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    Home - bread - Yeast Bread - Nutella and Raspberry Swirl Bread

    Published: May 4, 2015 · Modified: Sep 23, 2019 by Amanda Powell · Estimated time to read: About 2 minutes to read this article. · This post may contain affiliate links.

    Nutella and Raspberry Swirl Bread

    Raspberry Nutella Swirl Bread

    I am a certified Nutella fanatic and carboholic.

    Really, I have the certificates hanging on the wall by the staircase.

    Okay, that’s not true, but only because there aren’t certifications for either of these things that I know of. Just googled it and it sadly doesn’t exist.

    Anyway, I am getting off point.

    Raspberry Nutella Swirl Bread

    Last summer, Joy the Baker made this amazing triple berry swirl bread that took everyone’s breath away. It was absolutely stunning and probably tasted amazing. I fell in love with it and pinned it about a million times. Finally, I decided to take a swing at my own version. The only difference is that I wanted to use Nutella instead of a cinnamon base because… Nutella. And I thought triple berry might be a bit much for the Nutella and decided to go with my favorite fruit to pair with this heavenly hazelnut chocolate spread: raspberries.

    I don’t regret my decision one second. No, no. In fact, I ended up making four of these gorgeous wreaths of deliciousness. One for my grandmother, one for my aunt, one to eat right away, and a spare that I….also ate right away. Ahem.  #noregrets

    Raspberry Nutella Swirl Bread

    Working with yeast breads is scary for a lot of people, but I promise you that this is really easy to make. This bread is beyond forgiving and the only thing you really need to be careful with is being sure that you are using good yeast. You can tell if your yeast is good to use when you proof it. If you see a nice foamy top layer on your yeast mixture, you are good. If not, then you’re going to have to go out and get new yeast. Beyond that, everything is easy peasy. I promise!

    When I made my Nutella and raspberry swirl bread, I made the dough for the bread the night before and allowed it to rise in the refrigerator overnight instead of letting it rise at room temperature for an hour. Either works fine here, but my method means you get to have some delicious bread right at breakfast without having to wake up earlier. And that’s always a good thing!

    Raspberry Nutella Swirl Bread

    Raspberry Nutella Swirl Bread

    Nutella and Raspberry Swirl Bread

    Yield: 1 loaf
    Prep Time: 40 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour 5 minutes

    Ingredients

    • 2 ¼ teaspoons active dry yeast
    • 2 tablespoons sugar
    • ¾ cup milk, lukewarm
    • 1 large egg yolk
    • 3 tablespoons unsalted butter, melted
    • 2 ¼ cups all-purpose flour
    • ½ teaspoon salt
    • ⅓ cup, plus 2 tablespoons Nutella (approx. – Nutella can get too messy to measure properly!)
    • 2 cups raspberries (you can use fresh or frozen. If you use frozen, do not thaw beforehand)
    • Egg was (1 egg, plus 1 tablespoon water)
    • Turbinado sugar
    • Powdered sugar (optional, but recommended for dusting)

    Instructions

    1. In a small bowl, mix together the yeast and the sugar. Pour in the milk, egg yolk, and butter then mix gently to combine. Allow the mixture to sit for about 10 minutes. You should see a nice layer of foam after this point. (If you do not, you may need new yeast)
    2. In your mixer, whisk together the flour and salt. Pour in the milk mixture and mix with a paddle attachment to combine until the dough pulls away from the bowl. Use a dough hook to knead for about 10 minutes. If you do not have a stand mixer, you can knead by hand for about 15 minutes. The dough should be smooth, soft, and only slightly sticky.
    3. Lightly grease a bowl with oil and place the dough inside. Cover with plastic wrap. Leave in the refrigerator overnight (or in a warm, dry area for one hour).
    4. Lightly grease a cast iron skillet. Preheat the oven to 375 degrees F. Allow the dough to warm for a few minutes before deflating the dough and rolling out to about 18” by 12” on a lightly floured surface.
    5. Spread the Nutella over the dough, leaving a one inch border all around. Evenly place the raspberries over the Nutella, the very gently press down to ensure they stick. Tightly roll the dough lengthwise so you have an 18 inch long log. Cut the log in half, leaving about an inch at one of the ends keeping the two separate pieces attached. Twist the pieces slightly so that the cut sides are facing up. Place one of the halves over the other, ensuring the cut sides remain facing up. Continue twisting the pieces in this manner until you can no longer twist. Bring the end pieces up to the other uncut end to that the bread forms a circle. Transfer the bread to the cast iron skillet and allow to rise for another 30 minutes.
    6. Brush with the egg wash, then sprinkle with the turbinado sugar. Bake for about 25 – 35 minutes, or until a golden brown. Remove and allow to cool completely before adding the powdered sugar.

