The holidays are a time for a sharing and few things are more enjoyable to share than anything made with Nutella. Impress your guests this holiday with this individually-dosed infused version of Chef Steve Owens’ delicious and gorgeous Nutella Share Bread.

Related: Check out Jeff’s recipes for cannabis-infused salmon with sautéed zucchini-and-leek spaghetti, beurre blanc sauce and parsleyed potatoes and Heath bar canna-cookie butter brownies.

Number of Servings: 8

Approximate Dosage*:

10%: 5.3mg
15%: 8mg
20%: 10.6mg

  • 2 cups bread flour (sifted)
  • 1/3 sup raw cane sugar
  • 1 package (2 ¼ teaspoons) active dry yeast
  • ½ teaspoon salt
  • 2 eggs yolks
  • 2 tablespoons Jeff’s Light Tasting Cannabutter (melted)
  • ¾ cup warm milk
  • 1 ½ cups Nutella
  1. In a large bowl, use a fork to mix together bread flour, sugar, salt and yeast.
  2. Add in egg yolks, warm milk and melted cannabutter.
  3. Use a wooden spoon to combine all the ingredients until you form a shaggy dough.
  4. Pour dough onto a floured surface and knead for about 5-7 minutes until the dough is smooth and silky looking.
  5. Form dough into a smooth ball and place in a large, lightly greased bowl. Cover with plastic wrap and place in a warm area to rise for 2 hours or until the dough doubles in size.
  1. Once the dough has risen, pour out onto a lightly floured surface and divide it into 4 equal pieces.
  2. On a lightly floured surface, use a rolling pin and roll 1 piece of dough into a 12X12 square.
  3. Transfer the dough square onto a parchment paper-lined baking sheet.
  4. Form a circle in the center of the dough square by lightly pressing 10” dinner plate onto the dough. This is your guide for spreading the Nutella.
  5. Place the Nutella in the microwave for 15-20 seconds to warm it up so it’s easily spreadable. You can continue to microwave for 10-second intervals until it’s smooth and spreads easily.
  6. Using a spatula, spread a thin layer of Nutella within the circle you formed in the dough.
  7. Repeat with 2 more sections of the dough.
  8. Roll out the last section of dough and place on top of the other 3. Do not spread Nutella on the top layer.
  9. Place the 10” plate over the layered dough and using a very sharp knife, cut off the dough around the plate to create a layered circle.
  1. Use a small cup (the mouth should be no more than 2” wide”) and place upside down onto the center of the layered dough circle. This is the center of the star.
  2. Using a very sharp knife, section the dough by cutting a straight line through the layers of dough from the edge of the cup past the edge of the circle. Pretend the dough is a clock and cut through at the 12, 3, 6 and 9 positions to create 4 equal sections.
  3. Again, using a sharp knife, slice of these sections in half from the edge of the glass past the edge of the circle.
  4. Repeat this process one more time. You should have 16 equal sections of dough, all attached at the edge of the glass.
  5. Using your fingers, lift 2 sections of dough
  6. Twist each section outwards 2 times and then pinch together at the edge to form the arms of the star.
  7. Repeat until you have 8 equal sections and voilà! you have created your star.
  8. Cover star with a damp towel and leave in a warm place for 20 minutes to rise
  9. Preheat oven to 340ºF.
  10. Bake for 20 minutes until golden brown! Let cool for 30 minutes and share!
* Approximate dosage based on infusing 3.5gms dried/decarbed cannabis into 1 stick of butter — starting cannabis weight before dry/decarb was 7 gms ; use Jeff’s dosage calculator to get more dosage information per serving

This recipe was originally published at Jeff recently published 100 cannabis-infused recipes in his cookbook “The 420 Gourmet: The Elevated Art of Cannabis Cuisine.” The book is available now from Harper Wave for $29.99.