Nutella Star Bread

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

FLOUR – All-purpose flour gives you the right protein content (around 10-12%) to build a dough that’s strong enough to twist without tearing but tender enough to pull apart easily. Bread flour has too much protein and will make this too chewy. You’ll start with 3¼ cups and might need up to ¼ cup more depending on humidity, but stop at 3½ cups total or the dough becomes dense. The dough should feel soft and slightly tacky, almost like a baby’s skin.

MILK – Whole milk adds fat and milk proteins that make the crumb extra tender and help the bread stay soft longer. The milk proteins also encourage better browning on the outside. You can use 2% milk if that’s what you have, but whole milk gives you the best texture. Warm it to about 105-110° Fahrenheit, which should feel barely warm on your wrist, like testing a baby bottle.

BUTTER – Unsalted butter adds richness and creates a softer, more tender crumb by coating some of the flour proteins and slowing down gluten development. Salted butter works in a pinch, but you might want to reduce the added salt to ½ teaspoon. The butter needs to melt completely in the milk mixture so it distributes evenly throughout the dough.

YEAST – Instant yeast (also called rapid-rise or bread machine yeast) goes directly into the flour without proofing, which saves a step and makes timing more predictable. One packet equals 2¼ teaspoons. If you only have active dry yeast, dissolve it in the warm milk mixture first and let it foam for 5-10 minutes before adding to the flour. Check yeast freshness if you’re not sure yours is still good.

SUGAR – Granulated sugar feeds the yeast, adds a subtle sweetness that balances the chocolate, and helps the outside brown beautifully. The ¼ cup amount is enough to make this taste slightly sweet without turning it into dessert. Sugar also helps the dough stay moist by attracting and holding onto water molecules.

CHOCOLATE HAZELNUT SPREAD – Nutella or any chocolate hazelnut spread works here. You need 1 cup total, divided into three portions of ⅓ cup each for spreading between the layers. The spread should be at room temperature so it’s easy to spread without tearing the dough. If it’s too thick, microwave it for 10-15 seconds to soften. Don’t use too much or it will ooze out during twisting and make sealing the ends impossible.

EGG YOLK – Brushing beaten egg yolk on the surface before baking creates that glossy, deep golden-brown finish. The yolk has more fat than egg white, so it browns better and adds richness to the color. You can skip this if you need to, but the bread won’t look as professional.

How To Make A Nutella Star Bread

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Star Bread with Nutella covered loosely with aluminum foil or in a bread box at room temperature for up to 2 days. The enriched dough stays soft thanks to the milk and butter, so you don’t need to refrigerate it. Storing in an airtight container can make the outside slightly sticky, so a loose cover works better.

FREEZE – Wrap the cooled bread tightly in plastic wrap, then again in aluminum foil or place in a freezer-safe bag. Freeze for up to 2 months. The Nutella filling freezes beautifully and the texture holds up well.

REHEAT – Warm individual portions in the microwave for 15-20 seconds, which softens the Nutella and makes it taste freshly baked. For the whole loaf, cover loosely with foil and warm in a 300° Fahrenheit oven for 10-15 minutes. If reheating from frozen, thaw at room temperature for 2-3 hours first.

MAKE AHEAD – Prepare the dough through step 6, then cover and refrigerate for up to 12 hours. Let it sit at room temperature for 30 minutes before rolling and shaping. You can also shape the entire star bread, cover it tightly, and refrigerate overnight. Let it sit at room temperature for 45-60 minutes before brushing with egg yolk and baking, adding 5 extra minutes to the bake time.

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Serving Suggestions

HOLIDAY BRUNCH CENTERPIECE – Serve this warm alongside scrambled eggs, bacon, and fresh fruit for a breakfast spread that looks like you spent hours in the kitchen. The chocolate makes it feel special without being too sweet for morning.

DESSERT WITH ICE CREAM – Warm portions pair beautifully with vanilla ice cream or whipped cream. The contrast between warm bread and cold ice cream turns this into a proper dessert.

AFTERNOON COFFEE COMPANION – Pull apart pieces and serve with hot coffee or hot chocolate for an afternoon treat. The chocolate and coffee combination is classic for a reason.

GIFT WRAPPED PRESENTATION – Wrap the cooled bread in cellophane with a ribbon for a homemade gift that actually impresses. People remember when you show up with something this beautiful.

KIDS’ PARTY SHOWSTOPPER – Let kids pull apart their own pieces at birthday parties. The fun shape and chocolate filling make this way more exciting than regular cake, and parents appreciate that it’s not frosted and sticky.

Recipe Success Tips

DOUGH CONSISTENCY MATTERS – Your dough should feel soft and slightly tacky but not sticky enough to leave residue on your fingers. If it sticks to your hands, add flour one tablespoon at a time. If it feels stiff or tears when you pull it, you’ve added too much flour. The right texture is somewhere between Play-Doh and sticky.

THIN NUTELLA LAYERS PREVENT OOZING – Spread the Nutella in a very thin layer, thinner than you think you need. Thick layers ooze out during twisting and make it impossible to seal the ends. If your Nutella is too thick to spread thinly, warm it slightly first.

EQUAL WEDGES MAKE UNIFORM TWISTS – Cut your 16 wedges as evenly as possible by first cutting the circle in half, then quarters, then eighths, then sixteenths. Uneven wedges create lopsided twists that don’t look as impressive.

DON’T SKIP THE REST TIME – Letting the divided dough balls rest for 10 minutes before rolling relaxes the gluten and makes rolling much easier. If you try to roll immediately, the dough springs back and fights you.

EXPERT TIP – Proper gluten development during kneading creates a dough that’s elastic enough to twist without tearing. You’ll know your dough is ready when it feels smooth, springs back slowly when poked, and holds its shape when formed into a ball.