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Nutella Star Bread (Gluten-Free)
Description
Nutella Star Bread may look like a fancy, modern creation, but its idea actually comes from simple European holiday breads that families used to twist and bake together in winter.
Those breads were all about warmth, celebration, and bringing everyone to the table. As years passed, bakers started adding sweet fillings—and once Nutella became a beloved pantry favorite, it quickly became the perfect match.
This bread is loved not just for its taste but for the fun of making it. Layering the dough, spreading the Nutella, and twisting it into a beautiful star feels almost magical. And when it bakes, the kitchen fills with a cozy chocolate-hazelnut aroma that’s impossible to resist.
Today, Nutella Star Bread has become a go-to treat for holidays, weekends, and family gatherings. It’s eye-catching, comforting, and always gets people asking, “How did you make that?”—which is part of the joy of sharing it.
Ingredients
Homemade Nutella Filling
For the Dough
Instructions
Method for Filling
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Gather your required ingredients.
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Blend hazelnuts into a creamy paste.
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Add cocoa, honey, vanilla, salt, and plant-based milk.
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Blend until smooth and creamy.
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Pour the Nutella mixture into a bowl and set it aside.
Method for Dough
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In a small bowl, mix yeast with warm water, milk, and coconut sugar. Let sit until foamy (about 5–10 minutes).
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Sift flour into a stand mixer bowl. Add dry milk powder.
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Pour in yeast mixture, eggs, melted butter, vanilla, and salt.
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Mix with a dough hook until smooth.
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If too wet, add 1 tbsp of flour at a time (up to 5 Tbsp).
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Cover and let rise for 1.5–2 hours, or until doubled.
Assembly & Baking
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Preheat oven to 175°C.
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Divide the dough into 6 equal pieces.
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Roll each into a 25 cm round.
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Layer one round on parchment, spread with a thin layer of Nutella. Repeat with all but the final round (no filling on top).
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Place a small glass in the center as a guide. Slice into 12–16 equal sections, starting from the center out.
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Twist pairs of strips away from each other twice, then pinch the ends to seal.
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Let rest 15–20 minutes while the oven finishes heating.
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Brush with egg wash.
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Bake 25–30 minutes until golden brown and puffed.
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Let cool slightly before serving.
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Serve with a hot cocoa.
