Vegan Nutella Star Bread

Name: Vegan Nutella Star Bread
Prep time: 105 min
Cook time: 30 min
Total time: 135 min
Yield: 16 servings
Ingredients: 300g 00 Flour; 1package Vanilla Sugar; 0.5package Instant Dry Yeast; 1tsp Sugar; 0.5tsp Salt; 150ml Oat Milk; 30ml Sunflower Oil; 150g Vegan Hazelnut Spread; 1tbsp Maple Syrup; 2tbsp Water; 1tbsp 00 Flour; 1tbsp Powdered Sugar

This Vegan Nutella Star Bread is a total showstopper with minimal effort. A soft, fluffy yeast dough gets layered with creamy vegan hazelnut spread, then twisted into a gorgeous pull-apart star that’s perfect for sharing. It’s sweet, gooey, and bakery-pretty — ideal for brunch, holidays, or whenever you want something that looks impressive but feels easy.

Total Time

135 min

Difficulty

Servings

16 servings

Categories: Breads Breakfast Desserts

Allergens: Gluten

Dough Instructions

In a mixing bowl, mix together the flour, vanilla sugar, instant yeast, sugar, and salt.
Warm the oat milk until it’s pleasantly warm to the touch (not hot). Pour it into the bowl and add the sunflower oil.
Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic. If it feels too dry, add a splash more warm oat milk. If it’s sticky, add a little flour (1 tbsp at a time).
Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 45 minutes, or until doubled in size (an oven set to ~30°C works great).

Hazelnut Filling Instructions

Spoon the vegan hazelnut spread into a microwave-safe bowl and microwave for 10–15 seconds, just until softened and spreadable.

Glaze Instructions

Stir the maple syrup and water together in a small bowl.

Shaping and Baking Instructions

Line a sheet pan with parchment paper.
Turn the risen dough onto a lightly floured surface and divide it into 2 equal pieces.
Roll the first piece into a circle about 3mm thick and transfer it to the prepared sheet pan (you can roll on parchment to make this easier).
Spread the softened hazelnut spread evenly over the dough, leaving about a 1cm border around the edge.
Roll the second piece into a circle the same size and place it on top. Gently press the edges to seal.
Place a small glass or round cookie cutter in the center as a guide. Cut the dough into 16 equal strips: first into quarters, then eighths, then sixteenths. Leave the center uncut.
Take two adjacent strips, twist them away from each other twice, then pinch the ends together to form a point. Repeat all the way around to create the star.
Cover with a kitchen towel and let rise for 30 minutes.
Preheat the oven to 180°C.
Brush the star gently with the maple glaze.
Bake for 25–30 minutes until golden brown. If it browns too quickly, loosely cover with aluminum foil for the last 5–10 minutes.
Let cool completely on a wire rack before serving.
Optional: dust with powdered sugar right before serving.
Store in an airtight container at room temperature for up to 5 days.

Notes

Warm milk should feel like “bath water” — warm, not hot — so the yeast rises well.
Microwave the hazelnut spread just until soft; if it gets runny, let it sit 1–2 minutes before spreading.
Try to roll both circles the same size for neat twists and an even bake.
If you want sharper definition in the star, chill the assembled star for 10 minutes before the final rise.
Cool completely before tearing for cleaner layers and less messy filling.

Equipment Needed

Mixing Bowl
Wooden Spoon
Kitchen Scale
Measuring Cups
Kitchen Towel
Oven
Microwave
Bowl
Spatula
Teaspoon
Sheet Pan
Parchment Paper
Rolling Pin
Knife
Pastry Brush
Wire Rack
Aluminum Foil
Sieve