A wonderful addition to our bread and sweet roll family, this star bread is everything it looks like and more. Filled with lakes of warm and melty Nutella, super buttery and extra soft this bread is by far one of the greatest bakes you’ll ever make! 🙂
I’ve long wanted a super heart warming Nutella bread bake and this is definitely it!
Starting off we’re going to be making the easiest dough recipe. It’s what I call my all purpose dough which I mentioned here in these Icelandic cinnamon rolls. The dough is really simple and fail proof and you can play with it and switch it up as you like 😉 It can also be used for any yeast raised treat such as cinnamon rolls, dinner rolls or even donuts!
I’m using the same base recipe as those Icelandic rolls here and it is just a basic sweet roll recipe. The steps for shaping the star bread are exactly as my previous cinnamon star bread which has step by step pictures so please check out that post to see just how easy it is to make a star bread 🙂
For the filling I used straight up Nutella. It’s best to warm it up slightly, just a couple of seconds in the microwave, before attempting to spread the Nutella on the dough or else you might have a little trouble spreading it since Nutella is quite thick. The amount of Nutella you use it totally up to you but I found about 1/3 cup is good just make sure you add a decent amount so each bite is a delicious melty Nutella bite.
Once the star bread is baked and ready, just brush the top with some butter for that extra buttery goodness. You can drizzle some more Nutella on top or some chocolate sauce, vanilla, icing sugar or even a cream cheese glaze 😉
This is one of the best rolls I’ve ever made and it was devoured in moments! It’s sure to become a family favourite for you guys too ❤
Enjoy my friends! ❤
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Nutella Star Bread
Makes one 8 to 10 inch bread. Click here for step by step pictures for shaping the dough.
- 1 cup (250mls) milk
- 2 1/2 teaspoons instant yeast
- 1/4 cup (50gms) sugar
- 4 tablespoons softened butter
- 1 egg
- 3 – 3 1/2 cups all purpose flour
- 1 1/2 teaspoon salt
For the filling
- 1 cup warmed Nutella
- Place the milk and yeast in a bowl and sprinkle about a tablespoon of the sugar on top. Let rest for about 5 – 10 minutes. Add the butter, egg and remaining sugar. (It’s okay if the butter doesn’t mix in completely and looks all piece-y). Stir in the flour and salt in small amounts ( about 1/2 cup at a time) until a soft and sticky dough forms. More flour can be added but dough needs to be really sticky so try not to add too much extra flour.
- Knead the dough for about 10 minutes and place into a lightly oiled bowl.
- Cover bowl with plastic wrap and let rise for 2 hours or until doubled in size.
- Once risen, punch down and divide into 4 balls. Cover the balls and rest for 15 minutes. This will make rolling them out easier. Take each ball and roll out into a 9 – 10 round circle. Do this on top of baking paper so it’s easy to assemble the star.
- Brush the top of one circle with 1/4 – 1/3 cup Nutella. Place the next circle on top and repeat, spreading another 1/4 – 1/3 cup Nutella. Repeat with the last two circles leaving the last on bare on top. Try and adjust the doughs to make a round circle by moving them around on each other and trimming any extra pieces of dough sticking out (see pictures here).
- Place a round cutter, about 2 1/2 – 3 inches big in the middle of the dough. This is going to help guide you. Using a serrated knife, divide the circle into 16 strips, first cut 4 then 8 then 16 (again see pictures above).
- Lift up one strip of dough and twist it two times so that the end piece that was on top is back at the top. Pick up the next strip and twist two times but this time twist it in the opposite direction, so if you twisted the first strip to the right twist this second one to the left. Pinch the ends of each of the two strips together. Repeat this step with the rest of the strips so you end up with an 8 tipped star shape. (Please refer to the pictures above for these steps).
- Cover the star for about an hour to puff up and then brush the tops with egg and bake in a preheated 180C oven for about 18 – 20 minutes until cooked through and golden. Brush with butter and serve warm.
Recipe by the dutch baker.