Spectacular Nutella Swirl Easter Bread
A luxurious, bicolored enriched loaf featuring a cocoa-infused dough and a rich Nutella center, inspired by traditional Romanian Cozonac.
Ingredients
The Dough Base:
- 250 ml Whole milk warmed (40°C)
- 120 g Granulated sugar
- 5 g Active dry yeast
- 1 Large egg for the dough
- 1 tsp Vanilla essence
- 520 g High-protein bread flour
- 1 tsp Salt
- 2 tbsp Unsalted butter softened
The Contrast & Filling:
- 3 tbsp Unsweetened cocoa powder for the dark dough
- 1 tbsp High-protein flour for the light dough
- 3 tbsp Nutella hazelnut cocoa spread
- 1 Large egg for brushing/egg wash
Instructions
- Activate: Combine warm milk, sugar, and yeast. Let sit for 10 minutes until frothy.
- Mix: Whisk in 1 egg and vanilla. Gradually add 520g of flour and salt until a dough forms.
- Enrich: Knead the dough, adding softened butter one tablespoon at a time, until smooth and elastic (about 10 mins).
- Divide & Color: Split dough in half. Knead cocoa powder into one half; knead the extra 1 tbsp of flour into the other half.
- First Rise: Cover both doughs and let rise in a warm spot for 2 hours until doubled.
- Layer: Roll both doughs into rectangles. Place cocoa dough on top of plain dough.
- Fill & Roll: Spread Nutella over the cocoa layer. Roll tightly into a log and seal the edges.
- Second Proof: Place in a greased loaf pan and let rise for 30 minutes.
- Bake: Preheat oven to 180°C (356°F). Brush with beaten egg. Bake for 35–40 minutes until golden brown.
- Cool: Let cool in the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
- Flour Power: Bread flour is essential for the "pull-apart" texture of this specific loaf.
- Temperature: Ensure the Nutella is at room temperature so it spreads easily without tearing the delicate dough.
- Garnish: For a festive look, sprinkle with pearl sugar or sliced almonds before baking.