Chocolate Hazelnut Bread in a Bread Machine (Video)
Every year, for Easter, I prepare this chocolate hazelnut bread for my family. It is the most delicious, sweet bread that I’ve ever tried. This bread also has a unique texture. If you use your fingers to break it apart it look like big threads of yarn. When I make this bread, I can’t control myself. I have to eat all of it. It is so good. That is why I make it only for Easter and I always share it with friends and family.
This recipe is for two chocolate hazelnut breads. I use a bread machine to knead and proof the dough. Then I spread some chocolate hazelnut spread on the dough and I shape it. I never bake any bread in the bread machine. I don’t like that the kneading blade stays inside of the bread. Also, I don’t think that the bread machine bakes evenly (at least mine doesn’t).
How to make this recipe without a bread machine?
You can make the recipe without a bread machine. You still have to follow the steps, but you need to do the job of the bread maker on your own. Start by combining the ingredients in a deep bowl in the order I described in the recipe. You add the wet ingredients first (except the melted butter). Then the sugar and the yeast. Finally, you add the flour and salt.
You can start mixing with a wooden spoon and then use your hands to knead until you create a well-formed dough. Once your dough is ready, butter the sides of the bowl and cover the dough with a towel or plastic wrap and allow it to rise for at least an hour. After it is double in size, split the dough in two. Then split each half to tree balls. Roll each ball to a rectangle and spread some chocolate spread on it. Then roll them to three long ropes and braid them into a braid. Place the braided loaves into two loaf pans. Brush them with egg wash and top with chopped hazelnuts and sugar. Proof for 30-40 min. Then bake.
Finally, pat yourself on the back because you deserve some appreciation after all this hard work.
How To Measure Flour?
Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale, use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all-purpose flour.
Helpful tips about making the Chocolate Hazelnut Bread
For this recipe I use all purpose, white, enriched flour (Five Roses).
This recipe yields two loaves or one large one. The loaf pans I use are 9 x 5 x 3 inches.
You can shape the loaves however you like. Sometimes I roll the dough to a rectangle and then I spread the hazelnut spread on top. I form two tight rolls and I bake them in two separate loaf pans. That is much easier than braiding the dough.
Chocolate Hazelnut Bread in a Bread Machine
- 3 large eggs
- 1 cup lukewarm whole milk
- ¾ cup white granulated sugar
- 2 tsp vanilla extract
- 1 ½ Tbsp active dry yeast
- 4 cups all purpose flour or as much as you need to form a dough
- 2 Tbsp whole milk for the egg wash
- 1 tsp salt
- ½ cup hazelnut chocolate spread
- hazelnuts and sugar for topping optional
- Crack two eggs and add them to the basket of the bread machine. Separate the third egg and place the egg white in the basket. Place the egg yolk in a small bowl.
- Add two tablespoons of whole milk to the bowl with the egg yolk. Stir until combined, cover the bowl and put it the refrigerator. That is going to be your egg wash.
- Add 1 cup slightly warm milk (around 110F), ¾ cup sugar, and the vanilla extract in the mixing container of the bread machine with the eggs. Then add 3 cups of flour, 1 teaspoon salt and the dry yeast.
- Close the lid and chose the dough program on your bread maker. Then press start.
- Once all the ingredients are well combined and the dough starts to come together gradually add the rest of the flour (1 cup). The dough should be in a firm ball and it shouldn’t be sticky. If it is sticky add a little more flour.
- While the dough is kneading add the melted butter one tablespoon at the time. Wait until each tablespoon of butter is incorporated into the dough before you add the next one.
- My program kneads for 30 minutes and proofs the dough for one hour. Run the dough program until the very end.
- Once the program is over, remove the dough on a slightly flowered surface and divide it to two equal parts.
- Grease two loaf pans (mine were 9 x 5 x 3 inches).You can line them with parchment paper too.
- Cut each dough bowl to three small balls. Roll each ball to a rectangle and spoon some chocolate spread on it. Spread the chocolate on the long side of the rectangle.Then roll to form three long ropes and braid them into a braid. Place the braided loaves into two loaf pans.
- Remove the egg wash from the refrigerator and brush it on the tops of the braided loaves. Sprinkle with sugar and chopped hazelnuts if you like.
- Place the loaf pans in a slightly warm oven (around 110 F). Proof the loafs for 30-40 minutes or until doubled in size.
- Once the Easter breads are proofed start preheating the oven to 355 F without removing the loaves from the oven. Set a timer for 30 min the moment you start preheating.
- Check for doneness after the timer beeps. If needed, bake for longer. Cool down on a cooling rack before slicing.
- Keep the chocolate hazelnut bread in an airtight container on the countertop for 2-3 days. You can also store the breads in the refrigerator for up to a week.