This Nutella Twirl Bread is kind of special since it is the first bread I bake in my new house.It is delicious and savory – though it is kind of intense to make. It’s ingredients consist of the basics: yeast, flour, milk and sugar. It is a must try.
After moving 5 times in the span of 17 years since we moved in the US, I thought I have nailed the art of packing and unpacking;but I am so wrong this time. For some reason, this time around, this move really stressed me out. I think it has a lot to do with accumulating unwanted stuff and the size of the new house we move in is way too small. Specifically the kitchen. My spices alone overwhelmed the kitchen space, so I have to give up some of it. Then it has limited storage. As I made this Nutella Twirl Bread, I can see boxes all over the kitchen counter and boxes all over the living room.
SO I NEEED A RESPITE OF IT ALL.
I mentioned that this Nutella Twirl Bread is intense to make. Actually, I just made it like that by choosing to knead the dough by hand. I was trying to be an ultimate baker by doing so, but next time I’ll use the stand stand mixer as the dough can turn tough,just how it is supposed to be, and you have to make 4 of the dough.
But the kneading and the grueling task of making this bread is all worth it. You will feel accomplished making this bread. And check out this video to guide you too.
NUTELLA TWIRL PULL APART BREAD
- 3 1/2 cups bread flour
- 1/3 cup sugar
- 1/8 teaspoon salt
- 2 egg yolks room temperature
- 2 teaspoons active dry yeast
- 3/4 cup milk
- 2 tablespoons butter melted
- 1 cup or more Nutella Spread
- Brush a large size bowl with oil and set aside.
- Microwave milk for about 1 minute and then add in the active dry yeast.Mix and let it sit for about 5 minutes.
- Put the flour,sugar and salt in a mixing bowl.Mix using a wire whisk. make a deep well in the middle.
- Pour the butter and egg in the middle, add the yeast mixture and gently mixing it using a fork.
- Attach the bowl in the stand mixer and mix until it forms a silky and smooth dough. Put dough into a prepared oiled bowl and cover with cling wrap. Put dough in a warm place and let it double in size for 2 hours.
- When ready, divide the dough into 4 equal size and using a rolling pin flatten the dough into an 8 inch circle. Flatten the dough The dough should be about ⅛ in (3-4 mm) in thickness.
- Put the 8 inch plate on top and trace on the dough. Spread the Nutella within the imprint leaving a little gap on the edge. Make sure you evenly cover the dough.Set aside.
- Roll out a second ball of dough, and follow the previous step instruction. Place this circle on top of the previous circle. Repeat with remaining dough balls, but do NOT spread any Nutella on the final layer.
- Place the 8 inch plate on top of your stack of layers and using a sharp knife, gently cut off the edges of the dough. Place a small glass in the middle of the circle, a glass that's about 2 inches in diameter.
- Equally cut the dough into 16 segments. It's easier to cut it in quarters first, then each quarter in half, then in half again, as you can see in the above pictures.
- Take a pair of adjacent segments. Lift and twist them away from each other through 180°. Lift and twist through 180° again, then twist through 90° so that the ends are vertical. Press the edges together firmly. Repeat this process for all pairs of segments.
- Place the brioche in a large plastic bag or cover with lightly oiled film. Leave in a warm place for 1-2 hours to prove.
- Brush with the glaze then bake at 180°C/360°F for 20-25 minutes.
- Place the bread on a wire rack to cool. Once cooled, dust lightly with icing sugar, if preferred.