of parchment paper with baking spray (I used coconut oil) and cover the dough, oiled side touching the dough. Cover the entire baking sheet with plastic wrap and chill in the refrigerator for at least 2 hour (or overnight).

Preheat the oven to 375 degrees F. Let the dough rest at room temperature for 10 minutes before baking. Bake for 25-30 minutes, or until golden brown.

Make the Sugar Glaze by whisking together the confectioner's sugar, butter, vanilla and milk in a small bowl.

When the bread is golden, remove from the oven and let it cool on a wire rack. Drizzle with the Sugar Glaze. Best served when warm.

Adapted from Chocolate-Filled Braid, Hershey's Chocolate Treasury, Hershey Foods Corporation (Western Publishing Company, 1984).

Comments

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  1. Shelly

    Congratulations on making it 4 years! Isn’t it great to look back on years past and see all your hard working has paid off? Your blog is seriously gorgeous and every post is inspiring – you should be very proud!

    Reply
  2. Toni | Boulder Locavore

    Liren this post is insanely gorgeous (as they all are) and a perfect celebration of your 4 years! Congratulations. You bring so much beauty into the world with your work; I feel so honored to be part of the blogging world with you!

    Reply
  3. MB

    What a lovely post – the nutella bread looks amazing! I have just embarked on a blogging journey myself (and can’t remember ever having so much fun). I can’t tell you how heartening it is to hear the story of how much you have learned (because I know I certainly have much to learn :), and how many people you have met on your journey… and that you have sustained the joy of blogging for four whole years! Thank you for sharing your wonderful story, and congrats!

    Reply
  4. Ann

    Congratulations on 4 fabulous years of blogging Liren! Thank you for creating such a beautiful space where you share your heart felt words and delicious photographs. I look forward to seeing where this blogging adventure takes you.

    Reply
  5. Joan Nova

    This post is a perfect example of why you are an inspiration with this lovely narrative, original recipe and excellent photography. Congratulations on 4 years!

    Reply
  6. Monet

    Happy blog anniversary, my friend. I’m so glad you have created such a beautiful space for us to all share. And this bread? HEAVENLY. What a great treat to celebrate with!

    Reply
  7. M

    Happy blogiversary, dear. Looking forward to the next 4 (or 5.. or whatever)!

    Reply
  8. Lawyer Loves Lunch

    Congratulations on four fabulous years! It’s been such a pleasure getting to know you through your writing and in person, of course. Here’s to more exciting things in your blogging future (and more blogger brunches) :)

    Reply
  9. Mary@SiftingFocus

    Happy Happy Anniversary, Liren! I have been right there with you for over two or your four years blogging. You have been a mentor and a friend. What beautiful blessings come from blogging. Can’t wait to see what the coming year brings. Sending love and congratulations. And…this braided bread looks spectacular!

    Reply
  10. Brian @ A Thought For Food

    Wow… it’s really hard to believe that it’s been that long. This will be my fifth year blogging and I sometimes have to pinch myself when I look back on everything that’s happened.

    Congratulations on creating such a beautiful space. You know I love every recipe, every word, every photograph.

    Reply
  11. Amy

    Congratulations! And you’re right about how times flies. I’ve been thinking about the same things. How the kids have grown so much in this short time of being part of the blogging world is crazy!

    Gorgeous bread!

    Reply
  12. Rachel

    Congratulations Liren on hitting your 4 year anniversary, and on creating such a wonderful and inspirational blog along the way! All the best, Rachel

    Reply
  13. marcie

    Happy anniversary, Liren! I can’t think of a better way to celebrate than with this beautiful braid stuffed with Nutella. :) I love that the bread is homemade, and I am definitely going to try your homemade version!

    Reply
  14. Véro @ French Cooking for Dummies

    Oh my… I’m drooling!!! Congrats on your blog anniversary and all the best for the many more to come :D

    Reply
  15. Lisa {AuthenticSuburbanGourmet}

    Congrats Liren on 4 years! (I hit 5 years this year – whew!) Glad to call you my friend and all through blogging – rather amazing! Smile. You do a fantastic job and I am one of your biggest fans with your recipes, photography and your wonderful spirit and personality! Congrats again!!! ;-) (BTW – this breakfast treat is making my mouth water – seriously)

    Reply
  16. Becca @ Amuse Your Bouche

    This looks gorgeous – I love how simple it is. I bet you could adapt it in loads of different ways too – maybe make a cinnamon bun version? :)

    Happy blog birthday!!

    Reply
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