Chocolate hazelnut spread twisted between sweet dough.
This pull apart bread doesn’t only look delicious, it tastes it too.
Start by making the dough.
In a small bowl combine sugar, active dry yeast, an egg and warm milk.
Mix these ingredients together to combine and leave to sit for 10-15 minutes until it
becomes frothy and the yeast has activated.
Activating yeast is essentially waking it up, it lies dormant in the packet until it
is mixed with a warm liquid.
In this case I’m using warm milk as this is a sweet dough, although with regular dough
water is usually used.
Yeast is a living thing so it can be quite temperamental.
Make sure the milk is at a warm temperature, if it’s cold the yeast won’t activate,
the same if it is to hot.
If you would like the full recipe for this Nutella Twist Bread it will be listed in the
information box as well as my website, just click the link on the screen now.
While the yeast is activating get started with the dry ingredients for the dough.
In the bowl of a stand mixer if you have one, or alternatively you can do this by hand,
add the flour and salt.
Make sure to use high grade flour, it may also be called strong or bread flour.
This has more protein than regular flour which is needed to form gluten in a bread dough.
Using the wrong type of flour won’t allow the bread to rise properly or have the right
texture.
Check on your yeast mixture.
It should have a layer of bubbly froth if it has been activated.
Pour it into the bowl with the flour and salt along with a small amount of butter.
The butter along with the milk and egg used earlier is used to enrich the dough, basically
making it more decadent than regular dough.
Use a dough hook on your mixer to combine the ingredients and knead.
It should start to come together, then start to smooth out.
The texture of the dough shouldn’t be dry, it should feel sticky, but without sticking
to your hands.
If you need to correct this just add a small amount more milk or flour.
Knead the dough for about 5-10 minutes until it has become smooth and elastic.
Transfer it to an oiled bowl and cover with plastic wrap.
Leave the dough in a warm draft free space to prove until doubled in size.
This can take anywhere from half and hour to a couple of hours so just keep an eye on
it.
Once your dough has doubled in size, knock it back with your fist and taster it to a
clean surface which has been sprinkled with flour.
Use a rolling pin to roll the dough into a large rectangle, about a cm thick or 3rd of
an inch.
Here comes the best part.
Scoop around half of a cup of chocolate hazelnut spread into a small bowl.
I’m using Nutella but any type will work.
Place the spread into the microwave for about 30 seconds to soften, this makes it so much
easier to spread.
Using a spatula spread the Nutella evenly on the dough, leaving a small gap around the
edges.
To create the shape of this bread start to roll the dough from the widest part of the
rectangle, keeping it quite tight.
Slice of the edges so they are even and use a knife to slice down the centre of the dough
so you are left with layers of dough and nutella.
Take each piece of dough and place it one over the other, keeping the cut side facing
outwards to create a twist.
This is easier to do if you leave a small amount of the dough uncut.
Bring the two ends together, creating a circle and pinch them together.
Cover and leave the dough to prove for a second time until doubled in size.
Place into a 200 celsius or 400 fahrenheit oven for about 15-20 minutes until golden
brown and baked through.
Leave to cool completely before dusting with icing sugar.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my next
video.
Bye.