Nutella Raisin Bread – freshly made raisin bread dough, Nutella spread, drizzled with chopped pecans and shaped into a beautiful round bread.
Hello, my name is Jo and I’m a nutellaholic! Admitting you have a problem is the first step. I admit it!
I’m the first to admit that I’m obsessed with Nutella! I’ve been dreaming about this bread for a couple weeks now! I don’t know about you but I solve a lot of problems while I’m dreaming, and this Nutella bread solved a lot of my problems, those being cravings for something sweet. I’m a happy girl now, so this is why I can write this post, on a full belly, cravings in tact, and lots of leftovers on my kitchen counter. Life is good.
If you guys follow my blog, you know that although I love to cook, I’m more of baker, it’s something I’m really passionate about and it’s something I never get tired of doing. Baking gives me great satisfaction, not just in terms of making my belly happy, but in terms of creating something that’s as beautiful as this nutella raisin bread.
This bread is pretty easy to make, so I’m going to show you how to do it because I know you’ll be running to your kitchen and wanting to make this little marvel.
In a small sauce pan you want to melt the butter and milk, don’t boil the milk because that will kill the yeast, you just want it warm enough until the butter is melted. You could even start with melting the butter first then adding the milk and warming it up.
Once the butter has melted and the milk is warm you need to add a tbsp of yeast, or one package. Whisk the yeast in the milk mixture just a bit to help the yeast dissolve.
Next you’ll want to mix the eggs and the sugar together in your mixer, just until the mixture is light and fluffy after which you’ll add the vanilla extract and the milk mixture and mix for a few more seconds until everything is fully incorporated. In another big bowl mix together the salt and flour. Add the flour to the mixer and using the dough attachment mix for about 1 minute after which you need to add your raisins and continue mixing for another 4 to 5 minutes.
Now I want you to study the picture below. This here my friends, this is what baking is all about. This here is what makes me happy and giddy and wanting to jump up and down like a little kid. Look at this beautiful dough. It’s like snow, it’s so beautiful that I want you to look at it for a few seconds and study this picture like you were to study the Mona Lisa, because this here is the Mona Lisa of baking.
I told you I’m nuts! You now need to take this gorgeous dough and place it in an oiled bowl and cover it with plastic wrap. Now I’ve told you this many times before but I’ll keep on saying it because this saves so much time when baking. What I usually do is turn the oven on for about 30 seconds then turn it off. I then take my bowl with the dough and place it in the oven, close the door and in half hour to 45 minutes you have this beautiful dough that has more than doubled in size. And this is how you can speed this up.
This dough is soft yet doesn’t stick to your hands but if it does not to worry, rub some oil on your hands and it will make it easier for you to handle the dough. Who needs hand lotion when you have vegetable oil?
Now you want to roll out this dough so that it’s nice and long, maybe about 24 inches by 16 or something around there. It doesn’t have to be perfect. But see how nice those raisins look? I used golden raisins, don’t know why exactly but lately I’ve been obsessed with golden raisins, I’ve been using them in everything I’ve been baking.
And now comes my favorite part. The part that feeds my Nutella obsession, no pun intended. You take the jar of Nutella and a knife and take a whole big dollop of Nutella and just spread it over this gorgeous dough. I probably used about a cup of Nutella but I leave this to your judgement, you might want more, or less depending on how obsessed you are with Nutella. Then just because I couldn’t stop here, I took some chopped pecans and sprinkled all over the Nutella. I suppose some hazelnuts would have been more appropriate but I had pecans.
Next you’ll want to roll this dough jelly roll style, towards you and you want to make sure you roll from the wide side, so that you end up with a long skinnier roll vs a short fat roll.
So this is what your roll should look like. I suppose now you could cut this roll and make Nutella rolls, or you could roll it the other way, short fat roll style and make a loaf but I wanted something more special, something prettier.
So in order to make that something special I had in mind, bring the ends together and form a circle, you can also pinch the ends together so they stick, just like this.
Now you want to take your scissors and make cuts half way through, every couple inches or so. If you don’t have kitchen scissors, a knife would work as well. You can now let the bread rest for another 15 min, but it’s not really necessary because it will rise nicely in the oven while it’s baking. You do however, want to brush it with an egg and sprinkle it with some sugar, I used Turbinado sugar here.
And finally, the moment we’ve all been waiting for. The final step you have to suffer through is baking this bread for about 40 minutes and then magic happens in the oven and this is what you end up with. A beautiful magnificent Nutella raisin bread.
I could stare at this beauty for hours, but as beautiful as it is, I’d rather eat it than stare at it. I couldn’t wait to cut into it and have a big slice of this bread.
And if this isn’t enough, I drizzled some caramel sauce over my slice, just to make it more decadent, if that’s even possible.
But yes, I am a happy girl now, this Nutella raisin bread here was enough to take care of my cravings.
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Nutella Raisin Bread
Ingredients
- 3 1/2 cups all-purpose flour
- 8 tbsp butter unsalted
- 1 cup milk
- 1 tbsp active dry yeast or one package
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup sugar
- 3/4 cup golden raisins
- 1 cup Nutella
- 1 cup pecans chopped
- 1 egg for egg wash
- 2 tbsp Turbinado sugar
Instructions
- In a small sauce pan melt the butter over low heat and add the milk to the melted butter and cook until milk is warm to the touch. Remove from heat. Add the yeast and whisk a bit to help dissolve the yeast.
- In the bowl of your mixer, add the 2 eggs and sugar and beat until light and fluffy. Add vanilla extract and milk mixture and whisk for about 30 seconds.
- In a bowl add flour and salt and mix together.
- Pour the flour into the mixer bowl and using your dough hook attachment, mix for about a minute, then add the raisins. Continue mixing for about 5 minutes. The dough should be nice and pliable. Place the dough in an oiled bowl and let it rise until doubled in size.
- Roll the dough into a rectangle that’s about 24 inches by 16 inches and spread the Nutella over the entire dough, getting as close to the ends as possible. Sprinkle the chopped pecans over the Nutella.
- Roll the dough jelly roll style, towards you and you want to make sure you roll from the wide side, so that you end up with a long skinnier roll vs a short fat roll.
- Bring the ends together and form a circle, you can also pinch the ends together so they stick.
- Take your scissors and make cuts half way through, every couple inches or so. If you don’t have kitchen scissors, a knife would work as well. You can now let the bread rest for another 15 min, but it’s not really necessary because it will rise nicely in the oven while it’s baking. You do however, want to brush it with an egg and sprinkle it with some sugar.
- Bake at 350 F degrees for about 40 minutes or until golden brown.
Hi Jo,
I’ve always been a bit skiddish about trying yeast breads….but….you had me at Nutella….sigh…
I like the idea that you can make this in the pretty ring shape, or even as rolls maybe doused in caramel sauce, haha.
Thanks for sharing!
Yeah, gotta love that Nutella. 🙂