    Did you make this recipe?

    I'd love to see how it turned out! Tag me @acookienameddesire and use the hashtag #acookienameddesire Don't forget to purchase the Cozy Baking eBook!!

    © Amanda Powell

     

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Previous Post: « Brown Butter Hazelnut Chocolate Chip Cookies
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    Reader Interactions

    Comments

    1. Ali @ Home & Plate says

      May 04, 2015 at 9:07 am

      I'm pretty sure I could eat the whole thing in one sitting. This recipe looks fantastic.

      Reply
    2. Jennifer | Bake or Break says

      May 04, 2015 at 10:11 am

      This looks AMAZING! I have a good, sturdy fear of yeast breads, but this makes me want to throw caution to the wind and get baking!

      Reply
      • Amanda says

        May 04, 2015 at 10:47 am

        This is great for a beginner yeast bread baker, it practically makes itself!

        Reply
    3. Joanie @ ZagLeft says

      May 04, 2015 at 10:46 am

      You caught my attention with the nutella and raspberry combination - what a great match! This bread looks and sounds fantastic!

      Reply
    4. Faith (An Edible Mosaic) says

      May 04, 2015 at 11:00 am

      I can't believe I never thought to try Nutella and raspberries together - I bet it's a great combo! And your swirl bread is absolutely stunning!

      Reply
    5. Beeta @ Mon Petit Four says

      May 04, 2015 at 4:47 pm

      This looks fantastic, Amanda! I remember Joy the Baker's challenge, as I tried it and absolutely loved it. I find that the most "difficult" part of this recipe is merely transferring the finished wreath to your pan, at least this was the case for me (which wasn't really difficult; I sort of just slid it off my board and onto the pan!). I love how you did the flavor combo of nutella and raspberries - how perfectly decadent! Beautiful job!! <3

      Reply
    6. Medha @ Whisk & Shout says

      May 04, 2015 at 11:01 pm

      This is just beautiful! A work of art and a delicious one at that. Pinned! 🙂

      Reply
    7. Sarah | Broma Bakery says

      May 05, 2015 at 11:23 am

      Two words- Stun-ning.

      Reply
    8. Elizabeth @ SugarHero.com says

      May 06, 2015 at 2:49 am

      Hey, I think I have one of those certificates too! The National Carbohydrate Board gave it to me after I ate my millionth carb. 🙂 I'll send you one too!
      Gorgeous, gorgeous bread, lady! I love it!

      Reply
    9. Christina @ Bake with Christina says

      May 06, 2015 at 11:23 pm

      That swirl bread looks incredible! And I love the Nutella and raspberry together - yum!! Pinned 🙂

      Reply
    10. Amanda | The Cinnamon Scrolls says

      May 07, 2015 at 7:51 am

      Wow, this looks so beautiful! Loving that swirl and delicious looking raspberry-chocolate combo! Perfection!

      Reply
    11. Joanne Bruno says

      May 08, 2015 at 9:47 pm

      That swirl filling, tho. I think I'm in love.

      Reply
    12. Jill Roberts @ WellnessGeeky says

      December 12, 2017 at 9:38 am

      This nutella and raspberry swirl bread absolutely something new for me! Looks yummy! I'm also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing Amanda!

      Reply
    13. Bella Hardy @ Healthnerdy says

      July 10, 2018 at 8:49 am

      This nutella and raspberry swirl bread absolutely something new for me! Looks yummy! I'm also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing Amanda!

      Reply
    14. Robin Hamilton @Wellness Wires says

      September 19, 2018 at 10:27 am

      This Nutella and raspberry swirl bread absolutely something new for me! Looks yummy! I'm also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing Amanda!

      Reply
    15. Julia Stearns @ Healthirony says

      March 22, 2019 at 12:35 pm

      That nutella and raspberry swirl bread looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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