No-Knead Nutella and Roasted Hazelnut Challah

No-Knead Nutella and Roasted Hazelnut Challah

Wow, I can’t believe how many of you made the No knead sticky cinnamon rolls No Knead Sticky Pecan Caramel Cinnamon Rolls! As promised, I’m not going to leave you hanging with extra dough in the refrigerator. Here’s your recipe for No-Knead Nutella and Roasted Hazelnut Challah from the book, Artisan Bread Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.Β  By the way, if you haven’t entered the contest to win a copy of their book, make sure you do!

Ok, I love their basic Challah recipe, but thought I’d be a bit fancy and make a Nutella and Roasted Hazelnut version. Screw the diet – just for a day, ok? Hey, don’t look at me like that – I’ve been testing the book’s recipes all week long JUST FOR YOU and I took one 3 lbs for the team!

Damn. I need to review a diet book next. Anyone have a good diet book that needs reviewing?

If you want to make the basic Challah, it’s the same recipe, just don’t add Nutella or Hazelnuts. Instead of hazelnuts, how about poppy seeds or sesame seeds?

Master Challah Dough

from Artisan Bread in Five Minutes a Day

If you’ve read the No-Knead Sticky Pecan Caramel Cinnamon Rolls already, the Master Dough is the same exact recipe.

You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a grapefruit sized piece of dough (1lb) to use for a loaf of Challah. Return the rest to the refrigerator to use for another day or you could make Sticky Pecan Caramel Cinnamon Rolls!

1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR!!! Stir until you don’t see any more dry bits of flour. Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.

pssst….if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your Challah. However, I’ve found that with only a 2-hour rise, the bread isn’t very flavorful. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator.

No Knead Challah

Nutella and Roasted Hazelnut Challah

adaptation of Challah recipe from from Artisan Bread in Five Minutes a Day

1 lb of Master Challah Dough (above) about a grapefruit sized chunk of dough
4 1/2 tbl Nutella
small handful of hazelnuts
1 egg + 1 tbl water, whisked to make egg wash

The first thing you need to do is take that master dough out of the refrigerator, grab a grapefruit sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough hang out on counter, covered with a towel to take the chill off while you roast your hazelnuts.

Roast Hazelnuts: Grab a medium sized skillet. Turn heat to medium. When hot, add hazelnuts and roast, continually moving the nuts so that they don’t burn. You may want to turn your heat to medium-low if the pan gets too hot. Roast until nuts are golden brown and fragrant. Roughly chop the nuts with a sharp chef’s knife and cutting board.

Braid Dough: Now, back to the dough. Use palm of your hands and roll the dough into a thick, even log. Cut the dough into 3 equal pieces with knife or dough scraper. (It’s easier to cut even pieces when the dough is not round). Roll each piece with your hands to stretch into a long 1 1/2″ thick rope. Try not to just stretch it out by pulling, the dough will break. Easiest way is to place dough on counter and roll back and forth with palms of hands, starting in the middle and hands move out which stretching the dough a bit. Don’t worry about getting it to look pretty, just try to get each piece even sized.

Time to add the Nutella. Take one piece of dough. Use side of your hand to press and create an indent in the middle of the strand. Spread about 1 1/2 tbl of Nutella in this indent.

No knead nutella bread

Bring up the sides of the dough, encasing the Nutella and pinch dough closed. Repeat with other strands. Don’t have to be perfect. It’s messy, I know, but it’s NUTELLA and worth every finger lickin’ mess.

Pinch it up!

Challah dough

Let’s braid! Start in the middle and braid. Pinch ends, tuck under. Now braid the other side, pinch and tuck. Start braid from the middle (instead of top) so that it tapers evenly at both ends.

Challah bread recipe

No Knead Challah Bread

Cover with towel and let rest for 1-1/2 hours. 20 minutes prior to baking, preheat your oven to 350F.

When dough is ready, brush top with egg wash and sprinkle with chopped hazelnuts. Bake for 25 minutes.

Original No Knead Bread The Original No Knead Bread

Flatbread recipeNo Knead Pizza Dough: Pear & Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

Pecan Caramel Cinnamon Rolls Recipe No-Knead Sticky Pecan Caramel Cinnamon Rolls

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Comments 89

  1. Alejandra

    This is perfect! I have been on a hazelnut kick for the past couple days (just wrote about a hazelnut torte i made last night). I’ve always found the taste of hazelnuts to be amazing. I can’t even put my finger on it–it’s cozy and sexy and intense. I am dying to get out of the office so that I can get to work on this one!

  2. amy purple

    It’s supposed to be very cold in Chicago this weekend, so we are planning to cook a lot to keep us warm. This is on my list!

  3. Edye

    I must extend many thanks to you for this recipe, as well as all the others I enjoy from you blog. (Your miso soup in 10 minutes has become a favourite here in this house.)

    I really appreciate your great ideas and enthusiasm, and your ‘sous-chefs’ always put a smile on face.

  4. Kitt

    Mine’s in the oven now! I didn’t have any Nutella, so I melted a bar of Scharfenberger chocolate and whisked it together with some almond butter for the filling, and toasted almonds for the topping. I’ll post photos later tonight.

