How does a fresh, pillowy soft loaf of Nutella Bread sound to you? It sounds good, right and pretty perfect for this weather that we’re having. I recon a slice or three of this bread with a cup of hot tea is exactly what the weather doctor ordered.
I must be honest and say that I didn’t have a recipe lying around for this, so I hopped onto the old Goggle machine and I had a look around at some. They all seemed pretty similar, so I found one that I liked, got my ingredients out and I made us a loaf.
The whole house smelt amazing! Like fresh warm bread dripping in chocolate. It was super simple to put together the only thing is that you have to wait for it to rise on two different occasions, which is a bit of a pain, but so worth the wait.
I have a whole lot of recipes floating around on my blog if a big chunk of gooey Nutella Bread doesn’t take your fancy 🙂 But if it does, scroll down for the recipe. Happy baking.
Perhaps you’d like a slice of good old fashioned yummy good old-fashioned Swiss Roll
Or maybe some Salted Ginger Toffees?
Or how about a couple of Chocolate Cupcakes with White Chocolate Icing?
INGREDIENTS for Nutella Bread:
– 2 1/2 cups (310 grams) all-purpose flour – I use Snowflake
– 1/2 teaspoon (2 grams) salt
– 3/4 cup (180 millilitres) lukewarm milk
– 1 tablespoon (15 grams) white sugar
– 1 sachet active dry yeast
– 2 tablespoons (30 grams) melted salted butter
– 1 egg, beaten
Filling for Nutella Bread:
– 1/2 cup Nutella or Lindt Hazelnut Spread at room temperature
-1/2 cup chopped pecan nuts – optional
-1 beaten egg for brushing the top of the loaf
- In a large bowl or the bowl of a Kitchen Aid mixer (fitted with the dough hook attachment) stir the yeast together with the sugar then manually stir in the lukewarm milk and let it sit for about 5 minutes.
- Add the beaten egg and melted butter to the mixture and give it a quick mix (using your Kitchen Aid or handheld mixer).
- Mix together the flour and salt, then add it to your above mixture and start kneading (by hand or using the hook attachment) until the dough starts pulling away from the edges of the bowl.
- Shape the dough into a ball. Lightly oil the inside of a clean bowl then place the dough in it and cover with cling wrap. Let it rest for about an hour at room temperature (try to find a warm spot for it) until it has doubled in size.
- On a floured surface using a rolling pin, roll the dough out to form a rectangle that is about 40 x 30 centimetres big.
- Then using a bread knife spread a nice layer of Nutella evenly onto your rectangle, leaving a clean 1/2 inch border around the edges. Sprinkle a layer of chopped pecan nuts over the Nutella.
- Roll up the dough to form a log shape and then using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch. See pictures below.
- Start braiding the two pieces of dough together, try to keep the open layers with the chocolate showing exposed so that they sit on top of the loaf.
- Preheat the oven to 180°C.
- Transfer your loaf to a baking tray lined with baking paper then cover it with a clean kitchen towel and let it rest for a further 25 minutes. You can bake it on the tray like this or pop it into a bread tin, the choice is yours.
- Brush the braided bread with the beaten egg and then bake for 15-20 minutes until golden brown.