BRAIDED NUTELLA BREAD RECIPE | LAURA IN THE KITCHEN ...
Provided by Laura Vitale
Prep Time 1 hours 20 minutes
Cook Time 25 minutes
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- 1) In a small bowl, add the water, yeast and 1 tsp of the sugar. Set aside for 5 minutes. 2) In the bowl of a standing mixer fitted with a dough hook, mix together the flour, remaining sugar and salt. 3) Add the melted butter, milk and yeast mixture, mix it until it comes together, then with the speed on medium, let it knead for about 7 minutes or until you have a smooth dough. 4) Place the dough into an oiled bowl, cover with plastic wrap and place it a warm spot to rise and double in volume, about an hour. 5) Divide your dough in half, roll it out to about 10? rectangle, smear the surface with some of the Nutella and roll it tightly like a jelly roll starting from one of the longer sides. 6) Cut the loaf in half lengthwise (the inside will be exposed) and roll it in a two strand braid making sure to pinch the top and bottom ends to seal it, place it on a parchment paper lined baking sheet and repeat the same process with the other half of the dough. 7) Cover them loosely with a kitchen towel and place them somewhere warm to rest for about half an hour, meanwhile, preheat your oven to 350 degrees. 8) Bake the bread for about 20 to 25 minutes or until golden brown all around, allow to cool and dig in!!
BRAIDED NUTELLA BREAD RECIPE - SOUTHERN KISSED
Sweet homemade dough filled with Nutella - it doesn't get any better!
Provided by Lynda
Categories Breads
Total Time 160 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 16
Number Of Ingredients 7
Steps:
- Warm milk in microwave for 40 - 50 seconds on HIGH. It should be warm, but not hot.
- Combine milk, sugar, and yeast and let sit for 5 minutes or until foamy.
- Place flour and salt in the bowl of a stand mixer fitted with a dough hook. On low, add yeast mixture and cooled butter. Combine until smooth. Increase speed and knead for 3-5 minutes.
- Place dough in a large bowl that has been "greased" with oil, turning to coat the dough.
- Place in a warm place and allow to rise until doubled in size, about an hour. Divide dough in half and work one half at a time.
- Roll each half into a rectangle on a lightly-floured surface.
- Spread Nutella down the middle third of the rectangle lengthwise.
- With a sharp knife, cut 1-inch strips down both sides of dough from filling to edge.
- Starting at one end, fold a strip from one sides towards the middle. Next, fold the strip directly across over onto the first strip. Repeat. (See How to Braid Bread for further directions.)
- Place on a baking sheet and let rise for about 1 hour or until it has doubled again. (I like to spray my loaves with nonstick spray.)
- Bake loaves for 20 to 25 minutes in an oven that has been preheated to 350 degrees.
- Remove from the oven and allow to cool before cutting. Store in an airtight container.
Nutrition Facts : ServingSize 1 slice, Calories 201 kcal, CarbohydrateContent 30 g, ProteinContent 4 g, FatContent 7 g, SaturatedFatContent 5 g, CholesterolContent 16 mg, SodiumContent 128 mg, FiberContent 1 g, SugarContent 4 g, UnsaturatedFatContent 2 g
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Place the milk in a small saucepan and heat until steaming. Turn the heat off and add the butter. Once melted, set aside to cool. In a large bowl, combine the flour, yeast, sugar and salt.
Once the milk is lukewarm, add three-quarters of it to the flour mixture with the egg yolks and combine well. Add more milk if needed until the dough comes together and is slightly sticky.
Turn the dough on to a floured surface and knead well for 8 minutes, adding more flour if it begins to stick to the surface. The dough should spring back when poked with a floured finger. Place the dough in a large lightly oiled bowl and cover with clingfilm. Leave to rise in a warm place for an hour or until doubled in size.
Once the dough has risen, knead it again for 1 minute on a lightly floured surface. Divide the dough into 4 equal pieces.
Take 1 piece of the dough (keep the others covered to prevent them from drying out). Roll it out to a disc 2-3 mm thick, keeping it as circular as possible. Place on a sheet of greaseproof paper and, using the base of a 22cm springform tin, make an indentation with the edges of it to create a circle. Spread one third of the Nutella using a cutlery knife to cover the circular area (you might need to put the Nutella in a microwave for 10 seconds to soften it first). Roll out another piece of dough to the same thickness and lay it on top of the previous one and use the cake tin to mark a circle and cover it with another third of the Nutella. Repeat this once more so that you end up with the last layer of Nutella at the top then roll out the last piece of dough and lay it on top of this.
Lay the base of the cake tin on top of the dough and cut around it to remove the excess dough. Using a small round cup or glass, mark the centre of the bread by lightly digging into it with the rim. Divide the cake into quarters and and start cutting with the point of your knife at the marked circle making sure to keep the circle intact. Divide each of these quarters into 4 equal pieces so that you end up with 16 pieces.
Take two pieces of the dough in each hand and carefully twist in opposite directions. Repeat with the remaining pieces and carefully tuck the edges of each piece underneath themselves to give it a rounder edge.
Leave this to prove in a cool place covered loosely with clingfilm for around 30-40 minutes or until slightly puffed up (leaving it in a warm place will cause the Nutella to melt).
Preheat the oven to 200°C/gas mark 6. Once the bread has finished proving, brush it with the egg white and bake for 15-20 minutes or until dark golden and risen.
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