Braided Cardamom And Chocolate Hazelnut Bread Recipe

I can never resist a glossy braided loaf with ribbons of chocolate hazelnut and fragrant cardamom twisting through every slice. This one looks bakery-worthy, slices like a dream, and disappears faster than I expect.

I’m obsessed with this Braided Cardamom and Chocolate Hazelnut Bread because it hits that sweet spot between bakery-level drama and messy, pull-apart snacking. The swirl of chocolate hazelnut spread gets all glossy and bold, while ground cardamom cuts through with that sharp, citrusy spice I can’t stop chasing.

And the braid? It makes every slice look a little wild, with streaks and pockets and crunchy edges begging to be torn off first.

I love it for brunch, dessert, or standing at the counter with sticky fingers. No plate required.

Just thick slices and zero self-control from me every single time.

Ingredients

• All-purpose flour gives the bread its soft, chewy bakery-style backbone.
• Sugar adds gentle sweetness and helps the crust brown up nicely.
• Instant yeast makes it rise without being fussy or dramatic.
• Sea salt keeps the sweet stuff from tasting flat.
• Cardamom brings that cozy, slightly fancy spice vibe.
• Warm whole milk makes the dough tender, rich, and a little plush.
• Butter adds softness, flavor, and that “one more slice” feeling.
• Eggs give structure, richness, and a pretty golden crumb.
• Vanilla rounds everything out with warm, sweet comfort.
• Lemon zest is optional, but it brightens the whole loaf.
• Chocolate hazelnut spread is the gooey, messy, totally worth-it center.
• Toasted hazelnuts add crunch, nuttiness, and a little protein bonus.
• Cocoa powder makes the chocolate taste deeper, not just sweeter.
• Plus, egg wash gives that shiny, bakery-window finish.
• Basically, glaze and sugar make it feel like a treat.

Ingredient Quantities

• All purpose flour 3 1/2 cups (420 g)
• Granulated sugar 1/4 cup (50 g)
• Instant yeast 2 1/4 teaspoons (1 packet, 7 g)
• Fine sea salt 1 teaspoon
• Ground cardamom 2 teaspoons
• Warm whole milk 3/4 cup (180 ml)
• Unsalted butter 6 tablespoons (85 g), softened
• Large eggs 2, room temperature
• Vanilla extract 1 teaspoon
• Lemon zest 1 teaspoon (optional)
• Chocolate hazelnut spread 1 cup (240 g)
• Toasted hazelnuts, roughly chopped 3/4 cup (90 g)
• Cocoa powder 1 tablespoon (optional, for deeper chocolate flavor)
• Egg for egg wash 1, beaten with 1 tablespoon water
• Coarse sugar or pearl sugar for sprinkling (optional) 1 to 2 tablespoons
• Powdered sugar 1 cup (120 g) for glaze
• Milk for glaze 2 to 3 tablespoons
• Vanilla extract for glaze 1/2 teaspoon

How to Make this

1. In a large bowl whisk together all purpose flour, granulated sugar, instant yeast, fine sea salt and ground cardamom; if using cocoa powder whisk it in with the dry ingredients.

2. Warm the whole milk until pleasantly warm but not hot and add it to the dry mixture with softened unsalted butter, eggs, vanilla extract and lemon zest if using; stir until a shaggy dough forms.

3. Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and slightly tacky, or knead in a stand mixer with a dough hook for 6 to 8 minutes.

4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.

5. Punch down the risen dough and divide it into three equal pieces; roll each piece into a roughly 12 to 15 inch long rectangle, then stack or place them side by side and roll gently with a rolling pin to a uniform width.

6. Spread the chocolate hazelnut spread down the center third of each rectangle, sprinkle the toasted hazelnuts evenly over the spread, then fold the outer thirds over the filling to enclose it and roll gently to seal.

7. Place the three filled ropes side by side on a parchment lined baking sheet, pinch the top ends together and braid the ropes, sealing the bottom ends; tuck the ends underneath to create a neat loaf.

8. Cover the braid loosely and let rise until puffy, about 30 to 45 minutes; preheat the oven to 350 F 175 C during the last 15 minutes of rising.

9. Brush the braid with the beaten egg wash, sprinkle with coarse sugar or pearl sugar if using, and bake in the preheated oven for 25 to 35 minutes until deep golden and an instant read thermometer inserted into the center reads about 190 F 88 C; if the top browns too quickly tent loosely with foil.

10. Cool the bread on a rack for 15 minutes, whisk together powdered sugar, milk and vanilla extract to make a glaze, drizzle over the warm loaf, let set, then slice and serve.

Equipment Needed

1. Large mixing bowl
2. Whisk and measuring spoons
3. Dry and liquid measuring cups (including a 1 cup and 1/4 cup)
4. Stand mixer with dough hook or sturdy wooden spoon for kneading
5. Bench scraper or dough scraper
6. Rolling pin
7. Baking sheet and parchment paper
8. Pastry brush for egg wash
9. Instant read thermometer
10. Cooling rack

FAQ

Braided Cardamom And Chocolate Hazelnut Bread Recipe Substitutions and Variations

• All purpose flour: bread flour (use same weight for chewier, more structure); whole wheat flour (substitute up to 50 percent by weight, add 1 to 2 tablespoons extra liquid); gluten free flour blend (1:1 cup-for-cup blend, ensure it contains xanthan or add 1 teaspoon per cup)
• Warm whole milk: buttermilk (same volume, adds tang and tender crumb); evaporated milk diluted with equal water (use same volume); non dairy milk like oat or almond (same volume, choose unsweetened)
• Unsalted butter: salted butter (use same amount and reduce added salt slightly); coconut oil, solid at room temperature (use same volume, imparts mild coconut note); neutral vegetable shortening (same volume, yields very tender crumb)
• Chocolate hazelnut spread: chopped chocolate plus ground hazelnuts (use 1 cup chocolate chips melted with 1/2 cup finely ground toasted hazelnuts); Nutella alternative or other chocolate nut butter (same volume); chocolate ganache (1 cup, richer and smoother)

Pro Tips

1. Warm the chocolate hazelnut spread slightly in a microwave for 10 to 15 seconds or set the jar in a bowl of warm water before spreading. It will glide on evenly and you will avoid tearing the dough when you fold and roll.

2. Toast the hazelnuts until fragrant and let them cool completely before chopping. Toasting intensifies the flavor and cooled nuts keep the spread from seeping into the dough and making it soggy.

3. Keep the milk pleasantly warm but not hot when mixing. Too-hot liquid will kill the yeast and too-cold will slow the rise, so aim for skin-warm temperature on your wrist.

4. When braiding, seal the seams and ends by pinching firmly and tucking under. If any filling peeks out, flour your fingers slightly and smooth the seam to prevent leaks during baking.

5. If the top is browning before the center reaches about 190 F 88 C, tent loosely with foil for the remaining bake time. Let the loaf cool 10 to 20 minutes before glazing so the glaze melts just enough to make a pretty sheen without sliding off.