Every Easter morning, before the house even stirs, I sneak into the kitchen and start this braided chocolate hazelnut bread. The smell alone feels like a holiday. Yeasty dough rising in a warm oven, the faint scent of vanilla and butter, and that moment when you swirl in the Nutella—pure bliss.
When my kids were little, they used to press their noses against the oven door, waiting for the loaves to turn golden brown. Now that they’re teens, they just appear like clockwork the moment I pull it out—same hungry faces, same magic.
This isn’t your everyday bread. It’s soft, rich, and tear-apart fluffy, with chocolatey ribbons running through each slice. It’s indulgent enough to serve as dessert but simple enough to enjoy with morning coffee.
The Tradition of Easter Bread
Across the world, Easter bread is a symbol of renewal, family, and celebration. Some are topped with colored eggs, some are shaped into rings or crosses, but for me, this chocolate hazelnut version captures everything I love about the season—comfort, sweetness, and a touch of show-stopping beauty.
It’s also the kind of bread that invites sharing. I always bake two loaves—one for our Easter brunch and one for gifting. Wrapped in parchment, tied with twine, and paired with a little jar of homemade hazelnut spread, it makes the loveliest hostess or neighbor gift.
Ingredients for Two Braided Loaves
- 3 large eggs (2 whole + 1 separated)
- 1 cup lukewarm whole milk (around 110°F)
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 ½ Tbsp active dry yeast
- 4 cups all-purpose flour (plus a little extra)
- 1 tsp salt
- ½ cup melted butter
- ½ cup chocolate hazelnut spread (Nutella or homemade)
- 2 Tbsp whole milk (for egg wash)
- ¼ cup chopped hazelnuts and a sprinkle of sugar for topping
Step-by-Step: How to Make Braided Chocolate Hazelnut Bread
1. Mix & Knead
In your bread machine, combine eggs, egg white, warm milk, sugar, and vanilla. Add 3 cups flour, salt, and yeast. Let the machine knead until a soft dough forms, then add the melted butter gradually. Continue kneading and proofing until doubled in size (about 1½ hours).
If you’re doing this by hand, mix in a large bowl, knead for 8–10 minutes until elastic, then let rise for 1 hour in a greased bowl covered with a towel.
2. Shape the Loaves
Once risen, divide the dough in half. Then divide each half into three pieces. Roll each into a rectangle, spread with chocolate hazelnut spread, and roll into long ropes. Braid the ropes together, tuck the ends under, and place in greased loaf pans.
3. Proof Again
Brush with egg wash (the reserved yolk + milk), sprinkle with hazelnuts and sugar, and let proof in a warm oven for 30–40 minutes.
4. Bake
Without removing the loaves, preheat to 355°F and bake for about 30–35 minutes or until deep golden brown. Cool on a wire rack before slicing.
Easter Serving Ideas
- Breakfast centerpiece: Slice and serve warm with whipped butter or extra Nutella.
2. Brunch board beauty: Pair slices with fruit, cheeses, and soft-boiled eggs for an easy Easter grazing board.
3. Dessert twist: Toast slices lightly and serve with vanilla ice cream or drizzle with melted chocolate.
4. Gifting idea: Wrap a loaf in parchment and tie with pastel ribbon. Add a small tag that says “Homemade with love.”
Variations
- Coconut & Chocolate Swirl: Add shredded coconut to the filling for a “Bounty Bar” vibe.
- Orange Hazelnut Loaf: Mix orange zest into the dough for a citrus lift.
- Cinnamon Roll Style: Replace Nutella with cinnamon sugar and butter for a cozy winter version.
- Mini Braided Buns: Use the same dough to make smaller, personal-sized braids—perfect for Easter baskets.
Pro Baker Tips
- Flour accuracy matters. Scoop and level your flour or weigh it—120g per cup.
- Let your yeast bloom. If you’re unsure your yeast is fresh, proof it first in warm milk and sugar before adding.
- Warm, not hot. Milk hotter than 115°F can kill your yeast.
- Proof twice for fluffiness. Don’t rush either rise; it’s what gives that tender, pull-apart texture.
How to Store & Freeze
- Keep at room temperature (covered) for 2–3 days.
- Refrigerate for up to a week.
- To freeze, slice and wrap in plastic wrap or parchment, then place in a freezer bag. Thaw overnight or toast straight from frozen.
There’s something deeply satisfying about making bread by hand—the rhythm of kneading, the rise of the dough, the scent that fills the kitchen. For me, this Easter bread is about more than flavor; it’s a yearly reminder to slow down and savor small joys.
It’s about pouring love into something simple and sharing it freely. Whether it’s served at your family table, tucked into an Easter basket, or gifted to a friend, this braided chocolate hazelnut bread will earn a permanent place in your spring baking traditions.
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