Lenten sweet bread with homemade Nutella cream
I don't know how it happens, but every time I start making a vegan sweet bread with homemade "Nutella" cream, I remember my first attempt: I forgot to add salt, and naturally, the dough turned out a bit bland, sticky, and lacking enthusiasm. Nevertheless, that hazelnut cream always saves me – it's the kind of thing you eat straight from the bowl with a spoon, even though it should theoretically go into the sweet bread. And then there's that idea that, hey, if you're patient enough to let the dough rise properly and don't rush it, something truly wonderful comes out. Alright, let’s get straight to the point; there's no need to be philosophical – I’ll tell you exactly how I make it, what I've learned from experience, and what works or doesn’t.
In short: it takes about 2 and a half hours in total, 30 minutes for prep, about an hour for rising (this is when you can do other things or catch up on a series), and 45-50 minutes in the oven. You’ll get 1-2 large sweet breads, depending on your baking pan, but you can expect 8-10 generous slices in the end. It’s not complicated at all, just a bit messy, and don’t think it’s like a quick bread that’s ready in 20 minutes – it keeps you engaged, but don’t panic, it works even if you’re not an expert.
Let me give you the list of what you need, because if you don’t have everything at hand, you’re sure to forget something (like I did once with the yeast, rushing off to the store after I had already weighed the flour).
Dough:
500 grams of flour (type 650, as it’s more elastic – the main ingredient, obviously)
25 grams of fresh yeast (I don’t use dry yeast; here it really makes sense to use fresh, it rises better)
10 tablespoons of oil (about 80-90 ml – it replaces butter and adds fluffiness, don’t skimp on it)
zest from half a lemon (it enhances the flavor, making it fragrant, but don’t insist on a whole lemon, or it’ll taste like lemon cake)
150 grams of sugar (I use granulated sugar, brown works too if you want a caramelized taste, the obvious role – sweetness of the dough)
a pinch of salt (don’t skip this, even if it’s a vegan recipe; without salt, it’s like a sheet without seasoning, there’s nothing to eat)
250 ml of lukewarm water (not hot, so you don’t kill the yeast; this is where we mix everything)
vanilla and rum essence (about 2-3 drops of each, if you don’t have them, it’s not a tragedy, but that classic sweet bread aroma comes from here)
Homemade "Nutella" cream (dairy-free, egg-free, truly vegan):
250 grams of roasted hazelnuts (not raw, to be flavorful – you can also use walnuts or almonds, but it’ll taste different)
150 grams of powdered sugar (the powdered kind is finer, it won’t remain gritty in the cream)
50 grams of cocoa powder (dark, so it’s intense, not for kids; here it matters how much chocolate flavor you want)
4 tablespoons of oil (neutral oil, like sunflower; don’t use olive oil, you don’t want it to have a smell)
a pinch of salt (it really makes a difference, don’t forget it)
Let me walk you through the steps, or else you’ll get lost in theory and it won’t turn out how you want.
1. I start with the starter, because nothing moves without it. I put the fresh yeast in a small bowl, add 2 teaspoons of sugar and a bit of lukewarm water. I mix it with my finger or a teaspoon and let it sit to foam for 10-15 minutes. If it doesn’t foam, clearly your yeast is too old, and you need a new one.
2. I sift the flour into a larger bowl (it’s really worth sifting it, as it aerates and you won’t get lumps), then I make a well in the middle and pour in the starter, all of it.
3. In another bowl, I heat the water with the sugar – not to boil, just enough to dissolve the sugar. I pour the sugar water over the flour and start mixing with a large wooden spoon if I have one; don’t dive in with your hands right away.
4. I add the lemon zest, salt, essences, and oil (add the oil gradually, not all at once, as it incorporates easier). I knead for about 10-12 minutes until it no longer sticks to my hands. If it’s still sticky, I add 2-3 more tablespoons of flour, not more, or it’ll toughen up. When it feels elastic and smooth, I let it rise covered in a warm place for an hour – depending on the room, it could even take an hour and a half if it’s colder. Check it, not the timer.
