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Braided Bread with Chocolate and Hazelnut

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  • Prep 8 min
  • Total 1 hr 10 min
  • Ingredients 4
  • Servings 6
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Bread and hot chocolate is one of my favorite food combinations. If you also love this combination, I suggest you keep reading. You’ll only need a couple of ingredients to make this recipe: you probably already have a chocolate-hazelnut spread in your pantry, the same kind you like to spread on toast. You won’t need much more except that and a refrigerated roll of Pillsbury™ French bread. The part that makes this recipe so pretty is the braiding, which is very easy to do. Just be careful, your hands will be covered in chocolate. Enjoy!
by Silvia Martinez
Updated May 5, 2021
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Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 2-3 tablespoons Gold Medal™ flour
  • 8 tablespoons chocolate and hazelnut spread
  • 1 egg yolk

Directions

  •  
    1
    Preheat oven to 350 °F.
  •  
    2
    Sprinkle the flour over a clean surface. Spread the Pillsbury™ dough over your floured surface and flatten it with the rolling pin until you have a thin rectangular shape. Place it on parchment paper, cover it with a layer of plastic and let it rest at room temperature for 30 minutes.
  •  
    3
    Transfer the parchment paper to a baking tray.
  •  
    4
    Cover the whole surface of the dough with chocolate hazelnut spread. Take one corner of the dough and carefully fold it over a third of the dough. Take the other corner and fold it over the previously folded layer. You should have three layers of dough and it should look like a thin rectangle.
  •  
    5
    Use a sharp knife to cut the rectangle intro three long strips. Braid the strips and bring the ends together to form a round braid. Or you can keep it as a long braid and press down on the ends to seal them.
  •  
    6
    Use the egg yolk to cover the braid in an egg wash.
  •  
    7
    Bake for 20-25 minutes or until the bread looks golden. Let rest for 5 minutes before serving.

Expert Tips

  • tip 1
    Add chopped nuts for a crunchy texture.
  • tip 2
    If making the braid seems too complicated, you can always cut the dough into two parts and twist them around each other.

Nutrition Information

No nutrition information available for this recipe
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