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.
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
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!