This 3-ingredient Chocolate Hazelnut Star Bread is super easy to make and perfect for the holidays! A decadent eye-catching treat that’s soft and fluffy.
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**Recipe originally published: December 15, 2021, Post updated: December 22, 2022
Twinkling decorations are up everywhere, Christmas playlists are played on loop, meetings and follow ups are scheduled to be circled back in January. Ahh, that’s right. Festive season is upon us!
So with Christmas coming up, here’s a great option to incorporate as part of your dinner spread — Chocolate Hazelnut Star Bread.
Snowflake Bread
The bread is basically layers of rolled dough interspersed with chocolate hazelnut spread, then braided and twisted into its design. It’s also known as snowflake bread due to the shape that it forms, which becomes super easy to pull apart once it’s baked! The design might seem a bit intimidating, but it’s really not that hard to do!
Here’s a cheat version that’s an amazing shortcut for us folks who aren’t that great at making dough. I like to use the Pillsbury’s Crescent Rolls dough (not an ad!) as they’re soft and easy to form into your desirable shape.
As you bake it in the oven, the smell that overtakes your kitchen will tempt you to dig in before even serving it. Add a final magical touch by dusting it off with some powdered sugar, and you’ve got yourself a dessert that’s great for the holidays.
Ingredients
- Pillsbury Crescent Rolls dough
- Chocolate hazelnut spread
- Egg
Instructions
Layers
- Roll the first dough into a ball and roll it out on your working surface.
- Roll it out wide enough to cut a circle that’s the size of a dinner plate.
- Place the dinner plate on top and cut a circle around it and place the remaining dough aside.
- Repeat with the 2 other doughs.
- Place the first layer on a your baking tray/parchment paper.
- Spread an even layer of your favorite chocolate spread on top.
- Add the second layer on top, making sure it’s aligned and gently press down the sides.
- Repeat the chocolate hazelnut spread process and add the last layer on top. Press down the sides.
Star Bread
- Place a small round object in the center (I used a drinking glass) and cut the circle into quarters at 12, 3, 6 and 9 directions.
- Cut the quarters into half and cut the halves into smaller halves until you get 16 pieces.
- Take two pieces and twist them outwards twice, stretch it out a little bit and pinch/tuck in the ends.
- Brush on some egg wash all over and bake at 375 F for 15-20 minutes or until golden brown.
- Let it cool for at least 10 minutes and dust on a light layer of powdered sugar. Enjoy!
Notes for Chocolate Hazelnut Star Bread
- Cover your working surface with flour to prevent sticking. Add a bit of flour on the dough and your rolling pin as well for easy handling.
- Use the leftover dough for other things. I used the leftover dough to make garlic knots.
- Spread options – Customize with a spread of your choice aside from chocolate hazelnut (I use Nutella). For instance, you can go for the traditional star bread route of cinnamon sugar, or even use your favorite jam!
Other dessert options for you:
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How to make chocolate hazelnut star bread
Chocolate Hazelnut Star Bread
Ingredients
- 3 Pillsbury Crescent Rolls dough
- Chocolate hazelnut spread
- 1 egg
Instructions
Layers
- Roll the first dough into a ball and roll it out on your working surface.
- Roll it out wide enough to cut a circle that's the size of a dinner plate.
- Place the dinner plate on top and cut a circle around it and place the remaining dough aside.
- Repeat with the 2 other doughs.
- Place the first layer on a your baking tray/parchment paper.
- Spread an even layer of your favorite chocolate spread on top.
- Add the second layer on top, making sure it's aligned and gently press down the sides.
- Repeat the chocolate hazelnut spread process and add the last layer on top. Press down the sides.
Star Bread
- Place a small round object in the center (I used a drinking glass) and cut the circle into quarters at 12, 3, 6 and 9 directions.
- Cut the quarters into half and cut the halves into smaller halves until you get 16 pieces.
- Take two pieces and twist them outwards twice, stretch it out a little bit and pinch/tuck in the ends.
- Brush on some egg wash all over and bake at 375 F for 15-20 minutes or until golden brown.
- Let it cool for at least 10 minutes and dust on a light layer of powdered sugar. Enjoy!
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