  5. Jennie

    Wow, scrumptious and sensuous! I’ll definitely try this recipe! I’m doing a Week of Bread event on my blog right now – if anyone’s a sucker for bread, it’s me! πŸ™‚

  6. Rain

    Mine is baking in the oven right now. Thank you for the recipe! I am so excited but man, my hands are tiiiired from rolling out that dough!

  7. Rain

    oh. i forgot to mention that i messed up and used bread flour instead of white flour. it ended up tasting/looking good, anyways.

  8. Kuliana

    Just made a batch for some friends. The whole loaf was gone in 10 minutes. Amazing. Delicious straight out of the oven. Thank you!

  9. Brandee

    I made this bread tonight. I have the book and love it. This bread was awesome!!! Instead of making an indention in the bread for the nutella, I rolled out each third flat and spread a lot of nutela evenly on them and rolled them up, starting with the long side. Then I braided them. This way you get much more nutella encased in the bread and it looked beautiful! I sprinkled toasted slilced almonds on top and loved it! I wish I would have taken a photo to post but the bread was gone too fast! I will make it again tomorrow and try to remember to do that. Thanks so much for the recipe.

  10. Amy

    I just made a loaf of this today: it is AMAZING! Thanks so much for the recipe; I’ve been wanting to get that cookbook and now it’s a must!

  11. Deanne

    I just made this yesterday for Mother’s Day – it was incredibly good! i didn’t have any hazelnuts to put on top – so I brushed with the egg and sprinkled with coarse sugar instead and it was wonderful!

  12. Kavie

    Wow, Jaden I made this yesterday and I used all the dough. Got a very big plump challah. OMG, it was fantastic. Baking used to elude me now I’m baking challah and its coming out like I’m a pro! When I served this to firends I was asked to open a bakery! Hehe…thank you!

  13. Daniel


    I’m new to baking but I’m very excited about trying these out. First, the no knead bread, which seems pretty straightforward. For the second attempt, I’d like to try the challah. Since I don’t bake regularly, I only want to make enough dough for a single loaf of challah. Would you happened to know the measures for a single loaf?

    Thanks a lot for a great site!

  14. fizzy

    hi jaden,thanks for all your great recipes!!! can you tell me how i could convert cups into grams.i live in the uk and am not used to cups.i was interested in the no knead nutella recipe. thanks fizzy

  15. fizzy

    Hi Jaden,
    Many thanks for your and Jeff’s speedy response.I was overwhelmed and am certainly going to try the recipe and will let you both know how I get on. I love your website and your easy step by step instructions. Jeff when is the new book out and what will it be named???

  16. Olga

    OMG, I just found this recipe through Cooking with Yiddishe mama website, and it looks amazing! I might just make this tomorrow.

  17. Linda

    I tried this last night using red bean paste instead of Nutella and it was amazing. I ordered the book this morning – it’s so easy and delicious that I can’t wait to see what other recipes are in the book.

    Oh fantastic idea!!!!! ~jaden

  18. Christina Havens

    I made these for the first time today for a play date and they were a hit! Yum they sure were good, I will def be making these again. I have to say, I ended up smearing the nuttella all over while eating any way and I prob ate more than I should have. Thanks I really enjoy your recipes!

  19. Jayne

    I just made the airiest, fluffiest challah (well.. sorta.. first time actually.. ehem.. cough..). But it was so delicious out of the oven. You’re right, Jaden, don’t mess with a recipe.

    I made 2 loafs in a go, one with bitter choc peanut butter and another with dulce de leche. REEEEALLY messy pinching and all but was really good. Except that the peanut butter got all clumped up. I’m thinking of kneading chopped prunes and nuts into the next batch and see what happens πŸ™‚

  20. jd

    i just made this loaf and i can’t wait to try it!

    i used cinnamon sugar instead of nutella (didnt have it in the house) and it smells great.

    however… it seems like my crust is going to be hard and crunchy but yours in the photo looks really soft… and mines like a turtle shell :p hehe

    any tips? thanks! love your site.

  21. April

    I put the Nutella in a small ziplock bag then cut a small piece of the corner of the bag. Then I was able to pipe the Nutella, by squeezing the bag, onto the indent and it was a lot less messy when you pinch your strip together.

  22. Madeline

    I made this to day and I must say Thanks! It was tasted great and with your easy to follow directions it looked great too.

  23. Christina

    Does this rise a lot in the fridge? I made mine Sunday night, and it is not rising anymore…I hope the dough is still good.

  24. Monika

    Hello there! This looks amazing! I am always trying to sneak in whole wheat flour into my baking. Can I sub a couple cups of all purpose for whole wheat flour in this challah recipe? Thanks

  25. Judy

    WOW, thank you so much for testing out this recipe. I am an avid ABin5 baker. I’ve been thinking of making something like this. I also just bought up a bunch of hazelnuts.

    I’m glad that you also mention that the dough is better the next day. I thought I might have been imagining that.

    I have a half jar of Nutella that’s been talking to me, “Why not bake me into something super” every time I open the cabinet door!

  26. cooking rookie

    This is an absolutely mouth-watering photo! I love the Artisan in 5 Challah! And your twist on it has my two recent obsessions Nutella and hazelnuts :-). I simply must try this recipe!

  27. cooking rookie

    This is an absolutely mouth-watering photo! I love the Artisan in 5 Challah! And your twist on it has my two recent obsessions Nutella and hazelnuts πŸ™‚ . I simply must try this recipe!

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