Nutella Knots recipe

There are few words in the culinary world that evoke as much instant, universal joy as “Nutella.” For my family, it’s the magic ingredient, the secret weapon for turning any ordinary day into a special occasion. I’ll never forget the day I decided to swirl this iconic chocolate-hazelnut spread into a soft, pillowy dough. The aroma that filled our home was next-level delicious—a warm, bready scent intertwined with the unmistakable, comforting perfume of toasted hazelnuts and rich chocolate. My kids, drawn by the scent like a cartoon character to a pie on a windowsill, were practically vibrating with anticipation. When I pulled the golden-brown, glistening knots from the oven, they were met with a chorus of “oohs” and “aahs.” Seeing their faces, smudged with glaze and chocolate, as they pulled apart the tender layers to reveal the molten Nutella center, was pure gold. This Nutella Knots recipe isn’t just baking; it’s bottling happiness. It has become our celebratory breakfast, our ultimate comfort food, and our most requested treat for sharing with friends.

The Ultimate Nutella Knots Recipe

This recipe creates beautifully twisted knots of soft, buttery dough with a generous, gooey Nutella filling in every bite. While they look impressive enough for a special brunch, the process is surprisingly simple and therapeutic. We’ll guide you through making the perfect dough, creating the irresistible filling, and finishing with a sweet vanilla glaze.

Complete Ingredients List

For the best results, use high-quality ingredients and measure them accurately. This is the foundation for creating soft, flavorful, and perfectly textured knots.

For the Soft Brioche-Style Dough:

• Warm Milk: 1 cup (240ml). The temperature should be lukewarm, between 105-115°F (40-46°C), to properly activate the yeast without harming it.
• Active Dry Yeast: 2 ¼ teaspoons (1 standard packet, 7g). If using instant yeast, you can mix it directly with the dry ingredients.
• Granulated Sugar: ¼ cup (50g). This feeds the yeast and adds a gentle sweetness to balance the dough.
• Large Egg: 1, at room temperature. A room temp egg blends seamlessly into the dough for a better texture.
• Vanilla Extract: 1 teaspoon. Adds a beautiful aromatic depth to the dough itself.
• Unsalted Butter: ¼ cup (57g), melted and cooled slightly.
• All-Purpose Flour: 3 ¾ cups (450g), plus more for dusting your work surface. Spoon and level the flour for the most accurate measurement.
• Salt: 1 teaspoon. Crucial for balancing flavor and controlling yeast fermentation.

For the Irresistible Nutella Filling:

• Nutella (Chocolate Hazelnut Spread): 1 cup (260g). Use the classic brand or your favorite chocolate-hazelnut spread.
• Toasted Hazelnuts: ½ cup, finely chopped (optional, but highly recommended for texture and flavor).

For the Simple Vanilla Glaze:

• Powdered Sugar: 1 cup (120g), sifted to remove lumps.
• Milk or Cream: 2-3 tablespoons.
• Vanilla Extract: ½ teaspoon.

Step-by-Step Instructions for Baking Perfection

Follow these detailed instructions closely. Each stage, from activating the yeast to the final glaze, plays a vital role in achieving soft, gooey, and utterly delicious Nutella knots.

Part 1: Preparing the Soft Dough

1. Activate the Yeast: In the large bowl of a stand mixer (or a regular large mixing bowl), combine the warm milk, granulated sugar, and active dry yeast. Give it a gentle whisk and let the mixture stand for 5-10 minutes. You’re looking for it to become foamy and bubbly, which is a sign your yeast is alive and ready to work its magic. If it doesn’t foam, your yeast may be old, and it’s best to start over.
2. Combine Wet Ingredients: To the activated yeast mixture, add the room temperature egg, melted butter, and vanilla extract. Whisk them together until just combined.
3. Mix the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed, which is important for both flavor and gluten development.
4. Form the Dough: Attach the dough hook to your stand mixer. Turn the mixer on low speed and gradually pour the dry ingredients into the wet ingredients. Mix until a shaggy, cohesive dough starts to form.
5. Knead the Dough: Increase the mixer speed to medium-low and let it knead the dough for 7-10 minutes. The dough is perfectly kneaded when it becomes smooth, elastic, and pulls cleanly away from the sides of the bowl. You can test it with the “windowpane test”: tear off a small piece of dough and stretch it thin between your fingers. If you can see light through it without it tearing, it’s ready. If kneading by hand, transfer the shaggy dough to a lightly floured countertop and knead for 10-15 minutes until it passes the windowpane test.
6. The First Rise: Lightly grease a large, clean bowl with a bit of oil or cooking spray. Shape the kneaded dough into a ball, place it in the bowl, and turn it over once to lightly coat the top. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Let it rise in a warm, draft-free location for 1 to 1.5 hours, or until it has visibly doubled in size.

