We were craving for something sweet, so I decided to bake something for the family. I really liked how my cinnamon roll turned out last time and thought the dough for that recipe would turn out well for this braided bread. I wasn’t mistaken at all.
To make, place in a bowl 1/2 cup lukewarm water and to it add 1 packet active dry yeast, dissolve and set aside. In a large mixing bowl, add 1/2 cup scalded milk, 1/3 cup melted butter, 1 beaten egg, 1/4 cup sugar and 1 tsp. salt. Mix until combined. Then add the yeast mixture and 2 cups all purpose flour. Mix in additional 2 cups flour until dough is easy to handle. Knead for 7-10 minutes. Place in a greased bowl and cover with a towel and let rise for 1 1/2 hours until double in size.
After the dough has risen, punch it down and roll it into a lightly floured clean surface into 15 x 12 inch rectangle. Then spread about 1/2 cup room temperature Nutella leaving a 1/2 inch border all around the edges. Roll up the dough then using a sharp knife, cut the dough log horizontally, leave 1/2 inch of top edge uncut. Then braid and make sure to keep the open layers exposed on top as you do. This will give you the braided effect.
Place in a parchment lined baking sheet, cover with a kitchen towel and let it rest for about 30 minutes. Then brush the dough with an egg wash.
Bake in a 350F pre-heated oven for 15-20 minutes until golden brown.
My family loved it straight our of the oven.<