Braided Pastry

Braided Nutella Pastry

Andy asked me if I wanted him to make brunch or go out for Mother’s Day and I chose to go out. I have faith that he could pull something yummy together, but I just want my kitchen to stay clean all day, and have someone else worry about everything. You get me? He even sweetly offered to make something from my blog, and I’m tempted to send him this recipe and say this is what I want!!! No no I’d never do that to him. ;)

I saw this pastry via a video that has been going around on Facebook. It didn’t even have sound, but just showed the baker assembling this beauty and I knew right away I’d be trying it soon. I love the process of elaborate desserts and for how fancy the “after” is, although the process of this one was pretty simple.  (PS- I took some step by step photos to show you how it’s done- they’re at the bottom of the post!)

Braided Nutella Pastry

A basic sweet dough (similar to what you make for cinnamon rolls,) Is divided into 4, and then one by one you roll each section into a circle, spread it with nutella and then repeat. After you have 4 layers of dough you make a few cuts into the dough, give them a twist, pinch off the ends and into the oven it goes. I swear it’s easier than it sounds!

I haven’t baked with Nutella much on this blog, not because I don’t love it, but it’s just not an ingredient I often think of when creating something sweet. I really adored this though, and definitely plan to use it more often. This pastry is to die for. It allows you to pull off your own twisty, turny bite, making it perfect for a group brunch or buffet. As you can imagine, the inside pieces get deliciously ooey gooey with layer upon layer of tender dough, and melty Nutella. I made a bit of a mess with this whole process- getting my Nutella fingers all over everything, but you can bet it didn’t stop us from thinking this was just fabulous.

Braided Nutella Pastry

Braided Nutella PastryBraided Nutella PastryBraided Nutella Pastry

Nutella Braided Pastry

Braided Pastry

Yield: 8-10 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes


  • 1/4 cup unsalted butter (4 tablespoons)
  • 1 cup cold milk (250ml)
  • 3 1/2 cups all purpose flour
  • 2 ¼ teaspoons instant or active dry yeast - 1 pack
  • 2 tablespoons white sugar
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup Nutella


  1. In a small saucepan over low heat, melt the butter with the milk. Set aside
  2. In the bowl of a stand mixer or a large mixing bowl, add the flour, yeast, sugar and salt and mix
  3. Pour in the warm milk mixture and one egg, then mix with the paddle attachment or on low until a shaggy dough forms.
  4. Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking. Alternately, turn dough onto a floured surface and knead by hand for 5-10 minutes, or until smooth.
  5. Place dough in an oiled bowl, cover with plastic wrap or a clean tea towel and let sit in a warm place for about an hour or until doubled in size.

To Assemble:

  1. Line a large baking sheet with parchment paper- set aside
  2. Divide the dough into 4 even pieces. Roll the first into a 12 inch circle and roll over a rolling pin to gently transfer to the cookie sheet.
  3. Warm Nutella for 15-20 seconds in a heat safe bowl in the microwave to make it more spreadable. Then spread 1/4 cup over the first sheet of dough, leaving a 1 inch border around the outside.
  4. Repeat with the remaining sections of dough, leaving the top layer plain without any Nutella.
  5. Trim off any overhanging dough if needed, and use the rolling pin to gently roll the whole thing a bit to flatten it slightly.
  6. Place a small ramekin (3-4 inches wide) in the centre of the dough.
  7. Make 4 evenly spaced cuts from the ramekin to the edge of the dough (so it looks like 4 quarter slices connected in the middle. Cut each of the four slices in half, then repeat 1 more time, so you have 16 strands in total.
  8. Take the ends of two of the strands, one in each hand, and twist them away from each other twice. Twist a third time only until the flat sides meet, then press the ends into a point. Make sure to press the ends together well so they don't break apart when they bake.
  9. Repeat with the rest of the strands and then cover loosely with a clean towel or plastic wrap and allow to proof for 30 minutes.
  10. Preheat oven to 350F. Brush pastry with an egg wash and bake for about 20 minutes, rotating if needed, or until golden. Best served warm.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. Hi Audra, this looks absolutely fabulous! The bad news is, I don’t care for Nutella. Do you think it would work as well with a cinnamony-butter-brown sugar type mixture similar to that used in yeasted cinnamon buns? thanks!

