Nutella. Yum. Now just imagine a generous amount of that chocolate goodness swirled throughout a loaf of not-too-sweet, gluten-free brioche bread, topped off with a layer of crunchy sweetness. That’s exactly what you’ll have with this amazing Gluten-Free Nutella Swirl Loaf.
You can make this decadent treat in your own kitchen, creating the aroma of a Paris pastry shop. In your kitchen! Your creation will remind you of a French pain au chocolat or a Polish chocolate babka, without all the fuss and time.
Of course, you’ll need to have some prepared Gluten-Free Brioche Dough on hand to get started. You’ll need a 1-pound portion of dough, along with the Nutella to form the bread. If you have a digital kitchen scale, this is a good time to use it.
It is very important when working with this dough, to have plenty of rice flour handy. This dough tends to be sticky, so you’ll want to sprinkle that rice flour freely – not only directly onto the dough, but on the work surface and rolling pin as often as needed.
- Grease an 8 1/2-inch by 4 1/2-inch nonstick loaf pan with butter.
- Dust the surface of the prepared Gluten-Free Brioche Dough with rice flour.
- Pull off a 1-pound (grapefruit-size) piece.
- Dust the dough with more rice flour.
- Quickly shape it into a ball.
- On a flat floured surface, roll out the ball to a 1/4-inch thick rectangle.
- As you roll out the dough, add rice flour as needed to prevent sticking.
- Spread the Nutella evenly over the rectangle.
- Leave a 1-inch border all around.
- Starting with the long side of the dough, gently roll it up into a log.
- If sticking, gently nudge it along with the aid of a pastry scraper.
- You may also need additional rice flour.
- Pinch the seam closed.
- With the seam facing upward, bring the ends in toward the center.
- Flip over & gently place prepared loaf into buttered pan with seam side down.
- Allow it to rest for 60 minutes at room temperature.
- Cover loosely with plastic wrap.
You’ll notice that the loaf will increase in size during the rest period, but not by a significant amount.
- Fifteen minutes before baking, preheat the oven to 350°F.
- Brush the top of the loaf with the egg wash.
- Sprinkle lightly with the coarse sugar.
- Granulated sugar can also be used.
- Bake for 45 minutes or until the loaf is well set and the top is golden brown.
- The bread may break open and reveal the Nutella within.
- Remove from the pan and cool completely on a wire rack.
As your Gluten-Free Nutella Swirl Loaf bakes…
The bread may break open on top revealing the chocolate goodness contained within. Not such a bad thing, right?
After allowing the loaf to cool completely, cut into slices and serve.
Get ready for the compliments. And the big question …”Are you sure this is gluten-free?”
gluten-free nutella swirl loaf
Inspired by Gluten-Free Artisan Bread in Five Minutes A Day
You will need one pound of Gluten-Free Brioche Dough for this recipe.
Ingredients
- 16 ounces prepared Gluten-Free Brioche Dough (grapefruit-size portion)
- rice flour, for dusting
- butter, for greasing the pan
- 2/3 cup Nutella
- 1 egg, beaten with 1 tablespoon of water (for egg wash)
- 2 tablespoons coarse sugar, for sprinkling on top
Instructions
-
Grease an 8 1/2-inch by 4 1/2-inch nonstick loaf pan with butter.
-
Dust the surface of the prepared Gluten-Free Brioche Dough with rice flour and pull off a 1-pound (grapefruit-size) piece. Dust the dough with more rice flour and quickly shape it into a ball.
-
On a flat floured surface, roll out the ball to a 1/4-inch thick rectangle. As you roll out the dough, add rice flour as needed to prevent sticking.
-
Spread the Nutella evenly over the rectangle, leaving a 1-inch border all around. Starting with the long side of the dough, gently roll it up into a log. (If it is sticking, gently nudge it along with the aid of a pastry scraper and additional rice flour.) Pinch the seam closed.
-
With the seam facing upward, bring the ends in toward the center. Flip over and gently place the prepared loaf into the buttered pan with seam sides down. Allow it to rest for 60 minutes at room temperature, loosely covered with plastic wrap.
-
Fifteen minutes before baking, preheat the oven to 350°F.
-
Brush the top of the loaf with the egg wash. Sprinkle lightly with the coarse sugar. (Granulated sugar can also be used.)
-
Bake for 45 minutes or until the loaf is well set and the top is golden brown. The bread may break open and reveal the Nutella within.
-
Remove from the pan and cool completely on a wire rack.
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