5. In the meantime, I start on the cream. It’s simple: I roast the hazelnuts for 7-8 minutes in the oven at 180°C, rub them well to remove the skins, then put them in the food processor. I blend them until they’re almost like a paste, then add the powdered sugar, cocoa, and salt. I blend a few more times, then add the oil gradually. If you see it’s not coming together as you want, you can add 1-2 tablespoons of warm water, but it’s not always necessary. In the end, it should look like a thick, oily paste, but not liquid – if it’s too hard, it won’t spread, and if it’s too soft, it’ll ooze out of the sweet bread.
6. When the dough has risen, I turn it out onto a table and divide it in two. I roll each piece with a rolling pin (or with my palm if I don’t want to complicate things) into a rectangular sheet, about the size of an A4 sheet. I spread the cream on each sheet, not quite to the edge, so it doesn’t ooze out when rolling.
7. I roll it tightly, like a roulade, and if you want to make it fancier, you can braid the two rolls together. If not, just place them in two small pans or one large one – lined with parchment paper.
8. I let them rise for another 15-20 minutes in the pan, just enough to puff up a little. In the meantime, I preheat the oven to 180°C, without convection if possible, as it dries out the dough.
9. I bake for about 45-50 minutes. After 40 minutes, I do the toothpick test: if it comes out clean, it’s done. If not, leave it for another 5-10 minutes, but don’t overdo it, or it’ll dry out. If you see it browning too much, you can cover it with foil in the last 10 minutes.
I make it quite often, especially when I'm fasting or have guests who are, or simply when I don’t feel like washing greasy butter pans. Plus, it’s much cheaper than classic sweet bread; you don’t stress about milk and eggs, it works on fasting days, and if you have vegan friends – no one says no, as it’s just like a “real” one. I love that you don’t have to bother with beating egg whites or making meringue; everything is all-in-one, and the result is soft and creamy. And, honestly, that hazelnut cream is often “stolen” from the edges of the bowl, even before it makes it into the sweet bread – anyone with kids knows what I mean.
Tips, variations, and serving ideas
Useful tips:
The most important thing is to let the dough rise for as long as it needs; don’t force it to rise too quickly (like on a radiator, as it might rise too fast and collapse while baking).
Don’t use flavored oil, it changes the whole taste.
If the cream seems too thick, don’t panic – a few drops of warm water will save it.
Don’t put in too much filling, or it will spill out, burn, and you won’t want to wash the pan.
Don’t be alarmed if the sweet bread cracks while baking; it doesn’t mean you did something wrong – it’s a dough without eggs or butter, so it’s not as “bound.”
Ingredient substitutions and adaptations:
You can swap hazelnuts for walnuts, almonds, or even sunflower seeds for a lower budget (it turns out good, but it won’t have the “Nutella” taste).
If you want to make it gluten-free, you can use gluten-free flour, but be sure to choose a good one for baking; otherwise, it will crumble.
For a more diet-friendly version, reduce the sugar by half or use a baking sweetener.
You can add a little instant coffee (like a teaspoon) to the cream for a more intense flavor, but it’s not necessary.
You can also add orange zest to the dough if you’re in the mood for different flavors.
Variations:
If you’re not in the mood for Nutella, you can use thick plum jam or fruit spread; it will still turn out great.
You can make mini-rolls with the dough and cream – small portions for snacks if you don’t have a sweet bread pan.
It also works with raisins soaked in rum (if it’s not strict fasting) or with a sprinkle of cinnamon over the filling.
Serving:
It’s best after it has cooled completely, but at our house, it never lasts that long.
You can slice it and serve it with plant-based milk, plain coffee, or strong black tea. It works for breakfast or dessert.
It’s good on its own, but also with a bit of tart jam on the side, if you’re a fan of contrasts.
Frequently asked questions
1. Why doesn’t the dough rise?
Most likely the yeast is old, or the water was too hot and killed it. Or maybe you added too much flour while kneading, and it became too heavy. For me, if I don’t sprinkle a bit of sugar over the yeast from the start, it doesn’t foam properly.
