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There’s no doubt you’ve realized just how amazing the gooey goodness of Nutella is and that there is an endless number of ways to incorporate it into your baking. Whether you’re making your own Nutella from scratch or you’re pushing the boundaries of your culinary creativity, there is no shortage of what you can put it on to enjoy.

But our latest Nutella obsession is going to knock your socks off: Nutella bread. Baked crescent rolls are layered high with Nutella, then twisted into a gorgeous braid to form a stunning, beautiful pattern. Best of all, it’s so simple, yet it looks like a professional baker could’ve made it fresh for you that morning. If you ask us, breakfast has never looked so good.

What you need

  • 4 (8-ounce) cans Pillsbury Original Crescents
  • 1 jar Nutella, warm
  • 1 egg white

What you do

  1. Pre-heat your oven to 350°F.
  2. Crack open the first pack of dough and form it into a ball. On a sheet of wax paper dusted with flour, roll the dough out into a circle around 1/8-inch thick and at least 10-inches in diameter.
  3. Using a spatula, spread 1/3 of the Nutella on to the dough, making sure to stay within the 10-inch area. (Hint, use a cake pan as a guide, outlining the pan on the dough as a guide).
  4. Roll out your second pack of dough using the same process, then place the layer on top of your first. Repeat until you have three Nutella-frosted layers.
  5. Place the fourth rolled-out layer on top of the stack. Place the cake tin on top and mark the diameter on the dough. Using a knife, carefully cut away the excess dough, either saving for more baking later or discarding.
  6. Place a mug or mason jar in the centre of your stack. Using a sharp knife, cut the layered dough into quarters, making sure to leave the centre section intact. Then, cut each quarter into four equal parts, creating a grand total of 16 parts.
  7. To braid the dough, take two parts and twist them in opposite directions to each other, creating two ribbons. Tuck the ribbons under themselves and pinch the seams together with your fingers. Repeat this process until all parts are braided, then carefully place on a baking sheet.
  8. Brush the dough with the egg white, and bake in the oven for 20 minutes. Take out and cover the pan with aluminium foil. Lower oven temperature to 300°F and bake for another 25-35 minutes, or until the dough is fully cooked. Let it stand for five minutes, then dig in and enjoy!