    1. Hey Vickie! Yes- I think that would work, but you’d definitely want it to just be a thin dusting. I think if its too much it will be difficult to twist. If you try let me know how it turns out! :)

      1. Thanks, will do! Btw, I made your Margarita Bars for Cinco de Mayo and they came out fantastic! My co-workers went nuts over them

    2. Delicious and Beautiful. I Made it using Sugar, cinnamon, Flour and butter.. 1 ded gues a amounts. . 1stick butter .. 3/4 cupp sugar,3/4 cup flour, and 2 table spoon of cinnamon. . I added all ingredients and warmed to a spreading consististy . Spreadon each layer, let rise and baked per instructions. .
      Will make it again..

    1. Is it really 3 1/2 cups of flour to 3/4 cups of milk because my dough is hard and I sifted the flour first.

      1. Me too, I only used 2 1/2 cups of flour bc 3 1/3 just seems like way too much. My dough was already dry even after adding the first batch of flour

  2. This is soooo pretty!! Could I clarify what kind of flour you use? Pastry or AP?

  3. ‘So i tried making this and my dough turns out too dry and I used the right amount of ingredients..also wont the egg yolk cook when you mix it in the hot milk and butter?!

    1. You don’t want to milk to be scorching hot, just very warm so the yolk should be fine! I’m not sure why your dough was dry but lots of factors like climate, elevation etc can come into factor with yeasted doughs. I’d say add a bit more water to the dough a little at a time until it is the right consistency.

    2. So I’m making this now and I was really concerned that you did not say to cool the milk mix before adding it to the yeast. I was really afraid it would scald the yeast and that it wouldn’t develop/rise. But I followed directions and now it is in the rising period but it’s been sitting for 30 minutes already and looks pretty disappointing. Is letting the milk cool a step you left out? My dough is super dense. :'(

      1. I never cool the milk! Usually it sits for about 5 mins while I prep the other ingredients and by the time I add it it’s fine! If your dough isn’t proofing try putting it in a warmer spot? I like to preheat the oven for a few mins and then turn it off and proof in there.

  4. I was thrilled at how pretty this turned out but the taste left something to be desired. The dough was just so tough. Not light and fluffy like a cinnamon roll dough at all. Again, I suspect due to the yeast being killed by extreme heat of the hot milk. Generally liquid added to yeast is supposed to be about 110 degrees which is luke warm to the touch. Lesson learned.

    1. If your dough proofed the yeast wasn’t killed. Maybe your milk was too hot? I heat it until *just* simmering- so I turn the heat off before it gets too hot. Usually just when the butter has melted. I have made this dough no less than 20 times and it’s always very fluffy so not sure what went wrong. Happy to help you troubleshoot!

  5. Hi I just started making this too & am finding the dough too dry to rise. Just double checking, it’s only 3/4 c. milk (& not 1 3/4?….or maybe some water?). It doesn’t look anything like your picture

  6. Like many of the other reviewers, I too am finding that the dough is rock hard. I already broke a spatula and am afraid of burning out the motor on my Kitchen Aid Eben thigh i have already added an extra 1/2 cup milk.

    1. I’m sorry that happened for you. My dough , as you can see in the pictures, was soft and fluffy. It’s hard to know what went wrong when you made it.

  7. Hi, I haven’t found the answer to the question of how far in advance can you make that pastry and how to warm it up for the party.

    1. I would make it but not bake it. Put it in the fridge and then let it sit at room temp for the final proof and then bake it fresh :)

      1. Thank you for your response . Unfortunately I already baked it today. It turned out sooo good! I need it for New Year’s party. Any suggestions at this point of how to warm it up , like for how long and at what temperature should I put it in the oven? Your advice is greatly appreciated.

  8. I love step by step photos because I can make sure what i’m doing is going right

  9. I made this tonight and it turned out sooooo good! I didn’t have enough Nutella, so I did two layers of Nutella and one of raspberry jam. Wish I could put a picture of it in this section so you could see it. Your instructions were super helpful!

  10. Hello there,
    We are making this today for a get together tomorrow evening. Does this store well? And would you recommend heating it up before people come tomorrow evening?

    Thank you in advance!☺️

    1. You could make it and form the pastry and then chill until you’re ready to back. I’d enjoy it fresh!

Leave a Reply

Your email address will not be published. Required fields are marked *