Recipe type: Dessert
Cuisine: Christmas
Prep time: 
Cook time: 
Total time: 
Serves: 9
A beautiful tear ‘n share Nutella Flower Bread (Blumen Brot). Three layers of Nutella sandwiched between all-butter brioche bread. The perfect dessert centrepiece for your Christmas Dinner.
What You'll Need
  • 400g Bread Flour
  • 70g Sugar
  • 2 tsp Dried Yeast
  • A Pinch of Salt
  • 30g Melted Unsalted Butter
  • 180ml Warmed Full Fat Milk
  • 2 Large Eggs
  • 2 tbsp Vegetable Oil
  • 1 Cup Warm Nutella, plus extra for dipping
How to Make It
  1. Put the Bread Flour, sugar, yeast, and salt into a bowl and mix with a fork.
  2. Add the melted butter, warmed milk and egg yolks. Continue to mix with a fork until all the ingredients start to come together and then use your hands to gently squeeze it into dough.
  3. Lightly flour your clen work surface and knead the dough with your hands for 10 minutes. The dough will be stretchy and smooth and will spring back into shape when lightly touched.
  4. Pour the vegetable oil into a clean bowl and coat the dough with the oil. Cover with plastic wrap and leave in a warm place for at least an hour until it has doubled in size.
  5. Remove the plastic wrap and knock the air out of the dough. Shape the dough into a flat, rough rectangle and then roll it into a cylinder shape. Cut into 4 equal pieces.
  6. Take one piece of dough and roll it out on a floured surface into a circle about 14in/36cm in diameter.
  7. Slide a large piece of baking paper under the rolled out dough and place a on baking tray.
  8. Place a 12in/30.5cm dinner plate upside down on the dough to make a circle imprint.
  9. Spread ⅓ of a cup of warm Nutella inside the circle being careful not to go outside of the line.
  10. Roll out the second piece of dough to roughly the same size as the first and lay on top of the Nutella circle. Again, press the dinner plate down to make another circle. Make sure you line the plate up with first Nutella circle before pressing down. Spread another ⅓ of a cup of warm Nutella around the second circle.
  11. Repeat the same process for the third piece of dough.
  12. Roll the last piece of dough out to the correct size and lay on top of the other three layers. Do NOT spread Nutella on this layer.
  13. Lay the dinner plate on top again and using a sharp knife, cut around the edge of the plate and remove the excess dough.
  14. ***Watch my video to make sure you understand the next few steps.***
  15. Put a small drinking glass upside down in the centre of the circle.
  16. Using a sharp knife, cut the dough from the glass to the edge of the circle into quarters. Cut each quarter in half to give you eight sections. Cut the eight sections in half again to give you 16 sections.
  17. Twist one piece of dough twice around in the same direction and then lay it down flat on the paper. Twist the piece next to it twice around in the opposite direction and lay it down flat. Do this until all the sections have been twisted.
  18. To make the petal shapes, lift and pinch together the ends of two opposite twisted sections. When you have done them all you will be left with an eight petaled flower shape.
  19. Preheat the oven to 180’C / 350’F.
  20. Cover the flower with a tea towel for 20 minutes.
  21. Brush the egg whites over the dough and bake for 15 – 20 minutes or until golden brown.
  22. Leave to cool and serve with a bowl of warm Nutella for dipping.
Recipe by Gilded Gingerbread at