Part 2: Assembling and Shaping the Nutella Knots

1. Prepare the Work Surface: Once the dough has doubled, gently punch it down to release the trapped air. Turn it out onto a lightly floured surface.
2. Roll Out the Dough: Using a rolling pin, roll the dough into a large rectangle, aiming for dimensions of approximately 12×18 inches. Try to keep the thickness as even as possible.
3. Spread the Filling: Gently warm the Nutella in the microwave for 15-20 seconds to make it more spreadable. Using an offset spatula, spread the Nutella in an even layer over the entire surface of the dough rectangle. If using, sprinkle the finely chopped toasted hazelnuts evenly over the Nutella.
4. Fold and Cut: Carefully fold the rectangle in half lengthwise, bringing one long edge over to meet the other. You will now have a long, narrow rectangle measuring roughly 6×18 inches. Use a sharp knife or a pizza cutter to slice this rectangle into 12 long strips, each about 1.5 inches wide.
5. Twist and Tie: Now for the fun part! Take one strip of dough and, holding both ends, gently twist it several times to create a spiral. Tie the twisted strip into a simple knot, carefully tucking the loose ends underneath to secure them. Place the finished knot on a large baking sheet lined with parchment paper. Repeat with the remaining 11 strips, arranging them about 2 inches apart. You will likely need two baking sheets to avoid overcrowding.
6. The Second Rise (Proofing): Cover the baking sheets loosely with plastic wrap or a kitchen towel. Let the knots rest in a warm place for another 30-45 minutes. They will become visibly puffier. This proofing stage is essential for a light, airy final product. As they proof, preheat your oven to 375°F (190°C).

Part 3: Baking and Glazing

1. Bake the Knots: Place the proofed knots in the preheated oven. Bake for 15-20 minutes, or until they are a beautiful golden brown and cooked through. The tops should be firm to the touch.
2. Prepare the Glaze: While the knots are in the oven, quickly whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk, one teaspoon at a time, if the glaze is too thick. You’re looking for a smooth, drizzling consistency.
3. Glaze and Cool: Remove the knots from the oven and let them cool on the baking sheet for 5-10 minutes. While they are still warm, use a spoon or whisk to drizzle the vanilla glaze generously over the top. The warmth helps the glaze melt slightly and set perfectly. Transfer the glazed knots to a wire rack to cool further, or serve them immediately while warm and gooey.

Nutrition Facts

• Servings: 12 knots
• Calories per serving (approximate): 430-460 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used, particularly the type of chocolate-hazelnut spread.

Preparation Time Breakdown

Planning your baking project is easier when you know the time commitment. Note that most of this is hands-off rising time.

• Active Time: 35-45 minutes (mixing, kneading, shaping)
• Rising Time (First Rise): 60-90 minutes
• Proofing Time (Second Rise): 30-45 minutes
• Baking Time: 15-20 minutes
• Total Time: Approximately 2 hours 20 minutes to 3 hours 20 minutes

How to Serve Your Nutella Knots

These knots are a delight on their own, but here are some ways to elevate the experience:

• Fresh and Warm: The absolute best way to enjoy a Nutella knot is warm from the oven. The dough is incredibly soft, and the Nutella is perfectly molten and gooey.
• The Perfect Coffee Companion: The rich chocolate-hazelnut flavor is a match made in heaven for a morning cup of coffee, an espresso, or a creamy latte.
• Brunch Star: Arrange the knots on a large platter or cake stand to be the centerpiece of your weekend brunch table. They’re a sweet counterpoint to savory eggs and bacon.
• Ultimate After-School Snack: Serve with a tall glass of cold milk for an after-school treat that will make any kid’s day.
• Dessert, Elevated: For a truly decadent dessert, gently warm a knot and serve it with a scoop of vanilla bean, hazelnut, or even coffee-flavored ice cream.
• On-the-Go Treat: Once cooled, these knots hold their shape well, making them a fantastic, portable treat for picnics, road trips, or a special surprise in a lunchbox.

