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5 from 1 vote

NUTELLA TWIRL PULL APART BREAD

Course: Dessert
Cuisine: FILIPINO
Author: Shobee

Ingredients

  • 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

Instructions

  • 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.

Notes

CHECK THE VIDEO BELOW TO GUIDE YOU ON HOW TO ASSEMBLE THE BREAD.
LEAVE A GAP ON THE EDGES OF THE DOUGH TO MAKE IT EASY TO SEAL.