Raspberry and Nutella Swirl Bread


This recipe includes two of my addictions. Bread and Nutella. What could possibly go wrong? It’s the most heavenly thing to eat warm from the oven. It doesn’t need anything to go with it, expect for maybe a good friend to catch up on all the gossip with and a pot of tea! I can’t think of a better way to spend a rainy, dull Autumn afternoon.

Raspberry and Nutella Swirl Bread

300g strong white flour
7g sachet fast action yeast
1/2 tsp salt
50g caster sugar
25g unsalted butter
200ml milk
One egg, beaten
150g Nutella
100g fresh raspberries Don’t use frozen – they make the bread quite soggy
Icing sugar

Mix together the flour, yeast, sugar and salt in a large bowl. Place the milk and butter into a pan and gently warm until the butter has almost melted. Don’t let the mixture get too hot. Take off the heat and stir until the butter is melted completely.
Crack in the egg and stir to mix. Pour this mixture into the flour and stir to bring together to a messy dough. Knead for 10 minutes by hand or 5 minutes in an electric mixer until the dough is smooth and elastic. Turn into a buttered bowl, cover with cling film and leave at room temperature for 1-2 hours or until doubled in size.

When the dough has doubled in size, tip out onto a lightly floured work surface. Roll the dough out into a rectangle. Spread the Nutella all over the dough and scatter the raspberries on top, pressing them lightly into the dough.

With the longest side facing you, roll up tightly. Using a sharp knife, cut the dough in half down the length but not all the way through at the top. Twist the two strips together and bring the two ends together (lightly brush the ends with water or egg wash so they stick to each other). What you’re trying to achieve here is a wreath shape, but don’t get too hung up on it looking perfect – it will still taste amazing!

Preheat the oven to 200C. Brush with egg wash. Bake for 40-45 minutes or until golden. If it looks like it’s getting to brown on top, cover the top with foil. The first time I made this I took it out of the oven after 30 minutes, feeling sure it was ready. I later discovered it was raw in the middle! I don’t want that to happen to you!

Transfer the bread to a wire rack and dust with icing sugar. Dive in!


I linked this post up to “Cook Blog Share” over at SuperGoldenBakes


18 thoughts on “Raspberry and Nutella Swirl Bread

  1. I can’t resist a jar of Nutella if it’s open. It’s an addiction! I love using it in breads and actually anything baked (as long as I haven’t finished it with a large spoon). Your swirl bread looks delicious – I can just see myself picking it apart!
    Thanks for linking to #CookBlogShare – check out the other entries on Pinterest http://www.pinterest.com/supergolden88/cookblogshare/
    and Google+ https://plus.google.com/u/0/communities/107696809290414888934


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