2. Can the cream be made without a food processor?
Yes, but you need patience. You can chop the hazelnuts with a coffee grinder or crush them with a rolling pin, then mix with the rest. It won’t come out smooth, but it works.
3. Can the sweet bread be frozen?
Yes, but no more than a month – let it cool completely, then wrap it and put it in the freezer. When you want to eat it, let it thaw at room temperature or warm it slightly in the oven. Don’t put it directly in the microwave; it turns out weird.
4. Does it turn out just as good with whole wheat flour?
Not quite; it turns out denser and needs more liquid. It’s okay, but don’t expect the same fluffiness. I recommend using about 1/3 whole wheat and the rest white if you want to try it.
5. Can I use dry yeast?
Yes, but be careful to activate it properly: put it in lukewarm water with a bit of sugar and let it foam for at least 10 minutes. I still prefer fresh, but when I don’t have it, dry works too – about 7 grams for this recipe.
Nutritional values (approximately)
If you’re interested in this part: for a thick slice (about 1/10 of the sweet bread), you get around 250-300 kcal, of which about 40-45 grams are carbohydrates, 10-12 grams of fat (mostly from oil and hazelnuts), and 5-6 grams of protein. It’s definitely lighter than a sweet bread with eggs and butter, but don’t underestimate the calories – it’s still a dessert, especially if you cut “generously,” not thin. Sugar is present, but it can be adjusted to taste. If you need something filling, with an energy “punch,” it’s suitable, but it’s not exactly low-carb. For fasting, or if you have allergies to dairy/eggs, it’s a relief for the conscience, but if you have issues with sugar or gluten, you’ll need to adapt.
How to store and reheat
The best way to store it is wrapped in parchment paper and then in a clean towel or a thick plastic bag, at room temperature, for about 2-3 days – don’t put it in the fridge, it dries out. If you want to keep it longer, slice it, put the slices in bags in the freezer. When you want to eat it, take out a slice, let it sit for 10 minutes on the kitchen counter, and then warm it for 2-3 minutes in the oven at 150°C – it comes out like new. I don’t recommend microwaving it, as it becomes gummy and dry. If you have patience, you can brush the slices with a bit of oil before reheating, and they come out even fluffier.
That’s the story and everything I’ve learned making this vegan sweet bread with "Nutella" cream. If you feel like playing around with the recipe or giving it your own twist, feel free – but the base remains the same, simple and hassle-free.
For the dough: - we make the leaven from yeast with 2 teaspoons of sugar and a little warm water, which we mix and let rise for 10-15 minutes - in a bowl, we sift the flour, add the leaven, oil, salt, grated lemon peel, and the water in which we dissolved the sugar - we knead until we obtain a dough that no longer sticks to our hands (if necessary, we add a little more flour), then we let it rise for an hour while we make the Nutella cream. Nutella Cream: - the hazelnuts are ground in a food processor or passed through the finest sieve of a meat grinder - the finely ground hazelnuts are placed in a food processor or blender, and powdered sugar, cocoa, salt are added, mixed together, and oil is gradually added until the cream is ready - it is a very good cream that can also be eaten on bread during fasting. Assembly: - the dough is divided into two pieces, rolled out into a rectangular shape, spread with cream, rolled up, and braided - placed in a loaf pan lined with baking paper and left to rise for another 15-20 minutes - baked in a preheated oven at 180 degrees for 45-50 minutes depending on the oven, and the toothpick test is done; if necessary, it can be left longer until ready but no more than 60 minutes.
Ingredients: Dough: 500 g flour, 25 g fresh yeast, 10 tablespoons oil, zest from half a lemon, 150 g sugar, a pinch of salt, 250 ml lukewarm water, rum and vanilla essence. Nutella Cream: 250 g hazelnuts, 150 g powdered sugar, 50 g cocoa, 4 tablespoons oil, a pinch of salt.