5 Additional Tips for Flawless Knots

A few extra pointers can make the difference between good and great Nutella knots.

1. Don’t Skimp on the Rise: Patience is a virtue in yeast baking. The first rise develops the dough’s flavor and soft texture. The second rise (proofing) after shaping is what gives the knots their light, airy quality. If you bake them before they are puffy, they will be dense.
2. Chill for Cleaner Shaping: Nutella can get messy! If your filling is oozing out as you try to cut and twist the strips, place the folded, filled rectangle of dough (Step 4 of Assembly) onto a parchment-lined tray and chill it in the refrigerator for 20-30 minutes. This will firm up both the dough and the Nutella, making the cutting and twisting process much neater and easier.
3. Toast Your Hazelnuts: If you’re adding hazelnuts, toasting them first makes a world of difference. It deepens their nutty flavor and makes them crunchier. Simply spread them on a baking sheet and toast at 350°F (175°C) for 5-8 minutes until fragrant, then let them cool before chopping.
4. Measure Flour Correctly: The most common reason for dense or dry rolls is too much flour. Don’t scoop flour directly from the bag. Instead, fluff the flour with a spoon, then spoon it into your measuring cup and level it off with a straight edge. For guaranteed accuracy, use a kitchen scale (450g of all-purpose flour).
5. Storage and Reheating for Lasting Freshness: These knots are best on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 3 days. To revive their soft, gooey texture, pop one in the microwave for about 15 seconds or warm it in a 350°F (175°C) oven for 3-5 minutes.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making these Nutella Knots.

1. Can I prepare these Nutella Knots ahead of time?
Absolutely! This recipe is great for prepping in advance. You can make the dough, let it complete its first rise, then cover it tightly and refrigerate overnight (up to 24 hours). The next day, let the cold dough sit at room temperature for about 30 minutes before proceeding. Alternatively, you can fully assemble the knots on their baking sheets, cover them tightly with plastic wrap, and refrigerate overnight. The next morning, remove them from the fridge and let them sit at room temperature for 45-60 minutes to proof before baking.

2. Can I add other ingredients to the filling?
Yes! The Nutella and hazelnut combination is classic, but you can customize it. Try adding a sprinkle of mini chocolate chips for extra chocolatey pockets, or a dash of cinnamon for a warm, spicy note. You could even add a thin layer of cream cheese under the Nutella for a tangy contrast.

3. What if I don’t have a stand mixer?
No problem! A stand mixer just saves some elbow grease. To make the dough by hand, mix the ingredients in a large bowl with a sturdy spoon until a shaggy dough forms. Then, turn it out onto a lightly floured surface and knead by hand for about 10-15 minutes. The process is complete when the dough is smooth, elastic, and no longer overly sticky.

4. My dough didn’t rise. What went wrong?
This is a frequent issue for bakers, usually with a simple fix. First, check your yeast’s expiration date. Old yeast won’t activate. Second, your milk may have been too hot and killed the yeast. Use a thermometer to ensure it’s in the correct 105-115°F (40-46°C) range. Lastly, the rising environment might be too cold. Yeast thrives in warmth, so find a cozy, draft-free spot, like inside a turned-off oven with the light on.

5. Can I freeze these Nutella Knots?
Yes, they freeze exceptionally well. For best results, freeze them after baking but before glazing. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen knots to a freezer-safe bag or container, where they will keep for up to 3 months. To serve, let them thaw at room temperature or reheat directly from frozen in a 350°F (175°C) oven for 8-10 minutes until warm. You can then add a fresh glaze.

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